COOKING & REHEATING INSTRUCTIONS
These Instructions are meant to be a guideline. Please follow safe cooking and reheating temperatures, when preparing your meals. For A guide to Internal and Safe temperatures, please see the guide at the bottom of the page by clicking Below
Temperature Guide

ROASTS &
ENTREES

Tenderloins, Prime Rib,
Turkey & More 
1

SIDE
DISHES

Potatoes, Stuffings,
Vegetables, Mac & Cheese & More
Spinach & Artichoke Dip, 
Stuffed Mushrooms, & More

ROLLS, SAUCES
& EVERYTHING ELSE

Dinner Rolls, Au Jus, 
Gravy, Glazes & More
4

1) ROASTS & ENTREES
COOKING & REHEATING

Prime Rib Roast
Bone-in & Boneless

Bone-In "Prime / Standing Rib" Roast ~ High Heat Method
Step One: Remove the roast from the fridge at least 1.5 hours before cooking. You want to aim for the center to get close to room temperture. *Do not leave out for more than 4 hours.

Step Two: If not already seasoned or rubbed, season or rub your roast with your desired spices or sauces. Wrap in sarah wrap to keep from drying out, and to keep your spices / marinades stuck to the roast. 

Step Three: Preheat the oven to 500° 30 minutes before ready to place the roast into the oven.

Step Four: Remove any plastic / saran wrap from your roast, and place onto a baking pan with the bones up. You can leave the twine on the roast, the moisture as the roast cooks will keep the twine from burning. Place roast into the oven and set a timer for 30 minutes (20 minutes for a 2 bone roast or 40 minutes for a 7 bone roast).

Bone-In "Prime / Standing Rib" Roast ~ Medium Heat Method
Step One: Remove the roast from the fridge at least 1.5 hours before cooking. You want to aim for the center to get close to room temperature. *Do not leave out for more than 4 hours.

Step Two: If not already seasoned or rubbed, season or rub your roast with your desired spices or sauces. Wrap in saran wrap to keep from drying out, and to keep your spices / marinades stuck to the roast.

Step Three: Preheat the oven to 325° 30 minutes before ready to place the roast into the oven.

Step Four: Roast the meat, uncovered, in a 325°F oven until it reaches the desired doneness. For medium-rare cook for 15-20 minutes per pound. Depending on your oven. Make sure to temp it every 30-45 minutes to ensure that it is not overcooking.

Step Five: Remove the roast from the oven and tent it with foil for a minimum of 10 minutes, up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5ºF. Remove the twine if there is any and carve the prime rib across the grain in 1/4" to 1/2" thick slices.

Prime Rib Cooking TimesThese estimated roasting times are based on a minimum roast weight of 4 pounds
Boneless Prime Rib Roast ~ High Heat Method
Change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Boneless Prime Rib Roast ~ Medium Heat Method
Step One: Remove the roast from the fridge at least 1.5 hours before cooking. You want to aim for the center to get close to room temperature. *Do not leave out for more than 4 hours.

Step Two: If not already seasoned or rubbed, season or rub your roast with your desired spices or sauces. Wrap in saran wrap to keep from drying out, and to keep your spices / marinades stuck to the roast.

Step Three: Preheat the oven to 325° 30 minutes before ready to place the roast into the oven.

Step Four: Roast the meat, uncovered, in a 325°F oven until it reaches the desired doneness. For medium-rare cook for 15-20 minutes per pound. Depending on your oven. Make sure to temp it every 30-45 minutes to ensure that it is not overcooking.

Step Five: Remove the roast from the oven and tent it with foil for a minimum of 10 minutes, up to 30 minutes. This allows the juices to flow back into the meat (they will run out if you cut right away and the meat will be less tender) and the temperature rises another 5ºF. Remove the twine if there is any and carve the prime rib across the grain in 1/4" to 1/2" thick slices.Prime Rib Cooking Times These estimated roasting times are based on a minimum roast weight of 4 pounds
Professional Tips & Tricks:

Tenderloin & Filet Mignon
Whole, Chateaubriand & Steaks

Whole Tenderloin Roast ~ High Heat Method
SEASON: Coat the outside with salt and pepper and let sit at room temperature for a couple of hours. This will help to cook the insides evenly.

