PRIME RIB/BRISKET

Oven: Preheat oven 325°F and remove lid from tray. Add 3 tablespoons of au jus and cover with aluminum
foil. Place container in center of the oven and heat for 12-15 minutes or until desired temperature is
achieved.

Microwave: Remove lid from tray and place in microwave oven. Heat in one-minute increments until desired
temperature is achieved. Black and gold container can be used in oven or microwave.

Note: keep refrigerated until ready to heat.

CORNBREAD STUFFING, MASHED POTATOES, BRUSSELS SPROUTS, CREAMED SPINACH

Oven: Preheat oven to 325°F and remove lid from tray. Place try in center of oven. Heat for 15-20 minutes or until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving.

Microwave: Remove lid from tray and place in a microwave oven. Heat in one-minute increments until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving. Black and gold container can be used in an oven or microwave.

Note: keep refrigerated until ready to heat.

MUSHROOM PEPPERCORN GRAVY

Stovetop: Remove lid from container. Empty contents into a saucepan. Cook on low heat, stirring frequently, for 1-2 minutes to simmer or until desired temperature is achieved.

Microwave: Remove lid from container. Empty contents into a microwave-safe container. Heat in one-minute increments until desired temperature is achieved.
Note: keep refrigerated until ready to heat. Do not reheat in container.

HORSERADISH SAUCE

To be served cold.

PLEASE NOTE THAT COOKING TIMES AND TEMPERATURES VARY FROM OVEN TO OVEN.

For best results, we recommend using a food thermometer. When your item reaches 165°F it will be fully reheated.

PRIME RIB

Prime Rib is already full cooked to rare. Reheat to desired degree of doneness. Preheat oven to 325°F. Place roast and juices in a covered baking pan and add 1 cup of water. Cook time approximately 45-90 minutes, depending upon desired degree of doneness. Check with a meat thermometer. Remove cover for the last 5-10 minutes to caramelize.

Note: keep refrigerated until ready to heat.

Internal Temperature Chart

Rare: 100°-110°

Medium: 110°-120°

Well: 120°

BRISKET

Preheat oven to 325°F. Remove brisket from packaging and place in a roasting pan. Reserve the au jus from the packaging and add it to the roasting pan and cover with foil. Heat approximately 1-1 1/2 hours or until desired temperature/doneness is achieved.

CORNBREAD STUFFING, MASHED POTATOES, BRUSSELS SPROUTS, CREAMED SPINACH

Oven: Preheat oven to 325°F and remove lid from tray. Place try in center of oven. Heat for 15-20 minutes or until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving.

Microwave: Remove lid from tray and place in a microwave oven. Heat in one-minute increments until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving. Black and gold container can be used in an oven or microwave.

Note: keep refrigerated until ready to heat.

MUSHROOM PEPPERCORN GRAVY

Stovetop: Remove lid from container. Empty contents into a saucepan. Cook on low heat, stirring frequently, for 1-2 minutes to simmer or until desired temperature is achieved.

Microwave: Remove lid from container. Empty contents into a microwave-safe container. Heat in one-minute increments until desired temperature is achieved.
Note: keep refrigerated until ready to heat. Do not reheat in container.

HORSERADISH SAUCE

To be served cold.

PLEASE NOTE THAT COOKING TIMES AND TEMPERATURES VARY FROM OVEN TO OVEN.

For best results, we recommend using a food thermometer. When your item reaches 165°F it will be fully reheated.

ROASTED TURKEY/SLICED HAM

Oven: Preheat oven to 325°F and remove lid from tray. Add 3 tablespoons of water to cover bottom of container. Cover with aluminum foil and place container in center of oven. Heat for 12-15 minutes or until desired temperature is achieved.

Note: keep refrigerated until ready to heat.

CORNBREAD STUFFING, CREAMED CORN, MASHED POTATOES, WHIPPED SWEET POTATOES

Oven: Preheat oven to 325°F and remove lid from tray. Place try in center of oven. Heat for 15-20 minutes or until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving.

Microwave: Remove lid from tray and place in a microwave oven. Heat in one-minute increments until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving. Black and gold container can be used in an oven or microwave.

Note: keep refrigerated until ready to heat.

