Fully Cooked Turkey A perfectly-cooked Holiday staple, without all the mess and fuss! Simply heat and serve. Reheating may take 1 – 3 hours. Please see reheating instructions for details. 10-12 lb

Fully Cooked Organic Turkey Our organic turkey is fully cooked, ready to heat and serve. Sourced from birds that are fed a 100% non-GMO, vegetarian diet with no antibiotics ever, every bite is moist and flavorful. Requires cooking. 9-11 lb

Boneless Turkey Breast This fully cooked turkey breast is moist, delicious and bursting with oven-roasted flavor. The all-natural meat comes from whole muscle and is antibiotic-free. Reheating may take 1 – 2 hours. Please see reheating instructions for details. 2.5 lb

• Be sure to choose a container that’s large enough to hold the bird and the brine. It also needs to be able to fit in your refrigerator or a large cooler.
• Plan to brine your turkey for at least 24 hours (remember, we’re going for maximum juiciness).
• To minimize clean-up, line a large 3-5 gallon container with an oven roasting bag. Add your turkey and cooled brine, then place the container in a fridge or cooler with ice.
• Tack an additional 30 minutes onto the estimated roasting time, just to be safe. There are many variables that come into play, from the temperature of the turkey, to an inaccurate oven, to frequent opening of the oven door (which drops the temperature) and even the temperature of the stuffing.
• Let the turkey rest. A rest period before carving (for the turkey, not the cook) is one of the secrets to a moist, juicy bird. The hot juices in the turkey must cool and relax back into the meat—carving it too soon could release them, resulting in a dried-out texture.
• The larger the bird, the longer it can stand at room temperature without cooling off. Allow 30 minutes for an average-sized bird of about 15 lbs. and up to 1 hour for large birds around 20 lbs. With the turkey on the platter, the oven is now free for reheating sides.

Cook Like A Chef >> Tip from Chef Jarrod: Invest in a digital thermometer. If there's one thing I would love to see in every kitchen across America, it's an easy-to-use, digital read probe thermometer. Even if you're just checking the proper doneness of poultry, it's worth the investment.

• GIVE YOURSELF THE GIFT OF A SHARP CARVING SET: You’ll have the best results with a carving set containing a long, thin-bladed carving knife (to make easy work of the slicing) and a two-pronged meat fork (to hold the bird steady and help with the actual serving). Be sure the knife is good and sharp—you may even want to plan ahead and have it professionally sharpened.
• LET IT REST: After roasting, let the turkey rest on the serving platter for 30 to 45 minutes. The bird will not get cold during the rest period. However, the hot juices (which have been moving around inside the bird) will settle and soak back into the meat. Remember: don’t carve it too soon! You’ll want to retain as much juice as possible.
• CARVE IN PRIVACY: Don’t feel that you have to carve the turkey at the table. Especially for larger groups, it’s best to present the whole bird at the table (garnished with fresh herbs, fruits or veggies, if you like) and let everyone admire your masterpiece. Then, duck into the kitchen and carve in privacy. In the meantime, you can ask the guests to start passing around the sides.
• CARVE IT ALL: We find it much easier to carve up the entire bird instead of serving the old-fashioned way, one guest at a time. This makes it possible to separate the white and dark meat before serving (and allows for a better presentation). Cut the turkey into its major sections on the platter, and then do the actual carving on a wooden or plastic board, preferably with a well to contain the juices.
• REMOVE THE STUFFING: If you’ve stuffed the turkey, scoop the stuffing into a serving bowl before carving. Cover the dish with its lid or aluminum foil to keep it warm.
• A JUICY TIDBIT: Here a caterer’s trick to guarantee hot, steaming servings of carved meat: Pour any carving juices from the board over the sliced meat. Then, ladle about half a cup of piping-hot turkey or chicken broth over the carved meat on the platter. Your turkey is now beautifully carved, steaming, juicy and ready to serve!