Cooking + Serving tips
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
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
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
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.
In breast – 170º (77ºC)
In thigh – 185º (85ºC)
In thigh – 180º (82ºC)
In center – 180º (82ºC)
Rare – 130º (71ºC)
Well Done – 160º (82ºC)
Rare – 140º (71ºC)
“Pink” medium-rare – 135º (57ºC)
Well-done – 145º (63ºC)
Roasted Turkey Breast
- 1 Boneless Breast of Turkey (approx. 5lb), tied
- 4 tablespoons 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.
1 pint | serves 4-6
- 4 tablespoons Turkey Drippings, defatted or 2 tbsp. Turkey Drippings and 2 tbsp. Unsalted Butter
- 3 tablespoons Flour
- Kosher Salt & Black Pepper, to taste
- 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 garlic, minced
- 3 tablespoons fresh Italian parsley, minced
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
Preheat your oven to 325 degrees.
Place roasting rack in roasting pan and place prime rib on roasting rack.
Rub olive oil and garlic over the entire surface of the prime rib.
Sprinkle the entire surface of the prime rib with salt, pepper, and fresh herbs.
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.
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 Turkey (16-24lb, 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.