Oak Grove Market

Tenderloin

• 8 oz per person (dinner)
• 4 oz per person (buffet)

Ribs

• ½ rack per person

Turkey

• 1 lb per person
• (2 lb per person if you want leftovers)

Rib Roast

• 1 rib (or 2 lb) per 2 people

Whole Peeled Tenderloin (6 lb. Average)

( Cooking times will vary a few minutes with smaller or larger weights )

• Preheat oven to 450 degrees.
• Place tenderloin on broiling pan or cookie sheet on middle rack in oven.
  • Cook for 45 minutes (Rare)
  • Cook for 50 – 55 minutes (Medium Rare)
  • Cook for 1 hour (Medium)
• Remove tenderloin immediately when time is up.
• Let tenderloin cool about 30 minutes before slicing.

Prime Rib Roast ( Bone-In or Boneless )

• Preheat oven to 350 degrees.
• Place roast on broiling pan (fat side up) on middle rack in oven.
  • Cook for 20 minutes per pound (Medium Rare)
  • Cook for 25 minutes per pound (Medium)
  • Cook for 30 minutes per pound (Medium Well)
• Remove roast immediately when time is up.
• Let roast cool about 30 minutes before slicing.

Boneless Pork Roast or Pork Crown Roast

• Preheat oven to 350 degrees.
• Place roast on broiling pan on middle rack in oven.
  • Cook for 30 minutes per pound.
• Remove roast immediately when time is up.

*  Set convection oven temperature to 325 degrees. Remove turkey from bag. Drain juices and pat dry with clean paper towels.

*  Place turkey lifter across full length of flat rack in shallow roasting pan 2 to 2 ½ inches deep.

*  Turn wings back to hold the neck skin in place. Tucking the wings will help stabilize the turkey in the pan and when carving. Place thawed or fresh turkey, breast up, on turkey lifter. Raise one loop over wings and breast and the other loop over drumsticks. Rest loops on turkey, not over edge of pan during roasting.

*  Insert oven-safe meat thermometer deep into the lower part of the thigh muscle but not touching the bone. When thigh is up to temperature, and if turkey is stuffed, move thermometer to center of stuffing. Stuffing temperature should be 165 degrees when done.

*  Place turkey in the oven. Use the schedule below as a guide to start checking for doneness.

*  Your turkey is done when the meat thermometer reaches the following temperatures:

• 180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh muscle is pierced deeply.
• 165 degrees in the center of the stuffing, if turkey is stuffed.

*  Lift roasted turkey onto platter with turkey lifter and discard lifter.

*  Before removing stuffing and carving, let your turkey stand 15 minutes to allow juices to set.

 Doneness Schedule



Cooked turkey may be eaten cold or reheated.

In the Oven

• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.

Consult your microwave oven owner's manual for recommended times and power levels.

We do not cater, but we do prepare food for large parties.
Below are some suggestions:

Beef Tenderloin - cooked and sliced

Deli Tray - includes deli meat and cheese

Shrimp Cocktail

Pinwheels - your choice of deli meat

Salad Tray - chicken salad, egg salad, pimento cheese, tuna salad, crackers

Fruit Tray

Cheese Tray

Dessert Tray - lemon squares, brownies, pumpkin cranberry bread, pound cake