How do we cook this stuff?

THE CONTIMO STUFFED TURKEY

A few tips...

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Always plan for plenty of time.
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Pull your turkey out to temper 1 to 2 hours before roasting. Keep it away from your pets!

Before you cook your bird, brush with olive oil (or Contimo bacon fat) and lightly salt the skin.

Do not allow cooking time to be your biggest deciding factor, it is an estimate. Temperature is key.

You can tent your bird with tin foil after it is done to keep warm, or simply reheat before serving.

A good rule of thumb: the proper resting time is approximately half the cooking time.

Your bird has been carefully butchered, brined, stuffed, tied, and dried. The turkey arrives in a roasting pan with the turkey stock packed inside. Please remove the stock before cooking.

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Preheat your oven to 475ºF.
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Roast your turkey uncovered for 45 minutes.

Tip: Don’t open your oven during this time! We know it is tough, you want to see if it’s working - trust us, it is! When

you open the door after 45 minutes it will be a beautiful amber brown!

After 45 minutes turn your oven down to 350ºF and continue to roast for... Small: 1 hour 30 minutes - Large: 2 hours

Check the internal temperature where the breast and thigh collide.

If it reads 150oF or higher pull the turkey from the oven to rest. If under 150oF, return to the oven and check with a thermometer every 10-20 minutes.

Once the turkey has reached 150ºF or higher let it rest for 20-40 minutes. This allows the juices to be reabsorbed by the meat and creates a much juicier turkey.

SLICE IT UP!

Your turkey is bound by two pieces of twine. Don’t eat those!

One is around the drumsticks, the other is sewn like a shoelace down the backbone of the turkey.

Remove wings by inserting the blade where the wing meets the breast, slice at an angle towards the cutting

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board and it should be easily removed.
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Drumsticks should be removed and boneless thighs will stay and can be sliced just like the breast

To maximize WOW factor on your Thanksgiving table, slice completely across the breast. Your knife will be pointing from wing to wing, not from wing to leg.

Keep the blade at a slight angle, the meat will release from the carcass avoiding the twine at the back..

CLASSIC WHOLE TURKEY

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Preheat oven to 350ºF. 
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Approximate cook time is 10-15 mins per pound. 2.5-3.5 hours for a small, 3-4.5 hours for a large.

Roast uncovered until internal temperature measures 160oF where the breast and thigh collide.

For the juiciest turkey allow to rest for 40 to 60 minutes before carving.

GRAVY

Collect the drippings from your turkey while it rests.

Separate the fat and the drippings. Use 3-4 tbsp of the fat to start the roux.

Add 3 to 4 tablespoons of flour. Stir until the mixture forms a paste and lightly begins to take color.

Add the remaining drippings (with as little of the fat as possible) into a pot and warm over medium heat

Carefully add the turkey stock and whisk constantly until you eliminate lumps.

Reduce heat and simmer until the consistency is just thinner than how you want the gravy.

Tip: The gravy will continue to thicken slightly even after it is removed from the heat.

Season lightly with salt, pepper, and even a couple drops of vinegar to taste..

BUTTERMILK BISCUITS

Preheat your oven or toaster oven to 350ºF.

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Gently warm for 4-6 minutes.
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WINTER SQUASH GRATIN

Preheat oven to a temperature between 300-375ºF - really any temp is fine so don’t panic - it’s made to easily fit in with whatever else you’re cooking.

Tip: This is designed to work with whatever you’re cooking. It is great served hot or at room temperature.

Warm in the oven for 12-18 minutes - *pull from the fridge to temper for easier heating - if heating straight from the fridge it may take 30-40 minutes*

CONTIMO SMOKED HAM

It is best to pull your ham from the fridge 1-2 hours before you heat it. Don’t worry if you forgot, it’ll still turn out great!

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Preheat the oven to 350ºF.
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Put the ham in a baking dish with a 1/2 cup of water, white wine or beer of your choosing.

Cover with foil and bake for 1 hour or until an internal temperature of 135oF is reached.

Rest the ham for 10 minutes, then slice and eat

SOURDOUGH STUFFING

To heat your extra tray of stuffing, place it in the oven at 350ºF for 30 minutes while your turkey is resting and you’re making gravy!

STUFFED WHOLE CHICKEN

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Always plan for plenty of time. 
```

Pull your chicken out to temper 30 mins to 1 hour before roasting. Keep it away from your pets!

Before you cook your bird, brush with olive oil (or Contimo bacon fat) and lightly salt the skin.

Do not allow cooking time to be your biggest deciding factor, it is an estimate. Temperature is key.

```
You can tent your bird with tin foil after it is done to keep warm, or simply reheat before serving. 
```
A good rule of thumb: the proper resting time is approximately half the cooking time. Your chicken has been carefully butchered, brined, stuffed, tied, and dried.
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Preheat your oven to 425ºF. 
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Roast your chicken uncovered for 20 minutes.

Tip: Don’t open your oven during this time! We know it is tough, you want to see if it’s working - trust us, it is!

When you open the door after 20 minutes it will be starting to brown

After 30 minutes turn your oven down to 375oF and continue to roast for 30 more minutes

Check the internal temperature where the breast and thigh collide.

If it reads 155oF or higher pull the chicken from the oven to rest. If under 155oF, return to the oven and

check with a thermometer every 10-15 minutes.

Once the chicken has reached 160oF or higher let it rest for 20-40 minutes. This allows the juices to be

reabsorbed by the meat and creates a much juicier turkey and the temperature to carry over to the recommend food safe temp