Turkey Cooking Instructions

Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. If the turkey is stuffed, and the thigh is up to temperature, move the thermometer to the center of the stuffing.
Place your turkey in the oven.
When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking.
Your turkey is done when the temperature with a meat thermometer is 170° F in thigh and 160° F in breast or stuffing.
Lift turkey onto platter, and let stand for 15 minutes before carving.

Regular Oven 325°

Weight Cook Time
6-7 LBS. 2-2½ HRS. Stuffed  2¼-2¾ HRS.
7-10 LBS. 2½-3 HRS. Stuffed 2¾-3½ HRS.
10-18 LBS. 3-3½ HRS. Stuffed 3¾-4½ HRS.
18-22 LBS. 3½-4 HRS. Stuffed 4½-5 HRS.
22-24 LBS. 4-4½ HRS. Stuffed 5-5½ HRS.
24-30 LBS. 4½-5 HRS. Stuffed 5½-6¼ HRS.

Smoked Turkey or Smoked turkey Breast Cooking Instructions

1)Preheat oven to 350 degrees.
2) Place turkey in a covered pan with 1 cup of water.
3) Place in the oven and warm for 2-3 hour, covered. 
4) After 2 hours check your the internal temperature of the turkey breast. (Internal Temp should be 165 F.)
5) It is an option to top the bird with honey and a light dusting of blackening seasoning the last ½ hour

Boneless Turkey Breast

Preheat your oven to 350 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with any Pam spray.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, and thyme.
Place the turkey breast on a work surface such as a cutting board. Pat it dry with paper towels. Brush on both sides with the melted butter, then rub it on both sides with the spices.
Place the turkey breast, skin side up, on the prepared roasting rack. Spray the top with avocado oil.
Roast for 20 minutes. Loosely cover with foil to protect the top from scorching, then continue roasting until it reaches an internal temperature of 160 degrees F, 25-40 more minutes. Total roasting time will be 45-60 minutes.
Remove the roasted turkey breast from the oven. Allow to rest for 10 minutes before carving.

Duck Cooking Instructions

1. Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
2. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.
3. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
4. Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.
5. In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.

Goose Cooking Instructions

1. Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight. 
2. Preheat oven to 450 degrees F. 
3. Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey. 
4. Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup. 
5. Carve goose and serve with Stuffing and Cumberland sauce. 

Basting Syrup: 
Mix all ingredients together in a small bowl. 

Stuffing: 
1. Preheat oven to 350 degrees F. 
2. Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened. 
3. Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour. 

Cumberland Sauce: 
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose. 

Recipe courtesy of Mark Slawson, The Wort Hotel, Jackson, WY 

SPINACH AND FETA STUFFED CHICKEN BREAST

A half chicken breast stuffed with spinach, feta and garlic. Bake at 350 degrees uncovered for 45 minutes to an hour.

CRAN-APPLE STUFFED CHICKEN BREAST

A half chicken breast stuffed with our delicious cranberry and apple
herb stuffing. Bake at 350 degrees uncovered for one hour. Top with
cream of mushroom soup about half way through.

CHICKEN CORDON BLEU

One half boneless breast, lightly seasoned, then rolled with ham, swiss cheese and mushrooms. A gourmet meal with no fuss. Terrific covered with cream of chicken or mushroom soup. Bake for 45 minutes to an hour at 350 degrees. Top with soup or cover baking dish about half way through. Or barbecue over medium heat, turning often for 35 to 40 minutes.

GARLIC HERB CHICKEN

A tender boneless skinless chicken breast seasoned with our own perfect blend of garlic, herbs and lemon. Perfect with pasta, in salads or as a main entrée. Barbecue or broil approximately 5 minutes on each side.