Thanksgiving FAQ

How does the "Just Add Water" Brine Kit work?
How many minutes per pound to roast or reheat my turkey?
For these answers and much more, check out our Thanksgiving FAQ.

Roasting Raw Turkey
Watch Chris' brining & roasting video and get his turkey brining recipe.

Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Whole Smoked Turkey or Smoked Turkey Breast or Herb & Spice Roasted Turkey
Your smoked turkey, smoked turkey breast, or herb & spice roasted turkey is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up… 

1. Store your smoked/ roasted turkey or breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the turkey loosely with tin foil and heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey or smoked turkey breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey from the oven and carefully remove the tin foil. Baste the skin of the turkey with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey back in the oven until it begins to show your desired shade of browning.

Boneless Smoked Ham: Indy's original City Ham
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 325 F
3. Remove ham from packaging and place in a shallow roasting pan on a roasting rack. 
4. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda). 
5. Cover the ham tightly with aluminum foil and bake for approximately 12 minutes per pound. 
6. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 30 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes. 
7. The final internal temperature of the ham should reach 150 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout. 
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Storage Suggestions for "4 Birds Bakery" Pies
For best results, keep pies refrigerated until just before serving. Do not heat.
If freezing, wrap very well. Thaw a frozen pie in the refrigerator overnight.