Tip Type: Roasting Guides

Ham Roasting Guide

how to cook ham holidaysAll our hams are fully cooked. These directions are for heating the ham without drying it out.

½ Spiral Sliced Ham (Bone-in or Boneless)

  • Cover with foil. Bake at 325 degrees for 45-60 minutes.
  • Remove foil, add glaze. Brown for 5-10 minutes.

Whole Spiral Ham (Bone-in or Boneless)

  • Cover with foil. Bake at 325 degrees 1 ¼-1 ¾ hours.
  • Remove foil, add glaze. Brown for 5-10 minutes.

Unsliced Ham (Bone-in or Boneless)

  • Bake uncovered at 325 degrees for 10-12 minutes/lb.
  • Glaze ham for the last 5-10 minutes of cooking time.
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View our Easter order guide here for details.

Beef Roasting Guide

When viewing on mobile, scroll right for internal temperatures and scroll down for handling tips.

Type of roast Oven temperature Cooking time Internal temperature (medium rare) Internal temperature (medium)
Beef tenderloin
Whole (5-7 lbs)		 425°F 40-55 mins 125°F 140°F
Beef tenderloin
Half (2-3 lbs)		 425°F 30-40 mins 125°F 140°F
Prime rib
(boneless) Whole		 350°F 10-15 mins / lb 130°F 140°F
Prime rib
(boneless) Half		 350°F 15-18 mins / lb 130°F 140°F
Prime rib
(bone-in) Whole (16-20 lbs)		 325°F 10-15 mins / lb 130°F 145°F
Prime rib
(bone-in) Half		 325°F 13-15 mins / lb 130°F 145°F
Rump roast
Holiday short cut, whole		 350°F 12-15 mins / lb 130°F 145°F
Rump roast
Holiday short cut, half		 350°F 17-20 mins / lb 130°F 145°F
Sirloin strip roast
Whole		 350°F 1½ – 1¾ hours 125°F 140°F
Sirloin strip roast
Half (5-6 lbs)		 350°F 1¼ hours 125°F 140°F
Top sirloin roast
Whole		 350°F 12-15 mins / lb 125°F 140°F
Top sirloin roast
Half		 350°F 17-20 mins / lb 125°F 140°F
Stuffed roast
Lamb, pork, beef, veal		 350°F 20-25 mins / lb
Rack of lamb 425°F 25 mins
Veal roast (boneless) 350°F 20 mins / lb

Tips

  • Bring roast to room temperature one hour prior to cooking.
  • Preheat oven a half hour before putting the roast into the oven.
  • Use the time chart as a general guide. Check the roast before the minimum time recommendation because each oven is different, and times will vary.
  • We recommend you use either a meat thermometer, which stays in the roast as it cooks, or an instant thermometer, which does not stay in the oven.
  • The thermometer must be placed in the center of the roast, and must not touch a bone.
  • Take the roast out when the thermometer reaches 5° less than the desired temperature, because the roast will continue to cook after it is removed from the oven.
  • Once you’ve removed the roast from the oven, let it stand 20-30 minutes before carving and serving.
  • Roast all meat uncovered, on a rack, without water.
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Turkey Roasting Guide

Turkey Roasting Chart

(Room temp. turkey 1 hour prior to roasting)

For unstuffed turkey:

  1. Preheat oven to 325 degrees.
  2. Remove all giblets from neck and body cavities.
  3. Rinse turkey with cold water, inside and out.
  4. Pat dry with paper towels.
  5. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  6. Place turkey in roasting pan, breast side up, and cover entire pan loosely with aluminum foil.

Use cooking chart below to determine oven time:

WEIGHT (POUNDS) OVEN TIME FOR UNSTUFFED TURKEY
10 TO 14 3 TO 3 ½ HOURS
14 TO 18 3 ½ TO 4 HOURS
18 TO 20 4 TO 4 ½ HOURS
20 TO 24 4 TO 5 HOURS
24 TO 30 4 ½ TO 5 ½ HOURS

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 180 degrees Fahrenheit at inner thigh.

Remove aluminum foil for the last 45 minutes of cooking to brown and crisp the skin. Let turkey rest 20 minutes after removing from the oven.

If you stuff the turkey, follow steps 1 through 4 above, then:

  1. Important: when mixing stuffing, be sure all ingredients are cold (45 degrees or less).
  2. Stuff the body and neck cavities with stuffing (do not stuff too tightly; the crumbs should remain somewhat loose). Stuff turkey as close to roasting time as possible.
  3. Close the neck and body cavities with a trussing needle or needle and thread.
  4. Rub turkey with softened butter or margarine. If desired, season with salt and pepper.
  5. Place turkey in roasting pan, breast side up, and cover entire pan loosely with aluminum foil.

