catering reheating instructions

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 15 - 20 minutes (or until hot)

375° uncovered 8 - 10 minutes (or until hot)

375° uncovered 15 - 20 minutes (or until hot)

375° uncovered 8 - 10 minutes (or until hot)

375° uncovered 8 - 10 minutes until golden brown

375° uncovered 6 - 8 minutes

375° uncovered 10 - 15 minutes (or until hot)

Keep refrigerated until serving

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

Keep refrigerated until serving

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

375° uncovered until internal temperature reaches necessary doneness

350° covered 20 - 30 minutes (or until hot)

350° covered 20 minutes (or until hot)

350° covered 30 - 35 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

350° covered 20 - 25 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

375° uncovered 10-15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 8 - 10 minutes (or until hot)

375° uncovered 12 - 15 minutes until cooked through. Note - sauce will be on the side; reheat on the stovetop or microwave until hot

375° covered 30 - 45 minutes (or until hot)

350° covered 40 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot). Once removed from the oven, allow it to sit for 25 - 30 minutes before cutting.

375° covered with foil for 30 - 40 minutes (or until hot)

375° covered with foil for 30 minutes, remove foil, cook for another 30 minutes

375° covered 20 - 30 minutes (or until hot)

375° covered 30 - 40 minutes (or until hot)

375° uncovered until internal temperature reaches necessary doneness

325° insert an oven-safe meat thermometer deep into the lower part of the thigh - without touching the bone. Roast uncovered according to the weights / times noted below. When the turkey is 2/3's of the way cooked, loosely cover the breast with foil to prevent overcooking. When the internal temperature taken at the thickest part of the thigh reaches 180° or 165° in the breast, remove from oven and allow to rest on a platter for at least 25 minutes before carving. ROASTING TIMES: 10 - 17 LBS.: 3 - 3.5 hours | 18 - 23 LBS.: 3.5 - 4 hours | 24 - 26 LBS.: 4 - 4.5 hours

350° covered 25 - 40 minutes (or until hot)

325° insert an oven-safe meat thermometer into the center of the stuffing. Roast uncovered according to the weights / times noted below. When the turkey is 2/3's of the way cooked, loosely cover the breast with foil to prevent overcooking. When the internal temperature taken at the center of the stuffing reaches 165°, remove from oven and allow to rest on a platter for at least 25 minutes before carving. ROASTING TIMES: 10 - 17 LBS.: 3 - 3.5 hours | 18 - 23 LBS.: 3.5 - 4 hours | 24 - 26 LBS.: 4 - 4.5 hours

375° covered 30 - 45 minutes (or until hot)

375° covered 35 - 45 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot)

350° covered 25 - 30 minutes (or until hot)

350° covered 25 - 30 minutes (or until hot)

375° uncovered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes,(or until hot) then uncovered for 10 minutes until top is golden brown

375° covered 45 - 60 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

375° covered 15 - 20 minutes (or until hot)

350° covered 30 - 45 minutes (or until hot)

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep at room temperature, serve at room temperature.

Will receive storage instructions upon pick-up.

Keep at room temperature, serve at room temperature.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep frozen until serving

Will receive storage instructions upon pick-up.

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 15 - 20 minutes until cooked through & breadcrumbs are lightly toasted (clams are raw prior to cooking, refrigerate immediately after pick-up)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 8 - 10 minutes (or until hot)

375° uncovered 8 - 15 minutes (or until hot)

375° uncovered 8 - 10 minutes until golden brown

375° uncovered 6 - 8 minutes

350° covered 20 - 30 minutes (or until hot)

350° uncovered until internal temperature reaches necessary doneness

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 12 - 15 minutes until cooked through. Note - sauce will be on the side; reheat on the stovetop or microwave until hot (shrimp are raw prior to cooking, refrigerate immediately after pick-up)

350° covered 30 - 45 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot). Once removed from the oven, allow it to sit for 25 - 30 minutes before cutting.

375° covered 20 - 30 minutes (or until hot).

325° insert an oven-safe meat thermometer deep into the lower part of the thigh - without touching the bone. Roast uncovered according to the weights / times noted below. When the turkey is 2/3's of the way cooked, loosely cover the breast with foil to prevent overcooking. When the internal temperature taken at the thickest part of the thigh reaches 180° or 165° in the breast, remove from oven and allow to rest on a platter for at least 25 minutes before carving. ROASTING TIMES: 10 - 17 LBS.: 3 - 3.5 hours | 18 - 23 LBS.: 3.5 - 4 hours | 24 - 26 LBS.: 4 - 4.5 hours

350° covered 25 - 40 minutes (or until hot)

375° covered with foil for 30 - 40 minutes (or until hot)

375° covered with foil for 30 minutes, remove foil, cook for another 30 minutes

350° covered 30 - 45 minutes (or until hot)

350° covered 30 - 40 minutes (or until hot)

350° covered 30 - 40 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes,(or until hot) then uncovered for 10 minutes until top is golden brown

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Will receive storage instructions upon pick-up.

Keep at room temperature, serve at room temperature.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep frozen until serving

Will receive storage instructions upon pick-up.

