Recipes Turkey Roasting Guide Reheating Instructions for Savenor’s Ham Savenor’s Turducken Cooking Instructions Reheating Instructions for Savenor’s Cooked Turkeys Classic Roast Pheasant with Wild Rice Stuffing Rack of Lamb Roast Leg of Lamb Roast Prime Rib of Beef Roast Tenderloin of Beef Roasted Quail With Fresh Figs Partridge with bacon cider-glazed cabbage and sautéed apples Lemon and Thyme Capon Roast Pork Loin Turkey Roasting Guide Here’s all you need to know to roast a holiday bird to juicy perfection! Download as PDF Reheating Instructions for Savenor’s Ham • Smoked Ham should be re-heated in an oven set no lower than 325˚F and heated to an internal temperature of 140˚F as measured with a food thermometer. We highly recommend Glazing to add tenderness and taste! • Already Sliced Ham is best eaten cold. These hams are served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off. However, if re-heating is desired, please heat to 140˚F internal temperature as measured with a food thermometer. • To reheat any ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325˚F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave. • Savenor’s has all the ingredients to make your own glaze or rub. We also recommend our fine selection of mustards, Urban Accents Perfect Pig Rub, and Vermont Epicurean Maple Rum or Maple Dijon Glaze to add the perfect touch to your Holiday Ham! Savenor’s Turducken Cooking Instructions • Preheat oven to 350˚F • Cover and bake with legs pointing up. • If completely thawed, allow 4 ½ hours to cook. If frozen, allow closer to 6 hours. • Always cook to an internal temperature of 165˚F. • Remove cover for last hour of cooking. • Remove woven threading before serving. • To serve, slice down center of breast, then slice across in one to two inch pieces. Reheating Instructions for Savenor’s Cooked Turkeys • Remove plastic wrap and cover bird with foil • Place tray in oven at 325° • For moist bird, place pan of water under oven rack • Heat until internal temperature of bird reaches 165° (about an hour). The best way to determine internal temperature is with a meat thermometer which are available for purchase in our store. Classic Roast Pheasant with Wild Rice Stuffing Prep Time: 40 min Cooking Time: 1.5 - 2 hrs Servings: 4 servings Oven Temp : 350 degrees 1 whole 2.5 lb Savenor’s Pheasant 1 cup Long grain wild rice (makes 3 cups) 3 cups day old bread, cut into small cubes 1 cup Onions, sliced paper thin 1 1/2cup Organic Chicken stock (broth) 1 cup celery, diced and 2 tsp finely chopped parsley 1 tsp. sage (or to taste) NOTE: Stuffing mix is sufficient for 2 pheasants This meal will fill your house with the warm, nutty scents of wild rice and pheasant. Wash wild rice until the rinse water comes off clear. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir. Sauté' the onions and celery in 1/4 cup butter until translucent; add parsley and cook only until hot. Combine wild rice, bread, sautéed vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with twine around legs and tail tightly. Brush bird with olive oil and sprinkle with salt, pepper and herbs de'provence Place on roasting rack breast side up and put in center of roasting pan (or just in buttered roasting pan). To prevent dryness cover bird with foil for half of roasting time. Remove foil to brown breast side in final cooking. Turn and baste bird every 15 minutes to ensure full flavorful taste. Roast 15 minutes per pound or until bird reaches 160 degrees and juices run clear. Let bird rest 10 minutes in pan on counter before carving. Enjoy! Rack of Lamb Excerpted From Julia Child’s The Way To Cook Optional Mustard Mixture: Mix 2 Tablespoons Dijon mustard, 1 teaspoon of cracked black pepper, 1 teaspoon of pressed garlic and 10-12 crushed juniper berries Preparation for Roasting: Score the fat side of the racks lightly (make shallow criss-cross knife marks). Baste with coating if desired. Fold a double strip of foil over the rib ends so they won’t burn. Lamb Rack: Preheat the oven and set the rack in the upper middle level. Roast the lamb for 10 minutes at 500° F to sear (then cover lamb with mustard mixture and coat with plain bread crumbs, if desired [optional: dribble small amount of olive oil and rosemary over bread crumbs]). Reduce heat to 350° F and roast for 20 minutes, to rosy rare - 125° F; the meat will be just slightly springy when pressed. Serve your lamb rack on the rare side. Resting before carving: Remove from the oven and let rest 5 minutes before carving. Serving: Cut into 1-rib portions, serving 2 to 3 per person. Roast Leg of Lamb Excerpted From Julia Child’s The Way To Cook Roasting: 18-20 minutes per pound at 400 degrees Fahrenheit. Place the lamb fat side up on the rack in the roasting pan. Set in the middle level of the preheated oven. Baste several times with the accumulated pan fat. After 1 hour, start testing for doneness by taking the meat’s temperature, doing so quickly so the oven doesn’t cool off. When is it done? The meat begins to take on a slight springiness when pressed, and after a reading of 110 degrees Fahrenheit the temperature rises rapidly. Plunge the point of the thermometer into the center of the bulge at the large end and wait 10 to 15 seconds, until the needle stops moving. 