Whole Basted Turkey
Thaw completely in refrigerator 3-4 days or keeping turkey in vacuum sealed packaging, place in a sink full of cold water for 5-7 hours, changing the water approximately every 30 minutes. OVEN: Preheat oven to 350°F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided, secure bag with twist tie. Place bag in deep roasting pan. Puncture 6 to 8 holes in top of bag with a fork. For extra browning or crispness, slit top of bag for last 20-30 minutes of roasting. Turkey will take 2 hours 45 minutes to 3 hours to cook. If stuffing turkey, allow an extra 20-30 minutes cooking time, for a total of 3 - 3 ½ hours. The turkey will be done when the internal temperature measured with a kitchen thermometer reaches 165°F. Make simple gravy with the turkey drippings from the oven bag..
Green Bean Casserole
Do Not Thaw! Microwave: Cut slit in center of film. Place tray in microwave; cook on high for 4 minutes. Carefully remove film, stir and cook on high for 3 minutes or until internal temperature reaches 165°F. Serve. Oven: Preheat oven to 350°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 40 minutes or until internal temperature reaches 165°F. Remove from oven and serve.
Smashed Red Potatoes
Do Not Thaw Microwave (1100-Watt): Remove cellophane covering tray. Microwave on high for 3 minutes. Stir potatoes. Return to microwave and cook for 1 minute. Let rest 1 minute before serving. Oven: Preheat oven to 425°F. Remove cellophane covering tray and place on baking sheet. Bake for 30 minutes. Let rest 2 minutes before serving.
Thaw in refrigerator overnight or at room temperature for 2-3 hours. Remove all packing, slice and serve. Serve with whipped cream or vanilla ice cream.
Mini Baguettes with Butter
Do Not Thaw. Do not refreeze after thaw. Appliances vary, adjust cook time accordingly. Oven: Preheat oven to 400°F. Remove from packaging and place the frozen baguettes on a baking sheet. Bake for 10-12 minutes to desired color or crispness.
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