Cooking Instructions

Holiday Cooking Instructions

Whether you're preparing a traditional roast, a juicy ham, or a flavourful turkey, our local, affordable, high-quality meats make the perfect centerpiece for your holiday table. With these simple, step-by-step instructions, you’ll serve a festive feast with confidence and ease.

Winter’s Turkeys

Approximate Weights

  • Small: ~7–7.9 kg — serves 10–12 people
  • Medium: ~8–8.9 kg — serves 12–14 people
  • Large: ~9–9.9 kg — serves 14–16 people

Serving & Cooking Suggestions

These turkeys are fantastic roasted, BBQ’d, or deep fried. Season with your favourite herbs and spices and cook to 170°F (77°C) in the thickest part of the breast.

Storage Suggestions

  • Store in the coldest part of your refrigerator.
  • Keep turkey in its original packaging until you’re ready to cook.
  • Use within 2–3 days of pickup for optimal freshness.
  • Place on a tray to catch any juices and avoid cross-contamination.

After Cooking

  • Carve and refrigerate leftovers within 2 hours.
  • Store cooked turkey in airtight containers for up to 3–4 days.
  • Freeze leftover meat for up to 3 months.
  • Use the bones immediately for stock or freeze them for future soup-making.

 

Turducken Roll (RAW — must be fully cooked)

  • Thaw completely
  • Roast at 350°F for 1 hour
  • Lower temperature to 300°F and cook for another 1.5 hours
  • Internal temperature: 170°F
  • Rest 10 minutes before carving

Stuffed Turkey Breast (RAW — must be fully cooked)

  • Roast at 350°F for 30 minutes
  • Lower temperature to 300°F and cook for another 1-1.5 hours
  • Internal temperature: 170°F
  • Rest 10 minutes before carving

Gammon Ham (Fully cooked)

  • Keep ham in the vacuum bag
  • Place in a pot and cover with hot water
  • Heat gently (do not boil) and simmer for 1.5 hours
  • Remove bag and serve as is, or glaze and give it a brief roast

Bone-In Ham (Fully cooked)

  • Keep in vacuum bag
  • Simmer 1.5 hours in hot water (do not boil)
  • Remove bag, glaze, and serve — or roast lightly

Spiral Ham (Fully cooked)

  • Keep in vacuum bag
  • Simmer 45 minutes
  • Remove bag, glaze, and serve — or roast briefly

Beef Wellington (RAW — must be fully cooked)

  • Thaw in refrigerator for 24 hours
  • Preheat oven to 375°F
  • Remove packaging and bake at 350°F:
    • 40 min (small)
    • 45-55 min (medium)
    • 55-65 min (large)
  • Internal temperature guide:
    • Rare: 120°F
    • Medium Rare: 130°F (recommended)
    • Medium: 140°F
    • Medium Well: 150°F
    • Well Done: 160°F (not recommended)
  • Rest 10 minutes

Salmon Wellington (RAW — must be fully cooked)

  • Thaw for 24 hours
  • Pre-heat oven at 375°F
  • Bake at 350°F:
    • 30 min (small)
    • 40 min (medium)
    • 50 min (large)
  • Internal temperature: 125–140°F
  • Rest 5–7 minutes

Turkey Gravy (GF)

  • Thaw and remove packaging
  • Heat in a pan for 2–3 minutes
  • Add turkey drippings if desired
  • Add water or wine to thin out

Dried Fruit & Brioche Stuffing

  • Defrost
  • Bake at 345°F for 35 minutes

European Poultry Stuffing (Gluten-Free)

  • Defrost
  • Bake at 350°F for 45-50 minutes
  • Internal temperature: 170°F (77c)

Fondue

  • Rub garlic clove quarters inside the pot and leave them inside
  • Add white wine and bring to a simmer
  • Add cheese and stir until melted and smooth
  • Thicken with a cornstarch + Kirsch (or wine) slurry
  • Season with black pepper and nutmeg
  • Squeeze some fresh lemon if desired