RECEIVING INSTRUCTIONS

Ham ships frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt refrigerate the ham, or freeze to enjoy at a later date. It will keep, unopened, refrigerated up to 3 weeks or frozen up to 3 months. For best quality, we do not recommend refreezing the ham once thawed.
Turkey ships frozen to arrive chilled or sometimes partially frozen. Refrigerate or freeze turkey, still in vacuum-sealed bag, immediately upon receipt; it keeps up to 5 days refrigerated and up to 12 months frozen.
Side dishes and pie ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened green beans in freezer for up to 9 months.
Upon receipt, store unopened Brussels sprouts, gravy, stuffing, butternut squash, mashed potatoes, cranberry sauce, mac & cheese in freezer for up to 10 months. Once opened, store in refrigerator and enjoy Brussels sprouts, gravy, stuffing, butternut squash, bacon mac &cheese, and mashed potatoes within 5 days; cranberry sauce and bacon mac & within 7 days.
Upon receipt, remove rolls from shipping container and store in freezer for up to 6 months.
Remove pecan pie from bakery box and store in the freezer for up to 3 months, or defrost in the refrigerator overnight and keep for up to 3 days.
Remove pecan pie from the bakery box and store in the freezer for up to 1 month, or defrost in the refrigerator overnight and keep for up to 7 days.

HAM PREPARATION

Thawing Instructions

Remove ham from freezer and thaw in refrigerator for 48–72 hours.
To retain more natural juices, leave meat in original packaging while thawing. It is normal for natural juices to accumulate.

Cooking Instructions

Preheat oven to 325°F. Remove ham from packaging and place flat side directly on roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest part of ham, not resting in fat or touching bone. Do not add water to pan or cover ham.
Transfer to oven and bake for 1 1/4–2 1/4 hours, or until thermometer registers 140°F. If surface becomes too dark while cooking, tent ham loosely with aluminum foil.
Remove ham from oven, place on carving board, loosely cover with foil and allow to rest 15–30 minutes before slicing.

TURKEY PREPARATION

Thawing Instructions

If you need to cook your frozen turkey in the next couple of days, we recommend softening the bird in the refrigerator. Below are the USDA's recommended refrigerator thawing times:
- 4 to 12 pounds – 1 to 2 days
- 12 to 16 pounds – 2 to 3 days
- 16 to 20 pounds – 3 to 4 days

If you need to cook your turkey in less than one day, we recommend softening your bird in a cold-water bath. Allow approx. 30 minutes per pound. Submerge the turkey (in the original bag) in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. Below are the USDA's recommended cold water thawing times:
- 4 to 12 pounds – 2 to 6 hours
- 12 to 16 pounds – 6 to 8 hours
- 16 to 20 pounds – 8 to 10 hours

Roasting an Unstuffed Turkey

To thaw, remove from freezer and place in refrigerator as noted above. Before roasting, bring the thawed bird to room temperature.
A turkey is easier to prepare and roasts more evenly and faster if left unstuffed; the stuffing can be baked separately. The times listed below are calculated for an unstuffed turkey.
Place turkey, breast side up, on a rack in a roasting pan and roast at 400°F for 30 minutes. Then reduce the oven temperature to 325°F and continue roasting until done. Allow 13 to 15 minutes per pound.

Thawed Turkey Weight Approximate Roasting Time

10 to 12 lb. (2 1/2 to 3 hours)
12 to 14 lb. (2 3/4 to 3 1/4 hours)
14 to 16 lb. (3 to 3 3/4 hours)
16 to 18 lb. (3 1/4 to 4 hours)

Roasting a Stuffed Turkey

To thaw, remove from freezer and place in refrigerator as noted above.
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey. To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.
To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart at left, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

Testing for Doneness

The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness 30 minutes to 1 hour before the total roasting time is reached.
To test the breast using an instant-read thermometer, insert it into the meatiest part, several inches above the wings. To test the thigh, insert the instant-read thermometer alongside the opening of the main cavity underneath the drumstick, away from the bone. This is the meatiest part of the thigh.

Roasting Tips

The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3°F to 4°F below the minimum temperature. Then cover the bird loosely with aluminum foil. If roasting a stuffed bird, be sure the stuffing reaches 165°F.
After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it moist and easier to carve. If roasting a stuffed bird, remove all of the stuffing at serving time.

SIDE-DISH INSTRUCTIONS

Brussel Sprouts with Pancetta & Parmesan

From Thawed

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 30 minutes. Uncover and broil for 2 to 5 minutes, or until a few tips of the Brussels sprouts are slightly charred. Toss and serve.

