1. food and drink
2. desserts and baking

Thanksgiving Guide
2014
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Pre-Order Your
Turkey Today
2.79 /lb
3.49 /lb
Shelton's
All-Natural Turkey
Diestel Farms
Organic Turkey
Also Available from Harmony Farms
Duck (frozen) $4.29 /lb, Pheasant (frozen) $9.49 /lb,
Goose (frozen) $7.39 /lb, Boneless Ham $7.49 /lb, Bone-In Ham $5.69 /lb
Diestel Farms Organic Bone-In Turkey Breast $7.99 /lb, Organic Boneless
Turkey Breast $8.99 /lb, Shelton's Bone-In Turkey Breast $4.99 /lb
Now taking orders until Friday, Nov. 21. Call Kapo at
(310) 451-8902 x287 or email him at [email protected]
pickup days: Saturday, Nov. 22 - Wednesday, Nov. 26
We will be closed Thanksgiving Day
Turkey FAQs
Are your turkeys frozen?
No, both Shelton’s and Diestel Farms turkeys are “deep-chilled”, meaning they’re held at 26 - 28°
F. This will cause a crust to form on the surface of the bird, but they will not be frozen. When we
receive all turkeys (pre-cooked included) we will hold them in a refrigerated unit at 30° F, which
will be the temperature of your turkey at pick up time. Your bird will gradually defrost at home as
most domesetic refrigerators are set to 37-40° F.
When can I pick up my turkey?
Our pickup days are Saturday, November 22 - Wednesday, November 26. Store hours are 7 am 10 pm. We will be closed Thanksgiving Day.
How should I handle my turkey once it is picked up?
Ideally, you will pick up the turkey and allow it defrost in the refrigerator. Two-three days of
defrosting is the optimal time frame for allowing the thin crust to dissolve, depending on the
weight of the bird.
If you are unable to defrost the turkey in the refrigerator, you can also place it in an ice chest with
cold water or brine.
Finally, it’s recommended to remove the turkey from the refrigerator and allow it to sit at room
temperature for at least 30 minutes to remove the chill from the bird prior to cooking.
Do you have cooking instructions?
Yes! Scroll to page 13 for intructions. However, we recommend finding a recipe that appeals to
you to season and dress your turkey to add flavor.
Shelton's
All Natural Turkeys
Diestel Farms
Certified Organic Turkeys
• Shelton’s turkeys are raised in open
range pens for up to 26 weeks.
• The turkeys are NEVER fed or
administered any antibiotics or artificial
growth stimulants at any time. Shelton's
turkeys have been the standard of
excellence since 1924 in Southern
California.
• USDA Free Range
• USDA Raised without Antibiotics
• Diestel Farms turkeys are third-party certified
by Oregon Tilth Certified Organic and never
fed animal by-products, antibiotics, drugs, or
growth stimulants of any kind.
• Farm certified, meaning they are allowed the
freedom to roam in large outside enclosures.
• The turkeys are raised, processed and packaged
on site and absolutely no additives are used in
the processing.
• Diestel has earned a Global Animal Partnership
(GAP) rating of 5+, which is the best possible
rating for their measure of animal welfare.
sheltons.com
diestelturkey.com
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OUR DELI HAS ALL OF YOUR HOLIDAY FAVORITES
All-Natural & Ready to Serve
SIDE DISHES MADE LOCALLY BY RUSTICO
VISIT RUSTICO’S WEBSITE
Cooked Whole Turkeys 10 to 14 lbs
organic oven roasted $4.99/lb or all-natural smoked $3.99/lb
Note that our pre-cooked turkeys must be cooked for 1-2 hours depending on weight.
Turkey should be cooked/warmed in oven preheated to 325° until it reaches an internal
temperature of at least 165°. Pre-order by November 21.
Garlic Mashed Potatoes – Organic Yukon Gold
potatoes, unsalted butter, cream, roasted garlic, sea
salt, pepper, chives.
Sourdough & Organic Roasted Vegetable Stuffing
Rustico sourdough bread, vegetable stock, onions,
carrots, parsnips, celery, shallots, garlic, parsley.
