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READY-TO-COOK MEATS
MARY’S ANTIBIOTIC-FREE FULLY COOKED WHOLE TURKEY
CONVENTIONAL OVEN
- Preheat oven to 325°F.
- Remove thawed turkey from plastic bag. Plastic leg band can be left in place during heating.
- Place turkey in roasting pan and add 1 cup of water to the bottom of the roasting pan.
- Cover turkey loosely with foil. (This will help prevent over-browning as the turkey is already fully cooked).
- Heat approximately 1 1/2 to 2 hours until the internal temperature reaches 140°F.
- Remove foil from turkey the last 12 minutes of heating to brown. Turkey is thoroughly fully heated when a meat thermometer, not touching any bone, registers 140°F in the deepest part of the breast and thigh.
- Remove from oven and let stand 10 minutes before carving.
NAE SPIRAL SLICED HAM:
CONVENTIONAL OVEN
- Preheat oven to 325°F.
- Remove from bag and remove plastic from bone end of ham.
- Place ham on rack in roasting pan. Add ½” water to pan to help retain ham’s natural juiciness and flavor.
- Cover ham loosely with foil making sure oil extends past pan, below rim and crimp tightly.
- Heat 7 to 10 minutes per pound or until internal temperature reaches 140°F.
GLAZING INSTRUCTIONS
- Remove ham from oven after warming is completed. Increase oven temp to 425°F.
- Mix the ham glaze packet contents with 4 tablespoons of hot water.
- Spread glaze over ham and in between slices.
- Return to oven for 5-10 minutes.
- Remove from oven and serve.
Preheat the oven to 375°F. Place the ham in a roasting pan on a wire rack. Add enough water to cover the bottom of the roasting pan. Cover with foil, heat in the oven for 30 minutes, remove foil. Increase heat to 425°F and heat for another 20 to 30 minutes until brown and crispy. Serve and enjoy.
NATURAL ROASTED BONELESS TURKEY BREAST
CONVENTIONAL OVEN
- Preheat oven to 350°F remove turkey breast from container and put in a shallow baking dish.
- Place baking dish in center rack of the oven.
- Heat at 350° F for 15-20 minutes to an internal temperature of 145°F.
MICROWAVE
- Remove plastic lid.
- Heat on high for 3-4 minutes or until an internal temperature of 145° F is reached.
Side dishes 16 -18 oz. Please refer to the packaged directions.
FIELD ROAST CELEBRATION ROAST W/ MUSHROOM GRAVY
CELEBRATION ROAST CONVENTIONAL OVEN
- Preheat oven to 350°F
- Remove plastic packaging, coat roast with oil and place in an oiled baking pan.
- Add about 2 tablespoons of water to the baking pan and cover pan tightly with lid or foil.
- Bake for 45 minutes, remove lid, or foil and bake until roast is heated to 165°F, about 15 minutes.
- Cut into slices and serve.
CELEBRATION ROAST STOVETOP
- Slice into ½” pieces.
- Lightly brown in sauté pan.
CELEBRATION ROAST MICROWAVE
- Slice into 1/2” pieces and fan out on microwave-safe plate.
- Microwave on high in 30-second intervals for each two-slice serving until warmed. Avoid overcooking.
MUSHROOM GRAVY
STOVETOP
- Add contents of gravy packet and 2 cups of water to medium-sized saucepan.
- Cook while stirring on medium-high heat until gravy thickens (about 4 minutes).
MICROWAVE
- Add contents of gravy packet and 2 cups water to large microwave-safe bowl.
- Cook on high heat for 1 minute at a time, stirring at 1-minute intervals until gravy thickens (about 4 minutes).
CONVENTIONAL OVEN
- Preheat oven to 325°f.
- Place roast and all juices into a 2” baking dish, cover tightly with aluminum foil.
- Place in center rack of oven and reheat covered for approximately 30-40 minutes until the internal temperature at the center reaches 130°f for rare, or 140°f for medium rare.
- Carefully remove from oven and pull back foil halfway let rest at room temperature for 6 – 10 minutes before serving.
MICROWAVE
- place packaged roast in a microwavable safe container and pierce 6 holes in the center of the pouch heat on high for 4-6 minutes.
- Let rest in microwave another 4 minutes.
- Cook on high for another 2 minutes let rest another 2 minutes in microwave.
- Carefully remove from microwave. Place rib and cooking juices on serving platter using caution as contents will be hot.
SIDE DISHES
MICROWAVE
- Peel back film to vent and microwave on high for 2 minutes.
- Carefully remove film and stir.
- Microwave on high for an additional minute or until hot. Let stand 1 minute before serving.
STOVETOP
- Small amounts can be heated on the stovetop by placing product in a heavy saucepan over medium heat until hot. You may add a small amount of milk or water to aid in heating. Stir frequently.
MICROWAVE
- Peel back film to vent and microwave on high for 2 minutes.
- Carefully remove film and stir.
- Microwave on high for an additional minute or until hot. Let stand 1 minute before serving.
CONVENTIONAL OVEN
- Preheat oven to 350°F.
- Remove homestyle stuffing from tray and spread evenly in an oven safe dish.
- Bake uncovered for 20 minutes or until hot.
*NOTE: TRAY IS NOT OVEN SAFE.
No heating necessary – best served cold.
MICROWAVE
- Peel back film to vent and microwave on high for 2 minutes.
- Carefully remove film and stir.
- Microwave on high for an additional minute or until hot. Let stand 1 minute before serving.
STOVETOP
- Small amounts can be heated on the stovetop by placing product in a heavy saucepan over medium heat until hot. You may add a small amount of milk or water to aid in heating. Stir frequently.
CONVENTIONAL OVEN
- Preheat oven to 375°F.
- 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.
- Heat for 25 minutes or until heated through.
- Remove film carefully before serving.
MICROWAVE (1200 WATT)
Microwave heat times may vary depending on oven wattage.
- Remove the outer sleeve. Lift one corner of film and heat on high for 3 to 4 minutes or until heated through.
- Let stand for 2 minutes. Remove film carefully before serving.
Please follow instructions on packaging for cook times.