Cooking Your Turkey/Ham

 Prime Rib Cooking Instructions

• Start with a seasoned and tied prime rib roast from Dave’s Meats

• Place meat on a rack in a shallow roasting pan, fat side up. The roast should be above the edges of the pan to allow for uniform air circulation and even cooking

• Insert a meat thermometer so the tip is in the center of the meat

 

• Pre-Heat your oven to 425° and roast for fifteen minutes to sear the juices in. Lower the temperature to 350° and cook according to the chart below.  When you remove the roast from the oven, it will continue to cook as it stands.  The temperature will go up as much as 10° 
  • If you are using a convection oven lower your oven 25°

 

Approximate Cooking Time, in Minutes Per Pound of Meat @ 350°:

 

	Minutes per Pound	Thermometer Temperature
Rare	10-13	125°
Medium Rare	13-15	135°
Medium	15-18	145°
Well Done	15-18	160°

 

 

• The thermometer is your most accurate guide as to when the roast is done

 

• Remove the roast from the oven and let stand for 15-20 minutes before serving to retain juices

 

• Enjoy!!!

 

 

How to Cook your Smoked Turkey

 • Start with your Dave’s Meats perfectly pre-smoked turkey

• Keep your turkey refrigerated until ready to cook

• Remove your turkey from vacuum bag when ready to cook

• Place your turkey on a rack in a roasting pan. Wrap in foil, this will keep your turkey moist

• To check the temperature, insert a meat thermometer so the tip is centered

in the turkey breast, be sure that it doesn’t touch fat or bone

• Preheat the oven to 325° and cook according to the chart below:

 

Whole Smoked Turkey       10-12 minutes per pound

Smoked Turkey Breast        8-10 minutes per pound

***Approximate Cooking Time, in Minutes Per Pound of Meat @ 325°

 

• Remove turkey from the oven when the thermometer registers the desired temperature

• The thermometer is your most accurate guide to determine when the turkey is done. The final thermometer reading will register 140-145°

• Let the turkey stand for 15 minutes before carving.

• Carve your Turkey: Using a sharp knife, cut the skin between the thigh and breast. Bend the thigh outward to find the hip joint and cut through it to remove the whole leg. Cut through the joint between the thigh and the drumstick. Slice the meat from the drumstick and cut the thigh into pieces. Next, remove the wing by slicing diagonally down though the first joint toward the breast. Finally, hold the back of your fork against one side of the breast and slice the white meat

• Refrigerate left over turkey promptly

• ENJOY!!!

 

 

How to Cook your Smoked Ham

 • Start with your Dave’s Meats perfectly pre-smoked ham

• Keep ham refrigerated until ready to cook 

• Place ham on a rack in a roasting pan, fat side up

• This will let the meat baste while cooking

• To check the temperature, insert a meat thermometer so the tip is centered in the ham, be sure that it doesn’t touch fat or bone 

• Preheat the oven to 325° and cook according to the chart below:

 

Whole Hams  10-12 Minutes Per Pound

Boneless Ham 8-10 Minutes Per Pound

****Approximate Cooking Time, in Minutes Per Pound of Meat @ 325°

 

• Remove your ham from the oven 20 minutes before it is done. Peel off the hard rind, score and glaze with your favorite recipe. If desired, garnish with pineapple. Return ham to the oven and continue cooking.

• The thermometer is your most accurate guide to determine when the ham is done. The final thermometer reading will register 140-145°.

• Let the ham stand for 20 minutes before carving.

• Carve your Ham: An attractively carved ham is an important part of your presentation. Use the perfect tools to achieve the best results. These include a carving knife, meat fork and cutting board. Place ham on the carving board, making sure the board is firmly anchored and will not slip. Insert meat fork into ham and steady it. Hold the knife perpendicular to the cutting surface and carve across the grain, Keep the knife at the same angle for each cut.

• Refrigerate left over ham promptly

 • ENJOY!!!