BIGGEST RULE:

WORK BACKWARDS

Below is an example timeline for a 2pm meal.

6:00–7:00 AM

- Start large items (whole turkey, brisket, crown roast)

10:30–11:30 AM

- Start rib roasts, tenderloin

12:30 PM

- Begin reheating smoked items

1:00 PM

- Rest large proteins

1:30 PM

- Final reheats, slicing, plating

RESTING (DO NOT SKIP)

Resting allows juices to redistribute.

- Turkey: 15–30 minutes

- Beef roasts: 15–20 minutes

- Large items (turducken): up to 1 hour

Skipping the resting period can result in dry proteins

COMMON MISTAKES FOR

HOLIDAY PROTEIN

1. Not using a thermometer.

This is the #1 reason food turns out wrong.

2. Cooking by time instead of temp.

Time is a guide. Temperature is the truth.

3. Overcooking.

Turkey, pork and lean beef cuts are the most common overcooked holiday proteins.

4. Not resting.

Not resting leads to dry, tough meat.

5. Reheating too hot.

Low heat preserves quality.

WHOLE TURKEY – OVEN

Prep:

- Bring to room temp for 1 hour

- Preheat oven to 325°F

- Pat dry completely (critical for skin)

Cooking:

1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.

2. Preheat oven to 325°F.

3. Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.

4. Season the inside of the turkey with your Stone Cold Meats seasoning (Pork & Poultry is kid friendly, whereas Bayou Pachanga will offer a little more of a spicy kick). Fold wing tips under the bird.

5. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Add rosemary and sage, stir and cook for 1 minute.

6. Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.

7. Brush outside of the turkey completely with the melted butter. Season the entire outside of the bird with your preferred Stone Cold Meats seasoning.

8. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165° F.

9. Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.

Time Estimate:

- 12–18 lbs: ~4.5–4.75 hours

- 18–22 lbs: ~4.5–5 hours

TURKEY BREAST – OVEN

Prep:

- Bring to room temp for 1 hour

- Preheat oven to 450°F

- Pat dry completely (critical for skin)

Cooking:

1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.

2. Transfer the turkey breast to a roasting rack set in a roasting pan, or place on top of vegetables in a skillet or other baking dish. Set aside while the oven heats.

3. Arrange an oven rack in the bottom third of the oven and pre heat the oven to 450°F.

4. Pat the turkey breast dry with a paper towels. Rub the turkey breast all over with Stone Cold Meats Wagyu Rosemary Butter. Season the breast all over with your preferred Stone Cold Meats seasoning (we like Pork & Poultry or Bayou Pachanga for more of a spicy kick!).

5. Place the turkey in the oven and immediately reduce the heat to 350°F. Roast for 1 hour, then begin checking the temperature.

6. Start checking after 1 hour of roasting and continue checking every 10 - 15 minutes until the breast is cooked through. (The turkey is done when it reaches 165°F in the thickest part of the breast meat.)

 If the breast meat begins to brown too quickly, cover it with aluminum foil to prevent scorching.

7. When cooked, remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 15 - 20 minutes; this gives the juices time to redistribute and the turkey time to firm up.

 8. Transfer the turkey to a clean cutting board. Starting at the end of the turkey breast and start slicing the breast crosswise to your desired thickness of slices.

WHOLE TURKEY – SMOKED

Setup:

- Smoker at 250°F

- Use apple, hickory, or cherry wood

Cooking:

1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.

2. Preheat smoker to 250°F. Load the smoker with apple wood.

3. Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.

4. Stuff the cavity of the turkey with our Southern Style Dressing.

5. Spray the entire bird with duck fat cooking spray and cover with Stone Cold Meats seasoning all over the surface of the turkey.

6. Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165°F. If you brine your turkey, you don't need to baste it. Refill the wood chips as needed.

If the turkey starts to get too dark, cover it with foil.

7. Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.

TURKEY BREAST – SMOKED

Prep:

- Bring to room temp for 1 hour

- Preheat oven to 450°F

- Pat dry completely (critical for skin)

Cooking:

1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking.

2. Preheat grill or smoker to 225°F. Make sure there are enough pellet wood chips in the smoker to last a few hours and you have a drip pan in place. Maple, Hickory, and Cherry pellet wood chunks are good options.

3. Place turkey breast on a work surface and pat turkey breast dry with paper towels. Coat all over with melted Stone Cold Meats Garlic Butter by using your hands to massage the butter into the turkey breast.

