Other
Holiday Cooking Guide
PRIME RIB ROAST: Bone-In OR BonelessSTEP 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
10-12 min/lb at 325 degrees (Internal temperature should read 140 degrees)
FRESH GOURMET TURKEY
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
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
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.