Turkey ships fresh in vacuum-sealed bag to arrive chilled.
Upon receipt, remove from shipping container and store unopened in refrigerator for up to 7 days or in freezer for up to 1 year.

Leave in packaging while thawing.
If frozen, thaw in refrigerator for 3–4 days.
To speed thawing process, use cold-water bath. Allow approx. 30 minutes per lb. (approx. 8–10 hours total). Submerge turkey in cold tap water. Change water every 30 minutes until turkey is thawed.
Cook turkey immediately after it is thawed.

10–12 lb. Turkey

Remove turkey from refrigerator and let it come to room temperature for 1 hour before cooking.
Preheat oven to 350°F.
Remove turkey from bag, taking care to retain any juices and spices in bag.
Place turkey on rack in roasting pan, splayed out so it is flat. Pour any remaining juices and spices in bag over and around breast and legs. Cover breast and wings with foil.
Roast for 45 minutes, then remove foil and reduce heat to 325°F. Roast for additional 1 1/2 hours, or until instant-read thermometer inserted into thickest part of thigh reaches 165°F.
Total cooking time should be approx. 2 1/2 hours (approx. 12–14 minutes per pound).
Let rest for 15 minutes before carving.

16–18 lb. Turkey

Remove turkey from refrigerator and let it come to room temperature for 1 hour before cooking.
Preheat oven to 350°F.
Remove turkey from bag, taking care to retain any juices and spices in bag.
Place turkey on rack in roasting pan, splayed out so it is flat. Pour any remaining juices and spices in bag over and around breast and legs. Cover breast and wings with foil.
Roast for 1 hour, then remove foil and reduce heat to 325°F. Roast for additional 2 1/2 hours, or until instant-read thermometer inserted into thickest part of thigh reaches 165°F.
Total cooking time should be approx. 3 1/2 hours (approx. 12–14 minutes per pound).
Let rest for 15 minutes before carving.

20–22 lb. Turkey

Remove turkey from refrigerator and let it come to room temperature for 1 hour before cooking.
Preheat oven to 350°F.
Remove turkey from bag, taking care to retain any juices and spices in bag.
Place turkey on rack in roasting pan, splayed out so it is flat. Pour any remaining juices and spices in bag over and around breast and legs. Cover breast and wings with foil.
Roast for 1 3/4 hours, then remove foil and reduce heat to 325°F. Roast for additional 2 1/2 hours, or until instant-read thermometer inserted into thickest part of thigh reaches 165°F.
Total cooking time should be approx. 4 1/2 hours (approx. 12–14 minutes per pound).
Let rest for 15 minutes before carving.

Willie Bird Fresh Free-Range Pre-Brined Organic Spatchcock Turkey