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 15 - 20 minutes (or until hot)

375° uncovered 6-8 minutes (or until hot)

375° uncovered 15 - 20 minutes (or until hot)

375° uncovered 8 - 10 minutes (or until hot)

375° uncovered 8 - 10 minutes until golden brown

375° uncovered 6 - 8 minutes

400° uncovered 6-8 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

Keep refrigerated until serving

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

Keep refrigerated until serving

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 20 - 30 minutes (or until hot)

375° uncovered until internal temperature reaches necessary doneness

350° covered 20 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

375° uncovered 10 - 15 minutes until hot.

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot). Once removed from the oven, allow it to sit for 25 - 30 minutes before cutting.

350° covered 30 - 45 minutes (or until hot)

350° covered 30 - 35 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

350° covered 20 - 25 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

325° insert an oven-safe meat thermometer deep into the lower part of the thigh - without touching the bone. Roast uncovered according to the weights / times noted below. When the turkey is 2/3's of the way cooked, loosely cover the breast with foil to prevent overcooking. When the internal temperature taken at the thickest part of the thigh reaches 180° or 165° in the breast, remove from oven and allow to rest on a platter for at least 25 minutes before carving. ROASTING TIMES: 10 - 17 LBS.: 3 - 3.5 hours | 18 - 23 LBS.: 3.5 - 4 hours | 24 - 26 LBS.: 4 - 4.5 hours

350° covered 25 - 40 minutes (or until hot)

375° covered with foil for 30 - 40 minutes (or until hot)

375° covered with foil for 30 minutes, remove foil, cook for another 30 minutes

375° covered 30 - 40 minutes (or until hot)

375° covered 20 - 30 minutes (or until hot)

375° uncovered until internal temperature reaches necessary doneness

375° covered 35 - 45 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot)

375° covered 30 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

350° covered 25 - 30 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

375° covered 45 - 60 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

375° covered 15 - 20 minutes (or until hot)

350° covered 30 - 45 minutes (or until hot)

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep at room temperature, serve at room temperature.

Will receive storage instructions upon pick-up.

Keep at room temperature, serve at room temperature.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep frozen until serving

Will receive storage instructions upon pick-up.

375° uncovered 10 - 15 minutes until cheese is melted and chicken is hot

375° uncovered 8 - 10 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 8 - 10 minutes until golden brown

350° covered 8 - 10 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

350° covered 10 - 15 minutes (or until hot)

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep at room temperature, serve at room temperature.

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 10 - 15 minutes (or until hot)

375° uncovered 6-8 minutes (or until hot)

375° uncovered 20 - 30 minutes until golden brown

375° uncovered 30 - 40 minutes until fully cooked

375° uncovered 20 - 30 minutes until fully cooked

375° covered with foil for 30 minutes, remove foil, cook for another 30 minutes

325° insert an oven-safe meat thermometer deep into the lower part of the thigh - without touching the bone. Roast uncovered according to the weights / times noted below. When the turkey is 2/3's of the way cooked, loosely cover the breast with foil to prevent overcooking. When the internal temperature taken at the thickest part of the thigh reaches 180° or 165° in the breast, remove from oven and allow to rest on a platter for at least 25 minutes before carving. ROASTING TIMES: 10 - 17 LBS.: 3 - 3.5 hours | 18 - 23 LBS.: 3.5 - 4 hours | 24 - 26 LBS.: 4 - 4.5 hours

350° covered 25 - 40 minutes (or until hot)

325° insert an oven-safe meat thermometer into the center of the stuffing. Roast uncovered according to the weights / times noted below. When the turkey is 2/3's of the way cooked, loosely cover the breast with foil to prevent overcooking. When the internal temperature taken at the center of the stuffing reaches 165°, remove from oven and allow to rest on a platter for at least 25 minutes before carving. ROASTING TIMES: 10 - 17 LBS.: 3 - 3.5 hours | 18 - 23 LBS.: 3.5 - 4 hours | 24 - 26 LBS.: 4 - 4.5 hours

375° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

350° covered 40 - 45 minutes (or until hot)

350° covered 30 - 45 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

can serve at room temperature or 350° covered with foil 5 - 10 minutes

350° covered 30 - 40 minutes (or until hot)

375° covered 30 - 45 minutes (or until hot)

Stovetop or microwave until hot

375° covered 30 - 45 minutes (or until hot)

375° covered 15 - 20 minutes (or until hot)

350° covered 30 - 45 minutes (or until hot)

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep at room temperature, serve at room temperature.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep frozen until serving.

Keep at room temperature, serve at room temperature or serve warm - 350° 10 - 15 minutes.

Keep at room temperature, serve at room temperature or serve warm - 350° 10 - 15 minutes.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

375° uncovered 10 - 15 minutes (or until hot)

Keep refrigerated until serving

Keep refrigerated until serving

350° uncovered until internal temperature reaches necessary doneness

350° covered 10 - 15 minutes (or until hot)

375° uncovered 12 - 15 minutes until cooked through

Keep at room temperature, serve at room temperature.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep refrigerated. Remove from refrigerator and allow to sit at room temperature for at least 1 hour.

Keep refrigerated until serving

Keep at room temperature, serve at room temperature. After decorating, allow the icing to harden before consuming.