HOLIDAY COOKING HINTS – Dietrichs Butcher & Marketplace



Our Side Dishes are 3⁄4 cooked they need to be placed in an oven, either in there tin dish removing the plastic lid or a casserole dish of your own for 20 to 30 minutes at 325 degrees, this is being done while your Turkey is resting after being cooked. (Time Depends on your oven) 

Our Gourmet Stuffing is not cooked, it should stuffed in to your Turkey or placed in a baking pan and Baked at 325 degrees for about 45 minutes to 1 Hour till golden brown crust on top. (Time Depends on your oven)

Our Fresh Free Range Turkeys are easy to prepare with our cooking time sheet or cooking instructions can be found on the Ontario Turkey Association web site ( 

Our Dietrich's Famous Sliced Glazed Hams are a simple dish to complete as they are all ready smoked and you are just having to warm them through.


  • Remove ham from vacuum package.
  • Remove the plastic wrap from around ham.
  • Leave the tinfoil on the bottom
  • Place ham in a 325F preheated oven for 30-40min (until ham is warmed through).
  • Remove the wooden stick that's holding it together and serve.


All country hams should be placed in a 325F preheated oven until warmed through; cooking times are as follows:

  • 1/4 HAM: 35min
  • 1/2 HAM: 1 hour
  • FULL HAM: Approx. 15min/LB


Dietrichs' gravy is the most sought after in the GTA.  o easy to prepare all you have to do is warm it up in a sauce pan and add that extra little love of your Turkey Drippings from your cooked Turkey. Whisk together while warming making it even more Fantastic.


Our stuffing is the stuff of legends.  You may choose to stuff your turkey or place this on the side - cooked on it's own.

If stuffing the turkey, do so while the oven is preheating and as the stuffing will expand while cooking, please pack it lightly; roughly 1/2 cup of stuffing per pound of turkey.

To cook on it's own; place in a baking dish and cook in a 325F oven for 45-60min (Time Depends on your oven) or until there's a golden crust on top.


NOTE: Times will vary depending on each oven; this is just a rough guide to help you along your way to the best turkey meal of your life ;)

Preheat oven to 325F / 160C


8 - 10 LBS

(3.5 - 4.5 KG)

3.25 - 3.5 HRS 2.75 - 3 HRS

10 - 12 LBS

(4.5 - 5.5 KG)

3.5 - 3.75 HRS 3 - 3.25 HRS

12 - 16 LBS

(5.5 - 7 KG)

3.75 - 4 HRS 3.25 - 3.5 HRS

16 - 22 LBS

(7 - 10 KG)

4 - 4.5 HRS 3.5 - 4 HRS

22 - 24 LBS

10 - 11 KG

4.5 - 5 HRS 4 - 4.75 HRS
Remove neck & giblets from turkey, rinse the body and cavity with water and pat dry.
  • BRINE THE TURKEY:  Our favourite recipe is:
  • TYPICAL PREPERATION:  Brush the turkey with oil or melted butter, if desired, sprinkle poultry seasoning (or seasoning of choice) on the turkey and in the cavity.  Place the turkey breast-up on a rack in a shallow roasting pan.  HINT:  I typically place a few quartered onions, carrot, celery and a few sprigs of thyme & rosemary tied together in the bottom of the pan with some peppercorns.  Use the juice for basting and add to turkey gravy.
    • Roast uncovered or cover loosely with foil.
  • TEMPERATURE: to check temperature, insert meat thermometer in the thickest part of the inner thigh, but not touching the bone.  The turkey is cooked with the thermometer reads:
    • UNSTUFFED TURKEY:  170F / 77C
    • STUFFED:  180F / 82 C
Let rest for 20 minutes to allow the juices to set; if you cut in too early the juices will run leaving a dryer then expected turkey.