Whole Foods Thanksgiving

Recommended Reheating Instructions

 
Hors D’oeurves
 Conventional Oven – Preheat oven to 350oF. Place hors d’oeurves (satay, Kutie pies, wings, mini latkes, etc.) on a baking sheet. Heat in the
oven approximately 15 minutes.
 Microwave – Place on microwave safe plate and cook for 1 minute. Check temperature, then continue cooking at 20-30 second intervals until hot.
Soups, broth-based
 Stove Top – Place in a saucepan over medium heat. Stir frequently until heated through – do not boil.
 Microwave – Loosen lid on container. Cook for 1 minute, then stir. Continue cooking at 20-30 second intervals, stirring and checking the
temperature until hot. Beware –container gets hot!
Soups, cream-based or pureed
 Stove Top – Place in a saucepan over low heat. Stir constantly with a whisk until heated through – do not boil.
 Microwave – Loosen lid on container. Cook for 1 minute, then stir. Continue cooking at 20-30 second intervals, stirring and checking the
temperature until hot. Beware –container gets hot!
Cooked Turkey Breast such as Herb Roasted or Glazed
 Conventional Oven -- Place the turkey in a covered ovenproof dish or wrap in aluminum foil and bake in a 350 oF oven for approximately 20-30
minutes until heated through.
 Microwave – Place in a microwavable dish covered with plastic wrap. Cook for 1 minute, then rearrange the pieces. Continue cooking at 20-30
second intervals, checking the temperature, until hot.
Stuffed Gardein Roast
 Conventional Oven – Place in baking pan and bake for 15-20 minutes in a preheated 390 oF oven. Let rest for 1 minute and serve. If frozen, bake
for 25-30 minutes and let rest for 5 minutes and serve.
 Microwave – Place in a microwavable dish and cook on high temperature, 2 minutes for frozen, less for defrosted product, until the internal
temperature reaches a minimum of 165 oF. Let rest for 1 minute and serve.
Stuffing
 Conventional Oven -- Place the stuffing in a covered ovenproof dish and bake in a 350 oF oven for approximately 20 minutes or until heated
through. Stir occasionally.
 Microwave – Place in a microwavable dish, cover with plastic wrap. Cook for 1 minute, then stir. Continue cooking at 20-30 second intervals, stirring
frequently, until hot.
Homestyle, Buttermilk Blue and Cheddar Mashed Potatoes
 Stove Top – Place in a saucepan over medium heat. Add a little milk and stir frequently until heated through.
 Microwave – Place in a microwavable dish covered with plastic wrap. Cook for 1 minute, then stir. Continue cooking at 20-30 second intervals,
stirring and checking the temperature, until hot.
Maple Sweet Potatoes, Olive Oil Mashed Potatoes
 Conventional Oven -- Place in a covered ovenproof dish and bake in a 350 oF oven for approximately 20 minutes or until heated through. Stir
occasionally.
 Microwave – Place in a microwavable dish, cover loosely with plastic wrap. Cook for 1 minute, then stir. Continue cooking at 20-30 second
intervals, stirring frequently, until hot.
Roasted Vegetables, Green Beans, Spinach, Carrots
 Conventional Oven – Place vegetables in a covered ovenproof dish and heat for 15 to 30 minutes in a 350 oF oven, stirring once.
 Microwave – Place in a microwavable dish covered with plastic wrap. Cook for 1 minute, then stir. Continue cooking at 20-30 second intervals,
stirring and checking the temperature, until hot.
Macaroni & Cheese Casserole
 Conventional Oven – Remove Plastic Cover. Cover with aluminum foil and bake at 350 oF for 35-45 minutes. Remove foil and cook for an
additional 15 minutes or until crust is golden brown. Internal temperature must reach 165 oF.
 Microwave – Do not microwave this product.
Green Bean Casserole
 Conventional Oven – Remove Plastic cover. Cover with aluminum foil and bake at 350 oF for 35 to 45 minutes. Remove foil and bake an additional
10 minutes or until onions are crisp. Internal temperature must reach 165 oF.
 Microwave – Do not microwave this product.
Butternut Squash Casserole
 Conventional Oven – Remove plastic cover. Cover with aluminum foil and bake at 350 oF for 35 to 45 minutes. Remove foil and bake an additional
15 minutes or until top is golden brown. Internal Temperature must reach 165 oF.
 Microwave – Do not microwave this product.
Corn Pudding
 Conventional Oven – Remove plastic cover. Cover with aluminum foil and bake at 350 oF for 15 to 25 minutes. Internal temperature must reach
165 oF.
 Microwave – Do not microwave this product.
Gravy
 Stove Top – Place in a saucepan over medium heat. Bring to a strong simmer while stirring frequently.
 Microwave – Loosen the lid of the container. Cook for 1 minute, then stir. Continue cooking at 20-30 second intervals, stirring and checking the
temperature, until hot. Beware – the container will get hot!
Relish & Conserve
Best served cold.
Pie
Serve cold, at room temperature, or reheat.
 Conventional Oven -- Place in a 350 oF degree oven for 15-20 minutes
 Microwave – We do not recommend microwaving this product.
Dinner Rolls
 Conventional Oven – Heat in 350 oF oven for 5-15 minutes until hot and crusty.
 Microwave -- We do not recommend microwaving this product.
 
Heating a Fully Cooked Whole Turkey
 
This turkey is fully cooked and can be served cold.
 
  To heat, preheat oven to 325 oF.
 Unwrap plastic from turkey and pan. Leave foil in place.
 Place pan on a sturdy baking sheet.
 Place turkey in oven and heat for 2 hours.
 Remove foil during last 10 minutes to brown.
 Let turkey rest for 10 minutes before carving.
 
