Wishing all of our special friends and families a very Merry Christmas, Happy Hanukkah and a Happy Healthy New year!
Attached to this post you will find quick tips for time and temperature…as well as quick links to our most popular holiday recipes!

Chowfancy Friends,
The Butchers Wife

A few reminders as you begin to prepare your holiday meal!

Every oven cooks differently! Recipes are meant to be a guideline and you will need to use your own judgment as well.

Use a simple Meat Thermometer! It truly takes the guesswork out of figuring out the doneness of a large piece of beef, pork or poultry.

Your fresh piece of beef, pork or poultry needs to be brought to room temperature before placing in the oven, to ensure even and accurate cooking.

I don’t subscribe to the “don’t open the oven” idea…I feel as though you should check the temperature of the meat well before you think it should be done….this will help you learn the process of how long it takes to reach temperature…and the timeframe between degrees. We are not all lucky enough to be professionally trained chefs, you can always put that dish back in the oven…but you cannot “uncook” an overdone piece of meat!

Guideline for Internal Temperature

Prime Rib also called Standing Rib Roast
Preheated oven 350 degrees. Plan for about 17 minutes per pound.(bone-in)
130 degrees on internal thermometer should give you a medium-rare result.

Filet Mignon Roast also called Beef Tenderloin
Depending on the thickness of the tenderloin….you should plan for a 400 degree oven for 40-50 minutes….Internal Meat thermometer should read between 130-145 for Medium-rare result.

Eye Round Roast
Be careful with this one! Eye Round needs to be served rare and with gravy…otherwise it has a tendency to dry out.
Preheated oven 325 degrees. These small roasts run between 2-3 pounds. Plan for one and a half hours cooking time. Meat thermometer should reach 130 degrees when you remove roast from the oven.

Brisket
Fresh Brisket needs time to braise covered in liquid or gravy.
Preheated oven 325 degrees. Two and a half to three hours of cooking time….submerged in a liquid or stock.

Whole Turkey
Preheated oven 350-375 degrees. Internal temperature for poultry should be 165 degrees.
Turkeys are cooked according to weight ….you can plan for 15 minutes per pound as a guideline. I prefer to remove the Turkey from the oven at about 160-162 degrees on the meat thermometer inserted into the thickest part of the thigh. Let the Turkey stand on the counter covered with foil for 20-30 minutes to reach 165 degrees.

Turkey Breast with Bone
Preheated oven 350 degrees.
2-4 pounds Two and a half- three hours
3-5 pounds Three – Three and a half hours
5-7 pounds Three and a half- four hours
Meat thermometer 165 degrees internal temperature

Pork Loin Roast
Preheated oven 350 degrees
15-20 minutes per pound.
Pork is done at 145 degrees! It can be a little bit pink in the middle..don’t over cook!~

Boneless Pork Roast
4-5 pound boneless roast.
Preheated oven 325-350 degrees.
Plan for 25 minutes per pound. Meat thermometer should reach 145 degrees internal temperature.

Crown Pork Roast
Preheated oven 325-350 degrees.
These beautiful circular roasts can range in weight from 6-10 pounds.
Plan for 20 minutes per pound of roasting time.
You will look for 145 degrees on your meat thermometer.

Fresh Ham
Preheated oven 325-350 degrees.
Plan for 15-20 minutes per pound.
Internal temperature should reach 145 degrees.

Leg of Lamb with Bone
Preheated oven 375 degrees
These legs of lamb run between 7-9 pounds.
One hour and fifty minutes – two hours of cooking time….145 degrees internal temperature for medium- rare.

Frenched Rack of Lamb
Preheated oven 400 degrees.
Frenched Rack of lamb cooks quick and is traditionally served rare.
Look for 120 degrees on the internal meat thermometer.

Scroll down for the quick links to The Butchers Wife’s most popular holiday recipes.

You will find a printout of the quick tips mentioned above right here quick-tips-for-time-and-temperature

https://randsmeatmarket.com/2014/12/10/dijon-peppercorn-prime-rib/

https://randsmeatmarket.com/2015/12/18/herb-crusted-frenched-rack-of-lamb/

https://randsmeatmarket.com/2014/12/14/sweet-tomato-braised-brisket/

 

 

 

https://randsmeatmarket.com/2014/12/20/beef-tenderloin-with-cabernet-shitake-gravy/

 

 

 

 

 

https://randsmeatmarket.com/2015/10/24/maple-tarragon-glazed-turkey/

 

 

 

https://randsmeatmarket.com/2015/04/01/smoked-heritage-ham/

 

 

 

https://randsmeatmarket.com/2015/03/27/roast-leg-of-lamb/