PRIME RIB ROAST BONE-IN
Roast at 425 degrees for 30 minutes (bone side down)
PRIME RIB ROAST BONELESS
WHOLE BRISKET
BONELESS LEG OF LAMB
BONE-IN LEG OF LAMB
PORK CROWN ROAST
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.