Catered Food Cooking Instructions

Holiday Catered Food Cooking Instructions

Please make sure all your food is at room temperature and your oven is hot and ready!

GENERAL Meat Roasting Instructions

Whether it is a standing rib roast, filet mignon, leg of lamb or pork roast, these instructions serve
as a general guideline for preparation.

Preheat oven to 450 degrees.
Choose a roasting pan that is large enough to hold the meat without overcrowding. Place a
roasting rack or use a natural base of chopped vegetables such as onions, carrots and
celery that will help flavor the meat.
Season all sides of the meat with salt and pepper. Don’t be shy. The bigger the piece of meat,
the more seasoning it will need. Meats WITHOUT a natural fat cover should be brushed
with olive oil BEFORE seasoning.
Place meat in the 450 degree oven for approximately 15 minutes to sear the outside.
Reduce heat to 350 degrees and continue roasting until a thermometer inserted in the center of
the roast registers the desired doneness, according to our temperature guide on next page.
Remove meat from oven and let rest, covered loosely with aluminum foil, anywhere from 25
minutes (average sized filet mignon) to 1 hour (full rib roast)
Slice and enjoy

GENERAL Side dish

Preheat oven to 350 degrees.
All reheating is approximately 20-30 minutes.
All STUFFING should be reheated with the cover off so top is crispy and inside stays moist.
GREEN BEANS, BROCCOLI, ASPARAGUS, SPINACH, and CARROTS all should be reheated with the lids on.
BRUSSEL SPROUTS should be reheated with the cover off.
ROASTED POTATOES should be reheated with the cover off.
POTATOES AU GRATIN should be reheated with the cover on then uncover in the last 5 minutes.
MASHED POTATOES should be reheated with the cover on.
POTATO CROQUETTES should be reheated uncovered.
WHIPPED SWEET POTATOES with MARSHMALLOW, GLAZED SWEET POTATOES with maple syrup and
pecans, and MAPLE GLAZED BUTTERNUT SQUASH with pecans and cranberries all should be reheated uncovered.
TWICE BAKED POTATOES should be reheated uncovered.
BROCCOLI AND CAULIFLOWER CASSEROLE should be reheated uncovered.

GENERAL HORS D’OEUVRES

1. Preheat oven to 350 degrees.
2. Remove lid from hors d’ oeuvres tray.
3. Place tray in oven and heat approximately 5-7 minutes.
4. Carefully remove from oven, being careful to support bottom of tray.

Pre-Cooked Turkey

1. Preheat oven to 350 degrees.
2. Remove your turkey and turkey gravy from the refrigerator for 1 hour prior to reheating.
3. Remove any type plastic bag and/or plastic wrap from your turkey, keeping the aluminum foil cover in place.
  Carefully lift up a corner of the aluminum foil and add 2 cups of water to the bottom of the pan.
  ***IF YOU ARE REHEATING A SLICED TURKEY BREAST IN AN ALUMINUM PAN, PLEASE KEEP
  LID ON, SIMPLY REMOVE PLASTIC WRAP***
4. Place tray in center of oven and heat for the appropriately sized turkey:
  - 8-10 guests: approximately 45 minutes, remove foil and let crisp up an additional 15 minutes.
  - 12-15 guests: approximately 1 hour, remove foil and let crisp up an additional 15 minutes.
  - 16-20 guests: approximately 1 hour and 15 minutes, remove foil and let crisp up an additional 15 minutes.
  - SLICED TURKEY BREAST: APPROXIMATELY 30 MINUTES WITH THE LID ON
5. Carefully remove from oven, being careful to support bottom of tray and check temperature in thickest part of breast. Temperature should read 150 degrees in the thickest part of the breast. If it’s not up to temperature, return to oven for additional time.
6. Carefully remove from oven, being careful to support bottom of tray.
7. Let turkey sit at room temperature for approximately 10 minutes.
8. In the meantime, heat up the turkey gravy in a pot on the stove or in the microwave in a microwave safe container.

full size Beef Wellington

1. Make sure food is cold from the refrigerator.
2. Preheat oven to 375 degrees.
3. 4. Remove covers from the trays. Our Beef Wellington should be cooked with the cover off.
4. Place tray in center of oven and heat for the appropriately sized turkey:
  - 5. Place Beef Wellington in the oven for approximately 45 minutes to 1 hour. It will be done when it is golden brown.
  - Let it rest for at least 30 minutes.

Individual Beef Wellington

1. Make sure food is cold from the refrigerator.
2. Preheat oven to 425 degrees.
3. Remove covers from the trays. Our Beef Wellington should be cooked with the cover off.
4. Place Beef Wellington in the oven for approximately 15-20 minutes.
5. Let it Rest for 10 Minutes.

Turducken

1. Your PRIME Turducken is already set up in a roasting pan to be baked. Simply remove from packing
  bag and brush or rub skin liberally with olive oil or softened butter to prevent the skin from drying out
  and to enhance the golden color of the finished bird.
2. Season liberally with salt and freshly ground pepper over the entire bird.
3. Place in a preheated 325 degree oven and begin cooking.
4. Set a timer for 1 hour. When timer goes off, check the Turducken for progress. Continue to check
  each hour. As it cooks, many delicious juices will collect on the bottom of the pan. Baste the
  Turducken each hour to enhance the color of the skin and the flavor of the finished product.
5. It is very important to monitor the Turducken’s color as it cooks. When it reaches its desired color
  your Turducken may not be finished on the inside. To avoid it from becoming too dark, place an
  aluminum foil “tent” over the entire bird. Your Turducken will continue to cook, but the browning
  will cease.
  - Total Cooking Time Should Be About 5-6 hours
6. Turducken is done when a meat thermometer reaches 160 degrees dead center. Stick your thermometer in between the legs, through the stuffing going straight into the center cavity
  of the bird.

Petite Turducken

1. Your PRIME Petite Turducken is already set up in a roasting pan to be baked. Simply remove from
  packing bag and brush or rub skin liberally with olive oil or softened butter to prevent the skin
  from drying out and to enhance the golden color of the finished roast.
2. Season liberally with salt and freshly ground pepper over the entire roast.
3. Place in a preheated 325 degree oven and begin cooking.
4. Set a timer for 1 hour. When timer goes off, check the Petite Turducken for progress. Continue to
  check each hour. As it cooks, many delicious juices will collect on the bottom of the pan. Baste
  the Petite Turducken every 20 minutes to enhance the color of the skin and the flavor of the
  finished product.
5. It is very important to monitor the Petite Turkmen’s color as it cooks. When it reaches its desired
  color your Petite Turducken may not be finished on the inside. To avoid it from becoming too
  dark, place an aluminum foil “tent” over the entire bird. Your Petite Turducken will continue
  to cook, but the browning will cease.
6. Petite Turducken is done when a meat thermometer reaches 160 degrees dead center.
  Stick your thermometer in the center, through the stuffing, going straight into the center of the
  roast.
  - Total Cooking Time Should Be About 2 hours
7. Let your Petite Turducken rest at least 45 minutes before you begin carving. This enables the hot
  juices inside the roast to relax, resulting in a moister, more delicious roast. To carve, simply
  remove to a cutting board or serving platter and slice crossways directly across. This way you
  will see the nice separation between the three different meats and the three different stuffing’s.