MEAL KIT INSTRUCTIONS

Holiday Dinner Reheating Instructions
Meats are FULLY COOKED but must be REHEATED

Bone-In Turkey:
Preheat oven to 325°.
Remove plastic wrap from meat.
Place the meat in a roasting pan.
Add approximately 1 quart of water or stock to the bottom of the pan (as desired). (Heat the water or broth first for faster results.)

Roast for 2 – 2 ½ hours or until internal temperature reaches a minimum of 165° degrees.
Baste every 30 minutes throughout the reheating process.
To prevent drying out and over-browning your turkey, cover it with aluminum foil after 1 hour.
Remove from oven and let rest for 15 – 20 minutes before carving.

Boneless Turkey / Ham:
Preheat oven to 325°.
Remove plastic wrap from meat. Place the meat in a roasting pan & cover in foil.
Heat for 35-45 minutes

Filet Mignon: Preheat oven to 350 degrees.
Remove plastic wrap from meat. Place the meat in a roasting pan.
Heat for approximately 25-35 minutes.
Remove from oven, wrap in foil, and let rest for 10 minutes before carving.

Rib Roast:
Preheat oven to 350°.
Remove plastic wrap from meat. Place the meat in a roasting pan.
Heat for approximately 40-50 minutes.
Remove from oven, wrap in foil, and let rest for 10 minutes before carving.

• Rare: 125°F

• Medium Rare: 135°F

• Medium: 145°F

• Medium Well: 150°F

• Well: 160°F

Lobster:
Preheat oven to 350°.
Wrap lobster tails in aluminum foil and place a couple of pats of butter over the meat.
Place the wrapped lobsters on a baking pan and cook for five to ten minutes.
Remove from the oven and use a thermometer to check that the lobster has reached at least 140° degrees.

Potatoes and Vegetables – (Sides are undercooked for reheating):
Remove the food from its container and place it in an ovenproof container. Cover the container with plastic wrap, then with aluminum foil. The plastic wrap will not melt.
Reheat for 20-30 minutes or until the internal temperature of 135 degrees is achieved.
You may need to add a bit of liquid (stock, cream, or water) to get the desired consistency.
If oven space is a problem, the items can always be reheated in a saucepan on the stovetop.

Gravy and Sauces
The preferred method to reheat sauces & gravy is on the stove top in a saucepan. Add a bit of stock or water to thin if desired.