Heating instructions
Turkeys:
Your turkeys are already fully seasoned and bagged for a stress free holiday! They are trussed and in an oven safe bag all that is needed is to cut a few (3 to 4) 1-inch slits in the bag itself. Preheat oven to 350 degrees and follow directions below.
​
Whole Turkey (Unstuffed)
10-12 pounds: 1.5 to 2 hours until internal thermometer temperature is 155 degrees.
12-16 pounds: 2 to 2.25 hours until internal thermometer temperature is 155 degrees.
16-20 pounds: 2.25 to 2.5 hours until internal thermometer temperature is 155 degrees.
20-24 pounds: 2.5 to 3 hours until internal thermometer temperature is 155 degrees.
​
Breasts (Boneless)
8-12 pounds: 2.5 to 3 hours until internal thermometer temperature is 155 degrees.
​
Chicken and Meatball Dishes:
350 Degrees: Full Tray covered 50-55 minutes - Half tray covered 40-45 minutes
​
Stuffed Pasta, Lasagna, Baked Pasta, Rollatini, Chicken and Eggplant Parmigiana:
350 Degrees: Full Tray 50 minutes, uncover to crisp – Half Tray 40 minutes uncover to crisp
​
Pasta Dishes:
350 Degrees: Full Tray covered 40- 45 minutes – Half Tray 30-35 minutes covered
Potatoes:
350 Degrees: Full Tray covered 40-45 minutes – Half Tray 30-35 minutes covered
Mussels and Clams:
350 Degrees: Full Tray covered 40-45 minutes - Half Tray 30-35 minutes covered
Stuffed Breads:
350 Degrees 20-25 minutes
​
Baked Clams and Stuffed Mushrooms:
375 Degrees laid out uncovered 15-20 minutes (add provided clam broth first)
Braised Short Ribs and Osso Bucco:
350 Degrees: Full Tray covered 60 minutes – Half Tray 45 minutes covered
Rice Balls, Croquets, Chicken Fingers, Zucchini Sticks:
350 Degrees Full Tray covered 35-40 minutes - Half Tray Covered 25-30 minutes
Stuffed Artichokes and Crab Cakes:
350 Degrees covered 15-20 minutes, uncover to crisp
Pork Loin:
350 Degrees – 25 minutes per lb. covered for half the time. Internal temp of 140
Beef Tenderloin:
450 degrees uncovered 20 – 25 minutes
Prime Rib:
500 degrees 15-20 minutes, then 350 degrees for 20 minutes per lb.
Leg of Lamb:
450 degrees for 15-20 min, then 350 degrees for 1 – 1 ¼ hrs.
Fresh Ham:
325 degrees for 18-20 min per lb. Internal temp of 140-145
Eye Round:
475 degrees for 30 minutes (rare). 475 degrees for 35-40 min (medium/medium rare)
​