Holiday - Cooking Instructions

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.