THANKSGIVING TO-GO

Thank you for your order.

PICK UP IS WEDNESDAY NOVEMBER 27th

Between 1PM and 4PM

see you then

 

Thanksgiving holds a special place in our hearts and we are happy to share some of our favorite dishes with you. 

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HOW TO COOK YOUR TURKEY

 

Take your bird out of the refrigerator two hours prior to cooking to get to room temperature. 

 

Make sure your oven rack is in a low position and there is plenty of air space in your oven for the bird. 

 

Preheat your oven to 475 degrees. 

 

Insert a meat thermometer into the turkey breast near the wishbone. Make sure the probe isn't touching any bones and it is going right into the center of the meat. 

 

When your oven reaches 475 degrees place the bird in the oven. Let the turkey brown for approximately 30 minutes.  Then turn the temperature down to 350. Open the oven door a crack to let some of the heat escape and let the aromas waft through your kitchen. You can baste the turkey every 30 minutes if you would like.

 

The turkey will need to cook for another -3 – 3.5 hours, the internal temperature needs to reach 165 degrees. Once it does, remove the bird and cover with foil. You should let the bird rest for about 45 minutes. In the meantime, you can start to put all the other sides in the oven or stove top for reheating.

 

 

 

Side Dishes-Everything is cooked already, so you just need to re-heat.

 

I suggest letting your sides come to room temperature for about 45 mins. Remove all of the lids.

 

Then place in a 325-degree oven. Dense items such as stuffing and corn pudding will take longer to heat than veges. Carrots and Brussel sprouts shouldn’t take more that 8-12 mins. Move them around in the foil containers after 4 minutes so they reheat evenly.

 

Gravy can simmer on the stove top in a small sauce pot and soup can reheat gently, stirring occasionally until hot.

 

Carrot Hummus-Spread on a medium size platter and serve with your own fresh crudité and seeded crackers.

 

Enjoy your day and dinner.