Starters

​

Miniature Tomato Chevre Tarts -375* Approx. 6 minutes

Miniature Crab Cakes - 375* Approx. 6 minutes

Baked Brie with Apples - 375* 10-15 minutes

​

Soups & Gravy - Heat just until hot---DO NOT BOIL!

​

Sliced Turkey BREAST -375* Approx. 5-15 minutes, just until warm - You can add a bit of hot broth afterwards (optional)

​

"OVEN-READY" (RAW) TURKEYS: Remove from fridge 1-2 hrs. prior to cooking. Preheat oven to 400 degrees. Put 1.5 Qt water in bottom of turkey pan - Place in hot oven, uncovered for approx. 30 mins. Remove from oven, baste and cover with foil - Return to oven for approx. 1.5 hrs. Remove again and baste - Then check temperature using thermometer provided - Place thermometer between thigh & leg. Return to oven, uncovered, until skin is browned and thermometer reads 165 degrees - Checking in 20 minute intervals. Thermometer should read 165 degrees when ready. Let rest before slicing warm. **DO NOT PUT /KEEP THERMOMETER IN OVEN** (Thermometer is a better guide for when to remove turkey than pop-up timer.) KEEP IN MIND THAT ALL OVENS VARY - Convection ovens cook faster.

​​

WHOLE ROASTED TURKEYS: Remove from fridge 1-2 hrs before heating and bring to room temp – Then, tent with foil and heat at 375* (Approx. 15-25 mins for a 20lb bird**) - Then remove foil and heat approx. 5 more mins. Let rest before slicing warm. You can add a bit of hot broth after slicing (optional)

​

TURKEY SHOULD BE SERVED WARM, NOT HOT (IN ORDER TO REMAIN JUICY) ... REMOVE FROM OVEN, LET REST, THEN SLICE WARM … YOU CAN ADD A BIT OF HOT BROTH AFTERWARDS

​

**OVEN TEMPERATURES VARY – Please use personal judgement**

Once removed from oven, the meat above legs should be warm and skin should be crisp – If meat is still cold, heat longer in 5-10 min intervals just until hot.

​

CAREFUL: DARK MEAT TURKEY WILL HAVE A TOUCH OF RED/PINK…Don’t overcook!

 

Brown Sugar Baked Spiral Ham - Bring to room temperature if cold - Heat at 375* for approx. 15 minutes just until hot - baste with a little OJ to moisten (optional)

Short Ribs - 375* - 8-10 minutes just until warm

Fish Filets – 375* - Approx. 5-10 minutes just until warm

Whole Filet Mignon – 375* - Approx. 10 minutes to Medium-Rare (or desired temp) - *Less time for sliced/3lbs

Roasted Rosemary Garlic Chickens – 375* - Approx. 7-10 minutes just until warm - Don't pile them when heating

Cornish Hens -375* - Approx. 10 minutes until warm​

​

SIDES & VEGGIES LISTED BELOW - 375* UNTIL HOT - Approx.10-15 MINUTES unless noted

​

• Traditional Sage Bread Stuffing

• Mashed Potatoes

• Stuffed Acorn Squash with Apples 

• Roasted Fingerling Potatoes

• Mashed Sweet Potatoes 

• Three-Cheese Mac & Cheese 

• Vegetable Soufflés

• *Wild Rice Pilaf with Orzo, Pine Nuts & Dried Cranberries – *SERVE WARM, NOT HOT*

 

French Green Beans – Approx.. 7 MINUTES AT 375* 

Roasted Vegetables – Approx. 7-10 MINUTES - 375* - DON’T OVERCOOK

Asparagus – Approx. 4-6 MINUTES - 375* - DON’T OVERCOOK​

Potato Latkes – Heat on COOKIE SHEET (not in tins) 375* approx.. 7 mins just until Hot

Brussels Sprout – Heat on COOKIE SHEET (not in tin) 375* just until warm - *DO NOT OVERCOOK

Roasted Broccoli – Heat on COOKIE SHEET (not in tin) 375* just until hot 

​​

FOR BEST RESULTS WHEN HEATING, DO NOT HEAT IN TINS - USE OVEN-SAFE COOKWARE/TRAYS/PANS - DO NOT COVER FOOD WHEN REHEATING

​

**OVEN TEMPERATURES VARY – Please use personal judgement**