THE BEST MEALS ARE SHARED WITH FAMILY AND FRIENDS.
OVER THE PAST YEARS, WE HAVE COLLECTED AN ASSORTMENT OF OUR FAVORITE RECIPES FROM FAMILY, FRIENDS, PARTNERS AND CHEFS WHO REGULARLY COOK WITH OUR PRODUCTS.
- Pour Some Turkey Giblet Gravy On Me
- This Ain't Yer Mum's Stuffing or Dressing
- Berkshire Farms Crown Roast
- Roast Turkey
- Fool Proof Roasted Turkey
- Whole Roasted Filet of Beef
- Pork Loin Crown Roast
- The Perfect Standing Rib Roast
The Perfect Standing Rib Roast
This is my favorite recipe for a rare standing rib roast. It’s never failed me or any of my friends! Its’ adapted from Roasting by Barbra Kafka.
– Standing Bone in Rib Roast
– Sea Salt
– Coarse ground black pepper
Season Prime Rib Roast and bring up to room temperature for at least an hour before cooking
Preheat oven to 500 degrees.
Place Prime roast in oven and cook for 45mins.
Leave roast in oven and reduce temperature to 325deg.
Cook 3 minutes per pound for rare, 4 minutes per pound for medium rare and 5 minutes per pound for medium well.
Raise oven temperature to 450degrees and cook for 15 more minutes.
Remove roast from oven and rest for 30mins, tent with aluminum foil if your room is drafty.
Whole Roasted Filet of Beef
– 2 TBLS Extra Virgin Olive OIl
– 2 TBLS Room temperature butter
– Sea Salt
– Cracked Black Pepper
Rub filet with extra virgin olive oil & butter.
Season roast with salt & pepper, bring to room temperature.
Preheat oven to 500degrees.
Place Filet in roasting pan, roast for 10 minutes.
Turn filet over, roast for 10 more minutes.
Remove from oven, place filet on platter.
To make sauce: pour off fat from pan, deglaze with liquid of choice (wine, liquor and/or stock), reduce & swirl in butter, season with chopped herbs and salt or pepper as needed.
Pork Loin Crown Roast
– 1 Crown Roast
– Sea Salt
– Cracked Black Pepper
– PRMC Lemon & Herb Brine Kit
Remove the crown roast from your refrigerator 1 hour before you are planning on cooking it.
Season liberally with salt & pepper (or brine 12 hours in advance) and allow it to come to room temperature.
Preheat your oven to 325 degrees.
Place crown roast in the oven and using a thermometer cook to an internal temperature of 125 degrees.
Depending on your oven, this will take approximately 5-6 minutes per pound. Increase the temperature in your oven to 450 degrees and cook to an internal temperature of 135 degrees.
Remove from oven and let rest for 20mins. This will bring the temperature up to around 145 degrees. Carve between the bones for beautiful chop presentation.
Note- The USDA suggests cooking pork to 160 degrees. Please don’t listen to them.
Fool Proof Roasted Turkey
This is a great way to cook a Heritage Turkey without worrying about smoking up the house!
– 1 Heritage Turkey
– 1 Citrus & Herb Brine Mix
– 1 Brine Bag
– Fresh Cracked Black Pepper
– 1 good meat thermometer
– 1 Roasting Pan
Make your brine the day before cooking.
If using the PRMC Citrus & Herb brine mix, heat 1 quart if water with 1 can of brine mox. Stir to dissolve. Add 3 quarts of cold water and chill.
Place turkey in brine bag, add cold brine, seal bag. Brine for 24 hours.
3 hours before cooking, remove from brine, pat dry and bring to room temperature
Pre-heat oven to 450 degrees
Place Turkey in roasting rack, legs first. Cook for 15 minutes at 450 degrees. Reduce oven temperature to 350 degrees, cook turkey for 6 minutes per pound.
We recommend cooking to 150 degrees, USDA says 165 degrees (caution= very dry turkey)
Let the turkey rest for 30 minutes before serving. This will raise the internal temperature to 160 degrees.
Carve & enjoy!
Or watch here:
We love the Barbra Kafka high heat roasting method for our turkey – just make sure your oven is clean or it will get a bit smokey.
