COOKING & REHEATING INSTRUCTIONS
Please note: adjust cooking time for small portions
Cooking times may vary by oven. Place microwaveable items in a microwave-safe container, do not cover with plastic wrap before heating. An accurate probe thermometer should be used to check the internal temperature of cooked and reheated foods for at least 15 seconds. For the most accurate reading, place the point of a clean thermometer into the thickest part of the roast, turkey, etc. It is also advisable to probe more than one area. Note: Do not place probe against bones or food containers.
CHEFS TIP: Pull all items out of the fridge 1 hour prior to reheating to reduce cooking times/allow for more even cooking. We recommend using your convection setting when possible for consistent temperatures and best results.
GRAVIES & SAUCES
Turkey Gravy, Beef Gravy, Red Wine Jus
STOVETOP
Pour into a saucepan and heat over low heat, stirring frequently until brought to a simmer.
MICROWAVE
Place in microwaveable dish (glass measuring cup, etc). Heat sauce for 2 minutes or until internal temperature reaches 165°F/74°C; stir halfway through cooking. Heat for another 1 minute if required. Do not bring to a rolling boil. Let stand 1 minute. Handle carefully as contents may be hot.
VEGETABLE SIDE DISHES
Green Beans, Roasted Root Vegetables, Broccoli/Cauliflower Au Gratin, Brussel Sprouts
OVEN
- Preheat oven to 350°F / 176°C
- Remove the top, cover loosely with foil and heat for 20 minutes.
- Remove the foil and heat for an additional 5 minutes.
MICROWAVE (beans and Brussel sprouts ONLY)
Place in microwaveable dish (casserole dish, etc). Heat on high for 4 minutes. Stir and place back in microwave for additional 2 – 6 minutes or until hot.
STUFFING
Traditional Onion Sage Stuffing / Wild Rice, Chestnut Stuffing
Stuffing should be cooked separately from and never cooked inside the cavity of poultry to avoid any cross contamination.
OVEN
1. Preheat oven to 350°F / 176°C
2. Heat uncovered for 20 – 30 minutes or until the internal temperature reaches 165°F / 74°C.
MICROWAVE
Microwave on high for 5 minutes, stir to heat evenly. Return to microwave, uncovered, for an additional 4 minutes or until the internal temperature reaches 165°F / 74°C.
MASHED VEGETABLE SIDE DISHES
Buttery Yukon Mash Potatoes, Sweet Potato Mash
OVEN
1. Preheat oven to 350°F / 176°C
2. Remove the top, stir, and replace lid.
3. Heat for 30 – 40 minutes. Stir contents.
4. Place back in oven for an additional 5-10 minutes.
MICROWAVE Place in microwaveable dish (casserole dish, etc). Heat on high for 6 minutes. Stir and place back in microwave for additional 3 minutes. Continued cooking and stirring in 2-minute increments if desired.
TURKEY – BREAST & THIGH ROLL
Uncooked Breast & Thigh Roll
Remove from fridge 1 hour prior to roasting.
OVEN – BREAST
1. Preheat oven to 325°F
2. Place in roasting pan and cook 2 – 2.5 hours or until internal breast temperature reaches 170°F / 78°C. Baste during cooking and cover with foil if desired colour is achieved. Let rest before carving.
OVEN – THIGH
1. Preheat oven to 325°F
2. Place in roasting pan and cook 50 – 75 minutes or until internal breast temperature reaches 170°F / 78°C. Baste during cooking and cover with foil if desired colour is achieved. Let rest before carving.
Cooked Breast & Thigh Roll
(cooked 90% and sliced)
OVEN
1. Preheat oven to 350°F / 176°C. 2. Reheat with lid on for 30 minutes. Uncover, baste with pan juices or butter (not provided) and roast for another 10 – 15 minutes more or until internal breast temperature reaches 170°F
STUFFED TURKEY ROULADE
OVEN
1. Preheat oven to 350°F / 176°C
2. Place on parchment lined baking tray and heat uncovered for 20-25mins or until an internal temperature 160of is reached.
BEEF WELLINGTON
OVEN
1. Preheat oven to 350°F / 176°C
2. Place on a parchment lined baking tray and heat for 30-40 or until an internal temperature for 135of for medium rare or 140of for medium.
3. Gently warm red wine demi in a saucepan until heated through.
PRIME RIB ROAST
Remove roast from fridge 2 hours prior to roasting.
1. Preheat oven to 425°F..
2. Season with salt.
3. Cook roast for 25 minutes and then reduce heat to 325°F.
4. Cook for a further 2.25-3 hrs
Check internal temperature during the last hour of cooking. Remove from oven when desired temperature is reached (see below) and then let rest 30 minutes before carving.
Medium Rare: 125°F
Medium: 135°F
Medium Well: 145°F
TURKEY – WHOLE
Remove turkey from fridge 1 hour prior to roasting.
Whole Cooked Turkey
If you requested a cooked turkey, your turkey has been slow roasted until completely cooked, only requiring you to reheat the bird safely.
OVEN
1. Preheat oven to 325-350°F / 162°-176°C.
2. Cover turkey with foil and roast for 1 hour. Uncover, baste the bird with pan juices or butter (not provided) and roast for 1 – 1.25 hours more or until internal temperature of the breast reaches 180°F / 82°C
3. Remove from oven and let rest 10 minutes before serving.
Whole Uncooked Turkey (Raw)
Remove turkey from fridge 1 hour prior to roasting.
OVEN
1. Preheat oven to 325°F / 149°C.
2. Unwrap bird and place pan on center rack of the oven and cook as per weight/time below until internal breast temperature reaches 170°F.
4. Remove bird from oven and let rest 20 minutes before serving.
STUFFED SQUASH
OVEN
1. Preheat oven to 350°F / 176°C 2. Heat for 25-30 minutes, covered