Red Roasted Potatoes – Organic potatoes,
California extra virgin olive oil, fresh rosemary,
garlic, parsley, sea salt, pepper.
Wild Rice Stuffing – Wild rice, brown rice, vegetable
stock, scallions, cranberries, pecans, California extra
virgin olive oil, garlic, sea salt, pepper.
Roasted Butternut Squash Puree – Givens Farms
butternut squash, vegetable stock, sea salt, pepper.
Mushroom Gravy - Natural vegetable stock (onions,
leeks, celery, carrots, turnips, parsley stems, garlic,
bay leaves, sea salt, peppercorns), mushrooms,
shallots, olive oil, unbleached flour, thyme, garlic, sea
salt, pepper.
Roasted Sweet Potato Puree – Organic sweet
potatoes, vegetable stock, unsalted butter, sea salt,
pepper.
Green Beans & Roasted Mushrooms – Givens Farm
organic green beans, roasted crimini mushrooms,
shallots.
Turkey Gravy - Turkey stock (turkey bones, filtered
water, onions, celery, carrots, sea salt, peppercorns,
bay leaves, parsley stems), unbleached flour,
unsalted butter.
Candied Yams – Organic yams, pure maple syrup,
orange zest, cinnamon, sea salt.
Organic Cranberry Relish - Cranberries, orange,
orange zest, cane sugar, cinnamon.
zz
try before
you buy
Stop by on November 20
AT 11 - 2 PM AND 4 - 7 PM FOR FREE SAMPLES
OF THANKSGIVING SIDES AND PIES MADE BY
RUSTICO, DIESTEL FARMS ORGANIC TURKEY AND
OTHER FESTIVE OFFERINGS.
Want to make lunch out of it?
Our hot food bar will also be stocked with all your
Thanksgiving favorites. Best part, you'll save $2 /lb
all day Thursday! Thanksgiving dinner will also be
served in the hot food bar November 24 - 26. Enjoy!
easy as
PIE
,,
Rustico 9 Pies
Made with organic ingredients
Pumpkin, Apple, Pecan, Vegan Pumpkin
,
,,
Fabe s Vegan 8 Pies
Pumpkin, Pecan, Cherry, Apple,
Gluten-Free Pumpkin & Dutch Apple
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members save 10% on one shop!
Any day in the
month of November
No minimum purchase required.
WINE
ADVICE
By Audrey Posl
Brand Coordinator & Wine Enthusiast
THE BOUNTY OF HEARTY FOODS, both
savory and sweet, make Thanksgiving dinner a bit
tricky for wine pairing. Luckily there are a handful
of tried and true varietals and styles that handle the
task of switching back and forth between turkey,
cranberry sauce and yams like a champion.
Bring Some Sparkle to the Party
Sparking wine or Champagne is a fantastic way to start a holiday gathering. Not only do they feel celebratory, they go with
just about anything, especially buttery pastry and cooked veggies, cheese and charcuterie. Have it with the meal as well! The
bracing acid, light body, and effervescence of a dry sparking
wine (Champagne is always dry, as is Spanish Cava, or anything
labeled Brut) make it a harmonious partner and swift palate
cleanser between bites of turkey and hearty fall fare, so long as
it isn’t too spicy or sweet. Prosecco is a good middle ground for
those who prefer a fruitier taste yet dry body to pair with savory food. If you must pair bubbly with the sweeter elements on
the table or dessert, get a sweeter bottle like an Asti Spumante
or another sparkler labeled “extra dry” (This sounds incorrect
but it’s sweeter than Brut) or Demi-sec (sweeter than off dry).
White Wines
RIESLING (rees-ling)
In contrast to the difficult Gewürtztraminer, Riesling, another
German varietal, is notoriously food friendly because of its high
acid, low alcohol and complexly beautiful bouquet of apple and
stone fruit aromas with hints of earthiness and floral notes. American grown Rieslings are generally dry (not sweet) or off dry,
meaning they have a little bit of sweetness, which can be exactly
what the doctor ordered for the flavor variety of Thanksgiving.
