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      Turkey Roasting Instructions

      Preheat Oven to 325°

      8-12lb

      2 ¾ Hours

      12-14lb

      3 Hours

      14-18lb

      3 ¾ Hours

      18-20lb

      4 ¼ Hours

      20-24lb

      4 ½ Hours

      Add 30 Minutes for Stuffed Turkeys

      Turkeys Should be Cooked to An Internal Temperature of 165° Tested in the thickest part of the thigh.

      Your Pop-up Timer will Indicate 165°

      Optional:

      • Turkeys may be roasted on a bed of Whole Carrots, Halved Onions and Celery Stalks
      • Put Softened Butter under the skin. Butter can be Plain or Seasoned with Herbs, Salt & Pepper, Seasonello or Truffles
      • Tent Turkey with Aluminum Foil for the first ½ to ¾  of Cooking Time

       

      Turkey Carving Instructions

        1. Allow the turkey to cool to an easy-to-handle temperature.
        2. Place the turkey in front of you on a cutting board--breast side up with the wings closest to you.
        3. Remove both wings by pulling them away from turkey and cutting into the joint. Remove the drumsticks and thighs in the same way.
        4. Take one breast off the bone. Start cutting downwards at the breastbone and along the ribs toward the outside. Continue carving down the carcass until the breast is removed. Place on board and slice. Remove and slice other side.
      • Separate the thigh meat from the bone after it cools
      • Do NOT reheat your turkey. Serve carved turkey at Room Temperature with warmed Gravy. Gravy is best warmed on the stovetop.

       

      Reheating Instructions for Catering Trays

      • 350°for all items. Keep trays covered.
      • Sides take 20-30 minutes
      • Lasagna, Baked Ziti, or Eggplant Parmesan 30-45 minutes
      • Calamari 10-15 minutes, covered

      Rib Roast (4 Ribs)

      • Let roast come to room temperature.
      • Heat oven to 500 degrees.
      • Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat down to 350 degrees
      • Roast until the meat registers 115 degrees for rare, 125 for medium rare
        • For a 3-4 Rib Roast, start checking after 1 hour. For a larger roast, start checking after 90 minutes.
      • Rest for at least 20 minutes before serving. 

        Filet Mignon Roast (5-6lb)

        • Let meat come to room temperature.
        • Heat oven to 425 degrees.
        • Check after 50-60 minutes for medium rare; 70-80 for medium.
        • Roast until meat registers 135°F for medium rare; 145°F for medium.
        • Rest for at least 20 minutes before serving. 

        Spiral Hams (8-10lb)

        • Spiral Hams are Fully Cooked
        • Place whole ham in an ovenproof dish.
        • Do not remove or open the foil;
        • Heat for 45-60 minutes or until the internal temperature is 150 degrees.