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Beef It Up
Learn How to Cook the Perfect Steak
Under Our Wing
Choose a Turkey
Match the size of your Thanksgiving turkey to the size of your crowd. Smaller birds fit in the refrigerator better and are easier to handle. If you’re hosting a big crowd and have two ovens, consider roasting two smaller birds instead of a large one (this also gives you a good excuse to try two kinds of stuffing). Some cooks look forward to turkey leftovers as weekend fare; others prefer to serve just enough to feed the guests at the feast.
For birds under 16 pounds, figure at least 1 pound of turkey per person. For birds 16 pounds and heavier, figure a bit less since there’s more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.
Prepare & Roast
For Additional Information Including Carving Techniques
Make It Snappy
Live Lobster Handling and Care
How long Can You Store Live Lobsters Before Cooking?
Maine Lobsters have been known to last up to 24 hours out of sea water, but we cannot guarantee this so it is best to cook immediately for best results. If storage is necessary, keep cold as suggested, in the fridge and in a paper bag. (it is ok to dampen the bag or cover the lobsters with some damp newspaper or seaweed) in the coldest part of the refrigerator (usually the lowest shelf at the back or in the meat keeper). If possible keep lobsters in a loose paper bag or in the shipping container. DO NOT keep wrapped up in a sealed plastic bag if that is how you received them from the pond. Don’t even think about the freezer!
Periodically check up on your lobsters If the lobsters are still moving, you may delay cooking, but if they begin to show little or no movement they need to go right into the pot for cooking. Remember, 24 hours is the max for storing your live creatures properly.
Cooking Live Lobsters
Lobster boiled or steamed in sea water maintains its characteristic ocean taste. But not every cook has access to a few gallons of the Atlantic Ocean, so boiling or steaming in well-salted water is the next best option. Figure about ¼ cup sea salt for each gallon of water.
Boiling and steaming are the methods of choice when you want to serve diners a whole lobster. Boiling is a little quicker and easier to time precisely, and the meat comes out of the shell more readily than when steamed. For recipes that call for fully cooked and picked lobster meat, boiling is the best approach.
Choose a pot large enough to hold all the lobsters comfortably; do not crowd them. A 4 to 5-gallon pot can handle 6 to 8 pounds of lobster.
Put 2 inches of seawater or salted water in the bottom of a large kettle. Set steaming rack inside the pot and bring to a rolling boil over high heat. Add the live lobsters one at a time, cover pot, and start timing.
Cooking Times for Boiling and Steaming
Be Happy As A Clam
Leftover Clan Storage
Eat Like A King
Don't be intimidated by the idea of cooking king crab legs. Follow these simple instructions for a fun-to-eat dinner that's ready in just 15 minutes. Crab legs purchased from the store are already cooked before frozen so the goal is not really to “cook” them but to HEAT them thoroughly.
Fill large stockpot or Dutch oven half full with water; add seafood seasoning and salt. Heat to boiling. Add crab legs. Cook 3 to 5 minutes or just until heated. A cover for the pot is helpful but not required. (If boiling from frozen, allow 8 to 10 minutes). Remove legs with tongs to serving platter. Serve warm with melted butter. Nut crackers or scissors are recommended to harvest the meat.
Alternate Method - Roasting
Spread your crab legs out on a baking sheet pan and place in a per-heated 425° F conventional oven. From thawed about 8 to 10 minutes. Or from frozen about 12 to 15 minutes. Convection ovens - 400° for 5-7 minutes.
How Many Crabs Per Person?
As a rule of thumb, if you have crab lovers we recommend about 1 1/2 pounds per person. If you have some big eaters you might want to go with 2 pounds per person. If you are serving other things with this meal like surf & turf or your guest are not big eaters than you probably would get by with about 1 pound per person.
Choose a Ham
All varieties of ham are either bone-in or boneless. While bone-in hams are traditionally considered more elegant and boneless easier to serve, both types have the same great taste. Bone-in hams are available in a variety of shapes—whole or as a shank or butt half—and typically serve two to three people per pound. This type of ham has superior taste and texture because the natural muscles, fat and bones are undisturbed.
Boneless hams, recognizable by both label and heavy plastic or foil wrapping, keep for several weeks in their original packaging in the refrigerator. A boneless ham will yield roughly four to five servings per pound.
Almost all hams come fully cooked, as noted on the label. If desired, cooked hams can be served directly from the refrigerator without heating. To serve hot, simply unwrap and heat to an internal temperature of 140 degrees Fahrenheit.
Cut several long slices off the side. Turn the ham onto its cut surface and slice to the desired thickness.
Count on four to five servings per pound with a boneless ham. When serving, arrange the slices around the uncut portion of the ham on a platter and garnish platter. Only cut enough ham for immediate needs. The remaining ham stays moist and juicy when left uncut, maintaining the same great flavor every time you go back for seconds.
Begin carving by placing the ham on its side on a firm cutting surface. Steady the ham with a large fork and cut several long slices off the thin side and turn the ham onto its flat, cut surface. Make perpendicular slices to the leg bone to the desired thickness. To loosen the slices, cut horizontally along the leg bone, removing each slice with the fork.
When serving a bone-in ham, plan on two to three servings per pound. Arrange the ham slices, separate from the bone, on a serving platter and garnish with fresh fruit or greens. Be sure to wrap the bone and unused ham in plastic wrap and refrigerate for delicious leftovers.
Mild Flavor & Delicate
Plaice, Smelt, Rainbow Trout & Littleneck Clams
Moderate Flavor & Delicate
Orange Roughy, Ocean Perch
Moderate Flavored & Medium Textured
Atlantic Salmon, Norwegian Salmon, Coho Salmon, Dungeness Crab, King Crab & Blue Mussels
Mild Flavored & Medium Textured
Cod, Haddock, Red Snapper, Tilapia, Turbot & Snow Crab
Full Flavored & Medium Textured
Mild Flavor & Firm Textured
Arctic Char, Catfish, Grouper, Halibut, Monkfish, Wahoo
Moderate Flavored & Firm Textured
Mahi Mahi, Opah, Mako Shark, Yellowfin Tuna
Full Flavored & Firm Textured
Chilean Sea Bass, Blue Marlin, Sockeye Salmon & Bluefin Tuna
For Information on Shrimp, Scallops and Fin Fish