Roasted Brussels with Bacon & Pecans GF
Cover with aluminum foil in an oven safe dish & bake at 350° until heated throughout for 20-30 minutes.

Roasted Garlic & Herb Stuffing V
In a 350° oven, cook your stuffing in a casserole dish for 20-30 minutes until golden brown & warm. Rotate your pan halfway through.


Delicata Squash & Kale Salad  V/GF
Can be served hot or cold! For reheating, put the salad in a baking dish. Cook for 10-20 minutes at 350° until hot, being careful not to overcook the kale.

Buttery Mashed Potatoes  GF
Reheat in the microwave for 5-8 minutes or on the stove top with a little extra cream over medium-low heat. Stir occasionally to keep from burning on the bottom.

Questions? Call the co-op! Open ’til 1:00 Thanksgiving Day. Enjoy your holiday!




DON’T WASH THE TURKEY  This contaminates your sink and removes exterior fat, which you want. Instead, pat the turkey dry with paper towels and prepare it for the oven. Bacteria on the turkey will be killed while it bakes.

NO NEED TO BASTE  Basting can make skin too moist and won’t produce a beautiful golden brown turkey. It can also evaporate the juices dripping into your pan. Keep the oven temp low (325) so the skin does not burn. Keep the oven closed, which will keep consistent heat/moisture. 

COOK STUFFING OUTSIDE THE TURKEY  Cooking stuffing/dressing inside the cavity of the bird, leads to overcooked, dry turkey by the time the stuffing reaches a temperature that’s safe to eat. Instead, cook your stuffing in a casserole dish. Add flavor to the turkey by filling the cavity with salt and pepper, and any mixture of onion, apple, carrots, celery, or citrus.


  • Remove the giblets from the cavity and cook separately.
  • Set oven temperature no lower than 325°F.
  • Season the cavity of the turkey with salt and pepper.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of butter underneath.
  • Tuck the wings of the turkey underneath the body, place turkey or turkey breast on lower rack in a shallow roasting pan.
  • Roast until internal temperature (in between the thigh and the breast) reaches about 165 degrees. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
    ***Check the turkey about halfway through cooking. Once the skin is golden brown, cover the top of the turkey with tin foil to protect breast meat from overcooking. Alternately, start the turkey tented in foil, then remove during the last hour of cooking.
  • Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
  • Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.


Turkey Roasting Times

Times are approximate and will vary. 

Unstuffed turkey, 325°F 
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Always use a meat thermometer to ensure the safe internal temperature of 165°F.