Use cooking chart below to determine oven time:

WEIGHT (POUNDS) OVEN TIME FOR STUFFED TURKEY
10 TO 14 3 ½ TO 4 HOURS
14 TO 18 4 TO 4 ½ HOURS
18 TO 20 4 ½ TO 5 HOURS
20 TO 24 5 TO 5 ½ HOURS
24 TO 30 5 ½ TO 6 ½ HOURS

These times are approximations. We suggest the use of a meat thermometer to ensure proper preparation. When done, meat thermometer should read 180 degrees Fahrenheit at inner thigh.

Remove aluminum foil for the last 45 minutes of cooking to brown and crisp the skin. Let turkey rest 20 minutes after removing from the oven. Remove all threads or strings before carving.

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Crown Roast of Pork Roasting Guide

1. Preheat oven for 1⁄2 hour before putting roast in.

2. Remove ground pork from center (freeze ground pork if not used).

3. If used, brown ground pork on top of stove and mix with stuffing.

4. Season crown roast (optional).

5. Bake at 325 degrees as follows:

12 chop roast – approx. 2 to 3 hours uncovered.

16 chop roast – approx. 2 1⁄2 to 3 hours uncovered.

6. If using stuffing, add to the center of roast for the last hour of baking.

7. To check if roast is done, insert thermometer into the center of the meat. Do not touch the bone.

8. Roast is done at a temperature reading between 155 to 165 degrees.

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How To Cook A Roast In The Oven: Temps, Times & Tips

cook roastIf you’ve ever cooked a roast, you might have followed our Beef Roasting Guide for instructions on what temperature to set the oven, how long to cook it, and how to know when your roast is done to your liking. The basic steps for successful oven roasting apply to any cut of meat.

  • Take your roast out of the fridge and take the chill off by letting it come up to room temperature. This can take about an hour.
  • While you’re waiting, preheat your oven to the recommended temperature. You’ll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results. That’s because large roasts need to cook slowly and evenly, or else the outside of the meat would cook too fast before the inside is done.
  • Place the roast on a rack in a roasting pan. A heavy pan is best, for even distribution of heat. The rack will prevent the meat from sitting in the drippings. If you don’t have a roasting rack, a wire cooling rack in the bottom of the pan will help raise the meat above the liquid. Do not cover your roast or put any water in the pan.
  • A meat thermometer is another important tool. If you have an ovenproof one, insert it into the thickest part of the beef, usually the center. An instant read thermometer works, too, but don’t leave it in while the meat is cooking. If you don’t have a meat thermometer, you can pick one up at Butcher Boy while shopping for your roast.
  • Take your roast out of the oven and give it a rest when the thermometer reads about 5 or more degrees less than your target temperature for doneness. Transfer the meat to a cutting board, cover it loosely with aluminum foil, let it sit about 15 minutes. It all depends on the size of the roast. Your roast will continue cooking and reach that perfect temperature. Resting also allows juices to redistribute inside the meat.

Are you looking for some inspiration for your next roast? Visit Butcher Boy and let our experts help you decide which cuts of beef are ideal. Any of these recipes can get you started after you’ve shopped our aisles for all your ingredients:

If you have any questions about how to cook a roast, whether you’re unsure about the oven temperature for a certain type or size of roast, or how much cooking time it takes to get just the right doneness, Butcher Boy can help. And don’t forget to let us know how it turned out the next time you stop in!

Steak Grilling Guide

FILET MIGNON
Thickness Rare 110° to 120° Medium Rare 120° to 130° Medium 130° to 140°
2″ 4 Min Each Side 4.5 Min Each Side 5 Min Each Side
DELMONICO (BONELESS RIBEYE)
Thickness Rare 110° to 120° Medium Rare 120° to 130° Medium 130° to 140°
1 1/2″ 3 Min Each Side 3.5 Min Each Side 4 Min Each Side
PORTERHOUSE
Thickness Rare 110° to 120° Medium Rare 120° to 130° Medium 130° to 140°
1 3/4″ 6 Min First Side
5 Min Second Side		 6.5 Min Each Side 8 Min First Side
7 Min Second Side
CLUB (SIRLOIN STRIP STEAK)
Thickness Rare 110° to 120° Medium Rare 120° to 130° Medium 130° to 140°
1 1/2″ 6 Min First Side
4 Min Second Side		 6 Min Each Side 7 Min Each Side