From Frozen

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 60 minutes. Uncover and broil for 2 to 5 minutes, or until a few tips of the Brussels sprouts are slightly charred. Toss and serve.

Caramelized Onion Gravy

From Thawed

Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 5–7 minutes. Alternatively, place unopened bag in pot of simmering water until warmed through, approx. 5–7 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

From Frozen

Place unopened bag in pot of simmering water until gravy softens, approx. 12–15 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

Sausage Cranberry Stuffing

Preheat oven to 375°F.
Remove plastic packaging, cover tray with foil and transfer to oven.

From Thawed

Bake for 37–40 minutes, or until warmed through. Uncover and bake for additional 20 minutes, or until stuffing is golden brown and crisp.

From Frozen

Bake for 75–80 minutes, or until warmed through.
Let cool for 5–10 minutes before serving.

Bacon Mac & Cheese

From Thawed

Preheat an oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 37 to 40 minutes, or until warmed through. Uncover and broil for 2 to 5 minutes, or until the top is golden brown. Let the mac and cheese cool for about 15 minutes before serving.

From Frozen

Preheat an oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 75 to 80 minutes, or until warmed through. Uncover and broil for 2 to 5 minutes, or until the top is golden brown. Let the mac and cheese cool for about 15 minutes before serving,.

Maple-Pecan Butternut Squash

From Thawed

Preheat oven to 400°F (200°C). Remove the plastic packaging. Remove the package of maple-pecan mix and set aside. Cover the tray with foil, place on a baking sheet and transfer to the oven. Bake for 15 to 20 minutes, or until the squash is tender and hot throughout, tossing once or twice throughout baking.
Stir the maple-pecan mix into the squash (if the maple-pecan mix is still frozen, place the sealed bag in simmering water for 5 minutes to soften). Cover the tray with foil, return to the oven and bake for 10 minutes. Remove the foil and bake for 10 minutes longer.

From Frozen

Preheat oven to 400°F (200°C). Remove the plastic packaging. Remove the package of maple-pecan mix and set aside. Cover the tray with foil, place on a baking sheet and transfer to the oven. Bake for about 30 minutes, or until the squash is tender and hot throughout, tossing once or twice throughout baking.
Stir the maple-pecan mix into the squash (if the maple-pecan mix is still frozen, place the sealed bag in simmering water for 5 minutes to soften). Cover the tray with foil, return to the oven and bake for 10 minutes. Remove the foil and bake for 10 minutes longer.

Cranberry Sauce with Orange Zest

For best results, defrost the cranberry sauce in the refrigerator overnight.
Transfer the sauce to a small saucepan and cook over medium-low heat, stirring occasionally until warmed through.
Transfer the sauce to a small bowl and serve.

Green Bean Almondine

For best results, defrost the green bean almondine in the refrigerator overnight. Position a rack in the top third of an oven and set to broil. Lightly spray a half baking sheet with cooking spray, and evenly distribute the green beans across the baking sheet. Broil for 4 to 10 minutes, until completely warmed through, tossing the green beans halfway through cook time. Transfer to a platter and serve.
Test Kitchen Tip: For blistered green beans, broil a few minutes longer, until you see some charring along the tips of the green beans.

Classic Mashed Potatoes

From Thawed

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 30 minutes. Uncover the mashed potatoes, stir, cover with foil and bake for an additional 10 to 15 minutes, or until warmed through.

From Frozen

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 60 minutes. Uncover the mashed potatoes, stir, cover with foil and bake for an additional 10 to 15 minutes, or until warmed through.

Parker House Rolls

Keep frozen until ready to rise. To prepare, remove tray from box. Let rolls rise in tray at room temperature overnight.
Preheat oven to 375°F. Lightly brush tops of rolls with egg wash (1 egg beaten with 1 tsp. water).
Bake in tray until tops are golden brown, approx. 18–20 minutes.Let cool for 5–10 minutes before serving.

Pumpkin Pie

Remove from freezer and store in box inside refrigerator, unwrapped, overnight.
An hour before serving, bring to room temperature.
Refrigerate any leftovers in airtight container for up to 3 days.
Do not microwave.

Pecan Pie

Remove from freezer and place on countertop 4–5 hours before serving.
Serve at room temperature or chilled.
Refrigerate any leftovers in an airtight container for up to 3 days.

Williams Sonoma Ultimate Ham & Turkey Thanksgiving Dinner, Serves 12