COOKING & REHEATING INSTRUCTIONS

ROASTS &
ENTREES

Tenderloins, Prime Rib,
Turkey & More 
1

SIDE
DISHES

Potatoes, Stuffings,
Vegetables, Mac & Cheese & More
2

APPETIZERS
& STARTERS

Spinach & Artichoke Dip, 
Stuffed Mushrooms, & More
3

ROLLS, SAUCES
& EVERYTHING ELSE

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

Whole 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: 

Tenderloin & Filet Mignon

Tenderloin (High Heat Method)
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.
Tenderloin (Low & Slow Method)
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.
Chateaubriand (Smaller Center Cut Tenderloin Roast)
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.
Filet Mignon (Skillet / Pan Seared)
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Filet Mignon (Oven Roasted)
Tips & 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: 

Prime Rib Roast
Bone-in & Boneless

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: 

Pork Loin & Crown Roasts

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)

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: 45-60 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.

Herb Roasted
Fingerling
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.

Scalloped
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.

Twice Baked
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.

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: 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.

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: Add a pad of butter to the top of the potatoes, every 3-4 inches about 5 minutes before removing from oven.

Brussels Sprouts

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.

Honey Butter Carrots

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.

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.

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

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

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

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

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

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