Frequently Asked Questions

1. Reheating Instructions for Hot d’oeuvres are included with each item.

2. Ensure that your oven is preheated to recommended temperature.

3. Remove foil cover and place in the oven.

4. Be aware that the more items in your oven at one time may require adjustment of recommended cooking time.

1. Preheat Oven to 350°F.

2. Cook Turkey in a roasting pan until the THIGH internal temperature reads 165°F directly out of the oven, make sure to insert temperature probe in thickest part of thigh but not touching bone.

   1. For an unstuffed turkey, approximately 12-14 minutes per pound*

   2. For a stuffed turkey, approximately 15-17 minutes per pound*

3. Once the Turkey is cooked, let the meat rest for around 15-20 minutes before carving (depends on the size of bird).

*Cooking time is approximate and is not an accurate way to cook a turkey; a better method for tastier turkey is using internal temperature.*

1. Preheat Oven to 325°F.

2. Place turkey breast in a roasting pan.

3. Cook until an internal temperature of 165°F-170°F is obtained.

   1. For an unstuffed turkey, make sure the temperature probe is in the center of the bird.

   2. For a stuffed turkey, do not place temperature probe in the stuffing, make sure the probe is in the meat itself.

1. Preheat Oven to 325°F.

2. Place turkey breast in a roasting pan.

3. Cook until an internal temperature of 165°F-170°F is obtained.

1. Preheat Oven to 320°F.

2. Place ham on a shallow roasting pan on a rack, add about 250 mL (~1 cup) with a liquid of preference (apple juice, water, chicken stock, etc.), tent with foil and use toothpicks to eliminate foil contact with ham.

   1. For a half ham, cook for approximately 1 hour.

   2. For a full ham, cook for approximately 1.5 hours.

3. Rest for 10 minutes before carving.

1. Preheat Oven to 320°F.

2. Place Ham on a shallow roasting pan with a rack, add about 250 mL (~1 cup) with a liquid of preference (apple juice, water, chicken stock, etc.), and tent with foil.

   1. For a half ham, cook for approximately 1 hour.

   2. For a full ham, cook for approximately 1.5 hours.

3. Rest for 10 minutes before carving.

1. Preheat Oven to 450°F.

2. Place tenderloin in a shallow roasting pan with a rack.

3. Place tenderloin in oven for 10 minutes at 450°F.

4. Reduce oven temperature to 275°F and cook to desired doneness, remove when internal temperature is 5°-10°F off desired doneness.

5. Cover with foil and let rest for at least 20 minutes before carving.

Weight (kg/lb)

Medium Rare (Removal Temp: 135°F)

Medium to Well-Done (Removal Temp: 155°F+)

• .5 kg (1 lb) 30 to 40 55 to 65
• 1 kg (2 lb) 35 to 40 60 to 70
• 1.5 kg (3 lb) 35 to 45 65 to 75

*Cooking time is approximate and is not an accurate way to cook a tenderloin; a better method for tastier tenderloin is using internal temperature.*

1. Take prime rib out of fridge to come up to room temperature (roast will cook more evenly).

2. Preheat oven to 350°F.

3. Place roast fat side up, in a roasting pan with a rack to desired doneness, removing from oven at the corresponding temperature in table below. Might take approximately 15-20 minutes per pound.*

4. Let roast rest for at least 30 minutes, and switch oven to broil.

5. Place roast back into oven and rotate every 90 seconds until all sides have exposed to the broiler.

*Cooking time is approximate and is not an accurate way to cook prime rib; a better method for tastier roast is using internal temperature.*

• Rare 110°F

• Medium Rare 120°F

• Medium 130°F

• Medium Well 140°F

1. Preheat Oven to 350ºF.

2. Lightly coat the ballotine with oil and place on a baking pan. Salt and pepper to your liking.

3. Place in the oven and cook for 60 minutes.

4. Remove the parchment and place back in the oven for an additional 15 minutes.

5. Rest for 10 minutes and enjoy.

1. Preheat Oven to 350ºF.

2. Place capon in a roasting pan.

3. Cook until the THIGH internal temperature reaches 165, might take approximately 2-2.5 hours* depending on the size of bird.

4. Let the meat rest for approximately 15 minutes.

*Cooking time is approximate and is not an accurate way to cook capon; a better method for tastier capon is using internal temperature.*