All

Braised lamb shanks are excellent comfort foods. After slowly cooking for hours in an aromatic liquid, the meat falls from the bone in luscious strips. Sumac, a tart and lemony spice ground from the fruit of the sumac shrub, is a great foil to the rich lamb meat. You can find it in larger grocery stores with a good selection of Middle Eastern ingredients. Serve this dish with cous-cous, rice, or roasted root vegetables. Serves four Ingredients 4 lamb shanks, approximately ¾lb to 1lb each to taste salt and pepper 3 tbsp sumac, divided 2 large eggplants, cut in half lengthwise 1 red pepper 4 tbsp olive oil, divided 1 sweet onion, diced 3 garlic cloves, minced 2 carrots, diced 1 celery rib, diced 1 herb bundle (2 bay leaves, 4 thyme branches, 6 parsley branches) 1 lemon skin, peeled into strips 1 orange skin, peeled into strips 1 small (14.5 oz) can of diced tomatoes 1 cup chicken stock 2 tbsp fresh mint, roughly chopped 1 tbsp fresh Italian parsley, roughly chopped Method 1. Preheat the oven to 450°F. 2. Lightly salt the meat side of the halved eggplants, and allow to sit for 1 hour at room temperature. This step will help draw out any bitterness in the eggplant. 3. Season the lamb shanks with salt, pepper, and 2 tbsp of the sumac. Rub them with 1 tbsp of olive oil. Set the shanks on a rack in a roasting pan and place in the oven. Roast for 10 minutes, or until browned all over. Remove the browned shanks and set aside. (This step allows you to brown the meat without having to tend to them in your braising pot). 4. Rub the pepper with 1 tbsp olive oil, and wrap in tin foil. Pat the eggplant dry and rub with 1 tbsp of olive oil. Wrap the eggplant in tin foil as well. Place the pepper and eggplant in the oven (with the shanks), and roast, turning the vegetable packets once, for 30 minutes or until fully cooked (the vegatables should be roasted and softened). Remove the vegetables from the oven and cool. Turn the oven down to 325°F. 5. In a large covered Dutch oven (or heavy bottomed pot) over a medium heat, sweat the onions in 1 tbsp of olive oil. When slightly translucent (about 5 minutes), add the garlic, stir, and cover. Sweat for an additional 3 minutes before adding the carrot, celery, herb bundle, and lemon and orange peels. Stir well, cover, and cook for ten minutes, or until the carrots are soft. 6. Meanwhile, peel the roasted pepper and the eggplant; discard the seeds and skin. Chop roughly, and add to the pot. Add the canned tomatoes (with juice) and the chicken stock. Nestle the lamb shanks into the liquid, ensuring they are at least 80% submerged, and bring to a simmer. Place in the oven and braise for 2 hours, or until the meat is falling from the bone. 7. Arrange the lamb shanks on a deep platter, and spoon the vegetables and cooking juices around them. Scatter the mint and parsley leaves all over, then sprinkle the lamb with 1 tbsp of the sumac. Serve immediately.

It was a grey and cool late summer day when Brian and I drove up to Shane and Brenda Forsyth’s farm on the Bruce Peninsula, just off the wind-swept west side of Georgian Bay. The land around this area is difficult to farm – the soil is rocky and not as rich for produce as the land around southern Ontario, where Shane grew up. As a young man, he decided to move north to start his farm; land was cheaper, and anyways, sheep and lamb didn’t need lush vegetation to thrive. This was back in the early eighties – Brenda found her way to the farm the following year, and they’ve been raising a family and their animals ever since.

Shane and Brenda have about 400 ewes on their farm; each one gives birth about three times every two years. One of the reasons I’ve been working with them for over a decade is because their lamb is consistently flavourful, with a lean finish and firm muscle. When asked what they do to maintain this consistency, Shane modestly shrugs and tells me it’s probably because they prefer to raise their lambs in a more traditional way. He explains:

“In modern lambing, lambs are weaned from their mothers at around 6 weeks, then fed a soy-based formula that quickens their development. I prefer to keep them with their mothers for at least 3 months. Then I’ll wean them off, having them eat as much grass as possible. When they get up to eighty pounds, we’ll finish them with lot of hay, and some dried peas, barley, and oats. This will get their weight up to about 110 lbs or so, that’s when they’re ready for market. Sometimes they’ll hit that weight at 5 months, sometimes at 10 months; it all depends on the animal.”

