Hormel Foods Recipes

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Ham & Turkey Prep

Getting ready for those big holiday meals doesn't have to be stressful. Explore our collection of holiday meal tips and videos to breeze through this holiday season without batting an eyelash.

Turkey Carving Tips
  1. Start with a sharp carving knife, meat fork and cutting board.
  2. Let the turkey stand on the cutting board 15 to 20 minutes before carving.
  3. Remove plastic clasp holding drumstick together.
  4. Cut through the joint between the leg and the body. Remove the leg.
  5. Make a long horizontal cut into the turkey breast.
  6. Hold the meat fork firmly and begin carving thin slices down to the horizontal cut.
  7. Continue to carve, starting at a higher point each time.
  8. Repeat step 4 through 7 on the other side of the turkey.
  9. Serve the turkey on a platter with your favorite garnish and side dishes.

Turkey Carving Tips (PDF)

Turkey Preparations

Quick Tips
- Thaw in refrigerator 3-4 days, or place packaged turkey in sink with cold water. Change water frequently and allow 1/2 hour per pound to thaw. Refrigerate after thawing.

- For optimal safety, cook stuffing and turkey separately. If desired, add fully-cooked stuffing to cooked turkey just prior to serving.

To Roast:

1) Heat oven to 325°F. Remove neck, giblets and gravy packet. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking.

2) Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking.

3) Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

Approximate Roast Time

Cooking time in 325°F oven:

8 to 10 lbs.
3 to 3.5 hours
10 to 14 lbs.
3.5 to 4 hours
14 to 20 lbs.
4.25 to 4.75 hours
20 to 22 lbs.
4.5 to 5 hours
22 to 24 lbs.
4.75 to 5.25 hours

Thanksgiving Turkey Tips
  1. You will want to buy 3/4 to 1 pound of turkey per person.  If you like more leftovers, plan 1-1/2 pounds per person.
  2. Plan ahead to thaw a frozen turkey.  It takes about 4 hours per pound to thaw a turkey in the refrigerator.
  3. It takes about 15 minutes per pound to roast a turkey at 325°F.
  4. It's recommended to cook dressing in a casserole dish during the last hour of roasting the turkey. For optimum safety and more even cooking, it is recommended you cook your stuffing outside the bird in a casserole dish. Don’t forget to use a food thermometer to check the internal temperature of the stuffing, which must reach a safe minimum internal temperature of 165 °F. Plan on 3/4 cup of stuffing per pound of turkey.
  5. There is no need to baste the turkey. Opening the oven door slows down the roasting time.
  6. The turkey is done when a meat thermometer inserted into the breast reads 170°F  and 180°F  in the thigh. 
  7. Let the turkey rest 15 to 20 minutes before carving.  The turkey juices will be reabsorbed and will not be lost during craving.
  8. Carve the turkey with a very sharp knife or an electric knife.
  9. After roasting, remove the meat from the bones and refrigerate within two hours.  Store leftovers in separate containers in the refrigerator.
  10. Relax and enjoy yourself!


Preparing your Boneless Cure 81® ham
  1. Heat oven to 325°F.
  2. Have available a large baking pan, a 1-cup measuring cup and aluminum foil.
  3. Remove ham from packaging and place in baking pan.
  4. Add 1 cup water to the pan.
  5. Cover the pan securely with foil.
  6. Bake the ham 20 minutes per pound. The optimum serving temperature is 135°F. to 140°F.
  7. See the recipe below for a spiced cranberry glaze recipe.
  8. If using a glaze, apply half of the glaze 30 minutes before the ham is done baking.
  9. Continue baking, uncovered, 30 minutes.
  10. Serve the ham with the remaining glaze.

Spiced Cranberry Glaze

1 (16-ounce) can whole berry cranberry sauce
1 cup brown sugar
¼ cup orange juice
½ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon allspice

Mix all ingredients over low heat until smooth.

Preparing your Boneless Cure 81® ham ( PDF)

Preparing your Hormel® Cure 81® Bone-in Ham

Traditional Cure 81 Bone In Ham

  1. Heat oven to 275°F.
  2. Start with a large baking pan or roaster with 2 to 3 inch sides, aluminum foil, a 1-cup measuring cup, a small bowl, a tablespoon, a teaspoon and a spoon to mix and apply the glaze.
  3. Remove the ham from the packaging and discard the bone guard. Place face-down in baking pan.
  4. Add 1 cup water to the pan.
  5. Cover the baking pan securely with foil or cover with roasting pan lid.
  6. Bake 15 minutes per pound or until the ham is warm. The optimum serving temperature is 135°F. to 140°F.
  7. To prepare the glaze, mix the contents of the included glaze packet with 2 tablespoons and 1 teaspoon of water in bowl.
  8. Stir the glaze until smooth.
  9. Remove the ham from the oven and remove the foil.
  10. Raise the oven temperature to 425°F.
  11. Spread the glaze mixture over the entire ham.
  12. Return the ham to the oven, uncovered, for 5 minutes.
  13. Garnish and serve.

Preparing your Bone-in Cure 81® ham ( PDF)

How-To Videos

Tips and guidelines for preparing holiday meals come to life with these easy-to-follow instructional videos.

How To Make Gravy

Here is the perfect recipe for a delicious gravy to accompany your turkey.

Turkey Gravy

¼ cup turkey drippings (fat and juices from roasted turkey)
¼ cup flour
2 cups turkey broth
½ teaspoon salt
½ teaspoon black pepper

1. Pour dripping from roasting pan into bowl, leaving brown particles in roasting pan. Return ¼ cup dripping to roasting pan. Stir in flour.
2. Straddle roasting pan across 2 burners. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and black pepper. Makes 2 cups gravy.


Purchase Guide

Fresh Ham - Purchase 12-16 ounces per person
Spiral Sliced Ham - Purchase 8 ounces per person
Whole Turkey - Purchase 16 ounces per person
Turkey Breast - Purchase 8 ounces per person