©2017 by Thyme Events.

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

Grilled Salmon 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**

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