Whatever age Shane and Brenda’s lambs are, one thing is for certain. They produce some of the best tasting meat I’ve had. It may be the wild apples they munch on (wild apple trees are one of few trees that flourish around this part of Ontario). Or maybe it’s the damp cool air blowing off of Georgian Bay that forces the animals to eat a little more to bulk up. Or maybe it’s the care Shane and Brenda have and bring to these animals, day after day. I like to think it’s the latter, and after having spent the day with them, that care can be seen in how they treat guests as well. (I didn’t tell you about Brenda’s delicious cabbage borscht and fresh rolls – that might be for a different post).

For 10 years, Sanagan's Meat Locker has proven itself to be Toronto's best-loved butcher's shop. From the beginning we have committed to sourcing all of our meat from small, family-run, Ontario farms, raised in the interest of health and flavour, and we're proud to have brought this consistently high-quality meat to our customers. Now, with our global climate crisis escalating to levels of ever-increasing concern, we must do our part to address our own environmental impact in any and every way possible.

Over the coming months, we will be overhauling a number of our practices in the name of becoming not just the leading purveyor of meats in the city, but also the most environmentally friendly butcher's shop here or indeed anywhere else. Some of these changes will take place gradually, others we intend to complete in a matter of weeks. Our long-term goal is to move away from as much single use packaging as possible, and in order to do this we are encouraging as many of our customers as possible to bring their own containers and shopping bags in order to drastically reduce the amount of plastic waste to which we're a contributor. As of January 1st 2020, we will be introducing charges for use of plastic grocery bags and increasing the price of our vac-pack bags. These charges reflect our costs, and the hope is that this move will encourage our customers to bring in their own reusable bags and containers.

As our business has grown this past decade, it's become clear our customers care deeply about the ethics and quality of their meat, and we are confident this passion will translate over to our upcoming changes.

The term “prime” rib traditionally refers to a seven-bone roast cut from the 12th bone to the 6th bone of the rib section of beef. A whole seven bone roast weighs around 8 kg (18 lbs) – enough beef for at least twenty-five people. You can order a roast by the pound, though, considering each bone accounts for about two and a quarter pounds of weight. Account for 1 kg (2.2 lbs) feeding three people. Pro Tip: Ask for the Shoulder End, also known as the second cut. This end of the rib is close to the shoulder. There is more fat in this end, as well as the rib cap muscle, which is one of the most flavorful muscles on a steer. The loin end, or “first cut”, is also delicious, and leaner, but lacks that cap muscle. Ask your butcher to remove the rib bones and give you enough twine to tie them back on after you’ve applied the rub. If they won’t give you twine, offer to buy some then never go back to that jerk. serves 8-10 Ingredients For the roast: 7-8 lbs prime rib, 3 bones For 1 cup of seasoning salt: ½ cup kosher salt ¼ cup freshly ground black pepper 1 bunch fresh rosemary, leaves picked and chopped 1 bunch fresh thyme, leaves picked and chopped 1 bunch fresh sage, leaves picked and chopped 10 pc fresh bay leaves, leaves sliced 8 pc garlic cloves, peeled For the sauce: 3 tbsp beef scraps (ask your butcher for this, otherwise use ground beef) 3 pc shallots, peeled and chopped 1 pc garlic clove, minced 3 tbsp. butter (keep one of which in the fridge to “finish” the sauce 1 tbsp. flour 3 pc bay leaves 6 branches fresh thyme 1 cup red wine, plus 2 oz for finishing the sauce 4 cups beef stock to taste salt and freshly ground black pepper Method: To make the salt: In a food processor, blitz the fresh herbs with 2 tbsp. of salt. Add the garlic and pulse to chop. Add the rest of the salt and the pepper and pulse until all combined. The salt should have a greenish hue. To make the beef: Ask your butcher to “french” the bones, and then cut the rib bones away from the muscle. You will be tying this bone “plate” back on to the muscle before roasting, so make sure you get it with your roast. Bring the roast out of the refrigerator. Rub the rib eye meat all over with the seasoning salt, then rub olive oil all over it. Use the seasoning salt on the rib bones as well. You’re going to bring the roast to room temperature before cooking– it will cook more evenly this way. A 6-7 lb roast will probably take about an hour to come to room temperature. Preheat the oven to 500°F and adjust the rack so the whole roast can fit. Place the rib eye back on to the rib bones, to recreate what the roast originally looked like. Using strong butcher’s twine (ask your butcher for this – the thin-gauge type you can find at grocery stores will not do), tie the rib bones to the meat with knots in between each bone. Place the beef in a roasting pan with a rack. If you don’t have a rack, prop the roast off the bottom of the pan with halved onions. When the oven is hot, put the roasting pan on the lower rack. Close the door and immediately turn the heat down to 300°F. Cook for about 18 minutes per pound for medium rare. I like to use an internal thermometer to judge doneness; take the roast out when it reaches 120°F. Remove the roast from the pan, place on a platter, cover with tin foil then a kitchen towel to keep warm as it rests for about thirty minutes while you make the sauce. To make the sauce: In a saucepot over a medium heat, brown the beef trim in a tablespoon of butter. Add the shallots and caramelize, stirring constantly. Add the garlic and stir. Add another tablespoon of butter and a tablespoon of flour and stir until the flour is nut-brown. Add the herbs, and deglaze with the red wine. Reduce the wine by half, then add the stock. Simmer and reduce by half again. Meanwhile, spoon off any excess fat that was left in the roasting pan, and place the roasting pan on a medium heat. Pour the contents of the saucepot into the roasting pan, and using a wooden spoon scrape up the roasting “fond” that had accumulated on the bottom of the pan while roasting. Taste and season with salt and freshly ground black pepper. Simmer the sauce until it coats the back of a spoon. Strain the sauce back into the saucepot and whisk in a tablespoon of cold butter and a half glass (2 oz.) of red wine. Pour into a gravy boat and serve with the roast beef. To carve the roast: Cut the twine and discard. Take the rib bones, cut them into individual pieces, and present them on a platter. Using a long slicing knife, slice the beef and present it on the side of the bones, with the gravy on the side of the platter.