– 1 Heirloom Turkey- brined or not
– 1 large roasting pan
– 1 roasting rack
– 1 Thermometer
Remove turkey from fridge 2-6 hours before cooking, depending on size of bird.
The turkey needs to be at room temperature before going into the oven.
Preheat oven to 500 degrees.
Place Turkey in roasting rack with wing tips removed and reserved for gravy. Spread legs out to maximize even cooking and crispy skin.
Sprinkle bird lightly with salt and pepper. Place in oven with legs in first.
Cook bird to an internal temperature of 150 degrees at the thickest part of breast for a moist & juicy bird.
Remove from oven and let rest for at least 30mins before serving.
Pour Some Turkey Giblet Gravy On Me
Makes 1 qt gravy
– Turkey Giblets- Liver, Heart, Gizzard chopped finely
– 3 shallots finely diced
– 1 small clove garlic crushed and minced
– 3Tbl Butter
– ½ cup Cognac, Brandy or Armanac
– 2 qts Turkey Stock
– Fresh Ground Black Pepper
– 2 Tbls Flour
– 2 Tbls butter
In a 6 quart sauce pan, melt butter and cook shallots and garlic until soft, add giblets, stir often to break giblets up, season with a pinch of salt & pepper.
When giblets are cooked through, deglaze with Cognac.
Cook cognac until reduced by 2/3rds and all alcohol is burned off.
Add turkey stock and simmer, skimming often until reduced by half. Reserve until ready to thicken & serve.
When ready to serve, melt 2 T butter and add 2 T flour, stir well and cook until the raw flour small is gone.
Slowly add warm stock, whisking as you go. Simmer, stirring often until stock is thick.
Finish with salt to taste and fresh ground black pepper.
This Ain't Yer Mum's Stuffing or Dressing
(enough for one 20-22lb bird)
– 16 oz of dried bread cubes
(1 large loaf of white or sourdough bread, crusts removed, bread torn or cubed and dried for a few days or in the oven overnight or 1 large bag of cubed stuffing bread, unseasoned)
– 1 lb fresh Pork Sausage
– 2 Tbl fresh Sage- chopped
– 1 medium onion- chopped
– 3 stalks celery- chopped
– 1/8 tsp celery seed
– 2 tsp salt
– Fresh cracked black pepper
– ¼ cup parsley- chopped
– 2 eggs
– Approx .5-1 Cup Turkey Stock or water
– 4 eggs
– Approx 2-3 cups Turkey stock or water
– ½ cup heavy cream (optional)
In a large saute pan, cook sausage with onions, celery, sage, celery seed & salt until onions are tender and sausage is broken up. Cool. In a large bowl, combine sausage mixture with dried bread, fresh parsley & black pepper, mix well.
Beat 2 eggs with ½ cup turkey stock or water. Moisten bread mixture with egg mixture. Mixture should be slightly damp, but not wet. If needed, add additional ½ cup stock or water. Loosely stuff turkey, both neck & cavity. Roast immediately.
Beat eggs with 2 cups turkey stock or water & ½ cup heavy cream. Toss bread mixture with liquid and pack into a roasting pan. Dressing should be much more moist than stuffing. If needed, drizzle with remaining turkey stock.
Cover with parchment paper & foil, bake in a 375 degree oven for 30-45 mins, remove top and bake for 15-20 minutes until top is brown & dressing is cooked through and springy to the touch.
Berkshire Farms Crown Roast
The Crown Roast is made with a 10 bone pork roast wrapped around pork loin. These are impressive roasts for a centerpiece. Their beauty is intimidating but if you follow these simple instructions by our Executive Chef, Erica Holland-Toll you’ll be carving up a perfect roast like a pro!
Remove the crown roast from your refrigerator 1 hour before you are planning on cooking it. Season liberally with salt & pepper (or brine 12 hours in advance) and allow it to come to room temperature. Preheat your oven to 325 degrees.
Place crown roast in the oven and using a thermometer cook to an internal temperature of 125 degrees. Depending on your oven, this will take approximately 5-6 minutes per pound.
Increase the temperature in your oven to 500 degrees and cook to an internal temperature of 135 degrees.
Remove from oven and let rest for 20mins. This will bring the temperature up to 145 degrees which is optimal for juiciness.
Carve between the bones for beautiful chop presentation.