Holiday - Cooking Instructions

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

                 

                 

                BONELESS TURKEY BREAST

                 

                 


                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.