VIOGNIER (vee-own-yay)
Viognier is a bit underrated, even misunderstood, but it has all
the elements to pleasantly complement a holiday meal. Balanced acidity, the creamy texture of Chardonnay and the aroma
complexity and flavor profile of fragrant grapes like Gewürtztraminer, make it an ideal companion for turkey with fruit sauce,
thick gravy, and roasted buttery roots.
for
a
HEARTY
MEAL
Red Wines
PINOT NOIR (pee-no-new-ar)
If you’re looking for a red that is light to medium in body, low in
tannin and high in food friendly acid, look no further than Pinot
Noir. It’s light enough to pair with almost everything, while expressing all the things we love about reds; the berry aromas with
the baking spices and vanilla that the oak aging adds. For earthier and more light bodied Pinots, grab a Burgundy from France;
for a fuller, fruitier iteration look to California and Oregon.
GRENACHE (gren-aash)
Grenache is mostly thought of as a blending grape, but recently
winemakers, especially in California, are discovering its potential
as a stand-alone varietal. Typically, they are light in color but
full-bodied with low tannin, making it a good friend to turkey.
California versions will be berrylicious and easy drinking yet
high in alcohol because of the notably high sugar content in the
grapes.
CO-OP THANKSGIVING PICKS
Juvé y Camps Gran Reserva 2008 Cava (Brut)
Catalonia, Spain | $21.99
Domaine Carneros by Tattinger Sparkling Wine 2009
(Brut) Carneros, California | $34.99
Giol Rosato Prosecco Merlot 2012
Veneto, Italy | $14.99
Coquelicot 2011 Riesling (dry)
Santa Ynez Valley, California | $21.99
Dominio de Punctum 2012 Viognier
La Mancha, Spain | $15.99
McManis Family Vineyards 2013 Pinot Noir
California | $11.99
Santa Barbara Winery 2012 Pinot Noir
Santa Barbara, California | $18.99
Curtis 2011 Grenache
Santa Ynez Valley, California | $16.99
SAVE AN ADDITIONAL 10% WHEN YOU BUY A CASE
OF 6 ON YOUR NOVEMBER MEMBER DISCOUNT
SHOPPING TRIP! FEEL FREE TO MIX AND MATCH.
RECIPES
FOR A NON-TRADITIONAL TABLE
CLICK LOGO FOR MORE IDEAS
SWEET POTATO,
RED ONION &
FONTINA TART
INGREDIENTS
PREPARATION
Crust
3/4 cup walnuts
1 1/4 cups whole-wheat pastry
flour
1 1/4 cups all-purpose flour, plus
more for dusting
2 tablespoons chopped fresh
thyme, and/or rosemary
3/4 teaspoon salt
3/4 teaspoon freshly ground
pepper
1/2 cup extra virgin olive oil
Preheat oven to 425° F.
Filling
1 1/2 pounds sweet potatoes,
peeled and sliced into 1/4-inchthick slices
1 tablespoon plus 2 teaspoons
extra-virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground
pepper
1 1/2 cups thinly sliced red onion
1 cup shredded Fontina, or
cheddar cheese
1 large egg white, mixed with 1
teaspoon water
To prepare crust: Pulse walnuts in a
food processor until finely ground.
Combine in a large bowl with wholewheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4
teaspoon each salt and pepper. Make
a well in the center and add 1/2 cup
oil and water. Gradually stir the wet
ingredients into the dry ingredients to
form a soft dough (it will seem wetter than other types of pastry dough).
Knead in the bowl just until the dough
comes together. Pat it into a disk, wrap
in plastic and refrigerate for at least 15
minutes or up to 3 days.
To prepare filling: Combine sweet
potatoes, 1 tablespoon oil, 1/2 teaspoon
salt and 1/4 teaspoon pepper in a large
bowl. Spread on three-fourths of a
large rimmed baking sheet. Toss onion
in the bowl with 1 teaspoon oil. Spread
evenly on the remaining one-fourth of
the baking sheet. Roast for 10 minutes.