TURKEY GRAVY

Stovetop: Remove lid from container. Empty contents into a saucepan. Cook on low heat, stirring frequently, for 1-2 minutes to simmer or until desired temperature is achieved.

Microwave: Remove lid from container. Empty contents into a microwave-safe container. Heat in one-minute increments until desired temperature is achieved.
Note: keep refrigerated until ready to heat. Do not reheat in container.

CRANBERRY SAUCE

To be served cold.

PLEASE NOTE THAT COOKING TIMES AND TEMPERATURES VARY FROM OVEN TO OVEN.

For best results, we recommend using a food thermometer. When your item reaches 165°F it will be fully reheated.

ROASTED TURKEY

Oven: Preheat oven to 325°F. Add 1 cup of water to cover bottom of container. Cover with aluminum foil and place container in center of oven. Heat for 1-1 1/2 hours or until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved.

Note: keep refrigerated until ready to heat.

SPIRAL WHOLE/HALF HAM

Oven: Preheat oven to 325°F. Remove wrapping and place ham, cut side down, in a roasting pan. Add 1/2 cup of water to the bottom of the pan. Cover with aluminum foil. Reheat the ham for 10-12 minutes per pound or until a meat thermometer reaches 140°F (approximately 80-90 minutes for half ham).

If glazing, remove ham from oven at 125°F and follow directions on ham packet.

Note: keep refrigerated until ready to heat.

CORNBREAD STUFFING, CREAMED CORN, MASHED POTATOES, WHIPPED SWEET POTATOES

Oven: Preheat oven to 325°F and remove lid from tray. Place try in center of oven. Heat for 15-20 minutes or until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving.

Microwave: Remove lid from tray and place in a microwave oven. Heat in one-minute increments until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved. Stir product prior to serving. Black and gold container can be used in an oven or microwave.

Note: keep refrigerated until ready to heat.

TURKEY GRAVY

Stovetop: Remove lid from container. Empty contents into a saucepan. Cook on low heat, stirring frequently, for 1-2 minutes to simmer or until desired temperature is achieved.

Microwave: Remove lid from container. Empty contents into a microwave-safe container. Heat in one-minute increments until desired temperature is achieved.
Note: keep refrigerated until ready to heat. Do not reheat in container.

CRANBERRY SAUCE

To be served cold.

PLEASE NOTE THAT COOKING TIMES AND TEMPERATURES VARY FROM OVEN TO OVEN.

For best results, we recommend using a food thermometer. When your item reaches 165°F it will be fully reheated.

ROASTED TURKEY

Oven: Preheat oven to 325°F. Add 1 cup of water to cover bottom of container. Cover with aluminum foil and place container in center of oven. Heat for 1-1 1/2 hours or until desired temperature is achieved, ensuring a minimum temperature of 140°F is achieved.

Note: keep refrigerated until ready to heat.

SPIRAL HALF HAM

Oven: Preheat oven to 325°F. Remove wrapping and place ham, cut side down, in a roasting pan. Add 1/2 cup water to the bottom of the pan. Cover with aluminum foil. Reheat the ham for 10-12 minutes per pound or until a meat thermometer reaches 140°F (approximately 80-90 minutes for half ham).

If glazing, remove ham from oven at 125°F and follow directions on ham packet.

Note: keep refrigerated until ready to heat.

PRIME RIB

Prime Rib is already full cooked to rare. Reheat to desired degree of doneness. Preheat oven to 325°F. Place roast and juices in a covered baking pan and add 1 cup of water. Cook time approximately 45-90 minutes, depending upon desired degree of doneness. Check with a meat thermometer. Remove cover for the last 5-10 minutes to caramelize.

Note: keep refrigerated until ready to heat.

Internal Temperature Chart

Rare: 100°-110°

Medium: 110°-120°

Well: 120°

BRISKET

Preheat oven to 325°F. Remove brisket from packaging and place in a roasting pan. Reserve the au jus from the packaging and add it to the roasting pan and cover with foil. Heat approximately 1-1 1/2 hours or until desired temperature/doneness is achieved.

PLEASE NOTE THAT COOKING TIMES AND TEMPERATURES VARY FROM OVEN TO OVEN.

For best results, we recommend using a food thermometer. When your item reaches 165°F it will be fully reheated.