It’s never to early to order your fresh turkey for Thanksgiving! We also have our double smoked ham, smoked turkey and prime rib! Call 526-3112 to order.
Not sure what size turkey to get?
12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people
Keep reading for easy to follow instructions on cooking your Holmen Locker Turkey.
The Holmen Locker has great gift ideas! Gift certificates, custom meat and cheese trays and many products to fill a gift basket! Need help? We’re always happy to assist you in finding the perfect item.
QUICK MEAL IDEAS: Need a quick meal between activities or for the unexpected Holiday guest? We have several flavors of frozen soup: Chicken Wild Rice, Wisconsin Cheddar, Chili with Beans, Chicken Noodle and Pulled Pork Soup. Not in the mood for soup, try the Mac-n-cheese with jalapenos. For a quick dessert, try one of our varieties of frozen cookie dough.
Sandwiches are made to order Monday-Saturday from 11-2. Need it in a hurry? Call ahead and we’ll have it ready for you.
NEW PRODUCTS: House of Webster Jellies and Preserves in Lavender Port Jelly, Pumpkin Butter, Huckleberry, Elderberry, Cranberry Salsa, Raspberry Vinaigrette and Orange Salsa.
- We also have NEW wine bags, perfect for gift giving
- Have you seen our new CANDY display? Let us know your favorites
- Keep watching for Coffee By The Cup! Stop in and enjoy a cup of coffee or take it with you
- Cavicchiolli Wine, a product of Italy: Tastes like peaches and nectarines, with sweet notes of honey
- Dona Paula Estate Cabernet Sauvignon: was voted one of the 15 best Argentine non-Malbec reds at the annual Wines of Argentina tasting in September 2011.
HOLIDAY WINE AND BEER TASTING
FRIDAY, NOVEMBER 15th from 6:30-8:30.
Cost $15 per person. This event is limited to 100 people. Please RSVP by calling 526-3112 by November 12th.
HOW TO COOK YOUR HOLMEN LOCKER TURKEY:
Make sure to remove the giblets before putting your turkey in the oven. The giblets can be saved for gravy or stuffing. Next, rinse the bird inside and out and pat dry with paper towels.
If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
- Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
- Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
- Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven.
- Suggested cooking times:
|Weight of Bird||Roasting Time (Unstuffed)||Roasting Time (Stuffed)|
|10 to 18 pounds||3 to 3-1/2 hours||3-3/4 to 4-1/2 hours|
|18 to 22 pounds||3-1/2 to 4 hours||4-1/2 to 5 hours|
|22 to 24 pounds||4 to 4-1/2 hours||5 to 5-1/2 hours|
|24 to 29 pounds||4-1/2 to 5 hours||5-1/2 to 6-1/4 hours|
- Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
- The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.
Do you have a favorite turkey recipe? Please post it to our Facebook page.
Have a happy Thanksgiving!