Center of the Table:MELT IN YOUR MOUTH MEATS

A delectable main dish is always the star of a holiday meal.
Selecting the right cut of meat for your family is a matter- quite literally- of taste!

FILET ROAST

FILET ROAST A filet roast is cut from the loin of the beef. This succulent tenderloin is a leaner cut of meat which is easy to roast and absolutely buttery in flavor. The filets come fully tied (unless specified otherwise by the customer), and you can select between USDA Prime, USDA Choice, or USDA Choice 100% Grass-Fed. When ordering this cut of meat, consider order ½ lb. per person.

A filet roast is cut from the loin of the beef. This succulent tenderloin is a leaner cut of meat which is easy to roast and absolutely buttery in flavor. The filets come fully tied (unless specified otherwise by the customer), and you can select between USDA Prime, USDA Choice, or USDA Choice 100% Grass-Fed. When ordering this cut of meat, consider order ½ lb. per person.

TURDUCKEN

TURDUCKEN A main dish layered with flavor: boneless chicken breast, packed with Draeger's Own artichoke stuffing, nestled inside of a boneless duck filled with Draeger's Own sourdough chestnut bread stuffing, snuggled within a deboned turkey replete with Draeger's Own incredible cornbread stuffing. The turducken take a long time to cook - between 7-9 hours - but the flavor is spectacular.

A main dish layered with flavor: boneless chicken breast, packed with Draeger's Own artichoke stuffing, nestled inside of a boneless duck filled with Draeger's Own sourdough chestnut bread stuffing, snuggled within a deboned turkey replete with Draeger's Own incredible cornbread stuffing. The turducken take a long time to cook - between 7-9 hours - but the flavor is spectacular.

PRIME RIB ROAST

PRIME RIB ROAST The Prime rib roast is a classic holiday main dish. Known in some circles as a "standing rib roast," a Prime rib roast is known for being well-marbled; which allows the beef to stay tender when roasted. Most whole, bone-in Prime rib roasts have 7 bones, and our butchers recommend allocating one bone for every two people. Customers can also request the Prime rib roast come with the ribs cut apart and tied back together, to make carving at home easier. Boneless are also available. It is highly recommended that you pair this decadent meat with Draeger's Own Prepared Horseradish sauce. *If specified in advance, Draeger's Meat Dept. can pre-season your filet roast or Prime rib roast with rosemary and seasonings; or you can bring your own rub and they can work with that!

The Prime rib roast is a classic holiday main dish. Known in some circles as a "standing rib roast," a Prime rib roast is known for being well-marbled; which allows the beef to stay tender when roasted. Most whole, bone-in Prime rib roasts have 7 bones, and our butchers recommend allocating one bone for every two people. Customers can also request the Prime rib roast come with the ribs cut apart and tied back together, to make carving at home easier. Boneless are also available. It is highly recommended that you pair this decadent meat with Draeger's Own Prepared Horseradish sauce.

*If specified in advance, Draeger's Meat Dept. can pre-season your filet roast or Prime rib roast with rosemary and seasonings; or you can bring your own rub and they can work with that!

CONSIDERATIONS

  • Organic or natural turkey?
  • Pre-brined, or do you want to brine it yourself?
  • How many people are you feeding?
  • Do you want leftovers?
  • How are you going to cook and prep it?

PRO TIPS

  • Recommend 1 pound per person.
  • Specify you want a brined turkey when placing your order
  • Plan a full 24 hours if you are going to brine the turkey yourself.
  • Never stuff a bird in advance. Stuff it just before roasting.
  • If you brine a turkey, the cooking time gets cut in half.

SAFE POULTRY HANDLING

  • Keep the poultry cold right up until the time you cook it.
  • While prepping poultry, wash your hands knives, cutting board and counter thoroughly and often with hot water and soap.
  • Take care that raw poultry or its juices do not come in contact with other foods.
  • Make sure you use a meat thermometer. After the turkey rests, the breast should register 170°F, and the thigh, 180°F.
  • If you are cooking a stuffed bird, make sure the temperature of the stuffing registers at least 160°F.

Did you know?

BEAUJOLAIS NOUVEAU EST ARRIVÉ NOVEMBER 18TH Beaujolais Nouveau is made from hand-picked Gamay grapes grown in the Beaujolais region of France. The grapes are considered to be a benchmark for how the year's Pinot Noir Burgundy vintage will turn out. Bottled only 6-8 weeks after harvest, it has very little tannin and is an excellent food wine- particularly for turkey!

BEAUJOLAIS NOUVEAU EST ARRIVÉ NOVEMBER 18TH

Beaujolais Nouveau is made from hand-picked Gamay grapes grown in the Beaujolais region of France. The grapes are considered to be a benchmark for how the year's Pinot Noir Burgundy vintage will turn out. Bottled only 6-8 weeks after harvest, it has very little tannin and is an excellent food wine- particularly for turkey!