Cooking & Heating Instructions
WHOLE BIRDS
How to Roast your Fresh Turkey
- To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing).
- Next, rinse the bird inside and out and pat dry with paper towels.
- If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
- Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
- If you're using an oven-safe meat thermometer, insert it into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
- Place the bird on a rack in a roasting pan, and into a preheated 325° oven. Use the following chart to estimate the time required for baking. Covering the bird loosely with a foil tent will help keep it moist. Basting is not necessary, but helps promote even browning.
- Your turkey will be safe to eat, and roasted to perfection, when the internal temperature reaches 165°. Its temperature will continue to rise - and it will continue cooking - even after it is removed from the oven, so you'll want to remove it when the thermometer reads 155° - 160°.
- Cooking times may vary based on oven temperatures and other conditions. USDA estimated cooking times are provided below. Remember, the turkey is done when the internal temperature reaches 165°. Check the temperature by probing the thickest part of the thigh.
Provided below are typical roasting times for unfrozen, unstuffed turkeys at 325°.
Because our turkeys are farm-fresh they have a higher moisture content than most store-bought birds and they tend to cook faster. Using a meat thermometer, begin checking the internal temperature one hour before you reach the approximate cooking time. It's ready to eat when the internal temp reaches 165°; cook it too much longer and it will become dry.
Because our turkeys are farm-fresh they have a higher moisture content than most store-bought birds and they tend to cook faster. Using a meat thermometer, begin checking the internal temperature one hour before you reach the approximate cooking time. It's ready to eat when the internal temp reaches 165°; cook it too much longer and it will become dry.
Size |
Approx. cooking time |
8 to 12 pounds |
2¾ to 3 hours |
12 to 14 pounds |
3 to 3¾ hours |
14 to 18 pounds |
3¾ to 4¼ hours |
18 to 20 pounds |
4¼ to 4½ hours |
20 to 24 pounds |
4½ to 5 hours |
How to Heat your Smoked Turkey or Smoked Turkey Breast
Our hickory-smoked turkeys are fully cooked during the smoking process. They may be served cold, but we recommend serving them warm for maximum enjoyment.
- Preheat your oven to 325°. Cover the turkey and pan with foil to keep it from drying out.
- For breasts, or birds under 15 lbs., heat for 15 minutes per lb. For 16 lb. or larger birds, heat for 10 minutes per lb.
How to Cook Turducken
- Preheat your oven to 300°.
- Roasting time is based on weight; roast for 20 minutes per lb.
- Optional: for a deliciously crispy finish:...
- 1/2 hour before roasting is completed, increase oven temp to 360
- Dissolve 1/4 cup of butter into the turducken drippings. Then, baste every 5 minutes. until done.
- 1/2 hour before roasting is completed, increase oven temp to 360
- At the end of the recommended cooking time, use a meat thermometer to confirm that the turducken is fully cooked. The internal temperature must reach 165 ºF.
READY-TO-COOK ITEMS
Stuffed Boneless Pork Loin
Cornbread-Stuffed Chicken Breast
Stuffed Flank Steak
Colossal Stuffed Pork Chop
Chicken Cordon Bleu / Chicken Florentine
Jumbo Lump Crab Cakes
- Preheat oven to 325°
- Cook uncovered for 20 minutes
- For 3 lb. roast, cover and cook for 1 hour, or until internal temp reaches 160°. Add approximately 10 minutes for each additional 1/2 lb.
- Let stand for 10 minutes before serving
Cornbread-Stuffed Chicken Breast
- Preheat conventional oven to 325°
- Place in uncovered pan for 50 minutes, or until internal temp reaches 160°
- Let rest for 5-10 minutes before serving
Stuffed Flank Steak
- Preheat oven to 450°
- In hot skillet, sear flank steak on all sides for color.
- Place in oven for 8-10 minutes until it reaches your desired wellness.
- Let rest for 5-7 minutes before slicing
Colossal Stuffed Pork Chop
- Preheat conventional oven to 325°
- Cook in uncovered pan for 20 minutes
- Turn the chop, then add 1-2 cups of pork broth or beef broth
- Cover and cook for additional 25 - 30 minutes, or until internal temp reaches 160°. Add a little water or broth if needed
- Let rest for 5-10 minutes before serving.
Chicken Cordon Bleu / Chicken Florentine
- Preheat oven to 325°
- In a covered pan, cook for 25 minutes, or until internal temp reaches 160°
- Let stand for 5-7 minutes before serving
Jumbo Lump Crab Cakes
- Preheat oven to 325°
- Cook 10-12 minutes, or until golden brown
- If more color is desired, place under broiler for 20-30 seconds.