A La Carte

MARY’S OVEN ROASTED HOLIDAY TURKEY 12 - 14 LBS TO SERVE COLD: This turkey is fully cooked and delicious served cold. TO SERVE HOT: Oven: Preheat to 325°F. Remove plastic bag. Plastic leg band can be left in place during heating. Place turkey in roasting pan and add 1 cup of water to bottom of pan. Cover turkey loosely with foil. Remove foil from top of turkey last 12 minutes to brown. Let turkey set for 10 minutes before carving. To reheat turkey to 140°F, cook for 2 hours.

MARY’S OVEN ROASTED HALF HOLIDAY TURKEY 6 - 7 LBS TO SERVE COLD: This turkey is fully cooked and delicious served cold. TO SERVE HOT: Oven: Preheat to 325°F. Remove packaging. Place turkey in roasting pan with 1 cup of water. Roast for 1 hour. Remove foil and roast an additional 15 minutes. Heat to an internal temperature of 140 degrees.

MARY’S OVEN ROASTED HOLIDAY BONE-IN TURKEY BREAST 3-5LBS Oven: Preheat to 350°F. Remove packaging. Place turkey in a roasting pan with 1 cup of water. Roast for 1 hour. Remove foil and roast an additional 15 minutes. Heat to an internal temperature of 140°F.

MARY’S ORGANIC TURKEY BREAST 2.5LBS Oven: Pre-heat to 350°F. Put turkey in a buttered oven-safe dish and add 1⁄4 cup of water, then cover with foil. Bake at 350°F for 30 minutes until turkey reaches 140°F in the center.

MOLLIE’S GLAZED HAM 2.5 LBS Our Executive Chef recommends using the following re-heating instructions for best results: Oven: Pre-heat to 300°F. remove ham from the refrigerator and allow it to sit out and come back to room temperature (about 30 minutes). Place the ham in a pan or baking dish and add 1/2 cup of water to the bottom of the pan. Cover with foil and place in the oven for 12 minutes per pound, until ham reaches 140°F.

BEEF BRISKET - 2.5 LBS Oven: Preheat to 350°F. Remove brisket from the refrigerator and allow it to sit out for and come back to room temperature (about 30 minutes). Place the brisket in a pan or baking dish and add 1/2 cup of water to the bottom of the pan. Cover with foil and place in the oven for approximately 1 hour, until the brisket reached an internal temperature of 140°F.

USDA CHOICE PRIME RIB 7.5LBS Our Executive Chef recommends using the following re-heating instructions for best results: Oven: Preheat to 325°F. Let prime rib rest at room temperature for 30 minutes. Remove prime rib from packaging. Place prime rib and juices in a baking pan along with 1 cup of water. Rub garlic and rosemary seasoning over the top of the prime rib. Cover prime rib with aluminum foil. Cooking time is approximately 2 hours depending on desired degree of doneness. Check in the center of the prime rib with a meat thermometer. (•Rare: 100–110°F •Medium: 110–120°F •Well: 120 +°F ) Remove foil and place under your oven’s broiler for approximately 3 minutes to brown the garlic and rosemary seasoning. Remove and let rest.

USDA CHOICE PRIME RIB 3.5LBS Our Executive Chef recommends using the following re-heating instructions for best results: Oven: Preheat to 325°F. Let prime rib rest at room temperature for 20 minutes. Remove prime rib from packaging. Place prime rib and juices in a baking pan along with 1 cup of water. Rub garlic and rosemary seasoning over the top of the prime rib. Cover prime rib with aluminum foil. Cooking time is approximately 1.5 hours depending on desired degree of doneness. Check in the center of the prime rib with a meat thermometer. (•Rare: 100–110°F •Medium: 110–120°F •Well: 120 +°F ) Remove foil and place under your oven’s broiler for approximately 3 minutes to brown the garlic and rosemary seasoning. Remove and let rest. BUTTERNUT SQUASH LASAGNA - 2.5 LBS Oven: Preheat to 350°F. Place foil covered pan in the oven and reheat for approximately 20–30 minutes. Remove foil and bake until bubbling around the edges and internal temperature is 140°F