Recipes & Thanksgiving Cooking Guide

Every brand, same method Amish All-Natural, Bell & Evans All-Natural and Certified Organic, and All-Natural Bowman & Landes all cook the same way.

How to Roast Your Fresh Turkey

Joe's rule of thumb: 13–15 minutes per pound, and a thermometer in the thickest part of the breast.

325–350°F Oven 158°F Pull it out 1 hr Rest under foil 165°F Ready to serve

When does it go in?

Turkey weight · 16 lb

Dinner is at

Oven in by –

Start temping –

Carve at –

Roasting times · 13–15 min per lb

Weight	Oven time	Then rest
10 lb	2 hr 10 – 2 hr 30	1 hr
12 lb	2 hr 35 – 3 hr	1 hr
14 lb	3 hr – 3 hr 30	1 hr
16 lb	3 hr 30 – 4 hr	1 hr
18 lb	3 hr 55 – 4 hr 30	1 hr
20 lb	4 hr 20 – 5 hr	1 hr
22 lb	4 hr 45 – 5 hr 30	1 hr
24 lb	5 hr 10 – 6 hr	1 hr

Times can run longer if the oven is opened often or packed with other dishes. Trust the thermometer.

Step by step

Keep it cold. Our fresh turkeys are flash-frozen for the trip from the farm. The outside may feel frozen, but the inside isn't. Refrigerate on the bottom shelf until you're ready.
Prep. Remove the neck and giblet pack(s) from the cavities.
Roast. 325–350°F, about 13–15 minutes per pound.
Temp it. Check the thickest part of the breast. If it's stuffed, temp the center of the stuffing and the breast.
Pull & rest. At about 158°F, take it out and tent with foil for 1 hour. It keeps cooking to about 165°F.
Carve & enjoy. Refrigerate leftovers within 2 hours. And save the wishbone! Clean it, let it dry, then make a wish with someone you love.

Joe's tip

Our Brining Recommendation

1 gallon water
1 cup brown sugar
1½ cups kosher salt
1 Tbsp rosemary
1 Tbsp thyme
1 orange, cut into wedges

Mix. Combine everything in a large, clean container. A cooler lined with a large trash bag works great.
Keep it cold. Set the cooler in the coldest part of the garage or another secure spot.
Brine. Empty the turkey's cavities and place it in the brine. Seal the bag and pour ice on top. Brine 1 hour per pound; overnight is fine.
Rinse & cook. In the morning, rinse carefully, finish your prep and roast. Disinfect the sink afterward, then discard the brine and clean the cooler thoroughly.

Questions? Call the Meat Counter (248) 477-4333 Download PDF

Dearborn Brand Hams Every ham we offer is gluten free and fully pre-cooked. You're just warming it up.

How to Heat Your Ham

The secret to a delicious ham: it's already cooked. Just bring it up to temperature, low and covered.

325°F Oven 10–12 Minutes per lb, covered 15 min Rest before carving

When does it go in?

Ham weight · 8 lb

Glaze packet?

Dinner is at

Oven in by –

Start glazing –

Carve at –

Which ham do you have?

Classic Smoked Pre-cooked, semi-boneless and hickory-smoked. Lean, with rich flavor.

Unglazed Spiral Slow-cooked, then smoked up to 24 hours. Comes with a glaze packet.

Glazed Spiral Slow-cooked, smoked up to 24 hours and pre-glazed.

Serving a spiral ham without heating? Take it out of the fridge 15–20 minutes before serving. It's most flavorful at room temperature.

Heating instructions are also printed on each ham's label.

Basic heating, all hams

Preheat. Set the oven to 325°F.
Unwrap. Remove all outer covering and set the ham in an oven-safe dish. Add about a cup of water or juice to the pan.
Cover & heat. Cover with a lid or foil and heat 10–12 minutes per pound.
Glaze (optional). Using the glaze packet? For the last 30 minutes, remove the foil and baste the ham with glaze every 5 minutes.
Rest & serve. Remove from the oven and let it sit 15 minutes before carving.

Picking up kielbasa too? Some kielbasa is ready to eat, cold or heated. If yours is fresh, boil, pan-sear, bake or grill it to 165°F. Prick the casing first if boiling.

Questions? Call the Meat Counter (248) 477-4333 Download PDF

Thanksgiving table with roast turkey, stuffing and sides

Joe's Thanksgiving Dinners Ordered through our Thanksgiving Menu at the Produce store. Keep everything refrigerated (35–40°F) until you're ready to cook, heat or eat.

Your Ready-to-Cook Turkey

It's already cleaned and prepped. It goes straight into the oven in the pan provided. Hot oven first, then low and slow, and use a meat thermometer throughout.

1 hr
On the counter
Out of the fridge so it heats evenly.
425°F
Covered in foil
About 45 min – 1 hr , until the breast reads 145°F.
325°F
Foil off, baste
About 1½ – 2 hr , basting every 30 min, until the breast reads ~158°F and the skin is golden.
45 min
Rest, tightly covered
It keeps cooking to about 165°F. Then carve, serve & enjoy!

Sides, appetizers & entrées

Heat in the pan they came in at 350°F . Add any toppings before heating.

Pan size	Heat for
Small · 1 lb	15–20 min
Medium · 3 lb	30–40 min
Large · 5 lb	30–50 min

Heat until the food reaches 165°F, or a minimum of 140°F at its center.

Asiago Stuffed Mushrooms 1 doz = small
Buttered Vegetable Medley
Buttery Mashed Potatoes
Cornbread Dressing
Green Bean Casserole onions on side
Herb Roasted Turkey Breast Slices
Joe's Gourmet Mac & Cheese topping on side
Lobster Mac & Cheese topping on side
Roasted Butternut Squash Crumble crumble on side
Kielbasa & Sauerkraut
Sweet Potato Casserole marshmallows on side
Traditional Herb Stuffing

Ham slices

Bourbon Glazed Boneless Spiral and House Smoked Boneless Ham Slices are already cooked. Enjoy them cold, at room temperature, or heated:

Preheat the oven to 325°F.
Keep covered in the aluminum pan and place in the oven.
Heat 10 minutes per pound. Heat smaller portions if you like.

Gravy & soups

Turkey Gravy, Red Wine Demi-Glace and all soups: pour into a saucepan and simmer over low to medium heat until hot, stirring occasionally.

Questions about your dinner? Call (248) 477-4333 Download PDF

Recipes & Cooking Guides

Thanksgiving Cooking Guide

How to Roast Your Fresh Turkey

When does it go in?

Roasting times · 13–15 min per lb

Step by step

Our Brining Recommendation

How to Heat Your Ham

When does it go in?

Which ham do you have?

Basic heating, all hams

Your Ready-to-Cook Turkey

Sides, appetizers & entrées

Ham slices

Gravy & soups

The Recipe Box

Joe's Weekend GRILL

EVERY SAT & SUN 11PM - 4PM