Cooking Instructions

Need advice on how to cook your holiday cut? Create a stress-free meal by following our cooking instructions for roasting, deep-frying and smoking beef, pork and poultry. If you need more assistance, feel free to call your Market Meat & Seafood Department.

MEAT

Boneless Turkey Breast Roast
Bake at 325ºF for 20 minutes per pound. Using a meat thermometer in the thickest part of the breast, temperature will be 165ºF when done.

Diestel Boneless Light/Dark Turkey Roast
Bake at 325ºF for 20-25 minutes per pound. Using a meat thermometer in the thickest part of roast, temperature will be 165ºF when done.

Market of Choice Bone-In Half Ham
Heat at 325⁰F in pan covered with parchment and foil for 1½ hours. Remove cover and finish to desired color by basting with ham glaze twice (may take a total of 2 hours). Internal temperature should reach 140⁰F on a meat thermometer. Or slice cold and then reheat in same fashion to quicken process (1 hour).

Market of Choice Bone-In Spiral Sliced Half Ham
Heat at 325⁰F in pan covered with parchment and foil for 1 hour. Remove cover and finish to desired color by basting with ham glaze twice (may take a total of 1½ hours). Internal temperature should reach 140⁰F on a meat thermometer.

Market of Choice Boneless Spiral Sliced Half Ham
Heat at 325⁰F in pan covered with parchment and foil for 1 hour. Remove cover and finish to desired color by basting with ham glaze twice (may take a total of 1½ hours). Internal temperature should reach 140⁰F on a meat thermometer.

Market of Choice Turkey Roulade
Bake at 350ºF for 1½-2 hours, basting with butter. Use a meat thermometer and when roulade reaches an internal temperature of 165ºF, it is done.

Mary’s Turkeys
Bake at 325ºF for 20 min per pound, basting with butter. Using a meat thermometer, insert into the thickest part of the thigh without touching the bone. Turkey is done when the internal temperature reaches 165ºF.

Pork Crown Roast
Bake at 325ºF for 15 minutes per pound. Roast is done when internal temperature reaches 140ºF.

Striploin Roast
Heat oven to 400ºF, cook for 10 minutes. Reduce heat to 325ºF, roast for another 40-50 minutes, depending on desired doneness. Check with meat thermometer, remove from oven when roast is 10ºF below desired doneness temperature. Let rest for 30 minutes before slicing.

Stuffed Pork Loin Roast
Bake at 325ºF for 20 minutes per pound. Roast is done when internal temperature reaches 140ºF.

Tenderloin Roast
Heat oven to 425ºF, roast for 22-26 minutes, depending on desired doneness. Check with meat thermometer. Remove roast when internal temperature is 5ºF below desired doneness. Let rest 10 minutes before slicing.

USDA Choice Grade Rib Roast
Preheat to 325⁰F. Season with salt and pepper. Garlic is also good for this cut. Place roast rib side down, fat side up with oven safe thermometer touching the bone. Cook 15 min per pound for medium rare. When internal temperature reaches 110⁰F turn oven up to 450⁰F. Cook for 15 min or more until desired temperature is reached, 125⁰F internal for medium rare. Internal temperatures will continue to rise slightly. Place on cutting board, tent with foil and let rest for 30 min before carving.

Whole Roasting Chicken
Bake at 325ºF for 15 minutes per pound. Using a meat thermometer in the thickest part of the breast, temperature will be 165ºF when done.

SEAFOOD

Crab Cakes
Fry in hot oil in skillet until heated through to 165⁰F internal, about 3 min per side.

Hazelnut-Crusted Salmon
Bake at 400⁰F until crust is lightly browned and internal temperature is 130⁰F for medium rare to 145⁰F for well done.

Tuscan Shrimp Scampi
Pan-fry shrimp over medium heat until internal temperature reaches 145⁰F.

Wild Alaskan Sockeye Salmon Fillets
Rub with olive oil, salt and pepper and bake in 350⁰F pre-heated oven to 135⁰F internal temperature, 15-20 min. Let rest 10 min before serving.