Gartner's Meats - Hot Recipes.

With a fresh order from Gartner's in your hand, the possibilities are almost endless. Here are some of our favorite ways to prepare our products.

Herbed Roast Beef In Salt Crust

This recipe was developed by The Oregonian's FOODday Home Economists. It has appeared in the paper several times and has proven to be one of the most requested recipes.

Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup grated onion
  • 1 tsp. garlic salt
  • 1 tsp. dried basil
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 1/4 tsp. pepper
  • 4 to 6 pound boneless beef roast (Prime Rib, Eye of Round, Tenderloin)
  • 3 pound box coarse kosher salt
  • 1 1/4 cups water

Directions:

Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.

Step 1:
Line roasting pan with aluminum foil. Combine coarse kosher salt and the water thoroughly until salt is well moistened. (Do not add more water.) Pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Carefully pack remaining salt mixture around meat to encase meat.

Step 2:
Place roast in a 425-degree oven and roast about 16-18 minutes per pound for rare (140 degrees), 20-22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). For best results, use a meat thermometer to check internal temperature.

Step 3:
Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5-10 minutes in salt crust.

Step 4:
To remove roast from salt, you may need to use a hammer. After removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.

If using an instant-read thermometer (the kind that isn't ed before roasting), check the estimated cooking time. Take roast out of the oven 10 to 15 minutes before it should be done. You may have to poke a hole in the salt crust first before inserting thermometer. Continue roasting, if needed, and test temperature again in 5 minutes.

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Cilantro Pork Tenderloin

From - Taste of Home Magazine
Courtesy of Elaine Comstock / Edmond, OK

Ingredients:

  • 1-1/2 C. chopped fresh cilantro
  • 1/2 C. packed brown sugar
  • 1/2 C. soy sauce
  • 3 T. honey
  • 6 garlic cloves, minced
  • 2 tsp. ground cumin
  • 2 tsp. ground mustard
  • 1 pork tenderloin (1 to 1-1/4 pounds)

Directions:

Prepare grill for indirect heat. In a large resealable plastic bag, combine the first seven ingredients; add pork and turn to coat. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Grill, covered, over indirect medium-hot heat, for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

Yield: 4-6 servings

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Gartner's Smoked Turkeys - Reheating

Our Smoked Turkeys are fully cooked.

Ingredients:

Directions:

Preheat oven to 325 degrees.

To Reheat:
We recommend using a rack in your roasting pan. Add a little water to the bottom of the pan and cover the smoked turkey with foil.
Bake at 325 degrees for approx. 10 minutes per pound, or until your meat thermometer reads 165 degrees.

Cooking times are approximate. Oven temperatures may vary.

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Roast Leg of Lamb with Rosemary

Recipe from allrecipes.com
"This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!"

Ingredients:

  • 1/4 Cup Honey
  • 2 Tablespoons prepared Dijon-style mustard
  • 2 Tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 5 pound whole leg of lamb
  • 1 teaspoon coarse sea salt

Directions:

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

2. Preheat oven to 450 degrees.

3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

4. Bake at 450 degrees for 20 minutes, then reduce heat to 400 degrees and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

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Gartner's Boneless Hams - Reheating

Our Boneless Sugar and Pepper Hams are fully cooked.

Ingredients:

Directions:

Preheat oven to 325 degrees.

To Reheat:
We recommend placing your ham on a rack in a roasting pan. Add a little water to the bottom and cover with foil.
Bake at 325 for approximately 18 minutes per pound, or until meat thermometer reads 165 degrees.

Cooking times are approximate. Oven temperatures may vary.

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Gartner's Bone In Hams - Cooking Instructions

Our Bone In Hams should be cooked before serving.

Ingredients:

Directions:

Preheat oven to 325 degrees.

We recommend putting a rack in your roasting pan. Add a little water to the bottom of the pan and cover with foil.
Bake at 325 for approximately 18 minutes per pound, or until meat thermometer reads 165 degrees.

Cooking times are approximate. Oven temperatures may vary.

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Gartner's Stuffed Turkey Breast - Cooking Instructions

Recommended Cooking Instructions

Ingredients:

Directions:

Preheat oven to 325 degrees.

1. Put turkey breast in a baking dish. Add about 1/2 inch of water.

2. Bake uncovered 1 hour.

3. If needed, add a little more water to the pan.
COVER and bake 1 hour to 1 hour 15 minutes until meat thermometer reads 165 degrees.

4. Serve with hot turkey gravy.

Cooking times are approximate. Oven temperatures may vary.

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Gartner's Stuffed Pork Roast - Cooking Instructions

Recommended cooking instructions.

Ingredients:

Directions:

Preheat oven to 300 degrees.

1. Brown roast in olive oil in a large skillet (leave the netting on).

2. Wrap roast in a double layer of foil.

3. Put roast in a baking pan and add water to cover bottom of pan.

4. Bake at 300 for 1 hour PER POUND, or until meat thermometer reads 160-165 degrees.

Cooking times are approximate. Oven temperatures may vary.

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