SEAR: Heat some olive oil in a large cast-iron skillet and sear the beef tenderloin on all sides for about 3 to 5 minutes per side. Since the beef tenderloin is a long piece of beef, you can cut it into smaller roasts that can fit into a skillet. 

SLATHER: Create a simple garlic and herb butter and slather it all over the seared beef. Insert your probe thermometer.

ROAST: Cook the beef tenderloin at 425 degrees F. until the desired internal temperature is reached. This will only take about 20 to 25 minutes!
Whole Tenderloin Roast ~ Medium Heat Method
Coming Soon
Whole Tenderloin Roast ~ Low Heat Method
Coming Soon
Whole Tenderloin Roast ~ Grilled
Coming Soon
Chateaubriand (Center Cut Tenderloin) ~ High Heat
Change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Chateaubriand (Center Cut Tenderloin) ~ Low Heat
Change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Filet Mignon (Steaks) ~ Pan Seared / Skillet
Filet Mignon (Steaks) ~ Oven / Roasted

PORK ROASTS & Hams
Loin & Crown Roasts and Spiral & Boneless Hams

Bone-in Pork Loin Roast
Coming Soon
Pork Crown Roast
Coming Soon
Boneless Pork Loin Roast
Coming Soon
Spiral Ham
Coming Soon
Boneless Ham
Sweet Slice Ham
Coming Soon

Turkey

OVEN (10-15 lb. Turkeys)
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add any stock, cider, wine, etc. that you prefer to cook with to the pan. Enough to fill the pan to a 1/4-inch depth. For added flavor add several wedges of white onions, garlic cloves, bay leaves, and/or orange peels to the pan and/or turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up (for traditional roasting), see tips and tricks for another method), on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
OVEN (15-20 lb. Turkeys)
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add any stock, cider, wine, etc. that you prefer to cook with to the pan. Enough to fill the pan to a 1/4-inch depth. For added flavor add several wedges of white onions, garlic cloves, bay leaves, and/or orange peels to the pan and/or turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up (for traditional roasting), see tips and tricks for another method), on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
OVEN (20-25 lb. Turkeys)
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add any stock, cider, wine, etc. that you prefer to cook with to the pan. Enough to fill the pan to a 1/4-inch depth. For added flavor add several wedges of white onions, garlic cloves, bay leaves, and/or orange peels to the pan and/or turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up (for traditional roasting), see tips and tricks for another method), on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
DEEP FRYER
Change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
SMOKER
TIPS AND TRICKS
Tip: If you prefer a crispier skin, remove the turkey from the fridge and pat the skin with a paper towel to remove any excess juices. Place back into fridge for between 4 and 10 hours, before cooking to dry out the skin more.

Trick: Cooking turkey upside down (breast side down) for 50% of the cooking time, will help the meat stay moist as the juices will release into the breast instead of the pan.

Tip: 

HAMS

OVEN (10-15 lb. Turkeys)
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add any stock, cider, wine, etc. that you prefer to cook with to the pan. Enough to fill the pan to a 1/4-inch depth. For added flavor add several wedges of white onions, garlic cloves, bay leaves, and/or orange peels to the pan and/or turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up (for traditional roasting), see tips and tricks for another method), on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
OVEN (15-20 lb. Turkeys)
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add any stock, cider, wine, etc. that you prefer to cook with to the pan. Enough to fill the pan to a 1/4-inch depth. For added flavor add several wedges of white onions, garlic cloves, bay leaves, and/or orange peels to the pan and/or turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up (for traditional roasting), see tips and tricks for another method), on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
OVEN (20-25 lb. Turkeys)
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add any stock, cider, wine, etc. that you prefer to cook with to the pan. Enough to fill the pan to a 1/4-inch depth. For added flavor add several wedges of white onions, garlic cloves, bay leaves, and/or orange peels to the pan and/or turkey cavity. Brush the turkey skin generously with oil or melted butter.

