Thanksgiving Turkey, Ham, and more

Thanksgiving Side Dishes
Heat in a 350F oven till warm throughout. Heating time depends on how cold the dish is when it goes into your oven. Check after 20 minutes and adjust heating time accordingly.

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.

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

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.

Peach Wood Smoked Ham with Rosemary, Tangerine, Mustard Glaze 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. (The Rosemary, Tangerine, Mustard Glaze is already on the Peach Wood Smoked Ham—there is no second package. Pour any glaze or juices left in the ham packaging over the ham.)
3. Cover bottom of pan with a little water. (Optional: instead of water, use stock, cider, wine, or orange juice.)
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.

Mother's Day Specials: heating instructions

Crab Cakes

Heat a pan over medium heat and add a little butter to olive oil. Brown the crab cakes in the pan, turning them over carefully with a spatula. Cook until golden brown on both sides and heated through, .about 4 minutes per side.

Coquille St. Jacque Sea Scallop Gratin

Preheat oven to 400F. Grease an oven-safe glass or ceramic baking dish (ideally a gratin dish) with a little butter of olive oil. Place the scallops in the dish and top with the mushroom cream sauce. Sprinkle evenly with the breadcrumb mixture. Bake for about 20 minutes, until bubbly and lightly browned on top.

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

EASTER HAMS:
Black Pepper Maple Hams, Bourbon Hams, Applewood Smoked City Hams

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up:

1. Remove ham from the fridge and allow to come to room temp. Preheat oven to 325 F.
2. Open the ham package and reserve any juices for basting.
3. Place ham in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, wine, or cider).
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. With about 30 minutes left in your cooking time, remove the ham from the oven and baste with juices from the pan. Return the ham to the oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
7. The final internal temperature of the ham should reach 140 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.

ALL-IN-ONE LAMB MARINADE

If you purchased the Lamb Marinade, store it in the fridge until ready to use. Empty the entire contents onto a 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 hour. To roast, continue with Step 2 in the recipe’s instructions below.

ROASTED LEG OF LAMB
WITH SHERRY VINEGAR & HERB PAN SAUCE

a holiday recipe from Goose owner and chef, Chris Eley

1 bone-in or boneless leg of lamb
1 lamb marinade kit (pre-order item at Goose the Market)
(if you don’t have a 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. The finished temperature of the leg of lamb should be 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.