Sanagan’s Meat Locker’s “Newsletter Subscriber’s Appreciation” contest (the “Contest”)

RULES & REGULATIONS (the “Contest Rules”)

CONTEST PERIOD

The Contest runs from 10 a.m. Eastern Time (“ET”) December 2, 2019 to 7 p.m. ET December 15, 2019 (the “Contest Period’”).

CONTEST SPONSOR

The Contest is sponsored by Sanagan’s Meat Locker Ltd. (“Sanagan’s Meat Locker” or the “Contest Sponsor”)

HOW TO ENTER

NO PURCHASE NECESSARY.

To enter the Contest, give your name, email address, as well as your consent to receive newsletter and additional promotional material to a cashier or counter service employee at a Sanagan’s Meat Locker location (176 Baldwin St, Toronto, ON or 1513 Gerrard St East, Toronto, ON). Enter by filling out the ballot with your full name, signature, e-mail address, and check box. A completed entry form will constitute 1 entry into the Contest.

Although an email account is required in order to participate, no purchase is required in order to enter the Contest. Many public libraries, retail businesses and others offer free access to computers and a number of internet service providers and other companies offer free email accounts.

All eligible Contest entries will be entered for a chance to win the Grand Prize of a $500.00 gift card to Sanagan’s Meat Locker.

ELIGIBILITY

The Contest is open to permanent lawful residents of Canada who are subscribers to the Sanagan’s Meat Locker e-mail newsletter, excluding: i) residents of Quebec, and ii) employees, officers, directors, representatives, and agents (and their immediate family members or persons with whom they are domiciled, whether related or not) of Sanagan’s Meat Locker.

This Contest is subject to all federal, provincial, and municipal laws and regulations. Void where prohibited by law. Contest Sponsor reserves the right to cancel or suspend this Contest in the event of any accident, or administrative or other error of any kind. Contest Sponsor reserves the right to cancel or suspend this Contest in the event of any accident, or administrative or other error of any kind.

An entrant under the age of majority in his/her province of residence (a “Minor”) must have a parent or legal guardian consent to his/her participation. The parent/legal guardian must provide his/her consent and his/her email address on the entry form, or the entry form will be disqualified. Contest Sponsor may contact the parent/legal guardian to confirm proof of identification and parental consent. If a parent or legal guardian does not provide consent, or if satisfactory proof of identification to confirm the winner’s (or the Minor winner’s parent, or legal guardian’s) identity and personal information provided in connection with the Contest, including but not limited to, the winner’s (or the Minor winner’s parent, or legal guardian’s) name and email address, cannot be obtained, the entry will be disqualified.

