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Allow about 1 pound of uncooked whole turkey per person. That will also allow for some left overs. There is no difference in quality between fresh and frozen turkey.

Keep fresh whole turkeys refrigerated and cook them within 1 to 2 days of buying. Store frozen whole turkey in your freezer at zero degrees for up to 6 months.

Gradual thaw in Refrigerator on a tray for frozen Turkey.

8 to 12lb Thaw 1 1/2 to 2 1/2 days Roast stuffed 3 to 3 1/2 hrs @ 325F

12 to 16lb Thaw 2 1/2 to 3 days Roast stuffed 3 1/2 to 4 hrs @ 325F

20 to 24lb Thaw 4 to 5 days Roast stuffed 4 3/4 to 5 1/4 hrs @325F

For golden brown skin and moist, tender meat, roast your turkey at 325F.

Turkey is done when thermometer reads 180F and legs move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165F when done. You can bake the stuffing separately in a 13x9 baking dish @ 325F for about 45 minutes. Try spooning some of the drippings from the turkey roasting pan over the stuffing. If the turkey has turned golden brown but is not done, place a tent of foil loosely over the turkey. Remove from oven and let stand at room temperature for 15 to 20. Turkey will cut easier with more uniform-size if turkey stands before carving.

Prime rib recipe:

One 12 to 14 pound seven-rib aged prime rib

1/2 cup seasoned salt

4 1/2 pounds rock salt

3/4 cup Au Jus

1 to 1 1/2 cups Whipped Horseradish

1. A day before cooking the roast, season it on all sides with the seasoned salt. Transfer the roast to a pan. Over with aluminum foil and refrigerate overnight.

2. Pre-heat the oven to 325F Position the oven rack in the lowest position possible.

3. Remove the roast from the refrigerator about 1 hours before roasting and allow to come to room temperature.

4. Cover the bottom of a large roasting pan with the rock salt to the depth of about 1/2 inch. Put the roast on top of the rock salt and roast for 2 1/2 to 3 hours for medium rare, or until the roast reaches the desired degree of doneness. The meat will done at the ends and rarer in the center.

5. Lift the roast from the pan and set it on a cutting board. Let the meat rest at room temperature for 15 to 20 minutes before carving. Loosely tent the roast with aluminum foil to keep it warm.

6. Remove the lip of the roast the portion on top of the bones in front of the eye and discard. Starting with the small end, carve the roast into thick pieces. To serve, spoon some of the Au Jus onto a plate, . Put a slice of meat on top of the sauce. Repeat to make as many servings as needed. Serve the Whipped Horseradish on the side.

For all of the recipes above please e-mail me and I will be happy to send them to you.