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Henry's Cooking Tips

COOKING THE PERFECT ROAST

Roast Turkey (unstuffed, 20 lbs.+)

  1. Preheat oven to 500 degrees
  2. Season fresh turkey
  3. Put in foil roasting pan
  4. Add 1 cup of organic chicken stock
  5. Tent super tight with foil
  6. Crisp the edges down really good and leave a dome so the moisture will baste the bird
  7. Cook for 2 hours at 500 degrees
  8. Turn down oven to 200 degrees for 45 minutes hour
(Don't open the oven until it's done!)

Prime Rib (6 lbs.+)

  1. Preheat oven to 500 degrees
  2. Season, bone and tie and stuff with fresh garlic cloves
  3. Set roast on a thick bed of onions
  4. Cook for 10 minutes at 500 degrees
  5. Turn oven down to 350 degrees
  6. Cook for 1 hour 50 minutes
  7. After 90 minutes, check core temperature with a meat thermometer
    • 110 to 120 degrees, beautiful and rare - yum yum
    • 120 to 130ish degrees medium well
    • 130 to 140ish degrees well done (why didn't you just have turkey?)

Add additional cooking time if you want the outside browner.

KITCHEN COOKING

  • Always start with clean hands and utensils!
  • Always keep raw meat, poultry and seafood separate from other foods.
  • Use separate cutting boards for meat.
  • If freezing meat and poultry in its original package longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag.
  • Cooking beef and lamb:
      medium-rare: cook to 110 degrees inside;
      well-done: cook to 130 degrees
  • Let cooked meat stand for at least 10 minutes.

See the FDA Safe Eats page for more information.

BARBECUING

  • Use natural wood like oak or mesquite logs.
  • Use embers, not fire; keep flames away from the meat.
  • Be careful not to overcook sausages! You can pre-boil them to avoid scorching. (Many sausages are already cooked, so you only need to heat them up.)

MARINATING

  • Marinate different meats separately.
  • Always marinate in the refrigerator, not at room temperature.
  • Vinegar adds flavor and tenderness; add 2 tablespoons of vinegar and a dash of salt, then cover with water.
  • You can also add your favorite beer or wine to the marinade.

WE'RE LOCATED IN THE HEART OF ARROYO GRANDE VILLAGE

120 E. Branch
Arroyo Grande, California

805-489-2693
info@agmeatcompany.com

OPEN MONDAY THROUGH SATURDAY

Monday:   9:30am - 5pm
Tues-Sat: 9:30am - 6pm

Try our almost-famous hot tri-tip sandwich!

9:30am - 5pm Tuesday - Saturday
9:30am - 4pm Mondays

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