All entries must be received no later than 7 p.m. ET on December 15, 2019. Contest Sponsor takes no responsibility for entries that are lost, misdirected, delayed, garbled, incorrect, illegible or received after the Contest deadline. Limit 1 entry per person. Only one e-mail address and account may be used by any person to enter the Contest. In the event that Contest Sponsor receives more than the permitted number of entries, Contest Sponsor reserves the right to void and destroy any entries from that entrant and/or household, and that entrant/household may, at the discretion of the Contest Sponsor, be disqualified from the Contest. Should it be discovered that an entrant is using the aid of computer programs to auto-fill entries, that entrant will be immediately disqualified from the Contest. Contest Sponsor reserves the right to disqualify all such contestant from future contests conducted by the Contest Sponsor without further notice.

Contest Sponsor reserves the right to ask for proof of identification, which must be provided upon request. If proof of age and identification cannot be obtained then the entry will be disqualified. In the event of a dispute as to the identity of a winner based on an e-mail address, the winning entry will be deemed to be made by the authorized account holder of the e-mail address at the time of entry. The authorized account holder is the natural person who is assigned an e-mail address by an Internet service provider or other organization responsible for assigning e-mail addresses for the domain associated with the e-mail address in question.

PRIZES

There is 1 prize available to be won (the “Prize”). The Prize consists of:

$500.00 Gift Card to Sanagan’s Meat Locker

The approximate retail value of the Prize is $500.00 CDN.

CONTEST DRAW

A random draw will be held at or around 11 a.m on December 16, 2019 at Sanagan’s Meat Locker’s office located at 176 Baldwin St. in Toronto. There will be 1 Grand Prize draw to fulfill this Contest. The chances of being selected to win a Prize in this Contest depend on the total number of eligible entries received.

ACCEPTANCE OF PRIZE

A representative of Sanagan’s Meat Locker will notify each selected entrant by e-mail within 2 days of the draw. Each selected entrant will then have 7 days following receipt thereof to contact Sanagan’s Meat Locker and provide requested documentation to claim his/her Prize. Notification shall be deemed to have occurred on the date the email is sent to the selected entrant’s email address by Sanagan’s Meat Locker. It is the responsibility of the selected entrant to check his or her email account in a timely manner.

Prior to being awarded a Prize, each entrant selected as a winner must correctly complete a mathematical skill testing question and must sign a declaration and release form (“Declaration and Release”) confirming compliance with these Contest Rules, his/her acceptance of the Prize as awarded; and acknowledging the non-responsibility of the Contest Sponsor,, its affiliates, associates, their respective promotional and advertising agencies, and each of their respective employees, officers, directors, agents, successors and assigns (the “Releasees”), with regard to any injury, accident, damage, claim, liability, loss or misfortune related to any aspects of the Contest, any Prize awarded, the acceptance, use, misuse, possession and delivery of a Prize, printing errors or claims based upon publicity rights, defamation or invasion of privacy, by December 24, 2019 at 4 p.m. ET. If a winner is a Minor, his/her parent or legal guardian must sign the Declaration and Release on winner’s behalf in order for the winner to claim his/her Prize.

In the event the selected entrant does not correctly answer the mathematical skill testing question, or sign and return the Declaration and Release, by December 24, 2019 at 4 p.m. ET, he/she will be deemed to have forfeited any rights to the prize and the Contest Sponsor will randomly draw an alternate eligible entry in the same manner from the eligible entries received, and that selected entrant must follow the same process outlined above. This process, as described herein, may be repeated until the Prize has been awarded to an eligible entrant. All decisions of the Contest Sponsor are final and binding.

The Contest Sponsor will not be held responsible for the loss of prizes due to changes in email addresses, mailing addresses or personal information provided by an entrant in connection with this Contest, errors in completed entry forms, or any other circumstances leading to an invalid, erroneous or incomplete mailing address or e-mail address.

Sanagan’s Meat Locker or its appointed designee shall deliver Prizes to winners.

GENERAL CONDITIONS

By submitting an Entry, each entrant (or Minor Entrant’s parent or legal guardian on his/her behalf) agrees to be bound by these Contest Rules. All entries become the property of Sanagan’s Meat Locker and will not be returned.

