Dorothy Lane Market

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Jack Gridley
Meat & Seafood Director

937-434-1294 ext 22138
jack@dorothylane.com

Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

Turkey Tips

The Food Safety and Inspection Service (FSIS) branch of the USDA has issued a new recommendation for a single minimum internal temperature requirement for safely cooked poultry. Scientific research indicates that food-borne pathogens and viruses are destroyed when poultry is cooked to an internal temperature of 165°F.

(Please note that there is much printed material in circulation that has the old “safe cooking recommendations”, including the bags that our DLM turkeys are packaged in).

Turkey preparation tips
• Allow one pound of turkey per person for a whole turkey and ¾ pound for a turkey breast.

• Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven. Figure ¾ cup of stuffing per pound of turkey.

• Remove neck and giblets from the body cavities; rinse the turkey and pat dry. Place stuffing in the body cavities and secure. If roasting unstuffed, rub the body cavity lightly with salt. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or olive oil and season with sea salt and freshly cracked pepper.

• Roast turkey at 325°F for approximately 15 minutes per pound. Add ½ hour to the total time for a stuffed turkey. Baste occasionally with pan juices, if desired. Begin checking for doneness 30-45 minutes prior to the calculated time.

• Appearance does not indicate when the turkey is done. The thigh meat of a fresh turkey will still be pink even when the turkey has been cooked to the proper temperature.

• The turkey is done when a meat thermometer registers 165°F in the innermost part of the thigh or the thickest part of the breast. Make sure the thermometer is not touching a bone. Stuffing temperature should also be 165°F. (When the turkey is removed from the oven and is resting, the internal temperature will generally rise at least 5 to 10 degrees; therefore it is suggested that the turkey be removed when the meat thermometer registers 160°F.)

• Remove the turkey from the oven and allow it to rest for at least 20 minutes. Remove the stuffing and keep warm (minimum of 140°F). The turkey is ready to carve.