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)

​