Tips

  • Don’t take the steak out of the fridge and throw it directly on the grill. To make sure the meat cooks evenly, let it come to room temperature first.
  • Oil the grill grates. When it’s time to flip the steak, it will turn easily and not stick.
  • Be patient and let the steak cook on one side for the full recommended time before turning it. Flipping a steak too often will disrupt the grilling time and dry it out.
  • Searing a steak creates tremendous flavor. After you get a good crust on steak thicker than an inch, grill it over indirect heat so that it won’t burn before it finishes cooking on the inside.
  • Don’t be afraid to use a digital thermometer to keep a more accurate eye on your steak.
  • Always let your steak rest for about five minutes after you take it off the grill and don’t cut into it before.
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grills perfect match

Choosing the Perfect Holiday Roast

Christmas is right around the corner. Your decorations look great, your guests’ travel plans are set, and now it’s time to focus on the food!

We’ve put together a list of considerations to review when selecting and cooking the perfect roast for your holiday dinner from our Holiday Order Guide. Consult our Beef Roasting Guide for exact temperatures and cooking tips.

1) Number of guests

How much meat do you need? Our order guide breaks down size of cuts and how many people they serve per pound. Better to overestimate, then under – no one has ever complained about leftovers. Plus, you can make a great dinner the next day, like this Leftover Prime Rib Beef Stroganoff from Bake It With Love.

2) When to start cooking?

Once your meat is selected, use our Roasting Guides to plan out when you’ll need to start cooking. Cuts like prime rib and rump roast are cooked by minutes per pound, so more guests means longer cooking times! Use our Guide’s time chart as a general guide, it’s good practice to check the roast before the minimum time recommended.

3) Guests’ preference on temperature

Will you be serving your meat medium rare or medium? Every oven is different, so invest in a meat thermometer and consult our Guide in order to cook your roast to the preferred doneness. The roast continues to cook once removed from the oven, so make sure to take it out when the thermometer reaches 5° fewer than your desired temperature.

4) When is dinner served?

There’s nothing worse than keeping guests waiting for their dinner. So keep in mind, the roast should reach room temperature one hour prior to cooking. After cooking, your roast needs to rest for about 20-30 minutes before carving and serving. It will all be worth it when you see your satisfied guests enjoying the meal. But if you’re really worried about the hungry masses, then you may want to select a cut with a shorter cooking time.

Call us at 978-688-1511 to place your order.

Happy Holidays from Butcher Boy Market!

Want more holiday dinner ideas?

Stop by our store in North Andover. We’re always here to answer your questions.

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The 5 Meats of Christmas

One key decision that can help make Christmas special is what meat to serve at dinner. With so many options to choose from, selecting a cut that is mouth-watering and elegant can seem overwhelming. We’re here to help.

Here are our recommendations for what will satisfy even the pickiest eaters:

1) Beef Tenderloin

If you love filet mignon, this is the holiday roast for you. Use our beef roasting guide as a resource to help perfectly cook this savory meat to your liking. To ensure moist deliciousness in every bite, always remember to let your meat rest after cooking and before slicing. Pair this delectable beef with horseradish or béarnaise as the perfect complimentary sauce.

2) Crown Roast of Pork

A crown roast is created by taking a bone-in pork loin and assembling it into a circle with the ribs pointed upward. It is a showstopper and perfect for special occasions like Christmas. These roasts come with 12 to 16 ribs, which you can slice into individual chops for serving. When it comes to cooking time and temperature tips, look no further than our crown roast cooking instructions. Decorate your meat with gold foil chop frills for an extra special touch, available for purchase at the Butcher Boy meat counter.

3) Prime Rib

Prime rib are sold either bone-in or boneless. When serving boneless prime rib, plan on 3/4 to 1 pound per person. If you opt for bone-in, one rib for every two people is a safe bet. Whether you serve bone-in or boneless, consult our guide to find the cooking temperature that works best for each cut. Pick up our delicious homemade au jus, ideal for dipping or drizzling on top.

4) Spiral Ham

For ease with your big crowd, serve a spiral pre-sliced ham. Our hams come pre-cooked, so follow these directions for heating the ham to keep it nice and juicy. Pour Butcher Boy’s ham glaze on top while heating for some added sweetness. We also carry a traditional raisin sauce that can be served on the side.

5. Holiday Short-Cut Rump Roast

Another delicious steak roast. While it’s called the holiday roast, we now carry this crowd-favorite all year round. A great value, this steak is packed with flavor. Many like to season this roast with Butcher Boy garlic-pepper steak-house seasoning, a delicious dry rub and one of our customers’ favorites.

Want more tips? Take a look at our Holiday Order Guide or roasting guides on our website or stop by our store in North Andover and let our butchers answer all your questions.

Merry Christmas from all of us at Butcher Boy!