4. Season the turkey with Stone Cold Meats Pork & Poultry and/or Bayou Pachanga seasoning.

5. Place your turkey breast on the smoker grill grate and cook for 40 – 45 minutes per pound, until the internal temp reaches 160°F.

6. The exact smoked turkey breast time will vary based on how large of a turkey you’re smoking. Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F (note: 165°F is the official safe temperature, removing it at 160°F in theory allows time for the turkey to keep cooking up to temperature). Remove from heat.

7. Wait at least 20-30 minutes before slicing so the juices can settle. You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature.

DEEP FRIED TURKEY

Oil Temp:

 Start at 275°F → raise to 325°F

Steps:

 Fully dry turkey (EXTREMELY IMPORTANT)

 Lower slowly into oil

 Cook until 165°F internal

Rest:

 20–30 minutes before carving

TURDUCKEN

Prep:

 Must be fully thawed

Cook:

 350°F oven

 3.5–4 hours

Rest:

 45–60 minutes (important for structure)

BUTTERY WHIPPED POTATOES

Method:

1. Preheat oven to 350°F

2. Remove lid, cover with foil

3. Bake 30–40 minutes

Finish:

 Stir before serving

 Add butter or cream if needed

Key Tip:

Potatoes tighten as they heat—stirring restores texture

WHITE CHEDDAR MAC

Method:

1. Thaw completely

2. Oven at 350°F

3. Cover with foil

4. Bake 45–55 minutes

Finish:

 Remove foil last 10 minutes

 Optional: add cheese for crust

Key Tip:

Low and slow keeps sauce from breaking

GREEN BEAN CASSEROLE

Method:

1. Thaw completely

2. 350°F oven

3. Cover with foil

4. Bake 45–55 minutes

Finish:

 Remove foil last 10 minutes for crispy topping

Key Tip:

If cooking multiple trays, expect longer cook time

HOMESTYLE CORN BAKE

Method:

1. Thaw completely

2. 350°F oven

3. Cover with foil

4. Bake 45–55 minutes

Finish:

 Remove foil last 10 minutes

Texture Goal:

Soft center with lightly set edges

SAVORY HERB DRESSING

Method:

1. Preheat to 350°F

2. Cover with foil

3. Bake 40–45 minutes

Finish:

 Remove foil

 Bake additional 5–10 minutes until golden brown

Key Tip:

You’re looking for:

 Warm center

 Slight crisp on top

SOUTHERN STYLE DRESSING

Method:

1. Thaw completely

2. 350°F oven

3. Cover with foil

4. Bake 45–55 minutes

Finish:

 Remove foil last 10 minutes

SWEET POTATO SOUFFLÉ

Method:

1. Thaw completely

2. 350°F oven

3. Cover with foil

4. Bake 45–55 minutes

Finish:

 Remove foil last 10 minutes to set topping

Key Tip:

Avoid overheating—this can dry it out

BOUJEE BRUSSELS SPROUTS

Method:

1. Preheat oven to 350°F

2. Remove lid (no plastic in oven)

3. Bake uncovered 30–40 minutes

Target:

 Bacon crisp

 Sprouts caramelized

FIG REDUCTION

1. Heat in microwave in 15-second intervals

2. Do not overheat

3. Drizzle after cooking

Key Tip:

Do NOT apply sauce before roasting—it will burn

GRAVY

SAVORY TURKEY GRAVY

Method:

1. Remove from fridge

2. Stir to break gel (this is normal)

3. Transfer to saucepan

4. Heat on low, stirring constantly

Adjust:

 Add chicken stock or water if needed

Finish:

 Heat until steaming (not boiling)

SOUTHERN STYLE GRAVY

Method:

1. Break up gelled gravy

2. Heat on stovetop over low heat

3. Stir constantly

Adjust:

 Add beef stock or water if needed

KEY GRAVY RULES

 Low heat only

 Stir constantly

 Do NOT boil aggressively

IMPORTANT

If cooking multiple trays:

 Add 10–20 minutes extra cook time

 Rotate pans halfway through

COMMON SIDE MISTAKES

1. Not thawing when required.

Leads to uneven heating and cold centers.

2. Cooking uncovered too early.

Causes dry edges and burnt tops.

3. Overheating gravy

Results in broken texture and grainy consistency.

4. Not checking internal temp.

Especially risky with dense casseroles, large trays or over filling your oven.

Not sure where to start?

Stop by and talk to our team! We’ll help you plan your cook based on your group size, equipment and comfort level.