Thanksgiving Meat

Bristol Farms Free-Range Turkeys

Bristol Farms Free-Range Turkeys are hormone and antibiotic free, locally grown, and vegetarian fed. Call our Meat department in-store to place an order for your fresh holiday turkey, or click here to order online.

Suggestions for Cooking Turkeys 
Set your oven to 325°F. We recommend using a meat thermometer. Be sure the thermometer is inserted into the thickest part of the breast, not touching the bone. Cook to an internal temperature of 180° F.

Turkey should sit at room temperature for about 1/2 hour before carving. Some suggestions for a traditional Thanksgiving dinner: Turkey stuffed with your favorite dressing, Baked Yams with Brown Sugar & Marshmallows, Mashed Potatoes with Giblet Gravy, 1/2 vegetables of your choice, Waldorf Salad, and of course, Pumpkin Pie and/or Mincemeat Pie with Rum Sauce. And, don’t forget your favorite wine!

Approximate Cooking Times

Stuffed Turkey

8-12 lbs: 3 – 4 hours
12-16 lbs: 4 – 5 hours
16-20 lbs: 5 – 5 1/2 hours
20-24 lbs: 5 1/2 – 6 hours

Unstuffed Turkey

8-12 lbs: 2 1/2 – 3 1/2 hours
12-16 lbs: 3 1/2 – 4 1/2 hours
16-20 lbs: 4 1/2 – 5 hours
20-24 lbs: 5 – 5 1/2 hours

Roasting Temperatures

The best way to check the internal temperature of any meat is with an ‘instant read’ (also known as a microwave) thermometer. When taking the temperature, always insert the thermometer into the center of the meat, being careful not to touch the bone with the probe before reading the temperature.

Chicken: insert thermometer in breast – 170º (77ºC); In thigh – 185º (85ºC)
Duck: Insert thermometer in thigh – 180º (82ºC)
Beef: Insert thermometer in center – Rare 130º (71ºC); Well Done 160º (82ºC)
Veal: Insert thermometer in center – 140º (71ºC)
Lamb (rare): Insert thermometer in center – 140º (71ºC)
Lamb (“pink” medium-rare): Insert thermometer in center – 135º (57ºC)
Lamb (well-done): insert thermometer in center – 145º (63ºC)

Roasted Turkey Breast

Serves 4-6

• Boneless Breast of Turkey, approximately 5lbs., tied
• 4 tbsp. Unsalted Butter
• 1 cup Chicken Stock
• Kosher Salt & Cracked Black Pepper, to taste

Preheat oven to 325°F. Oil a roasting rack and place in a pan. Place the turkey breast on the roasting rack and rub the turkey breast with unsalted butter. Season with salt and pepper and pour the stock over the roast.

Roast for 20-25 minutes per pound, or until the internal temperature of the turkey breast reaches 175°F on a meat thermometer, basting often.

Remove the turkey breast from the oven and let rest for 15 minutes before carving.

Turkey Gravy

1 pint Serves 4-6

• 4 tbsp. Turkey Drippings, defatted or 2 tbsp. Turkey Drippings and 2 tbsp. Unsalted Butter
• 3 tbsp. Flour
• Kosher Salt & Black Pepper
• 2 Cups Chicken Stock

Melt turkey drippings/unsalted butter in a saucepan. Whisk in flour and cook to form a roux that is lightly browned. Slowly add stock, stirring constantly until smooth. Simmer 10 minutes to develop flavor. Adjust seasonings with salt and pepper.

Herb-Crusted Prime Rib

14 lb Bristol Farms Prime Rib
3 tablespoons olive oil
1 tablespoon sea salt
1/2 tablespoon fresh ground black pepper
1 tablespoon minced garlic
3 tablespoons minced fresh Italian parsley
2 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme

Preheat your oven to 325 degrees.

1. Place roasting rack in roasting pan and place prime rib on roasting rack.
2. Rub olive oil and garlic over the entire surface of the prime rib.
3. Sprinkle the entire surface of the prime rib with salt, pepper, and fresh herbs.
4. Place pan in oven and cook and for 2 1/2–3 hours or until internal temperature reaches 130 degrees in the center of the prime rib, using an instant read thermometer.
5. Remove prime rib from oven and let rest for 15 minutes before slicing.

Holiday Turkey Brine

• 1 package Bristol Farms Dry Brine Mix (available in our Grocery department during the holidays)
• 1 quart water
• 1 box of 2 bags Reynolds Turkey Roasting Bags
• 1 16-24lb Turkey (thawed)
• 1 gallon Apple Cider or Juice

Combine the brine mix in a saucepan with the water. Bring to a boil, reduce to a simmer and cook for 10 minutes. Cool to room temperature in the saucepan.

Place the turkey in one of the roasting bags arranging the opening at the top of the turkey. Transfer to a roasting pan. Pour the cooled brine and apple cider over the turkey. Add more cool water to completely cover the turkey. Seal the bag, transfer to the refrigerator and chill for 8 hours or overnight.

Remove the turkey from the brine. Rinse thoroughly with cool water and pat dry with paper toweling. Use the remaining roasting bag to cook the turkey with any favorite recipe.

No room in the refrigerator? Use a picnic cooler, completely cover (top and bottom) the turkey with ice for 8 hours.

Cooking Live Lobster

lobsterTo Steam:
Put 2″ salted water in a large kettle. Bring to rolling boil; add live lobsters, one at a time. Cover, return to a boil: begin timing. Allow 18 minutes for 1 – 1 1/4lb. hard shell lobsters. When antennae pull out easily, lobsters are done.

To Boil:
Place live lobsters one at a time into salted boiling water (add two tbsp. salt for each qt. of water). Return water to boiling. Cover kettle and simmer according to chart below. When antennae pull out easily, lobsters are done.

1 lb lobster: 10 – 13 minutes
1 1/4 lb lobster: 12 – 15 minutes
1 1/2 lb lobster: 15 – 18 minutes
3 lb lobster: 20 – 25 minutes
4 lb lobster: 25 – 28 minutes

For soft shell lobsters, reduce boiling or steaming time by 3 minutes. Once the lobsters are cooked, plunge briefly into water to stop cooking.

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