Prizes must be accepted “as is” and may not be exactly as shown. All Prizes are subject to availability. The Contest Sponsor, in its sole discretion, reserves the right to substitute the Prize or any portion thereof with a prize of equivalent or greater retail value. Some restrictions may apply. Prizes are non-transferable, non-refundable and have no cash value, that is, there is no cash alternative available. All Prize taxes, if any, are the responsibility of the winner.

Except where prohibited by law, the Contest Sponsor does not make any representation or offer any warranty, express or implied, as to the quality or fitness of any Prize awarded in connection with this Contest. The Prize winner understands and acknowledges that he/she may not seek reimbursement or pursue any legal or equitable remedy from the Contest Sponsor should the Prize fail to be fit for its purpose or is in any way unsatisfactory to the Prize winner. The Releasees shall not be responsible in any way for the use of, or bear any liability whatsoever attributable to the Prize awarded in this Contest.

Each entrant agrees to waive all rights with respect to print and broadcast publicity. By entering the Contest and accepting the Prize, winner hereby consents to the reasonable use by the Contest Sponsor of the winner's photograph, voice, likeness and/or image, contents of the entry form, and the name and age of the winner without any further compensation, in all media nor known or hereafter devised, worldwide in perpetuity, in connection with this Contest and for any future promotional activity.

By entering the Contest, entrants agree that the Releasees shall bear no responsibility whatsoever with regard to any claims, liability, damage, injury, accident, loss and/or misfortune related to any aspects of the Contest, the Prize, the acceptance, use, misuse, possession and delivery of the Prize, participation in any Prize related activities, printing errors, claims based upon publicity rights, defamation or invasion of privacy. By consenting to a Minor entrant’s entry into the Contest, the parent/legal guardian of the Minor entrant agrees to the foregoing on the entrant’s behalf.

By entering the Contest and voluntarily providing personal information, each entrant (or the parent or legal guardian of a Minor entrant) consents and agrees to Contest Sponsor’s collection and use of the information provided by the entrant for the purpose of administering this Contest, and, if consent is given at the time of entry, to provide the entrant with marketing information relating to new and existing products and upcoming promotions of Sanagan’s Meat Locker by e-mail.

Your personal information will not be disclosed to any third party nor will you receive communications from the Contest Sponsor unless your explicit opt-in consent is received, in compliance with the Personal Information Protection and Electronic Documents Actand its associated regulations, Canada’s Anti-Spam Law and its associated regulations, and other applicable data protection and personal information protection laws. Each entrant (or the parent or legal guardian of a Minor entrant) agrees to be bound by these Contest Rules. No purchase, payment or financial information of any kind is needed to enter or win the Contest.

Entrants agree that the Releasees shall not be liable or responsible for incorrect or inaccurate entry of registration or entry information which may affect an entrants’ ability to participate in the Contest, including but not limited due to any failure of Twitter or Facebook services, the Contest Sponsor’s websites or any failure of the entrant’s email account, or the entrant's cell-phone carrier during the Contest or any human error, technical malfunctions, lost/delayed/corrupted data transmission, omission, interruption, deletion, defect, line failures of any network or telephone line, computer on-line systems, servers, access providers, computer equipment, software, cell-phone networks or any failure thereof or Internet traffic congestion or virus or any combination thereof, or any injury or damage to an entrant's or third party's computer or cell phone occasioned by participating in the Contest.

Sanagan’s Meat Locker reserves the right, in its sole and absolute discretion, to cancel, modify or suspend a contest for any reason, including without limitation in the event of any printing, administrative error, virus, bug, unauthorized human intervention or other causes beyond its control which corrupt or affect the administration, security, fairness or proper conduct of the contest. Any attempt to deliberately damage any website or to undermine the legitimate operation of this Contest is a violation of criminal and civil laws, and should such an attempt be made, Contest Sponsor reserves the right to seek remedies and damages to the fullest extent permitted by law, including criminal prosecution. Entries are subject to verification and will be declared invalid if they are forged, falsified, altered or tampered with in any way.

Would you like to help support our friends at The Stop Community Food Hub this holiday season? It’s easy if you’re a member of the Sanagan’s 5 Star Rewards Points Program. For every 500 rewards points you chose to donate, Sanagans will donate $25 to The Stop. You give the points, we give the money. That's a lot of good will going around! !

