Catering

For best results, reheat only the portions you plan to serve and be mindful of time food is left out of refrigeration.

ROASTED TURKEY OR TURKEY BREAST

1. Remove the turkey from refrigeration and bring it to room temperature, about 1 to 2 hours.

2. Bring Citarella Turkey Gravy to a rapid boil.

3. Pour the hot gravy over carved turkey to warm.

4. If you choose to reheat the turkey in the oven, be careful not to overcook as turkey is very lean.

5. To reheat, lay the turkey on a rack in a pan and add 1-2 cups of Citarella Chicken Stock to the bottom of the pan.

6. Cover the pan with an aluminum foil tent.

7. Heat in a preheated 325-degree oven until the internal temperature of the breast reaches 165 degrees.

8. Remove the tent and heat another 5-10 minutes before removing the turkey from the oven.

HAM

1. Remove from plastic and place ham, cut-end down on a rack in a roasting pan.

2. Add water to the bottom of the pan and cover tightly with foil.

3. Bake in a preheated 325-degree oven until the internal temperature reaches 135 degrees.

4. Remove foil and apply glaze and increase oven temperature to 400-degrees.

5. Bake for an additional 15 minutes until glaze reaches a rich caramel color.

GOOSE

1. Break the goose down into pieces: legs, thighs, wings, and breast meat.

2. Place the pieces on a roasting rack in a pan.

3. Add 1-2 cups of Citarella chicken stock to the bottom of the pan and cover with foil.

4. Bake in a preheated 325-degree oven until the internal temperature reaches 135 degrees.

PRIME RIB ROAST

1. Remove the butcher’s twine on the roast.

2. Carve the roast into slices and place on a rack in a pan along with the ribs.

3. Add 1-2 cups of Citarella beef stock to the bottom of the pan and cover with foil.

4. Place the pan in the preheated, 325-degree oven and heat for about 10 minutes.

BEEF WELLINGTON

1. Remove the Beef Wellington from refrigeration and bring it to room temperature, about 1 hour.

2. Brush puff pastry with a beaten egg.

3. 3. Bake in a preheated 350-degree oven approximately 15 to 20 minutes until the pastry is golden brown.

STEAMED LOBSTER

Serve chilled with melted butter or, for an elegant touch, truffle butter.

CRAB CAKES & FISH CAKES

Warm in a preheated 350-degree oven for 10 to 12 minutes (mini cakes 8 to 10 minutes).

GRAVY, SOUPS & STOCKS

1. Pour into a saucepan and warm over medium heat, until it reaches a rapid boil, stirring occasionally.

2. Citarella gravy will achieve a smooth consistency as it warms.

COOKED STUFFING

1. Remove from plastic container.

2. Mix equal parts water and Citarella Chicken Stock (no more than a few tablespoons), drizzle over stuffing, and stir.

3. Heat, covered on the stovetop, stirring occasionally, until warm. Or, heat the stuffing in a 375-degree oven for 20-30 minutes, removing the cover during the last few minutes of cooking to produce a lightly crunchy texture.

FRESH PASTA

Boil as follows to desired texture.

Ravioli & Tortellini: 4 to 6 minutes

Cavatelli: 3 to 5 minutes

Rigatoni, Fusilli, Penne, Linguine, Angel Hair, Fettucine, Gnocchi, Lasagna: 2 to 3 minutes

SIDE DISHES

1. Remove from plastic containers and place into oven-safe pans.

2. Cook, covered, for approximately 20 minutes or until hot, in a preheated 375-degree oven.

3. Uncover during the last few minutes of cooking if a lightly crunchy texture is desired.

TURKEY

1. Remove turkey from bag.

2. Remove turkey parts (neck, heart, gizzards, and liver) from cavity.

3. Rinse turkey with cold water inside and out. Drain water. Pat dry.

4. Season to taste. For best results, add spices inside the turkey as well.

5. Lay turkey on a rack inside a roasting pan. Add 1-2 cups of Citarella chicken stock to the bottom of the pan. Cover with an aluminum foil tent.

6. Roast in a pre-heated oven at 375 degrees Fahrenheit, basting every 20iminutes,until the turkey reaches an internal temperature of 165 degrees. Use a thermometer, insert into the innermost part of the thigh and the thickest part of the breast, to measure the temperature. An un-stuffed turkey will cook approximately 13 minutes per pound and a stuffed turkey, 15iminutes per pound.

7. For a golden color, remove aluminum foil tent approximately 30 minutes before removing the turkey from the oven.

8. This is also a good time to start heating side dishes.

9. Remove the turkey from the oven and let rest for 20 minutes before carving. This is a good time to place side dishes on the dinner table.

HAM

1. Remove the ham from plastic wrap.

2. Place ham, cut-end down on a rack in a roasting pan.

3. Add water to the bottom of the pan and cover tightly with foil.

4. Bake in a preheated 325-degree Fahrenheit oven until a meat thermometer iinserted into the thickest part of the ham registers 135 degrees.

5. Apply the glaze to the ham. Increase the oven temperature to 400 degrees and bake uncovered for an additional 15 minutes, until the glaze reaches a deep caramel color.