Holiday Specials

Heating and serving suggestions:

Limited-release Cherry Queen Ham
and
City Ham
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Preheat oven to 325 F.
2. Unwrap ham and place in shallow roasting pan on roasting rack. Pour any juices from the ham package over the ham.
3. Cover bottom of pan with a little water. (Optional: instead of water, use cherry juice, stock, cider, or wine..)
4. Cover ham and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.
5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan. Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
6. Final internal temperature of ham should reach 140 F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.
7. Remove ham from oven and allow it to rest for 15 minutes before slicing.

Marrow Bone Appetizer Kit

One easy way to prepare them: preheat oven to 450F, rest marrow bones cut-side-up in an oven safe pan and sprinkle with salt and pepper, roast about 20 minutes, remove from oven and serve immediately. We like lightly toasting the semolina loaf before scooping the hot marrow onto the bread slices. Optional: top with chopped fresh herbs or microgreens.

Rush Creek Reserve 2024

Before serving Rush Creek, bring the cheese to room temp, or for the best treat, warm it gently in an oven.  When using an oven, remove the paper wrapping and either wrap the cheese in tin foil or cover it in a ceramic crock. Place the cheese in a 250-degree oven for approximately 30-45 minutes, or until the entire cheese becomes soft and warm.

Use a knife to cut around the perimeter of the cheese's bloomy rind, just above the bark.  Lift off the rind and scoop out the soft interior with a spoon to serve. The rich, savory flavors are deep but delicate, and pair nicely with cured meats, roasted root vegetables, and wine.

Smoked Duck Breast Appetizer Kit

The smoked duck breast is fully cooked, and should be stored at refrigerator temperatures. We like allowing it (and the blue cheese) to come to room temp before slicing and serving.

Herb Butter Escargot

Keep the escargot at refrigerated temperatures until ready to serve. Arrange escargot so the opening is up (to avoid losing all that delicious butter as it melts). Bake in 350F oven until butter is completely melted.

Roasting Raw Whole Turkey
Watch Chris' brining & roasting video and get his turkey brining recipe.

Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Whole Smoked Turkey or Smoked Turkey Breast
Your smoked turkey is fully cooked. If you'd like to serve it warm, here’s how we recommend heating it up. 

1. Store your smoked turkey in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey/breast in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover turkey/breast and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Heat the turkey/breast to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey/breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey/breast from the oven and carefully remove the tin foil. Baste the skin with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey/breast back in the oven until it begins to show your desired shade of browning.

Raw Turkey Breasts (bone-in/less, skin-on/less):
https://www.gordonramsay.com/gr/recipes/turkey-breast-and-gravy/

https://www.foodandwine.com/recipes/turkey-breast-with-mustard-sage-crumbs

https://healthyfitnessmeals.com/roasted-turkey-breast/

https://www.foodnetwork.com/recipes/ellie-krieger/herb-roasted-turkey-breast-recipe-1947374

Thanksgiving Turkey, Ham, and more

How does the "just add water" brine kit work? Get the answers to this and more: Thanksgiving FAQ.

Roasting Raw Whole Turkey
Watch Chris' brining & roasting video and get his turkey brining recipe.

Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Whole Smoked Turkey or Smoked Turkey Breast
Your smoked turkey is fully cooked. If you'd like to serve it warm, here’s how we recommend heating it up. 

1. Store your smoked turkey in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey/breast in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover turkey/breast and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Heat the turkey/breast to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey/breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey/breast from the oven and carefully remove the tin foil. Baste the skin with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey/breast back in the oven until it begins to show your desired shade of browning.

Raw Turkey Breasts (bone-in/less, skin-on/less):
https://www.gordonramsay.com/gr/recipes/turkey-breast-and-gravy/

https://www.foodandwine.com/recipes/turkey-breast-with-mustard-sage-crumbs

https://healthyfitnessmeals.com/roasted-turkey-breast/

https://www.foodnetwork.com/recipes/ellie-krieger/herb-roasted-turkey-breast-recipe-1947374

City Ham
and
Limited-release Cherry Queen Ham
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Preheat oven to 325 F.
2. Unwrap ham and place in shallow roasting pan on roasting rack. Pour any juices from the ham package over the ham.
3. Cover bottom of pan with a little water. (Optional: instead of water, use cherry juice, stock, cider, or wine..)
4. Cover ham and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.
5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan. Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
6. Final internal temperature of ham should reach 140 F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.
7. Remove ham from oven and allow it to rest for 15 minutes before slicing.

Heating Easter Hams and Chris' recipe for Roast Leg of Lamb

Lake House Rum Ham
or
City Ham
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Preheat oven to 325 F.
2. Unwrap ham and place in shallow roasting pan on roasting rack. Pour any juices from the ham package over the ham.
3. Cover bottom of pan with a little water. (Optional: instead of water, use rum, stock, cider, or wine..)
4. Cover ham and roasting pan with a loose "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.
5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan. Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
6. Final internal temperature of ham should reach 140 F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.
7. Remove ham from oven and allow it to rest for 15 minutes before slicing.

ALL-IN-ONE LAMB MARINADE

If you purchased Goose’s Lamb Marinade, store it in the fridge until ready to use. Empty the entire contents onto Leg of Lamb and rub all surfaces of the meat with the marinade. Allow it to rest covered in the refrigerator for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for about an hour. To roast, continue with Step 2 in the recipe’s instructions below.

ROASTED LEG OF LAMB
WITH SHERRY VINEGAR & HERB PAN SAUCE

a spring recipe from Goose owner and chef, Chris Eley

1 bone-in or boneless leg of lamb
1 lamb marinade kit (pre-order item at gooseholidays.com)
(if you don’t have the marinade kit, prepare a combination of fresh lemons, fresh garlic, fresh rosemary, thyme, oregano, and other fresh herbs you like plus extra virgin olive oil, mustard, kosher salt, cracked black peppercorns)

For the Sauce:
1 tsp sherry vinegar
2 cups lamb stock (or other mild flavored stock)
1 cup red wine
1 cup chopped herbs: equal parts oregano, chives, rosemary and flat leaf parsley
1 Tbsp butter

Method of Preparation:
1. Rub all accessible surfaces of the lamb leg with the marinade and allow it to rest covered in the refrigerator for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for about one hour.
2. Preheat oven to 425F
3. Put the marinated lamb leg in a roasting pan with an elevated rack, slide it into the oven, and sear for 10 minutes.
4. Lower the temperature to 300F and continue to cook.
5. Cook for about 20-25 minutes per pound for medium rare. When ¾ of the cooking time has passed, check the meat to ensure that it is ¾ of the way to your desired temperature, then adjust roasting time if needed. Cook until your desired level. (We like the finished temperature of the leg of lamb at about 125F - 130F for medium rare.)
6. Remove the roasted lamb leg from the oven and loosely cover with tin foil. Allow it to rest for about 15 minutes before slicing.
7. In the meantime, make the pan sauce: collect the drippings of the lamb leg and combine with the wine and stock. Over medium-high heat, reduce the mixture by half the total volume.
8. Season the sauce with the vinegar, salt, and pepper. To finish, mount with butter (aka throw in some cubed, cold butter and whisk until incorporated). Toss in the herbs, and grab a seat at the table. 

Cook’s Tip: Tasting the wine throughout the cooking process not only ensures compatibility but also improves the overall quality of the end product. Just remember to save a cup for the sauce.