Remove from the oven. Reduce temperature to 375° F.
Line a work surface with parchment
paper or a nonstick baking mat, lightly
dust with flour and dust the top of the
dough with flour. Roll the dough into a
rustic 15-inch circle, adding more flour,
if necessary, to prevent sticking. Transfer the crust to a baking sheet with the
parchment or baking mat in place.
Leaving a 2-inch border, sprinkle
cheese evenly over the crust. Make an
overlapping ring of the larger sweet
potato slices over the cheese, leaving
the 2-inch border. Spread the onion
slices in another ring closer to the center. Using the rest of the sweet potato
slices, make an overlapping circle in
the center of the crust (the pattern
will look like a bull’s-eye). Pick up the
edges of the crust using a spatula and
fold over the filling, making pleats in
the dough as necessary (it’s okay if the
dough cracks a little as you fold it); the
filling will not be completely covered.
Brush the crust with the egg-white
wash. Drizzle the vegetables with the
remaining 1 teaspoon oil and sprinkle
with 1 teaspoon thyme and/or rosemary.
Bake the tart until lightly browned on
the edges, about 50 minutes. Cool for
10 minutes before slicing.
WINTER SQUASH
AND APPLE BAKE
INGREDIENTS
PREPARATION
2 pounds winter squash, peeled,
seeded, cut into 1/4 inch slices
2 apples, cored and cut into 1/4to 1/2-inch thick slices
3 tablespoons maple syrup
3 tablespoons brown sugar
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of salt and black pepper
1/4 cup cold butter, small pieces
1 tablespoon butter, melted
Preheat the oven to 375° F. Grease a
9 x 13 inch casserole dish with melted
butter. Evenly layer the squash and
apple slices in the casserole dish, alternating and slightly overlapping the
squash slices with the apple slices, until all slices are gone. Drizzle the maple
syrup over the squash and apples.
crumbly mixture. Sprinkle the mixture
evenly over the top of the squash and
apples. Cover the dish with foil and
bake for about 40 minutes or until the
squash and apples start to become
tender. Remove the foil, and let casserole brown for another 15 minutes.
Serve warm.
In a small bowl, mix together the
brown sugar, flour, spices, salt and
pepper. Mix the butter into the flour/
sugar mix with your fingers to make a
PUMPKIN
GINGERBREAD
INGREDIENTS
PREPARATION
2 cups sugar
1/2 cup canola oil
1 cup applesauce
1/2 cup blackstrap molasses
4 large eggs
2 teaspoons vanilla extract
1/2 cup water
1 15-ounce can pumpkin puree
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
1 1/2 cups whole wheat flour
Preheat the oven to 350° F. Grease
two 9x5-inch loaf pans.
In a mixing bowl, whisk together the
spices, salt, baking soda, baking powder and flours.
In a second large mixing bowl, whisk
together the sugar, oil, applesauce,
molasses, eggs, vanilla, water, and
pumpkin until smooth and well
blended. Add the flour mix to the wet
ingredients and blend well, then pour
the batter evenly into the loaf pans.
Bake for 45-50 minutes until a toothpick inserted into the center of the
loaf comes out clean, being careful not
to over-bake. Let cool for 15 minutes
before removing from the pan.
Serving Suggestion
Pumpkin bread is a delicious breakfast
treat served warm with a smear of
cream cheese and a drizzle of honey.
CELERIAC
& PARSNIP MASH
INGREDIENTS
PREPARATION
1 celeriac, (about 1 pound),
peeled and cut into 1-inch cubes
3 medium parsnips, (about 3/4
pound), peeled, cut into 1-inch
slices
1 large russet potato, (about 3/4
pound), peeled and quartered
1/4 cup vegetable broth
2 tablespoons olive oil
3 tablespoons chopped chives
2 tablespoons plain yogurt
1 1/2 teaspoons Dijon mustard
1/2 cup freshly grated Parmesan
salt and pepper to taste
Place celeriac and parsnips in a large
saucepan; cover with lightly salted
water. Place potato in a medium saucepan; cover with lightly salted water.
