Turkey ships frozen to arrive chilled or sometimes partially frozen. Upon receipt, store in vacuum-sealed bag in refrigerator for up to 5 days or in freezer for up to 1 year.
Side dishes ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Store unopened mashed potatoes in freezer for up to 9 months. Once opened, store in refrigerator and enjoy within 7 days.
Upon receipt, store unopened Brussels sprouts, risotto, corn pudding, creamed spinach and cornbread dressing in freezer for up to 10 months. Once opened, store in refrigerator and enjoy within 5 days.

If you need to cook your frozen turkey in the next couple of days, we recommend softening the bird in the refrigerator. Below are the USDA's recommended refrigerator thawing times:
- 4 to 12 pounds – 1 to 2 days
- 12 to 16 pounds – 2 to 3 days
- 16 to 20 pounds – 3 to 4 days
If you need to cook your turkey in less than one day, we recommend softening your bird in a cold-water bath. Allow approx. 30 minutes per pound. Submerge the turkey (in the original bag) in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. Below are the USDA's recommended cold water thawing times:
- 4 to 12 pounds – 2 to 6 hours
- 12 to 16 pounds – 6 to 8 hours
- 16 to 20 pounds – 8 to 10 hours

To thaw, remove from freezer and place in refrigerator as noted above. Before roasting, bring the thawed bird to room temperature.
Turkey is easier to prepare and roasts more evenly and faster if left unstuffed; the stuffing can be baked separately. The times listed below are calculated for an unstuffed turkey.
Preheat oven to 400°F. Place turkey breast side up on rack in roasting pan. Roast for 30 minutes. Reduce temperature to 325°F and continue roasting until done. Allow 13–15 minutes per pound.

To thaw, remove from freezer and place in refrigerator as noted above.
Stuff turkey just before putting it in oven – do not stuff it earlier. To make it easier to remove stuffing, line inside of cavity with double layer of cheesecloth, allowing it to extend beyond cavity by a few inches. Spoon dressing loosely into body and neck cavities. Do not overfill, as dressing will expand during roasting. Truss turkey. After roasting bird, gently pull overhanging cheesecloth and stuffing will slip out easily, neatly tucked inside. To ensure stuffed turkey cooks evenly, roast slowly, breast side up, at 325°F, covering breast loosely with foil for first 2/3 of roasting time. Using chart above, add approx. 30 minutes to total cooking time for stuffed birds weighing 16 lb. or less, and approx. 1 hour for birds weighing more than 16 lb.

Turkey breast and thighs must reach different internal temperatures for ideal doneness. Breast should register 165°F and thigh should register 175°F. Begin testing for doneness 30–60 minutes before total roasting time is reached. To test breast using instant-read thermometer, insert it into meatiest part, several inches above wings. To test thigh, insert thermometer into meatiest part, which is alongside opening of main cavity underneath drumstick, away from bone.

Turkey will continue to cook internally after it is removed from oven, so you may take it out when thermometer registers 3°F–4°F below minimum temperature. Cover loosely with aluminum foil. If roasting a stuffed bird, be sure stuffing reaches 165°F as measured by instant-read thermometer. After removing turkey from oven, let it rest for 20–30 minutes. This allows time for some juices to be absorbed back into meat, which makes it moist and easy to carve. If roasting a stuffed bird, remove stuffing just before serving.

Preheat oven to 375°F (190°C).
Remove plastic, cover tray with foil and transfer to oven.
Bake for 37 minutes.
Uncover, stir, cover with foil and bake for additional 20–30 minutes, or until warmed through.

Preheat oven to 375°F (190°C).
Remove plastic, cover tray with foil and transfer to oven.
Bake for 75 minutes.
Uncover, stir, cover with foil and bake for additional 20–30 minutes, or until warmed through.
Test Kitchen Tip: To enhance flavor, drizzle with truffle oil and garnish with chopped chives just before serving.

Keep frozen until ready to cook.
Move rack to middle position of oven and preheat to 400°F.
Remove plastic, cover tray with foil and transfer to oven.
Bake for 40 minutes.
Uncover and set oven to max. broil (550°F). Broil for 10–12 minutes, or until a few spots are golden brown and bubbling.
Remove from oven and stir.
Let stand for 3 minutes before serving.

Preheat oven to 400°F (200°C).
Remove plastic, cover tray with foil, place on baking sheet and transfer to oven.
Bake for approx. 25 minutes, or until hot throughout.
Uncover and bake for additional 10 minutes, or until top is lightly browned.

Preheat oven to 400°F (200°C).
Remove plastic, cover tray with foil, place on baking sheet and transfer to oven.
Bake for approx. 80 minutes, or until hot throughout.
Uncover and bake for additional 10–15 minutes, or until top is lightly browned.

Preheat oven to 375°F (190°C).
Remove plastic, cover tray with foil and transfer to oven.
Bake for 30 minutes.
Uncover, stir, cover with foil and bake for additional 15–20 minutes, or until warmed through.

Preheat oven to 375°F (190°C).
Remove plastic, cover tray with foil and transfer to oven.
Bake for 60 minutes.
Uncover, stir, cover with foil and bake for additional 15–20 minutes, or until warmed through.

Preheat oven to 400°F (200°C).
Remove plastic, cover tray with foil, place on baking sheet and transfer to oven.
Bake for 45–60 minutes, or until warmed through.
Uncover and bake for additional 15 minutes, or until set on top and brown around edges, with slight jiggle in center.
Let cool for 5–10 minutes before serving.

Preheat oven to 400°F (200°C).
Remove plastic, cover tray with foil, place on baking sheet and transfer to oven.
Bake for 75–80 minutes, or until warmed through.
Uncover and bake for additional 20 minutes, or until set on top and brown around edges, with slight jiggle in center.
Let cool for 5–10 minutes before serving.
Test Kitchen Tip: Finish under broiler for 2–3 minutes, or until top is deep caramel brown and toasty.

Williams Sonoma Deluxe Thanksgiving Pre-Brined Organic Turkey Dinner, Serves 4-6