Your Neighborhood Butcher, Grocer & Caterer
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COOKING INSTRUCTIONS

TENDERLOIN ROAST & CHATEAUBRIAND


Roast at 425 degrees for 12-15 minutes per pound to an internal temperature of 125 degrees in the thickest part.
Rest for 15 minutes

    PRIME RIB ROAST BONE-IN


    Roast at 425 degrees for 30 minutes (bone side down) 


    Drop the oven temp to 300 degrees, leaving the roast IN the oven 


    Cook for 15 minutes per pound to an internal temperature of 115 degrees in the thickest part.  


    Rest for 15 minutes 

    PRIME RIB ROAST BONELESS


    Roast at 425 degrees for 30 minutes (bone side down) 


    Drop the oven temp to 300 degrees, leaving the roast IN the oven


    Cook for 15 minutes per pounds to an internal temperature of 115 degrees in the thickest part


    WHOLE BRISKET


    Roast at 250 degrees for 1-1.5 hours per pound


    or 


    Smoke at 220 degrees for 1-1.5 hours per pound


    Rest for 20 minutes with either method

    BONELESS LEG OF LAMB


    Roast at 450 degrees for 20 minutes


    Drop the oven temp to 325, leaving the roast IN the oven


    Cook for 13-15 minutes per pound to an internal temperature for 120 degrees


    Rest for 15 minutes

    BONE-IN LEG OF LAMB


    Roast at 450 degrees for 20 minutes


    Drop the oven temp to 325 leaving the roast IN the oven


    Cook for 18-20 minutes per pound to an internal temperature of 125 degrees


    Rest for 15 minutes


    PORK CROWN ROAST


    Cook at 375 degrees for 10-12 minutes per pound to an internal temperature of 140-145 degrees.


    Rest for 15 minutes

    TURKEY WINGS


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    BONELESS TURKEY BREAST


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    TURKEY COOKING INSTRUCTIONS

    Turkey should be cooked to an internal temperature of 165 degrees in the thickest part of the turkey's thigh and 150 degrees in the thickest part of the breast.

    ALL NATURAL FRESH WHOLE TURKEY

    METHOD: ROASTING


    • For a 10 to 16 pound turkey, roast in a 325 degree oven for 15 to 20 per pound.
    • For a 16 to 30 pound turkey, roast in a 325 degree oven for 12-15 minutes per pound.
    • Rest for 15 minutes before carving

    ALL NATURAL FRESH
    WHOLE TURKEY

    METHOD: ROASTING SPATCHCOCK


    • 450 degree oven for 80 to 90 minutes
    • Rest for 15 minutes before carving


    ALL NATURAL FRESH WHOLE TURKEY

    METHOD: DEEP FRYING


    • For a 10 to 16 pound turkey, place in 365 to 375 degree oil for 3-4 minutes per pound.
    • For a 16 to 30 pound turkey, place in 365 to 375 degree oil for 2 to 3 minutes per pound
    • Rest 15 minutes before carving

    ALL NATURAL FRESH WHOLE TURKEY

    METHOD: SMOKING / INDIRECT HEAT


    • For a 10 to 16 pound turkey, smoke or using indirect heat at a temperature of 235 to 250 degrees for 20 to 30 minutes per pound.
    • For a 16 to 30 pound turkey, smoke or using indirect heat at a temperature of 235 to 250 degrees for 20 to 30 minutes per pound.
    • Rest 15 minutes before carving.


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