
THANKSGIVING @thymeevents
THANKSGIVING HEATING INSTRUCTIONS
Starters
Miniature Tomato Chevre Tarts -375* Approx. 6 minutes
Miniature Crab Cakes - 375* Approx. 6 minutes
Baked Brie with Apples - 375* 10-15minutes
Soups & Gravy - Heat just until hot---DO NOT BOIL!
"OVEN-READY" (RAW) TURKEYS: Remove from fridge 1-2 hrs prior to cooking. Preheat oven to 400 degrees. Put 1.5 Qt water in bottom of turkey pan - Place in hot oven, uncovered for approx. 30 mins. Remove from oven, baste and cover with foil - Return to oven for approx. 1.5 hrs. Remove again and baste - Then check temperature using thermometer provided - Place thermometer between thigh & leg. Return to oven, uncovered, until skin is browned and thermometer reads 165 degrees - Checking in 20 minute intervals. Thermometer should read 165 degrees when ready. Let rest before slicing warm. **DO NOT PUT /KEEP THERMOMETER IN OVEN** (Thermometer is a better guide for when to remove turkey than pop-up timer.) KEEP IN MIND THAT ALL OVENS VARY - Convection ovens cook faster.
​
WHOLE ROASTED TURKEYS: Remove from fridge 1-2 hrs before heating and bring to room temp – Then, tent with foil and heat at 375* (Approx. 15-25 mins for 14lb bird**
OR Approx. 25 mins for 20lb bird**) - Then remove foil and heat approx. 5 more mins. Let rest before slicing warm. (You can add a bit of hot broth after slicing - optional)
​
Turkey BREAST ONLY -375* Approx. 10-15 minutes until warm - Use less time if breast is pre-sliced. (You can add a bit of hot broth afterwards - optional)
​
TURKEY SHOULD BE SERVED WARM, NOT HOT (IN ORDER TO REMAIN JUICY) ... REMOVE FROM OVEN, LET REST, THEN SLICE WARM …
YOU CAN ADD A BIT OF HOT BROTH AFTERWARDS
​
**OVEN TEMPERATURES VARY – Please use personal judgement**
Once removed from oven, the meat above legs should be warm and skin should be crisp – If meat is still cold, heat longer in 5-10 min intervals just until hot.
CAREFUL: DARK MEAT TURKEY WILL HAVE A TOUCH OF RED/PINK…Don’t overcook!
Brown Sugar Baked Spiral Ham - Bring to room temperature - Heat at 375* - Approx. 15 minutes - baste with a little OJ to moisten
Short Ribs - 375* - 8-10 minutes until warm
Fish Filets – 375* - Approx. 5-10 minutes to Warm
Whole Filet Mignon – 375* - Approx. 10 minutes to Medium-Rare
​
ALL SIDES & VEGGIES LISTED BELOW - 375* UNTIL HOT - Approx.12-15 MINUTES
Traditional Sage Bread Stuffing
Mashed Potatoes
Stuffed Acorn Squash with Apples
Roasted Fingerling Potatoes
Sweet Potato Casserole with Marshmallows
Three Cheese Macaroni & Cheese
Wild Rice Pilaf with Orzo, Pinenuts & Dried Cranberries – *SERVE WARM, NOT HOT*
Haricot Verts with Shitake Leek Relish/Garlic – Approx.. 7 MINUTES AT 375*
Zucchini Ribbons w/ Mushrooms/Tomatoes - Approx. 7 MINUTES-JUST UNTIL HOT
Fall Vegetables – Approx 7-10 MINUTES - 375* - DON’T OVERCOOK
Asparagus – Approx 4-6 MINUTES - 375* - DON’T OVERCOOK
​
Potato Latkes – Heat on COOKIE SHEET (not in tins) 375* approx.. 7 mins until Hot
Brussels Sprout – Heat on COOKIE SHEET (not in tin) 375* just until Hot - DO NOT OVERCOOK
Roasted Broccoli – Heat on COOKIE SHEET (not in tin) 375* just until Hot
​
FOR BEST RESULTS WHEN HEATING, DO NOT HEAT IN TINS - USE OVEN-SAFE COOKWARE/TRAYS/PANS - DO NOT COVER FOOD WHEN REHEATING
**OVEN TEMPERATURES VARY – Please use personal judgement**