How to cook turkey and ham

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 hamChristmas 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