Meal Preparation Instructions

NATURAL NAE TURKEY:

THAWING INSTRUCTIONS: Leave turkey in original bag. We recommend thawing our turkey in the refrigerator. Place turkey in a pan on the bottom rack in your refrigerator and thaw for 2-3 days or until thawed (approx. 4 hours per pound).

QUICK THAW: To quick thaw your turkey, submerge in cold water in its original packaging breast-side down. Make sure the bag is not punctured. Change the cold water every 30 minutes. Allow approximately 30 minutes per pound using this method.

To Serve Cold: This turkey is fully cooked and delicious served cold.

To Serve Hot

1. Preheat oven to 325°F.
2. Remove plastic bag. Plastic leg band can be left in place during heating.
3. Place turkey in roasting pan and add 1 cup of water to bottom of pan.
4. Cover turkey loosely with foil.

• Following the guide below, cook to an internal temperature of 165°F when probed in the thickest part of the breast.
  8 lbs. – 12 lbs.: 2 hours
  12 lbs. – 16 lbs.: 2 – 2 ½ hours
  16 lbs. – 18 lbs.: 2 ½ - 3 hours

5. Remove foil from top of turkey last 12 minutes to brown.
6. Let turkey set for 10 minutes before carving.

To reheat turkey to 140°F, use the following chart as guideline:

LBS Cooking Time

8-12 1 ½ - 2 hours

12-16 2 - 2 ½ hours

16-18 2 ½ - 3 hour

NAE UNCURED SPIRAL SLICED HAM:

1. Preheat oven to 350°F.
2. Remove ham from outer and inner bag.
3. Remove soaker pad and plastic from the bone end of the ham.
4. Place ham in a roasting pan, with a rack, and fill bottom of pan with ¼” of water.
5. Rub the enclosed dry glaze directly on the ham and between the slices.
6. Cover loosely with foil.
7. Heat for approximately 10 minutes per pound or until desired temperature is reached (at least 140°F or warmer).
8. Remove foil from the ham in last 5 minutes of heating to brown.
9. Let ham rest for 10 minutes before serving.

ORGANIC TURKEY:

THAWING INSTRUCTIONS: Leave turkey in original bag. We recommend thawing our turkey in the refrigerator. Place turkey in a pan on the bottom rack in your refrigerator and thaw for 2-3 days or until thawed (approx. 4 hours per pound).

QUICK THAW: To quick thaw your turkey, submerge in cold water in its original packaging breast-side down. Make sure the bag is not punctured. Change the cold water every 30 minutes. Allow approximately 30 minutes per pound using this method.

To Serve Cold: This turkey is fully cooked and delicious served cold.

To Serve Hot

1. Preheat oven to 325°F.
2. Remove plastic bag. Plastic leg band can be left in place during heating.
3. Place turkey in roasting pan and add 1 cup of water to bottom of pan.
4. Cover turkey loosely with foil.

• Following the guide below, cook to an internal temperature of 165°F when probed in the thickest part of the breast.
  8 lbs. – 12 lbs.: 2 hours
  12 lbs. – 16 lbs.: 2 – 2 ½ hours
  16 lbs. – 18 lbs.: 2 ½ - 3 hours

5. Remove foil from top of turkey last 12 minutes to brown.
6. Let turkey set for 10 minutes before carving.

To reheat turkey to 140°F, use the following chart as guideline:

LBS Cooking Time

8-12 1 ½ - 2 hours

12-16 2 - 2 ½ hours

16-18 2 ½ - 3 hour

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BONELESS NATURALL NAE TURKEY BREAST:

1. Preheat oven to 350°F
2. Remove turkey breast from packaging.
3. Place turkey on a parchment lined baking sheet.
4. Bake, uncovered, for approximately 30 - 35 minutes, until an internal temperature of 165°F is reached.
5. Remove from oven and let turkey rest for 5 minutes before slicing.

VEGAN BUTTERNUT SQUASH LASAGNA:

1. Preheat oven to 350°F
2. Remove plastic lid and discard.
3. Cover tray with foil.
4. Bake lasagna for 22 – 33 minutes, until an internal temperature of 165°F is reached.
5. Remove foil and let lasagna rest for 5 minutes before serving.

USDA CHOICE GRASS-FED BONELESS RIB ROAST:

CONVENTIONAL OVEN

1. Preheat oven to 350°f.
2. Remove rib roast from plastic bag and place roast with its juices into a roasting pan. Cover with foil.
3. Heat for 1 hour 15 minutes – 1 hour 30 minutes, or until desired internal temperature is reached.

• Medium rare: 130°F – 135°F

4. Remove from oven, uncover, and rest for 15 minutes.
5. While roast is resting, pour the au jus into a small saucepan. Heat over medium-high for 5 – 7 minutes, or until simmering.
6. Slice the rib roast, serve with warm au jus, and enjoy!

MICROWAVE:

1. Peel back film to vent and microwave on HIGH for 2 minutes.
2. Carefully remove film and stir.
3. Microwave uncovered on HIGH an additional minute or until hot.
4. Let stand 1 minute before serving.

STOVE TOP:

1. Small amounts can be heated on the stove top by placing product in a heavy saucepan over medium heat until hot.
2. You may add a small amount of milk or water to aid in heating.
3. Stir frequently.

MICROWAVE:

1. Peel back film to vent and microwave on HIGH for 3 minutes.
2. Carefully remove film and stir.
3. Microwave uncovered on HIGH an additional minute or until hot.
4. Let stand one minue before serving.

