A whole frozen Tom turkey in the 16–18 pound size range, sold by the pound. Tom turkeys are male birds, typically larger than Hens, making this size ideal for feeding a crowd of 12–18 people with ample leftovers. The bird arrives fully frozen and must be thawed before roasting.

Allow approximately 24 hours of refrigerator thawing time for every 4–5 pounds of turkey. Once thawed, roast at 325°F until the internal temperature reaches 165°F in the thickest part of the thigh. A 16–18 lb turkey typically takes 3.5 to 4.5 hours to roast unstuffed. Remove the neck and giblets from the cavity before cooking.

Store frozen until ready to use. Keep frozen at 0°F or below. Once thawed, refrigerate and cook within 2 days.