three pepper beef tenderloin

3 Pepper Beef Tenderloin

with Mushroom and Leek Barley

View Recipe
peppered ribeye roast

Peppered Ribeye Roast

with Roasted Garlic Sauce

View Recipe
rosemary pork loin with roasted potatoes

Rosemary Pork Loin

with Roasted Potatoes

View Recipe
maple glazed beef roast

Maple-Glazed Beef Roast

with Roasted Acorn Squash

View Recipe
maple glazed roast

Maple-Glazed Roast

with Blue Cheese Mashed Potatoes

View Recipe
maple peach glazed ham

Maple Peach Glazed

Spiral Ham

View Recipe
garlic herb crusted beef rump roast

Garlic Herb-Crusted

Beef Rump Roast

View Recipe
Thyme Beef Round Tip

Thyme Beef Round Tip

with Roasted Onion and Pear Wild Rice

View Recipe
Orange Glazed Pork Tenderloin

Orange Glazed

Pork Tenderloin

View Recipe
roasted turkey with Smoked Paprika

Roasted Turkey

with Smoked Paprika

View Recipe
grilled lamb leg with Mint-Pistachio Pesto

Grilled Lamb Leg

with Mint-Pistachio Pesto

View Recipe
Roasted Rack of Pork

Roasted Rack of Pork

View Recipe

Turkey 101

roast turkey

Turkey 101

Types of turkeys (we offer all selections):

  • Frozen - perfect for buying ahead of time. Plan for de-thawing time.
  • Fresh – skip the thawing process. Ready for your preparation.
  • USDA Organic – organic fed and raised with no antibiotics.
  • Free Range – raised with access to the outdoors.
  • Smoked - adds a lot of natural smoke flavor.
  • Whole Turkey Breasts – ideal for smaller gatherings or when time-crunched.
  • Cook in Bag Whole Turkeys – easy, convenient, no mess.

Have a special request or unsure of what to choose? Our expert butchers are happy to help!

Thawing a turkey

  • Refrigerator: Thaw 24 hours for every 5 pounds.
  • Cold Water: Thaw 30 minutes for every pound. Replace water every 30 minutes.
  • Cooler: Thaw 1 hour for every pound.

Avoid a dry turkey

  • Rub butter under the skin.
  • Use a thermometer placed in the thickest part of the thigh. The optimum temperature is 165°F.
  • Let the turkey rest for about 20 minutes before carving.
  • Brine your turkey.

Brine your turkey

  • You’ll need: Water, salt and aromatics (bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.)
  • Clear space in your fridge for a large pot.
  • Unwrap the turkey, remove giblets and transfer to a pot. Add aromatics to your liking.
  • Heat 1 quart (or of a gallon) of water in the microwave until warmed. Add salt. Stir until salt is dissolved.
  • Let the liquid cool.
  • Pour the brine solution over the turkey.
  • Pour the remaining cold water over the turkey until it is submerged.
  • Cover and refrigerate for 12-24 hours.
  • When done, rinse the turkey and pat dry.

roast turkey

Holiday Roast Recipes