Bring both saucepans to a boil over
medium-high heat. Reduce heat to low,
cover, and simmer gently until the vegetables are very tender when pierced
with a fork, about 20 minutes for the
potato and 30 to 40 minutes for the
celeriac and parsnips.
When the potato is tender, drain and
transfer to a large bowl. Mash with a
potato masher. Cover and keep warm.
When the celeriac and parsnips are
tender, drain and transfer to a food
processor; process until smooth, stopping once or twice to scrape down the
sides. Add the puree to the potato.
Meanwhile, combine broth and oil in a
saucepan (or measuring cup) and heat
on the stovetop (or in the microwave)
until steaming. Stir into the puree,
along with 2 tablespoons chives, yogurt, mustard, salt and pepper. Stir in
Parmesan. Garnish with the remaining
1 tablespoon chives. Serve hot.
CRANBERRY PECAN
SKILLET STUFFING
INGREDIENTS
PREPARATION
4 to 5 cups vegan multigrain bread, cut
in 1/2- to 1-inch cubes and toasted
2 tablespoons olive oil
2 garlic cloves, peeled and minced
2 cups onion, diced
1/2 cup carrots, diced
3/4 cup celery, diced
1/4 cup green bell pepper, diced
1 cup button mushrooms, sliced
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 1/2 cups vegetable broth
1⁄3 cup dried cranberries
1⁄3 cup pecans, chopped
salt and pepper to taste
Preheat oven to 375° F.
Heat 2 tablespoons olive oil in a
large iron skillet over medium-high
heat and sauté the garlic, onion,
carrots, celery, and green pepper
for 5 minutes. Add the mushrooms
and dried herbs and continue to
cook for a few more minutes until
mushrooms are tender. Stir in the
vegetable broth, cranberries,
pecans, salt, pepper, and toasted
bread cubes. Cover with aluminum
foil and bake for about 30 minutes,
then uncover and bake another 5-10
minutes. Let the stuffing sit for 15
minutes before serving.
Serving Suggestion
Add a pan-fried tofu steak and
mushroom gravy to this vegan
stuffing for your favorite vegetarian
Thanksgiving guest.
MAPLE AND DRIED
FRUIT STUFFED
BAKED APPLES
INGREDIENTS
PREPARATION
1/4 cup light brown sugar, packed
1/4 cup dried cherries, chopped
4 medium dried figs, chopped
2 tablespoons sliced almonds
2 tablespoons pecan pieces,
chopped
6 large apples
3 tablespoons unsalted butter,
cut into 6 equal pieces
1/2 cup apple cider
2 tablespoons maple syrup
Preheat the oven to 400° F. Place the
sliced almonds in a sauté pan over medium heat and toss, moving constantly
over the heat until lightly toasted, about
5 minutes. Let cool, then chop.
In a small bowl, mix together the
brown sugar, dried fruit and nuts. Cut
off the tops of the apples with a paring
knife, to make a little lid like on a jack
o' lantern. Set the apple tops aside. Remove the cores of the apples without
cutting through the bottom using a
small melon baller or paring knife.
Place the apples in a baking pan or
casserole dish and stuff the cavities
with the fruit and nut mixture. Place a
piece of butter on top. Mix the apple
cider and maple syrup together, pour
into the bottom of the baking pan and
bake the apples, uncovered, basting
every 10 minutes, until they are tender
when pierced with a paring knife, 30 to
40 minutes.
Carefully place the reserved apple
tops on the apples at 20 minutes.
When the apples are tender, transfer
them to a serving platter and cover
with foil to keep warm. Pour the pan
juices into a small saucepan and bring
to a boil over high heat. Simmer the
mixture until it becomes syrupy and
reduces to a sauce, about 10 minutes.
Serve over the apples.
