Cooking Instructions

Whether you prefer a traditional roast, a mouthwatering ham, or a flavorful turkey, our local, affordable and high quality meats are the perfect centerpiece for your holiday table. Our cooking instructions provide you with easy-to-follow steps to ensure that your meal is cooked to perfection, allowing you to savor every moment with family and friends.

Winter's Turkeys

Read our blog for full cooking instructions.

Turducken Roll

This is a RAW product and must be fully cooked. Let thaw, and roast in a pre-heated oven at 350°F for 1.5-2 hours until internal temperature shows 170°F. Let sit for 10 minutes before carving.

Stuffed Turkey Breast

This is a RAW product and must be fully cooked. Roast in a pre heated oven at 350°F for 1.5-2 hours until internal temperature reaches 170°F. Let sit for 10 minutes before carving.

Gammon Ham

Do not remove the vacuum bag. Place ham in a pot and cover with hot water, heating up without boiling. Let simmer gently for 1.5 hours, remove bag and serve now with your favourite glaze, or briefly roast in the oven before serving. Product is fully cooked.

Bone-In Ham

Spiral Ham

Do not remove the vacuum bag. Place ham in a pot and cover with hot water, heating up without boiling. Let simmer gently for 45 mins, remove bag and serve now with your favourite glaze, or briefly roast in the oven before serving. Product is fully cooked.

Beef Wellington

This is a RAW product and must be fully cooked. Let fully thaw in refrigerator for 24 hours. Pre-heat oven to 375°F, remove plastic bag and place meat on a lined baking tray. Bake for approximately 40 minutes (small), 50 minutes (medium), 60 minutes (large) to reach an internal temperature of:

120°F for rare
130°F for medium rare - our recommendation!
140°F for medium
150°F for medium well
160°F for well done - not recommended!

Let rest 10 minutes before carving.

Salmon Wellington

This is a RAW product and must be fully cooked. Let fully thaw in refrigerator for 24 hours. Pre-heat oven to 375°F, remove plastic bag and place salmon on a lined baking tray. Bake for approximately 30 minutes (small), 40 minutes (medium), 50 minutes (large) to reach an internal temperature between 125°F to 140°F based on desired doneness. Let rest 5-7 minutes before carving.

Turkey Gravy + (GF)

Let thaw and remove from packaging. Heat in pan and let cook for 2-3 minutes. Add your turkey drippings and serve with turkey dinner.

Dried Fruit & Brioche Stuffing

Let product defrost. Pre-heat oven to 320°F and bake for approximately 35 minutes.

European Poultry Stuffing (Gluten-Free)

Let product defrost. Preheat oven to 350°F and bake for approximately 50 minutes.

Fondue

Rub garlic in bottom of Fondue pot. Add white wine and bring to simmer. Add cheese and stir until cheese is melted. Dissolve cornstarch with Kirsch or some white wine to thicken. Season to taste with black pepper and nutmeg.