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.
1)Preheat oven to 325
degrees. 2) Place turkey in a covered pan with 1 cup of water. 3) Place in the
oven and warm for 1 hour, covered. It is
an option to top the bird with honey and a light dusting of blackening
seasoning the last ½ hour
Preheat your oven to 450 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.
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
4. Remove the duck from the oven, discard trussing
strings, and place on a serving platter. Let sit for 10 minutes before
5. In a saucepan, combine the red currant jelly and the lemon
juice. Bring to a boil, strain, and serve with the duck.
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.
Mix all ingredients together in a small bowl.
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.
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
A half chicken breast stuffed with spinach, feta and garlic. Bake at 350 degrees uncovered for 45 minutes to an hour.
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.
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
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
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