“Have purchased this a few times and this time it turned out perfect! Doesn't defrost enough over 48 hours so suggest 5 - 7 days in refrigerator. Leave out for 2 hours prior to cooking to help bring toward room temperature. Lather with salt, pepper and garlic (as directed). Cooking to 150 degrees makes it too dry, so cook to 135-140 degrees (use digital oven thermometer with probe in thickest part of meat) with oven at 375 degrees. Leave the foil at the top of the crown so meat in the center doesn't dry out. I cooked stuffing at 450 degrees for about 30 minutes or when temp reached 160 degrees. Delicious and looks fantastic when done. Worth every penny.”
