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Show 20 Oz. FresIh GOLD 'N PLUMP PikAqE 1 6 Oz. ReqlIar or KRAFT ROASTERS 2i5 Ffsk GOLD 'N PLUMP BONELESS SKINLESS 1 6.$ O z. JSL, THIGHS......... $Z49 Lk,bt CHEEZ WHIZ $049 .JL Tavern WESTERN FAMILY HALF HAMS lb. $019 .JL BoneIess WESTERN FAMILY HALF Pin HAMS Western FAMily PoRk lb. BoneIess LINK PORK LOIN CHOPS SAUSAGE lb. $049 $019 Bee! BoneIess EYE OF ROUND STEAKS lb. $049 Tbkk Sliced Pook BoneIess AMERICA'S CUT .z..r'.....:....ib. loin chops 1 2 Oz. (& .4 SLICED BACON BoneIess SIoinIess BeeF ' 1 PAtkAQE lobs pkq $Z09 MoeereII COOKED HAM OR RIB ROASTS CHICKEN BREASTS 6 O z. $1 79 PAckAqe WESTERN FAMILY TURKEY BREAST 89 pkq 2 lb MouutilU, MoNifRFy Uck, Mild, Midnw or Colbv Iae k WESTERN FAMILY CHEESE LOAVES .5 lb. PacIeae TaiI On 4 60 Count HARVEST OF THE SEA 1 $499 99 $11 I I ea. SgT. 1 -- COOKED SHRIMP pkq 'gj HaII GaIIon Asvositd 24 Cot NT THAWING A TURKEY NATURE'S HARVEST DINNER ROLLS (40 F): Approximately 24 hour per 5 lbs. of whole turkey. 64 Oz. NarraIIv Grown 4' 1 16 to 20 lbs. 20 to 24 lbs. $1 79 $ IN THE REFRIGERATOR 8 to 12 lbs. 12 to 16 lbs. WESTERN FAMILY ICE CREAM to 2 days 2 to 3 days 3 to 4 days 4 to 5 days 1 1 FLORIDA 6 Oz. AssortetJ ORANGE JUICE NABISCO RITZ 99 CRACKERS IN COLD WATER: Ai pproximately 30 minutes per pound of turkey. Change water every half hour. 8 to 12 lbs. 12 to 16 ibs. 16 to 20 lbs. 20 to 24 lbs. foR 4 to 6 hours 6 to 8 hours 8 to 10 hours 10 to 12 hours 6.75'100z. CHALLENGE BUTTER $199 AssorietJ NABISCO SNACK CRACKERS OtARI After thawing, remove neck and giblets from CREAM the neck and body cavities, rinse turkey inside and out with cold water, and drain well. Thawed turkey may remain in refrigerator 2 days. 1 $129 AssortetI POTATO CHIPS pkq. 1 7 6 Oi. Crtan o' &ibti SOUR CREAM $199 $Z99 SWEET ROLLS 5.25 Oz. LAYS Balerij Special of the libel 2 Count AssorteeI O' WEBER EGG NOG Thawing In the microwave is not recommended. 1 lb. PatLac,! Rtqilut 1 w hole 355 New Crop NAVEL ROASTING A TURKEY TIMETABLES FOR FRESH OR THAWED TURKEY AT to to to to 20 to 8 12 14 18 325' F. 12 Ibs. 14 lbs. 18 lbs. 20 Ibs. 24 Ibs. 27 to 3 hours 3 to 37 hours 37 to 47 hours 47 to 47 hours 47 to 5 hours STUFFED: 8 to 12 Ibs. 2 to 37 hours 12 to 14 Ibs. 37 to 4 hours 14 to 18 Ibs. 3 to 47 hours 18 to 20 Ibs. 47 to 47 hours 20 to 24 lbs. 47 to 57 hours (1 ) Set the oven temperature no lower than 325' F. (2) Race turkey breast side up on the rack in a shallow roasting pan. (3) It is recommended to cook stuffing outside the bird, in a casserole dish, or on the stove top. But if stuffed, stuff the body and neck cavities loosely. (4) For safety and doneness, the pop-utimer in the breast should have popped, or the internal temperature registered on a meat thermometer should reach a minimum of 1807 F in the thigh before removing from the oven. The center of the stuffing should reach 1 65 after standing time. (5) Juices should be clear. p (6) Let the turkey stand 20 minutes before removing the stuffing & carving Wash hands, utensils, sink and anything else that has contacted raw turkey with hot, soapy water. A Ckict ORANGES These times are approximate and should always be used in conjunction with a pop-u- p timer or properly placed thermometer. UNSTUFFED: LARqE 49 Ib! All Items in this photo are not necessanly Ad Items LARqE WaskiNqTOiM CRANNY SMITH APPLES... ....lb..79 LARqE ROMA TOMATOES.... Jb. 59 1M . y MpditM YELLOW ONIONS. 6i!l asnaaBTsaa 1 2 Oz. PftckAqE CftlifoRNiA CRisp or 1 6 Oz. Pac UvqE GarcJen FRESH EXPRESS 1 QQ( SAIAD........ea7 7 6 I Nth Pot HOLIDAY POINSETTIAS $4.99 eaTi 2 Oz. Baq FresH OCEAN SPRAY CRANBERRIES Mix or MatcTi GREEN ONIONS OR RADISHES 4 $ M |