If you have purchased a smoked turkey, honey glaze ham, smoked
ham, beef tenderloin, or a prime rib roast from our store, follow the
instructions below when cooking or reheating your meat. At the bottom,
right of this page, you will find links to other websites for more
guidance on meat preparation, proper cooking temperatures, and
recipes.
SMOKED TURKEYS
Whole---
Sliced---
HONEY GLAZED & SMOKED HAMS
BEEF TENDERLOIN
PRIME RIB ROAST
DONENESS CHART
Rare---
16-18 minutes per pound or cook center to 130-135 degrees.
Medium-Rare---
18-20 minutes per pound or cook center to 140-145 degrees.
Medium---
22-24 minutes per pound or cook center to 150-155 degrees.
Well---
26-28 minutes per pound or cook center to 165-170 degrees.
ham, beef tenderloin, or a prime rib roast from our store, follow the
instructions below when cooking or reheating your meat. At the bottom,
right of this page, you will find links to other websites for more
guidance on meat preparation, proper cooking temperatures, and
recipes.
SMOKED TURKEYS
Whole---
- For whole turkeys, cover and heat at 250 degrees.
- For small turkeys (9 lbs), heat for about 1.5 hours.
- For large turkeys (15 lbs), heat for about 2.5 hours.
Sliced---
- For turkeys that are already sliced, place in a covered dish and
heat at 250 degrees. - For small sliced turkeys (9 lbs), heat for about 1 hour.
- For large sliced turkeys (15 lbs), heat for about 1.5 hours.
- To prevent turkey from drying out, sprinkle water on it before
heating.
HONEY GLAZED & SMOKED HAMS
- Cover and heat at 250 degrees.
- For half hams (6-8 lbs), heat for about 1.5 hours.
- For whole hams (12-16 lbs) heat for about 3 hours.
- Hams are fully cooked and can be served at room temperature.
BEEF TENDERLOIN
- Cook at 425 degrees for about 30-45 minutes.
- Use chart below to cook to desired doneness.
- Let stand 10 minutes before carving.
PRIME RIB ROAST
- Cook at 350 degrees to desired doneness.
- Use chart below to cook to desired doneness.
- Let stand 15 minutes before carving.
DONENESS CHART
Rare---
16-18 minutes per pound or cook center to 130-135 degrees.
Medium-Rare---
18-20 minutes per pound or cook center to 140-145 degrees.
Medium---
22-24 minutes per pound or cook center to 150-155 degrees.
Well---
26-28 minutes per pound or cook center to 165-170 degrees.
| Copyright 2008, Herman's Meat & Deli, Topeka, Kansas. All rights reserved. |
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| For more information on meat temperatures, and recipes, please visit these websites: BEEF www.kansasbeef.org PORK www.theotherwhitemeat.com CHICKEN www.eatchicken.com SEAFOOD www.aboutseafood.com GENERAL www.allrecipes.com |
