Chicken, Turkey, Geese and Duck Prices
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Stuffed Chicken Breasts
Chicken Panasche Stuffed with Cheddar Cheese, Wild & White Rice
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$3.99 lb |
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Chicken Oscar Stuffed with Cheddar Cheese, Imitation Crab Meat & Asparagus
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$4.99 lb |
Chicken Cordon Bleu Stuffed with Swiss Cheese & Ham
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$4.99 lb |
Chicken Florentine Stuffed with Spinach, Ricotta & Mozzarella Cheese
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$4.99 lb |
All prices listed are at regular prices. Click on "Meat Specials" for any weekly sale items.
Tips for Cooking Turkeys
- Place thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2 1/2 inches deep.
- Brush or rub skin with oil to prevent the skin from drying and to enhance the golden color.
- Place in preheated 325 degree oven.
- When turkey is about two-thirds done, loosely cover the breast and top of drumsticks with a piece of foil to prevent overcooking the breast.
- Use the roasting schedule below as a guideline: start checking for doneness 1/2 hour before recommended end times.
Turkey is done when meat thermometer reaches the following temperatures:
- 170 degrees deep in the thigh; also, juices should be clear, not reddish pink when the thigh muscle is pierced deeply.
- 160 degrees in the center of the stuffing, if turkey is stuffed.
Before removing stuffing and carving, let turkey stand 15 minutes to allow juices to set and stuffing temperature to rise to 165 degrees.
Net Weight (pounds) |
Unstuffed
(hours) |
Stuffed (hours) |
|---|---|---|
| 10 to 18 | 3 to 3-1/2 |
3-3/4 to 4-1/2 |
| 18 to 22 | 3-1/2 to 4 |
4-1/2 to 5 |
| 22 to 24 | 4 to 4-1/2 |
5 to 5-1/2 |
| 24 to 30 | 4-1/2 to 5 |
5-1/2 to 6-1/4 |
