COOKING & REHEATING INSTRUCTIONS
ROASTS &ENTREES
Tenderloins, Prime Rib,
Turkey & More
1
SIDEDISHES
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 RoastBone-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 DishesReheating 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 RoastedFingerlingPOTATOES
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.
ScallopedPotatoes
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 BakedPotatoes
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.
RoastedVegetables
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.
SteakhouseMushrooms
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 StyleGreen 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 DishesReheating Instructions(Everything is already cooked)
2) SIDE DishesReheating Instructions(Everything is already cooked)
2) SIDE DishesReheating Instructions(Everything is already cooked)
2) SIDE DishesReheating Instructions(Everything is already cooked)
2) SIDE DishesReheating Instructions(Everything is already cooked)
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