Cooking Directions

Poultry

Smoked Turkey

Smoked turkeys are fully cooked and can be reheated or eaten cold.

  1. To reheat, preheat oven to 350 degrees.
  2. Place turkey on a rack (such as broiler pan).
  3. Pour water into bottom of pan, cover with foil and seal edges.
  4. Heat for 10-15 minutes per pound, replenish water as necessary.

By using water in the pan and sealing in foil, you create a moist, steamy environment which will keep the turkey from drying out.

Boneless Turkey Breast

Use your broiler pan, or any pan with a rack.

  1. Pour water in the bottom of the pan (to prevent burning and smoking of drippings), and put turkey breast, skin side up, on the rack.
  2. Bake at 325 degrees for 30 minutes per pound.
  3. Check internal temperature with a meat thermometer approximately 30 minutes scheduled finish time. Breast should read 155-160 degrees. You may need to adjust your oven temperature up or down.
  4. When breast reaches 165 degrees internal temperature, pull from oven.
  5. Lightly tent with foil and let rest for approximately 10 minutes. After 10 minutes, roast will be ready for carving.
  6. Remove netting and carve as desired.

Turduckens

  1. Bake at 350 degrees for 20-25 minutes per pound.
  2. Remove from oven when the bird reaches at least 165 degrees internal temperature.
  3. Lightly tent with foil and let rest for approximately 10-15 minutes (depending on size).

Finished internal temperature should be 165-170 degrees. Visit fsis.usda.gov for more safety tips on Turduckens.

Turkeys

Stuffed Turkey – 325 degree oven – 15 minutes per pound
Unstuffed Turkey – 325 degree oven – 12 minutes per pound

We recommend using a meat thermometer, inserted in the thickest part of the breast. Turkey is done when it reaches 160 degrees internal temperature.

 

Pork

Smoked Hams

Smoked hams are fully cooked and can easily be reheated.

  1. To reheat, preheat oven to 325 degrees.
  2. Place ham on a rack (such as a broiler pan).
  3. Pour water into the bottom of the pan, cover with foil and seal the edges.
  4. Heat for 10-15 minutes per pound, replenishing water if necessary.

By using water in the pan and sealing in foil, you create a moist, steamy environment which will keep the ham from drying out

Crown Pork Roast

  1. Preheat oven to 350 degrees.
  2. Cover the bone tips with foil to prevent burning.
  3. Place roast on a rack in shallow roasting pan (such as a broiler pan).
  4. Pour water in the bottom of the pan to prevent burning.
  5. Bake for 15-18 minutes per pound or until meat reaches 150 degrees internal temperature.
  6. Using a meat thermometer, check temperature 30 minutes before scheduled finish time – you may need to adjust your oven temperature up or down.

Note! Do not overcook! The roast will be dry if over-cooked.

Boneless Pork Loin Roast

  1. Pre-heat oven to 325 degrees.
  2. Coat a baking dish with a cooking spray if desired, place roast in pan, season as desired.
  3. Bake for 25 minutes per pound.
  4. Remove from oven when internal temperature reaches 155 degrees.
  5. Lightly tent with foil and let stand for approximately 10 minutes.

Finished temperature should be 160 degrees.

 

Beef

Beef Filet Roast

  1. Pre-heat oven to 350 degrees.
  2. Place roast on a rack (such as a broiler pan).
  3. Roast for 15 minutes per pound, checking the internal temperature at the halfway point.
  4. For medium rare, remove roast when internal temperature reaches 140-145 degrees.
  5. Tent lightly with foil and let rest for about 10 minutes.

Final temperature should be 145-150 degrees for a nice medium rare.

Prime Rib Roast

  1. Pre-heat oven to 350 degrees.
  2. Place roast bone side down in a pan with rack (such as a broiler pan).
  3. Pour water in the bottom of the pan, replenishing the water as necessary.
  4. Roast for 15-20 minutes per pound – depending on the thickness of the roast – until internal temperature reaches 140-145 degrees.
  5. Remove from oven and lightly tent with foil. Let rest for 10-15 minutes until the roast reaches a final internal temperature of 145-150 degrees.
  6. Clip the strings and carve slices as desired.
  7. Fight with the boys and the dogs over the bones!
  8. Enjoy!

 

Lamb

Roasted Leg of Lamb

  1. Roast for 20 minutes per pound until internal temperature reaches 140 degrees for medium rare, or to 155 degrees for medium.
  2. Lightly tent with foil and let rest for 10-15 minutes.

Final internal temperature will be approximately 5-10 degrees higher when done (145-160 degrees).

 

Seafood

Lobster Tails

  1. Thaw tails.
  2. Hold tail, shell side down in the palm of the one hand, insert point of scissors between the meat and soft underside membrane.
  3. Snip down each side, cutting the cross bands, peel off membrane and discard.
  4. Turn tail over, slip fingers between shell and meat, loosening entire tail meat.
  5. Tuck the meat back in the shell, dot with butter and season as desired.
  6. Wrap tight in foil and broil or bbq as follows:

6-8 oz. 4-6 minutes per side
10-12 oz. 8-10 minutes per side
14-16 oz. 10-12 minutes per side
20-24 oz. 12-14 minutes per side

Meat is done if white and opaque. If gray and translucent, cook one minute more.