Cooking an Oven Ready Turkey

Whole Foods Market free range turkeys are very lean and cook approximately one third faster than regular turkeys.
 Put the oven rack in lowest position and preheat the oven to 450 oF.
 Remove the ribbon and plastic wrapping from the turkey, but leave the foil tent over the breast. Remove the small bag with the giblets and
either discard or set aside for later use.
 Place the roasting pan on a sheet pan to give it stability and place the turkey in the oven.
 Roast at 450 oF for the first 30 minutes, reduce the heat to 325 oF and roast according to guidelines below. Because ovens can vary greatly
all cooking times are approximate.

SMALL (approx 13 lbs) MEDIUM (approx 17 lbs) LARGE (approx 21 lbs)

2 ½ hrs – 3 hrs 15 min 3 hrs 15 min – 4 hrs 4 hrs – 4hrs 45 min

 Check the turkey’s temperature when there are 30 minutes left of the earliest estimated cooking time. Insert an instant-read or digital
thermometer into the thickest part of the thigh, but don’t touch any bone.
 If temperature is less than 150 oF, continue roasting covered for 30 minutes.
 If temperature is greater than 150 oF, remove foil and baste with pan juices. Continue roasting uncovered, checking temperature every 15
minutes until temperature reads 165 oF.
 Remove turkey from oven when temperature reaches 165 oF and allow it to rest for 20 – 30 minutes before carving.

Cooking an Oven Ready Turkey Breast

• Put the oven rack in center of oven and preheat the oven to 350 oF.
• Remove the ribbon and plastic wrapping from the turkey.
• Place the roasting pan on a sheet pan to give it stability and place the turkey in the oven. If using glaze, brush onto surface of turkey skin.
• Roast at 350oF. After 30 minutes, check the internal temperature of the turkey breast by inserting an instant read thermometer into the
thickest part of meat. If it has not yet reached 165 oF, continue roasting, checking the temperature at 10 minute intervals. Baste with pan
juices or glaze.
• When the turkey reaches 165 -170 oF, remove from oven.
• Allow it to rest for 15 - 20 minutes before carving.

Cooking a Whole Foods Free Range, Organic or Kosher Turkey

These birds are very lean and cook approximately one third faster than regular turkeys. Overcooking will result in a dry bird.
  If brining, follow the directions on the brine mix package. Please be aware that the pan drippings from a brined bird tend to be
very salty. If using these for gravy, you will need to add additional water or broth, and taste before seasoning.
 Put the oven rack in the lowest position and preheat the oven to 450 oF degrees.
 Remove the bird from the bag. Remove the giblets from the small space at the front of the turkey and the neck from the large,
inside cavity.
 Rinse the turkey inside and out with cool water and pat it dry with paper towels.
 Place the bird in a roasting pan large enough to hold it. You may want to line the pan with aluminum foil first to aid in cleaning up
later. Add 2-3 cups of water to the bottom of the pan.
 You may choose to season the turkey with salt and pepper inside and out. You may also rub it with butter and chopped fresh
herbs such as sage and rosemary or mix the chopped herbs with butter and spread it on the breast under the loosened skin. You
can roughly chop carrots, celery, onion and parsley and stuff the cavity with this, and spread it in the pan around the turkey.
 Cover the turkey – if your roasting pan does not have a cover or it won’t fit over the bird, use aluminum foil, crimping the edges
tight.
 Place the turkey in the oven.
 Clean up the kitchen, using soap and water on all the surfaces the raw turkey touched, including your sink.
 Keep the oven at 450 oF degrees for the first 30 minutes, then turn it down to 325 oF degrees and roast for 10 to 15 minutes per
pound.
 Begin taking the turkey’s temperature when there’s an hour left of the estimated cooking time. Insert an instant-read or digital
thermometer into the thickest part of the thigh, but don’t touch any bone.
 Remove the lid or foil when the turkey reaches 160 oF, about a half hour before the turkey is done. If you are glazing your turkey,
brush the glaze on after removing the lid or foil, and again every 10 or 15 minutes until the roasting is finished.
 The turkey is done when it reaches 165-170oF. Remove it from the oven and allow it to rest for 20 – 30 minutes. This rest allows
your turkey to present itself at its very best, juicy and tender.
 If you are heating sides such as the stuffing in the oven, you may wish to put them in when the turkey reaches 165 o F. You’ll also
have time to heat sides while the turkey rests after roasting.

Cooking an Oven Ready Prime Rib Roast

 For best results, remove roast from oven 30 minutes before cooking and allow to sit at room temperature.
 Put the oven rack in lowest position and preheat the oven to 450 oF.
 Remove the ribbon and plastic wrapping from the roast.
 Place the roasting pan on a sheet pan to give it stability and place the roast in the oven.
 Roast at 450 oF for the first 20 minutes, reduce the heat to 325 oF and roast for 15-18 minutes per pound. Cooking times are approximate.
 Start checking the roast’s temperature when there’s 30 minutes left of the earliest estimated cooking time. Insert an instant-read into the
center of the roast, not touching any bone.
 Remove roast from oven when desired temperature is reached:
o 115 oF – for rare (finish temperature of 120-125 oF)
o 125 oF – for medium rare (finish temperature 130-135 oF)
o 135 oF – for medium (finish temperature 140-145 oF)
 Allow to rest 20-30 minutes before carving to allow juices to settle in the meat and final temperature to be reached.
 Serve each slice topped with a pat of garlic herb butter in classic Steakhouse style.