You can make your points donation at either store, just ask a meat hawker. Or email info@sanangansmeatlocker.com The email should include the phone number of your rewards account and the number of points (500 = $25, 1000 = $50, etc.) you wish to donate. Or give us a call at 416-593-9747 and talk to Customer Service. We will be accepting Rewards Points Donations all the way until December 31st.

To see what the Stop Community Food Hub does, go here https://www.thestop.org/

Hunting season in Ontario generally lasts from mid-September to mid-December. As we roll into December at Sanagan’s, you won’t have to hunt for delicious offerings to fill any of your holiday needs.

One offering that may have eluded you in the past is our Hunter’s Pie. Chef Anne and her team in the kitchen have refined this recipe over the past few years to it’s near perfect current iteration. Rich venison, elk and wild boar are slowly simmered with red wine and paired with hearty lentils and aromatics inside a buttery, flaky crust, topped with a true trophy in the form of a piece of bone marrow.

Our Hunter’s Pie is the very definition of a special occasion dish. It is rich, and delicious, and one should likely fight the desire to enjoy it every day, reserving it for gatherings with friends and family. My suggestion would be to keep things simple, and serve this with a crisp green salad using a mix with bitter greens and a mustard vinaigrette.

We have a quiet Christmas planned this year, but our centrepiece on Christmas Eve will be one of Chef Anne’s delicious Hunter Pies. Happy hunting, and happy holidays!

Christmas and the holidays are a time to indulge any number of eccentric traditions. We hang totally dry socks on the fireplace. We encourage our children to sit on the laps of strange old men. We bring whole fir trees into the house. And strangest of all, we consume a medieval-ish “pudding” that’s not like any other kind of pudding.

If you’re reading this and you haven’t got your own old fashioned Christmas pudding aging in the basement, have no fear, because this December, Sanagan’s will once again have our wonderful house-made Christmas puddings and hard sauce, stacked like cannon balls, ready to fire into the shopping bags of our holiday feasters.

And let’s get this straight — we’re not just talking any old mass-produced Christmas-pudding-in-a-can. Ours are made by hand by our chartcuterie specialist Scott Draper, based on his grandmother, Verna Draper’s recipe.

The Draper’s lived on a farm in Stouffville and like much of Ontario’s U.K. immigrant population they emphasized the Scottish side things. Their style of pudding, made with brown sugar, dried fruit, suet, breadcrumbs, carrot, egg etc., has a slightly lighter finish due to the absence of molasses. And it’s contained steamed within a cloth as opposed to a metal or ceramic mould. And it’s Holidayliscious!

All you have to do is steam it in its cheesecloth wrapping for one hour, and then dollop on and the hard-sauce (butter, icing sugar and brandy).

Oh — I forgot the best part. Like all Christmas puddings worth their fruit peel, ours is best moistened with warm brandy and then set it on fire. Turn the lights down low and present the flaming pudding. Now that’s an eccentric tradition.

The Sum Of All Turkey Knowledge — Right Here If you want to get all fancy with your turkey - brining, butterflying, deep frying — go for it. But for a lot of people, simple roasted turkey really does the trick. Also, they may have a few hundred other things to worry about on Christmas day, so just throwing the bird in the oven and letting it go with minimal intervention, is an attractive proposition that doesn’t preclude a beautiful bird on the festive table. In pursuit of the most worry-free roast turkey, I’ve cross-referenced a number of classic all-purpose cookbooks (Joy of Cooking, Fanny Farmer, Canadian Living, Julia Child, The New Basics) and distilled them into the following turkey summary. All turkey cooking times are approximate. Your best bet is an accurate meat thermometer. When inserted into the thickest part of the thigh, not touching the bone, a reading of 180° F (82° C) will ensure your turkey is done. With or without a thermometer, estimate 13 to 15 minutes per pound with the oven pre-heated to 325°. When cooking turkey in the traditional breast side up manner, the breast may become dry. If the breast appears to be cooking too quickly, cover with foil. Ideal breast temperature is 165°. For stuffed birds allow for an extra 20 to 30 minutes in total cooking time. Bread stuffing must reach 160° F. All turkeys will benefit from a 30-minute rest before carving. Turned turkeys, where the breast is not continuously exposed to the refracted heat of the oven’s roof are a good way to promote even cooking. Consult cookbooks or on-line sources. Happy feasting!