CONVENTIONAL OVEN:

1. Preheat oven to 350°F.
2. Remove homestyle stuffing from tray and spread evenly in an oven safe dish.
3. Bake uncovered for 25 minutes or until hot.

*NOTE: TRAY IS NOT OVEN SAFE.

Allow product to thaw overnight in the refrigerator. Serve chilled or allow to come to room temperature.

MICROWAVE:

1. Peel back film to vent and microwave on high for 3 minutes.
2. Carefully remove film and stir.
3. Microwave on HIGH for an additional minute or until hot.
4. Let stand 1 minute before serving.

STOVETOP:

1. Small amounts can be heated on the stovetop by placing product in a heavy saucepan over medium heat until hot.
2. You may add a small amount of milk or water to aid in heating.
3. Stir frequently.

CONVENTIONAL OVEN:

1. Preheat oven to 375°F.
2. Remove outer sleeve. Lift one corner of film and place tray on baking sheet on center rack of oven. Do not place tray directly on oven rack.
3. Heat for 25 minutes or until heated through.
4. Remove film carefully before serving.

MICROWAVE:

1. Place green beans into a microwave safe dish.
2. Microwave on high for 2 – 3 minutes, stirring occasionally, until desired temperature is reached.

MICROWAVE:

1. Remove film from thawed stuffing.
2. Microwave on high for 4 - 5 minutes, stirring every 90 seconds until desired temperature is reached.

CONVENTIONAL OVEN:

1. Preheat oven to 350°F.
2. Cover tray with foil and bake for 25 – 30 minutes.

MICROWAVE:

1. Remove film from thawed mashed potatoes.
2. Microwave on high for 4 – 5 minutes, stirring every 90 seconds until desired temperature is reached.

CONVENTIONAL OVEN:

1. Preheat oven to 350°F.
2. Cover tray with foil and bake for 25 – 30 minutes.

STOVE TOP:

1. Pour thawed gravy into a saucepan and heat over medium-low to medium.
2. Microwave on high for 3 – 4 minutes, stirring occasionally.

MICROWAVE:

1. Pour thawed gravy into a microwave safe dish.
2. Serve while still warm.

Allow product to thaw overnight in the refrigerator. Serve chilled or allow to come to room temperature.

Please follow instructions on packaging for cook times.

Conventional Oven:

To prepare turkey preheat oven to 325°F. Remove turkey from bag. Remove giblet package from neck skin area. With legs facing away, press one leg down near leg clamp to release. Release other leg. Do not remove clamp from turkey, clamp may be left on during cooking. Remove neck from body cavity. Retuck legs in clamp. Roast immediately.

To roast turkey cook whole turkey at 325F. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Continue to roast at 325F until meat thermometer inserted into the thickest part of the thigh registers 180F. Juices should run clear. Let turkey stand 20 minutes before carving. Oven temperatures vary greatly, so cooking times are approximate. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving. Note: if the turkey is stuffed, be sure stuffing also reaches 165F.

Download a printer-friendly version here.

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LBS cooking time:

8-12 LBS 2 - 3 ½ hours

12-18 LBS 3 ½ - 4 ¾ hours

18-22 LBS 4 -5 hours

22-24 LBS 4 ¾ - 5 ½ hours

Conventional Oven:

To prepare turkey preheat oven to 325°F. Remove turkey from bag. Remove giblet package from neck skin area. With legs facing away, press one leg down near leg clamp to release. Release other leg. Do not remove clamp from turkey, clamp may be left on during cooking. Remove neck from body cavity. Retuck legs in clamp. Roast immediately.

To roast turkey cook whole turkey at 325F. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Continue to roast at 325F until meat thermometer inserted into the thickest part of the thigh registers 180F. Juices should run clear. Let turkey stand 20 minutes before carving. Oven temperatures vary greatly, so cooking times are approximate. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving. Note: if the turkey is stuffed, be sure stuffing also reaches 165F.

Download a printer-friendly version here.

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LBS cooking time:

10-12 LBS 2 ¾ - 3 hours

12-14 LBS 3 - 3 ¾ hours

14-18 LBS 3 ¾ -4 ¼ hours

18-20 LBS 4 ¼ - 4 ½ hours

20-24 LBS 4 ½ - 5 hours

Conventional Oven:

To prepare turkey breast preheat oven to 325°F. Remove turkey from bag. Drain well and roast immediately.

To roast turkey place turkey breast on a rack in shallow pan. Roast skin side up at 325F, using the times in the chart below and until pop-up timer pops and meat thermometer inserted into the thickest part of the breast registers 165F. Juices should run clear. Allow cooked turkey breast to rest 15 minutes prior to carving. Oven temperatures vary greatly, so cooking times are approximate.

Download a printer-friendly version here.

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LBS cooking time:

4-6 LBS 1- 2 hours

6-10 LBS 1½ -3 ¼ hours

Conventional Oven: Preheat oven to 350°F. Remove from bag, remove soaker pad, and remove plastic from bone end of ham. Place the ham on a rack in a roasting pan. Add 1/4 inch water to the pan to help retain ham's natural juiciness and flavor. Rub the enclosed dry glaze directly on the ham and between the slices. Cover ham loosely with foil. Heat for approximately 10 minutes per pound or until warmed to desired temperature (approximately 120°F- 140°F).

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Download a printer-friendly version here.