CRANBERRY ORANGE
WALNUT BARS
INGREDIENTS
PREPARATION
1/2 cup butter, softened
1 1/2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
1 cup fresh or frozen cranberries
1 orange, zest and juice (about 1/2
cup of juice)
Preheat oven to 325° F. Butter a 9-inch
square baking dish.
In a large mixing bowl, use a hand
mixer to blend the softened butter and
brown sugar until smooth and creamy.
Beat in the eggs one at a time and
add the vanilla. In a separate mixing
bowl, whisk together the flour, baking
powder, and salt. Add the flour mixture
to the butter mixture and blend until
thoroughly incorporated.
Mix in the walnuts, cranberries, orange
zest, and juice by hand. Smooth batter
evenly into the baking dish. Bake for
50-60 minutes until a toothpick inserted in the middle comes out clean (the
edges should be beginning to brown).
Let cool before slicing into bars.
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HOW MUCH will i need?
A good rule of thumb is 1.25 - 1.5 lbs per person,
which leaves enough for seconds and leftovers
8-12 lbs
serves
6-8
12-16 lbs
serves
8-12
16-24 lbs
serves
12-16
24-28 lbs
serves
16-20
prepping deep chilled turkeys
The turkeys from Diestel Farms and Shelton's come "deep
chilled," which means they are fresh and have been never
been stored below 28° F, which is just enough to make
the bird firm and slightly ice crusted, but not frozen. This
temperature control ensures freshness, quality, flavor and
safety. Store the turkey in your fridge until you are ready
to prep the bird. We recommend running chilly water
over the bird while still in its plastic wrap, or submerging
it in a cold water bath before cooking to take away any
remaining ice or firmness. Make certain that the turkey is
in a leak-proof package or a zipper-seal plastic bag. This
prevents bacteria in the surrounding environment from
being introduced into the food, and prevents the poultry
tissues from absorbing water.
dealing with frozen poultry
Our ducks, pheasants and geese are frozen. To thaw, keep
your bird wrapped, place it in a pan and let it stand in the
refrigerator roughly 24 hours for each 5 pounds. To thaw
with water on the day of cooking, place the wrapped bird
in a cold water bath and let sit for 30 minutes per pound
of the bird. Make certain that the bird is in a leak-proof
package or a zipper-seal plastic bag. Change the cold
water every 30 minutes. After thawing in cold water, the
bird should be prepped and cooked immediately. This
same protocol also applies to frozen turkeys, please note
the weight and make sure you have sufficient time to thaw
if the turkey is large.
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STORAGE
HANDLING
thermometerAND
in the thickest
part of the GUIDELINES:
breast to check
•
•
•
•
•
•
for doneness.
Store uncooked turkey in unopened wrapper under
• Let
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cook
Stuff turkey just before roasting, not ahead of time.
See reverse
side for turkey
Never partially cook turkey, then
cook it completely
roasting
timetable
and
later.
turkey thawing instructions.
Once roasted, stuffing should be removed from
turkey then refrigerated. © 2012 National Cooperative Grocers Association
Don’t leave cooked turkey or stuffing at room
temperature more than two hours. Place in the
refrigerator as soon as meal is over.
Cooked poultry may be kept in the refrigerator for
3-4 days.
Click the logo or go to
strongertogether.coop for
more turkey tips and other
Thanksgiving meal planning ideas!
ROASTING THE TURKEY
Preparation
Roasting
•
•
•
•
•
Remove wrapper from turkey. Remove hock lock from
legs, pull neck and giblets from cavities. Rinse turkey
inside and out with cold water.
Stuff cavities lightly with stuffing, if desired.
Skewer cavity openings to secure stuffing. Tie legs
together, twist wing tips under the back.
Wash hands, utensils and counter tops with hot soapy
water after preparing your turkey.
•
•
•
Stuffing tips
For even cooking, bake stuffing in a separate casserole
dish, versus in the bird. Use a food thermometer to check
the internal temperature of the stuffing. The center should
reach 165° F.
•
Place turkey, breast up, in shallow roasting pan.
Preheat oven to 325° F.
Brush turkey with oil or melted butter. Insert
meat thermometer into thickest part of inner
thigh, not touching the bone.
