MEAT & SEAFOOD > COOKING INSTRUCTIONS
Cooking Instructions – Market of Choice Meat & Seafood
Roasting Instructions
Beef Bone-In Rib Eye Roast for Prime Rib
Estimate approx. a single rib per person to allow for leftovers.
Preheat oven to 500º. Season roast with salt and pepper. Garlic is also good with this cut.
Place roast rib-side down, fat-side up with an oven safe thermometer in the thickest part of the roast. Do not let thermometer touch the bone.
Cook at 500º for 15 min, reduce heat to 325º and cook for an additional 15-17 min per pound for medium rare. Remove from oven when internal temperature reaches 120-130º for medium rare. Internal temp will continue to rise.
Place on cutting board, tent with foil, let sit for 30 min and then carve.
Tenderloin Roast
Estimate approx. 1/3 – 1/2 lb per person.
Preheat oven to 450º. Oil and season then roast in foil-lined pan for approx. 30 min. Internal temperature should be 120-130º for medium rare. Tent with foil and let rest for approx. 15 min before serving.
Sirloin Tip Roast
Estimate approx. 1/2 lb per person.
Preheat oven to 325º. Rub roast with olive oil and season. Put roast in pan, place in upper oven rack and cook for 25 min per pound. Internal temperature should read 140º for a medium rare. Tent with foil and let rest for approx. 15-20 min before slicing.
Top Round Roast
Estimate approx. 1/2 lb per person.
Preheat oven to 450º. Season roast and place on a roasting rack in shallow pan.
Cook at 450º for 15 min, reduce heat to 325º and cook for another 15 min per pound. Internal temperature should read 140º for a medium rare. Tent with foil and let rest for approx. 15-20 min before slicing.
Frenched Crown Lamb Roast
Estimate two ribs per person. A crown roast will typically consist of 14 ribs. Due their small size they cannot be produced any smaller.
Preheat oven to 375º. Rub meat with olive oil and season. We suggest thyme, rosemary and garlic for lamb.
Place roast in Bundt pan with the center of the pan coming up through the middle of the roast. Cook in the center of the oven and for 30-35 min or 8-12 min per pound. Internal temperature should read 130º. Tent and let rest for 20 min.
Pork Crown Roast
Estimate one rib per person. Pork crown roast can be anywhere to 12-16 ribs.
Preheat oven to 375º and set rack to lower portion of oven. Oil and season meat. Fill center of roast with stuffing, if desired. Cover bone ends and stuffing with foil.
Place in oven and bake for 14 min per pound. Remove foil from stuffing about 30 min prior to doneness to brown. Internal temperature of the roast should read 150º. Do not temp the stuffing. Tent with foil and let rest for approx. 30 min before serving.
Frenched Pork Loin Roast
Preheat oven to 375º. Oil and seasoned roast. We recommend garlic, sage and rosemary with pork. Cook for about 2 hr or until internal temperature reads 150º. Tent and let sit for approx. 20 min before serving.
Whole Turkey
Estimate approx. 1 lb per person.
Brine turkey one day before cooking.
Preheat oven to 300º. Oil and season the entire bird including cavity. You may fill cavity with aromatics such as garlic, herbs, diced onion, lemons, etc.
Roast uncovered for 10 min per pound. Cover breast with foil if skin darkens too quickly. Raise oven temp to 375º for the last 15-20 min to lightly brown skin. Internal temperature should be 165º. Tent with foil and let rest 15 min before carving.
Turkey Breast
Estimate approx. 3/4 lb per person
Optional: Brine turkey breast a few hours before roasting.
Preheat oven to 325º. Oil and season breast. Cook for 30 min per pound. Internal temperature should be 170º. Tent with foil and let rest for approx. 10 min before serving.
Goose
Estimate approx. 1 lb per person.
Optional: Brine overnight.
Preheat oven to 450º. Oil and season goose. You may fill cavity with aromatics such as garlic, herbs, diced onion, lemons, etc.
Place in roasting pan on rack. Put in oven, reduce heat to 350º and roast for 20-25 min per lb. Internal temperature should be 165º. Let rest for approx. 20 min before serving.
Game Hen
Estimate approximately ½ a hen per person.
Preheat oven to 350º. Oil and season hen. Place stuffing in cavity or aromatics such as garlic, herbs, diced onion, lemons, etc.
Place in roasting pan on rack and roast for approx. 45 min or until internal temperature reaches 165º.
Deep Frying Instructions
DO NOT DEEP FRY TURKEY FROZEN OR WITH ANY ICE IN THE CAVITY.
Heat peanut oil to 350º in large turkey fryer.
Dip the fryer rack into the hot oil before placing the turkey in the fryer (helps the turkey to not stick to the rack). Pat turkey dry with a dry cloth and remove any access fat.
Fry for 3 1/2 min per lb. Remove turkey from fryer and let drain on paper towels.
Insert meat thermometer into the largest part of the thigh. Internal temperature should read 180º.
Let stand for a couple minutes then serve.
For whole, bone-in turkey breast, follow the same instructions but fry 7 min per lb. For boneless turkey breast, cook for 3 1/2-4 min per lb.
Smoking Instructions
Turkey
Preheat oven to 225º. Rub vegetable oil on the skin for crispy skin. For additional tenderness, use a penetrating tenderizer and tenderize the breast and thigh before cooking. Fold wings under the neck of the bird and place on center rack in a baking dish.
Cook for 15-18 min per lb at 225º until internal temperature reaches 180º. Baste with turkey own juices every couple hours.
Prime Rib
Preheat oven to 250º. Rub with horseradish and your favorite spice blend.
Cook for 22-26 min per lb until the internal temperature reaches 120-125º for medium rare. For additional juiciness, inject au jus every couple hours.
