three pepper beef tenderloin

3 Pepper Beef Tenderloin

with Mushroom and Leek Barley

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peppered ribeye roast

Peppered Ribeye Roast

with Roasted Garlic Sauce

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rosemary pork loin with roasted potatoes

Rosemary Pork Loin

with Roasted Potatoes

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maple glazed beef roast

Maple-Glazed Beef Roast

with Roasted Acorn Squash

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maple glazed roast

Maple-Glazed Roast

with Blue Cheese Mashed Potatoes

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maple peach glazed ham

Maple Peach Glazed

Spiral Ham

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garlic herb crusted beef rump roast

Garlic Herb-Crusted

Beef Rump Roast

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Thyme Beef Round Tip

Thyme Beef Round Tip

with Roasted Onion and Pear Wild Rice

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Orange Glazed Pork Tenderloin

Orange Glazed

Pork Tenderloin

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roasted turkey with Smoked Paprika

Roasted Turkey

with Smoked Paprika

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grilled lamb leg with Mint-Pistachio Pesto

Grilled Lamb Leg

with Mint-Pistachio Pesto

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Roasted Rack of Pork

Roasted Rack of Pork

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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