ONLINE THANKSGIVING ORDERS NOW CLOSED. Turkeys and more still available for in-store purchase.

Cooking Instructions

While our products can be prepared in a variety of ways, below are some general guidelines on how to achieve a meal that is cooked to perfection.

Should you have further questions, our team of butchers, grocers, and produce experts are available to help directly.

TURKEY: ROASTED & UNSTUFFED

Below is a general roasting guide for unstuffed birds. However, turkey should be cooked based on internal temperature of 165°F at the thickest part of the thigh. Begin checking temperature 30-60 minutes before total expected roast time.

For roasting, we suggest to cook at 400°F for the first 30 minutes then lower to 325°F for the remainder of total cook time.

10-12 lbs:

12-14 lbs:

14-16 lbs:

16-18 lbs:

18-20 lbs:

2.5 – 3 hrs

2.75 – 3.25 hrs

3 – 3.75 hrs

3.25 – 4 hrs

3.5 – 4.25 hrs

In total, expect about 13 minutes per pound of cook time for unstuffed birds. For stuffed birds, expect 15 minutes.

Make sure to remove giblets and neck from inside of turkey prior to cooking.

TURKEY: PRE-ROASTED

To re-heat, cook at 350°F for approximately 1.5-1.75 hours , or until internal temperature at thickest part of thigh reaches 165°F.

BEEF & VEAL

Rare:

Medium-Rare:

Medium:

Medium-Well:

Well-Done:

115 to 120°F

120 to 125°F

130 to 135°F

140 to 145°F

150 to 155°F

LAMB

Rare:
Medium-Rare:
Medium:
Medium-Well:
Well-Done:

115 to 120°F
120 to 125°F
130 to 135°F
140 to 145°F
150 to 155°F

PORK

Pork should be cooked to an internal temperature of 145°F. Ground pork needs to be cooked to a higher temperature of 160°F.

ROASTS

Roasts should be started at room temperature, which can be achieved by leaving the meat out of the fridge a few hours prior to cooking.

We recommend to first sear your roast by stovetop (pan searing) or oven, as it creates caramelization which builds flavor. For pan searing, use high heat to simply brown (not burn) all sides of the roast.  It should only take a few minutes, rotating each side once it achieves a golden brown color. For oven searing, simply start your roast at 500°F in the oven for 15-20 minutes, or until it achieves a golden brown color.

After searing by either method, finish the roast in the oven for the remainder of the total cook time at 350°F. If you oven seared, simply reduce the heat from 500°F to 350°F leaving the roast in the oven. See below for oven roasting times by roast type.

After roasting, let the meat rest for 15 minutes before serving.

Suggested cooking times will vary by oven. Please defer to the internal cooking temperatures listed above to ensure desired result.

Prime Rib or Ribeye Roast

2 ribs:

3 ribs:

4 ribs:

5 ribs:

6 ribs:

15 min. at 500°F or pan sear, followed by 1 hr. & 15 min. at 350°F

15 min. at 500°F or pan sear, followed by 1 hr. & 30 min. at 350°F

15 min. at 500°F or pan sear, followed by 1 hr. & 45 min. at 350°F

15 min. at 500°F or pan sear, followed by 2 hrs.

15 min. at 500°F or pan sear, followed by 2 hrs. & 15 min. at 350°F

Crown Roast of Pork

2 hrs. & 15 min. at 350 degrees

Crown Roast of Lamb

1 hr. at 400°F

New York Strip Roast

Half:


Whole:

15 min. at 500°F or pan sear,
followed by 30 min. at 350°F

15 min. at 500°F or pan sear,
followed by 40 min. at 350°F

Filet Mignon Roast

Half:

 

Whole:

30 min. at 400°F

Optional to pan sear first for 10 minutes. If so, total cook time remains 40 min<

40 min. at 400°F

Optional to pan sear first for 10 minutes. If so, total cook time remains 40 min

POULTRY

All poultry should be cooked to 165°F for both light and dark meat.

SEAFOOD / FISH

The safe internal temperature for cooked fish is 145°F.
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