Place turkey, breast side up (for traditional roasting), see tips and tricks for another method), on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
DEEP FRYER
Change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
SMOKER
TIPS AND TRICKS
Tip: If you prefer a crispier skin, remove the turkey from the fridge and pat the skin with a paper towel to remove any excess juices. Place back into fridge for between 4 and 10 hours, before cooking to dry out the skin more.

Trick: Cooking turkey upside down (breast side down) for 50% of the cooking time, will help the meat stay moist as the juices will release into the breast instead of the pan.

Tip: 

2) Side Dishes
Reheating Instructions
(Everything is already cooked)

*For even and easy reheating remove your sides from fridge and allow to come to room temperature (approx. 30-45 minutes before heating)

MASHED POTATOES

Directions for: Creamy, Garlicky, and
Bacon & Cheddar Mashed Potatoes
Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 45-60 Minutes
For best results: Add a pad of butter to the top of the potatoes, every 3-4 inches about 5 minutes before removing from oven.

Candied Sweet POTATOES

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 45-50 Minutes
For best results: Whip together some butter and brown sugar, form into little pads of butter and put on top of the potatoes, every 3-4 inches about 5 min. before removing from oven.

Herb Roasted
Fingerling
POTATOES

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 35-40 Minutes
For best results: Put a pad of butter in the corners of the pan 5 minutes before removing from the oven. Once done heating, take out and toss the potatoes around in the butter and herbs from the pan.

Scalloped
Potatoes

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 35-50 Minutes
For best results: Keep tray covered for the first 50% of the heating. Remove the lid for the last half to get the top slightly crispy and bubbly. Brown patches = yummy.
Black patches = burned.
Keep an eye on them! 

Twice Baked
Potatoes

Oven Temperature:
350° (Conventional)
325° (Convection)
Any Quantity 1-20: 12-16 Minutes
For best results: keep covered the entire time you are heating. Wrap each individual twice baked potato in its own little foil snuggie.


Assorted Stuffing

Directions for: Traditional Bread, Sausage, & Cornbread Stuffing
Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 30-45 Minutes
For best results, keep pan covered while heating. If you prefer a crispy top, remove foil lid 5-8 minutes before pulling from oven.

Macaroni & Cheese

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 45-60 Minutes
For best results: Remove from fridge 1 hour before heating. Keep covered for the first half of heating, remove lid and continue to heat for the last half.

Brussels Sprouts

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 12-15 Minutes
Regular Tray: 15-20 Minutes
Large Tray: 20-30 Minutes
For best results: For more tender brussels sprouts, keep lid on tray. For crispier / more roasted brussels, spread on sheet tray in even layer and reduce cooking time by 25%.

Honey Butter Carrots

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 12-15 Minutes
Regular Tray: 15-20 Minutes
Large Tray: 20-30 Minutes
For best results: For more tender carrots, cook in tray the entire time. For crispier / more roasted carrots, spread on sheet tray halfway through, and drizzle with the sauce in the pan.

Roasted
Vegetables

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 12-15 Minutes
Regular Tray: 15-20 Minutes
Large Tray: 20-30 Minutes
For more tender vegetables, keep lid on tray. For firmer / more roasted veggies, spread on sheet tray and reduce cooking time by 25%.

Steakhouse
Mushrooms

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 12-15 Minutes
Regular Tray: 15-20 Minutes
Large Tray: 20-30 Minutes
For best results: Heat the mushrooms with the lid off. Before serving, drain liquid from pan into a sauce pan, add 1/2 cup of water and reduce for 5 minutes to create a sauce for serving.

