How to cook turkey and ham
- Remove neck and giblets from cavity (use for stock or roast with turkey)
- Rinse turkey out with cold water, pat dry with paper towel
- Preheat oven to 350°F
- Season cavity - if stuffing, pack lightly, just before going in oven
- Place turkey breast side up, on a rack, in a shallow pan
- Rub oil, salt & pepper, herbs and butter over turkey
- Rough chop onions, celery, carrots around pan
- Pour chicken stock or water in pan to prevent drying
- Cover loosely with foil
- Baste once an hour to promote even browning
- Remove when cooked, let stand for 15-20 minutes to let juices settle
- Enjoy with family and friends!
| Weight | Unstuffed | Stuffed |
| 10 to 12 lbs | approx. 3 hours | 3.5 to 3.75 hours |
| 12 to 16 lbs | 3 to 3.5 hours | 3.75 to 4.5 hours |
| 16 to 22 lbs | 3.5 to 4 hours | 5 to 5.5 hours |
| 22 to 25 lbs | 4 to 5 hours | 5.5 to 6 hours |
The only true test of doneness is the temperature of the meat. Thigh meat (not touching bone) and stuffing is 165°F.
How to cook a ham
- Bring ham to room temperature, about 30 minutes
- Preheat the oven to 325°F
- Put the ham, flat-side down, on a rack in a roasting pan and pour 1/4 inch water into the bottom of the pan
- Transfer to the oven and roast about 15 minutes per pound
- Increase the oven temperature to 425°F
- Pour half of the GLAZE (see below for glaze) over the ham and brush to coat
- If the water in the bottom of the pan has evaporated, add more
- Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned
- Internal temp should be a minimum of 140°F
- Remove when cooked, let stand for 15-20 minutes to let juices settle
- Enjoy with friends and family!
Mustard-orange glaze
- Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl