From all of us at Goose the Market, happy holidays!
Please scroll down for reheating/cooking instructions.
Old Forester Bourbon Holiday Hams: a limited holiday release from Smoking Goose
Your Bourbon Holiday Ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up.
1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Preheat oven to 325 F.
3. Open the ham package and reserve any juices for basting.
4. Place ham in a shallow roasting pan on a roasting rack.
5. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda).
6. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12-15 minutes per pound.
7. The final internal temperature of the ham should reach 140°F. The ham is fully cooked already, but this temperature ensures it’s warm throughout and offers the best texture and flavor.
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.
Nocino Roasted Goose Breast
Your roasted goose breast is fully cooked, and can be served at room temperature or heated. If you’d like to serve it warm, here’s how we recommend warming it up…
1. Store your roasted goose breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Heat oven to 300°F. Rest the roasted goose breast in the rack of a roasting pan or on a rimmed sheet tray (either will catch any the delicious juices).
3. Heat the roasted goose breast to an internal temperature of about 140 degrees. Depending on how cold your smoked goose breast is when it goes into the oven, this may take as little as 15 minutes, but using a meat thermometer to measure internal temperature is the only true test. (Remember that your roasted goose breast is fully cooked--warming it to this internal temperature will help ensure that it's warm throughout.)
4. Remove the roasted goose breast from the oven and carefully baste with any juices or drippings from the pan (Optional: you don't have to, but if you like, you can also butter, warm stock, or nocino for this optional basting).
Roasting Raw Turkey
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 roasted/smoked turkey/breast is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Store your turkey/breast 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 the turkey and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your turkey/breast to this internal temperature. Remember that your 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 of the turkey/breast 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.
Brandy Citrus Roasted Duck
Your duck is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Store your duck in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Heat oven to 325°F. Rest the duck in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.)
3. Cover the duck and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil around the rim of the roasting pan. Heat to an internal temperature of about 140°F. On average, it will take about 17 minutes per pound to warm your duck to this internal temperature. Remember that your duck is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout.
4. Remove the duck from the oven and carefully remove the tin foil. Baste the skin of the duck with butter and/or stock and drippings from the pan.
5. Increase the oven temperature to 425°F and pop the uncovered duck back in the oven until it begins to show your desired shade of browning.
Bone-In Smoked City Hams from Goose
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Preheat oven to 350°F
3. Remove ham from packaging and place in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda).
5. Cover the ham tightly with aluminum foil and bake for approximately 18 minutes per pound.
6. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 45 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes.
7. The final internal temperature of the ham should reach 140 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout.
8. Remove from the ham from the oven and allow to rest for 15 minutes before slicing.
Boneless Smoked City Ham from Goose
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Preheat oven to 325 F
3. Remove ham from packaging and place in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda).
5. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound.
6. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 30 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes.
7. The final internal temperature of the ham should reach 150 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout.
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.
Lamb-chetta: lamb shoulder cured with pine nuts, oregano, lemon, and garlic; wrapped in lamb belly
Your lamb-chetta is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Preheat your oven to 425°F.
2. Place your lamb-chetta on a roasting rack.
3. Heat at 425 degrees until the surface has achieved a golden brown color.
4. Turn the oven down to 325°F and heat until the lamb-chetta reaches an internal temperature of 130°F. The internal temperature should be checked using a meat thermometer. Remember that your lamb-chetta is fully cooked, but reaching this internal temperature helps ensure that it's warmed throughout.
5. Heating times vary based on the size of your lamb-chetta. On average it will take about 15 minutes per pound to heat throughout.
Prime Rib Roast: bone-in or boneless ribeye roast
Pull your roast from the fridge and let rest uncovered at room temp for about an hour. Cover your roast with olive oil, coarse ground pepper, and kosher salt, and place on the rack of a roasting pan.
Preheat oven to 450F.
Cook your prime rib at two temperatures: first at the high heat of 450F, which will help get a nice sear on the outside of your meat and lock in its juices, and then at 350F to finish cooking. After about 30 minutes at 450F, reduce the oven temp to 350F and continue cooking until your meat thermometer reads:
Medium-rare — about 110F
Medium — about 120F
Medium-well — about 130F
Well — about 140F
Remove your roast from the oven and wrap with tin foil to let rest for 15 minutes before carving and serving.
Serve with Creme Fraiche Sauce (serves about 8)
Mix together 2 cups creme fraiche, 2 tablespoons salt, 1 tablespoon pepper, 1/2 of a lemon juiced (optional: prepared horseradish to taste).
Get Chris' recipe for Roast Goose