Italian Style
Green Beans

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 12-15 Minutes
Regular Tray: 15-20 Minutes
Large Tray: 20-30 Minutes
For more firm green beans, roast over med-med/high heat in a large skillet for 8-12 min. (Large trays will require two skillets). Pull from heat when garlic begins to brown, but not burn.

3) Appetizers
Reheating Instructions
(Everything is already cooked)

Spinach &
Artichoke Dip

Oven Temperature:
400° (Conventional)
375° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 18-25 Minutes
Large Tray: 25-35 Minutes
For best results: Add a pad of butter to the top of the potatoes, every 3-4 inches about 5 minutes before removing from oven.

Stuffed
Mushrooms

Oven Temperature:
425° (Conventional)
400° (Convection)
Small Tray: 8-12 Minutes
Regular Tray: 12-15 Minutes
Large Tray: 15-20 Minutes
For best results: Place the oven rack on the top levels on your oven. If you wish for more color on top, turn broiler on for last 2-3 minutes.

Bite-Sized Meatballs

Follow same directions for
Ginger Chicken Meatballs &
Mini Beef & Pork Meatballs 
Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 30-45 Minutes
For best results: Place into a roasting pan or skillet with a .25/.50/75 cup of water for a Small/Reg/Large Tray. Keep covered and heat for time.

Roasted
Vegetables

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 45-60 Minutes
For best results: Add a pad of butter to the top of the potatoes, every 3-4 inches about 5 minutes before removing from oven.

Steakhouse
Mushrooms

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 45-60 Minutes
For best results: Add a pad of butter to the top of the potatoes, every 3-4 inches about 5 minutes before removing from oven.

Italian Style
Green Beans

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Regular Tray: 20-30 Minutes
Large Tray: 45-60 Minutes
For best results: Add a pad of butter to the top of the potatoes, every 3-4 inches about 5 minutes before removing from oven.

4) Everything Else
Reheating Instructions
(Everything is already cooked)

GRAVY

Stove Top Temperature:
Electric Range: Medium
Gas Range: Medium High
For best results: Pour gravy into a saucepan that is twice the amount of gravy you are heating. If you prefer a thinner gravy add 1/4 cup of water for every 8 oz. of gravy. Stirring often, heat the gravy until you see bubbles form on the edge, but before it starts to boil. Remove from heat, and let cool 3-5 minutes before serving.

Au Jus

Stove Top Temperature:
Electric Range: Medium
Gas Range: Medium High
For best results: Pour gravy into a saucepan that is twice the amount of gravy you are heating. If you prefer a thinner gravy add 1/4 cup of water for every 8 oz. of gravy. Stirring often, heat the gravy until you see bubbles form on the edge, but before it starts to boil. Remove from heat, and let cool 3-5 minutes before serving.

Ham Glazes

Stove Top Temperature:
Electric Range: Medium
Gas Range: Medium High
For best results: Pour gravy into a saucepan that is twice the amount of gravy you are heating. If you prefer a thinner gravy add 1/4 cup of water for every 8 oz. of gravy. Stirring often, heat the gravy until you see bubbles form on the edge, but before it starts to boil. Remove from heat, and let cool 3-5 minutes before serving.

Dinner Rolls

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes

Baguette

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes

Italian Loaf

Oven Temperature:
350° (Conventional)
325° (Convection)
Small Tray: 15-20 Minutes
Rare: 125 degrees F + 3 min. rest time 
Medium rare: 130 to 135 degrees FMedium: 135 to 140 degrees F 
Medium well: 140 to 150 degrees FWell done: 155+ degrees F 
Ground: 165 degrees F
Medium: 145 degrees F + 3 min. Rest  Medium Well: 150 degrees F
Well done: 160 degrees F
Ground: 165 degrees F
Powered by AZEXO Shopify page builder