Cover turkey loosely with a tent of aluminium foil
to prevent splattering and over browning. Place
on the lower rack in the oven.
Roast at 325° F using the roasting timetable
below as a guideline. The turkey is cooked when
the meat thermometer reads 180 - 185° F at the
thigh, or 170 - 175°F when it’s placed at the breast.
For easy slicing let the turkey stand 20 minutes
after removing from the oven.
If you choose to stuff your turkey, the ingredients can be
prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked
celery and onions, broth, etc.) until ready to prepare. Mix
wet and dry ingredients together just before filling the
turkey cavities. Fill the cavities loosely. Cook the turkey
immediately. Use a food thermometer to make sure the
center of the stuffing reaches 165° F.
Turkey Roasting Timetable: Approximate times at 325° F
Turkey weight
Unstuffed
Stuffed
8 - 10 lbs
2 ½ - 3 hours
3-3 ½ hours
10 - 14 lbs
3-3½
3½-4
14 - 18 lbs
3½-4½
4-5
18 - 20 lbs
3½-4½
4½-5½
20 - 24 lbs
4-5
5½-6½
24 - 28 lbs
4½-6
6½-7½
Whatever Your Recipe
We have you covered
PRODUCE
Winter Squash
Sweet Potatoes
Fresh Mushrooms
Green Beans
Brussels Sprouts
Carrots
Celery
Leeks
Lemons
Oranges
Onions & Shallots
Garlic
Potatoes
Cranberries
Cauliflower
Fresh Herbs
Cherry Tomatoes
Spring Mix
Bulk Spinach
Ginger
Apples
Pears
GROCERY
Bread Cubes/Bread
Stuffing
Cornbread/Cornmeal
Bread Mixes
Dinner Rolls
Broth & Stock
Canned Green Beans
Gravy Mix
Poultry Seasoning
Lemon Juice
Herbs & Spices
Rice & Lentils
Nuts
Shortening & Oils
Flour
Baking Powder, Soda, etc.
Active Dry Yeast
Maple Syrup & Molasses
Sugar & Alternative Sweeteners
Marshmallows
Flavor Extracts
Shredded Coconut
Coconut Cream
Canned Pumpkin & Sweet Potato
Applesauce
Cranberry Sauce
Condensed & Evaporated Milk
Chocolate & Carob Chips
Wine & Beer
Champagne & Sparkling Wine
Sparkling Cider
BULK SPICES
Pumpkin Pie Spice, Apple Pie
Spice, Cloves, Cinnamon Sticks,
Cocoa, Nutmeg, Orange Peel, Star
Anise, Cider Mate, Peppermint,
Sage, Thyme, Bay Leaves,
Oregano, Rosemary, Lavender,
Parsley, Basil, Garlic, Onion,
Paprika, and more!
FROZEN/REFRIGERATED
Frozen Vegetables
Frozen Mixed Berries
Whole Pies & Crusts
COOKING UTENSILS
Orange Juice
Turkey Baster
Non-Dairy Frozen Whipped Cream
Thermometer
Ice Cream
Brining Bag
Eggs
Turkey Lifters
Yogurt
Carving Knife
Milk & Non-Dairy Milk
Cooking Twine
Sour Cream
Pie Pans
Butter & Butter Alternatives
Cheese
BULK FOODS Cream
Heavy Whipping Cream
Organic Cane Sweet Cranberries Field Day Roasts
Fruit Juice Sweet Cranberries Tofurky
Organic Harvest Pilaf Tofurky Gravy
Organic Cranberry Harvest Bacon
Cranberry Jubilee Prosciutto & Sopressata
Organic Chocolate Chips Specialty
Cheese
Organic Shredded Coconut Organic Currants WELLNESS
Organic Thompson Raisins Digestive Enzymes
Organic Whole Wheat Couscous Organic Brown And Wild Rice Detox
Travel Immune Boost
Organic Wild Rice Organic Tamari Pumpkin Seeds Roasted Fancy Mixed Nuts
Coffee
and more!