Ingredients:

Turkey (partially deboned except for wings, containing up to 5.5% of a solution of turkey broth, salt, sodium phosphate, sugar, hydrolyzed soy protein, and flavoring), Water, Long Grain White Rice enriched with ferric orthophosphate (iron), niacin, thiamine mononitrate (thiamine), folic acid (folate), Pork Loin, 100% extra fancy wild rice, Chicken Breast & Thigh Meat, Pork sausage (pork, Kosher salt, yellow prussiate of soda (anticaking agent), pepper, marjoram, sage, water, crushed red pepper, garlic powder), Pecans, Green bell pepper, Black olives (water, salt and ferrous lactate added to stabilize color), Butter (partially hydrogenated soybean oil and liquid soybean oil, water, butter  (cream, salt), salt, non-fat dry milk, soybean lecithin, sodium benzoate  as a preservative, artificial flavor, vitamin A palmitate added,  colored with beta carotene), Onion, Celery, Salt, Celery Salt,  Black Pepper, Red Pepper

Tur-Por-Ken Cooking Directions:  Keep product frozen until ready to use.

Remove from box, place in a pan and thaw in the refrigerator approximately 3½ days prior to cooking.  Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides.  The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil.  The foil should not be tucked in, just tented.  Preheat oven to 350º F.   Bake approximately 3½ to 4 hours or until the skin is golden brown in color, basting with butter occasionally. Internal temperature must reach 165° F.  Remove from oven and discard the foil.  Allow to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour.  The inside will remain hot.  Transfer to a serving platter, supporting the back of the bird.  The string is all that holds this creation together so be careful with the transfer.  After transferring, remove string and wings to facilitate carving.  Cut in half vertically from the neck to the leg area and carve horizontally the individual slices.  Sometimes the leg area will split but this will not affect the taste.  If this should happen, place parsley around this area to make a nicer presentation.  Enjoy!