120 degrees Fahrenheit for very rare, 125 degrees Fahrenheit for rosy rare, 130 degrees Fahrenheit for pinky rare, and at 130 degrees Fahrenheit juices will begin to appear in the pan. At 140 degrees Fahrenheit for medium, there will be quite a bit of juice. Resting before carving: As soon as the lamb is done, remove it from the oven and place on a board or a platter; discard trussing strings. The lamb should rest 15 to 20 minutes out of the oven before carving so that its juices can retreat back into the meat. Carving: Raise the shank end of the leg at an angle. With the knife almost parallel to the surface of the meat, start at the bulge midway between the shank and the large end, cutting a long thin flat first slice. Continue, angling your knife to either side as you come to the main leg bone; turn over and carve the underside. Roast Prime Rib of Beef Excerpted From Julia Child’s The Way To Cook Roasting. 18 minutes per pound at 350 degrees Fahrenheit. Rub the exposed ends of meat with cooking oil. Arrange it fat side up in your roasting pan. Place the roast in the lower middle level of the preheated oven. In ½ hour check the oven to be sure all is going well; baste the ends of the meat with the fat accumulated in the pan. After 1 hour, strew chopped carrots and onions around the beef; baste them with the pan fat and sprinkle with thyme. Baste again in another ½ hour, and, when 2 hours are up, begin taking its temperature. When it has reached 120 degrees Fahrenheit, watch out – it rises quickly from now on When is it done? For rosy rare at the large end, the temperature should be 120 degrees Fahrenheit; the small end will be 125 degrees Fahrenheit – test rapidly but leave the thermometer in for a good 15 seconds. Resting before carving. Remove the beef to a platter or carving board and discard trussing strings; let it rest at room temperature for 20 to 30 minutes, allowing the juices to retreat back into the meat (you’ll note the temperature will go up about 10 degrees as the meat juices gradually circulate from the hot surface to the interior.) Carving. Cut a slice off one end, turn the roast up on that end, and slice straight across the top with a very sharp knife. Roast Tenderloin of Beef Excerpted From Julia Child’s The Way To Cook Roasting. 18 minutes per pound at 375 degrees Fahrenheit. Brush the roast all over with melted clarified butter and set it fattier side up in a roasting pan just long and wide enough to hold it easily. Place it in the upper third level of the preheated oven. In 6 to 8 minutes, rapidly turn it and baste with clarified butter. Turn twice more during roasting, basting with butter, then with accumulated pan juices. When 30 minutes are up, salt the meat and start testing. When is it done? It will begin to take on a slight springiness when pressed, and it is done to rosy rare at an internal thermometer reading of 120 degrees Fahrenheit. Resting before carving. Remove from the oven and let rest 10 to 15 minutes before carving. Spoon the roasting fat out of the pan, leaving the juices. Carving. Remove trussing strings. Carve the meat into slices from ½ to 1 inch thick. If you are carving in the kitchen, turn each slice in the pan before arranging on hot plates or a hot platter. Roasted Quail With Fresh Figs Adapted from epicurious.com For figs and sauce 1/2 stick (1/4 cup) unsalted butter 1 pt fresh figs, stems discarded, figs halved lengthwise 1/4 cup finely chopped shallot 1/4 cup finely chopped celery 1 cup dry red wine 2 tablespoons unsalted butter 1 1/3 cups veal demi-glace 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt 1/4 teaspoon black pepper For quail 12 semiboneless quail 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon black pepper 2 tablespoons fig balsamic vinegar To prepare figs and make sauce: Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and sauté, stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Add vinegar to skillet, whisking to incorporate. Boil sauce for 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper. To prepare quail: Put oven rack in middle position and preheat oven to 350°F. Rinse quail inside and out and pat dry. If desired, stuff quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil. Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh — meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting. While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated. Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce. Note: Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature. Partridge with bacon cider-glazed cabbage and sautéed apples Recipe courtesy of D’Artagnan’s Glorious Game Cookbook ¾ pound slab bacon, cut into ½-inch cubes 2 small heads green cabbage, cored, quartered, and shredded (about 8 cups) 1 cup apple cider 1 to 2 cups chicken or duck stock 6 partridges, giblets and neck removed, patted dry 2 tablespoons rendered duck fat or unsalted butter 3 to 4 large Granny Smith apples, peeled, cored, and cut into eighths 2 tablespoons sugar Few drops of lemon juice Salt and pepper to taste Place bacon in large deep skillet or casserole and, over medium heat, slowly render the fat, but don’t brown the cubes. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the fat. Heat the bacon fat. Add cabbage and sauté over medium-high heat until it starts to wilt and cook down, turning often. Pour in cider and enough stock to come halfway up the cabbage, and bring to a boil for two minutes. Stir in reserved bacon, season partridges with salt and pepper, and place over cabbage. Turn heat down so liquid just simmers, cover pan, and cook gently for 20 minutes. Turn off heat, and let skillet sit covered for 10 minutes more. Meanwhile, heat duck fat in a large skillet over medium-high heat. Add apples and sauté until beginning to brown. Sprinkle on sugar, turning to coat evenly, and continue cooking over low heat until lightly caramelized. Squeeze on lemon juice, turn again, and keep warm. Uncover partridges and slice breasts and legs from carcasses. Serve partridge with cabbage and cooking juices. Garnish with sautéed apples and serve with mashed potatoes, if desired. Lemon and Thyme Capon 1 (7-8 lb) capon or roasting chicken ¾ stick (6 tbs) unsalted butter, softened 1 tablespoon finely grated fresh lemon zest 1 teaspoon chopped fresh thyme 1 ½ teaspoons salt ½ teaspoon black pepper 4 whole lemons, quartered lengthwise 1 cup water 2 teaspoons red-currant jelly Preheat oven to 375°F. Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes. While capon is standing, stir together butter, zest, thyme, salt, and pepper in a small bowl. Turn capon so neck cavity is nearest you. To loosen breast skin, lift neck flap and work your fingers gently between skin and flesh, being careful not to tear skin. Slide your fingers down breast and along both sides all the way to thighs. Put half of butter mixture evenly under skin of each breast, then rub outside of capon to distribute evenly. Place 6 lemon wedges in cavity of bird and tie legs together with string. Roast capon in middle of oven, basting with pan juices every 30 minutes, 1 1/2 hours. Skim most of fat from pan, then add remaining 10 lemon wedges to pan, tossing with pan juices. Continue roasting capon, basting every 15 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170°F, about 45 minutes more. Tilt capon in pan to pour out juices in cavity, then transfer capon and lemon wedges to a carving platter and let stand 20 to 30 minutes before carving. Do not clean pan. Skim fat from pan juices and straddle roasting pan across 2 burners. Add water and jelly and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Continue to boil, stirring occasionally, until reduced to about 1 cup, about 5 minutes. Season sauce with salt and pepper, then pour through a fine-mesh sieve into a bowl. Carve capon and serve with sauce. Roast Pork Loin Excerpted From Julia Child’s The Way To Cook Roasting. 30 minutes per pound at 350 degrees Fahrenheit. Roast the meat fattiest side up in the upper middle level of the preheated oven, basting every ½ hour with the fat accumulated in the pan. After 1 ½ hours, strew in the pan a chopped onion and carrot, and 2 large unpeeled smashed cloves of garlic. Continue occasional basting, and roast to a thermometer reading to 160 degrees Fahrenheit. Deglaze the pan for use in an “au jus” sauce. Carving. Carve straight down like a loaf of bread, into to slices less than ¼ inch thick – they will separate in 2 as you serve them. Spoon a little sauce over each.

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