Cooking Guidelines

Basic Cooking and Grilling Guidelines

FRESH TURKEYS – Fresh turkeys should be purchased the day before cooking. Keep refrigerated until you want to prepare it for cooking. The giblets can be removed and cooked the day before if you wish. Cool and refrigerate after cooking. The bird’s cavity should be washed prior to stuffing. Stuff only with chilled stuffing. The bird can be cooked in an open roasting pan, or covered, your preference.

SMOKED TURKEYS – Smoked turkeys are fully cooked, they can be eaten cold, or warm. To heat a smoked turkey, wrap in aluminum foil and place in a pan in oven. Smoked turkeys should be kept refrigerated until you prepare to serve or cook. Refrigerate all leftovers. Smoked turkeys can be stuffed if you use a meat thermometer and cook dressing until it reaches 160 degrees.

SMOKED HAMS – Refigerate until preparing to cook. Hams are fully cooked, but more cooking will enhance the flavor and improve tenderness. Hams can be cooked covered or open. Refrigerate all leftover ham. Hams can be oven cooked, barbecued, etc.

PRIME RIB – Refrigerate until preparing to cook. Prime Rib can be seasoned with our “Special Rub” and fresh garlic or with your choice of garlic, salt, pepper or other seasonings. Place roast in roasting pan, bones-down and cook uncovered until desired temperature is reached. Refrigerate all leftover meat.

FRESH TURKEY

325F
10 TO 14 LBS
15 MIN PER LB
INTERNAL TEMP 190F

SMOKED TURKEY

325F
8 TO 20 LBS
10 MIN PER LB
INTERNAL TEMP 165F

SMOKED HAM

325F
8 TO 20 LBS
10 MIN PER LB
INTERNAL TEMP 160F

PRIME RIB ROAST

325F
6 TO 8 LBS

RARE:
18 – 20 MIN
INTERNAL TEMP 136F

MED:
22 – 25 MIN
INTERNAL TEMP 140F

WELL:
27-30 MIN
INTERNAL TEMP 150F

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