Holiday Cooking Guide

PRIME RIB ROAST: Bone-In OR Boneless

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STEP 1
Preheat oven to 450 degrees
Season roast well (salt, pepper, onion, and garlic) NO WATER
Use rack or bone side down
Sear uncovered
4-6 lb size:    10 minutes
6-8 lb size:    15 minutes
8-10 lb size:  20 minutes
10 lb & up:    25 minutes

STEP 2
Turn oven down to 325 degrees
Add 1 1/2- 2" of water
Cover (lid or foil)
4-6 lb: 1 Hour
6-8 lb: 1 hour and 20 minutes
8-10 lb: 1 hour and 40 minutes
10lb & up: 2 hours

INTERNAL TEMPERATURES
Rare: 120
Medium Rare: 130-135
Medium: 140-145
Medium Well: 150-155
Well Done: 155-160
Over Done: 160 +

HICKORY SMOKED HAM:  Bone-In OR Boneless

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• 10-12 min/lb at 325 degrees (Internal temperature should read 140 degrees)

FRESH GOURMET TURKEY

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• 12-15 Min/lb at 325 degrees
• ADD ONE HOUR FOR STUFFED BIRDS (Internal temperature should read 165 degrees)

PRE-COOKED PEELED & DEVEINED JUMBO SHRIMP

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• KEEP FROZEN UNTIL READY TO USE
• Place frozen shrimp in a strainer under running cold water for one minute. 
• Dry and chill in the refrigerator ( DO NOT prep more than 4 hours ahead)

RAW PEELED & DEVEINED LARGE OR JUMBO SHRIMP

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• Bring a pot of water to boil.  Place frozen shrimp into boiling water.  When the water returns to a second boil-shrimp are done.  (Aprox. 1 1/2- 2 1/2 minutes)
• Remove the shrimp from the water.
• Ready to serve or chill and serve.