Smoked turkeys are fully cooked and can be reheated or eaten cold.
- To reheat, preheat oven to 350 degrees.
- Place turkey on a rack (such as broiler pan).
- Pour water into bottom of pan, cover with foil and seal edges.
- 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.
- 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.
- Bake at 325 degrees for 30 minutes per pound.
- 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.
- When breast reaches 165 degrees internal temperature, pull from oven.
- Lightly tent with foil and let rest for approximately 10 minutes. After 10 minutes, roast will be ready for carving.
- Remove netting and carve as desired.
- Bake at 350 degrees for 20-25 minutes per pound.
- Remove from oven when the bird reaches at least 165 degrees internal temperature.
- 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.
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.
Smoked hams are fully cooked and can easily be reheated.
- To reheat, preheat oven to 325 degrees.
- Place ham on a rack (such as a broiler pan).
- Pour water into the bottom of the pan, cover with foil and seal the edges.
- 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
- Preheat oven to 350 degrees.
- Cover the bone tips with foil to prevent burning.
- Place roast on a rack in shallow roasting pan (such as a broiler pan).
- Pour water in the bottom of the pan to prevent burning.
- Bake for 15-18 minutes per pound or until meat reaches 150 degrees internal temperature.
- 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
- Pre-heat oven to 325 degrees.
- Coat a baking dish with a cooking spray if desired, place roast in pan, season as desired.
- Bake for 25 minutes per pound.
- Remove from oven when internal temperature reaches 155 degrees.
- Lightly tent with foil and let stand for approximately 10 minutes.
Finished temperature should be 160 degrees.
Beef Filet Roast
- Pre-heat oven to 350 degrees.
- Place roast on a rack (such as a broiler pan).
- Roast for 15 minutes per pound, checking the internal temperature at the halfway point.
- For medium rare, remove roast when internal temperature reaches 140-145 degrees.
- 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
- Pre-heat oven to 350 degrees.
- Place roast bone side down in a pan with rack (such as a broiler pan).
- Pour water in the bottom of the pan, replenishing the water as necessary.
- Roast for 15-20 minutes per pound – depending on the thickness of the roast – until internal temperature reaches 140-145 degrees.
- 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.
- Clip the strings and carve slices as desired.
- Fight with the boys and the dogs over the bones!
Roasted Leg of Lamb
- Roast for 20 minutes per pound until internal temperature reaches 140 degrees for medium rare, or to 155 degrees for medium.
- 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).
- Thaw tails.
- Hold tail, shell side down in the palm of the one hand, insert point of scissors between the meat and soft underside membrane.
- Snip down each side, cutting the cross bands, peel off membrane and discard.
- Turn tail over, slip fingers between shell and meat, loosening entire tail meat.
- Tuck the meat back in the shell, dot with butter and season as desired.
- 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.