Perdue Farms Guide: Friendsgiving in a Flash

Skip the time and stress that comes with preparing a full-blown holiday feast. This season, cook up a delicious, restaurant-worthy and easy Thanksgiving dinner with help from Perdue Farms’ culinary team!



Who has time for overnight brining and rubs and closely monitoring whole turkey and ham, meat thermometer in hand?! Save time when preparing your holiday feast by selecting a main course that’s boneless and pre-seasoned or pre-cooked completely. We have three options: Perdue’s Turkey Breast Roast, Niman Ranch’s Slow Smoked Quarter Ham and Coleman Natural’s Ham Steaks.

 
  • If you’re a turkey fan, you’ll love Perdue's 3-pound roast, as its pre-seasoned in a brine of herbs, sea salt, brown sugar and fruit juices. Simply defrost and pop in the oven. It cooks up quickly, slices beautifully and provides enough turkey to feed a party of 6 to 8.
  • Roasted ham is a Thanksgiving tradition in many families, but if time is short and oven space is limited, you may consider a pre-sliced quarter ham. Seasoned with maple syrup, sugar and salt and smoked over applewood for 12 hours, Niman Ranch's fully cooked roast serves 4 to 5 people.
  • Or for a fun spin on traditional Thanksgiving dinner, consider grilling up Coleman Natural ham steaks and topping them with a holiday-inspired sauce infused with cherries, cranberries or raspberries and brandy.

A quick and easy turkey dinner doesn’t have to look that way. Dress up your turkey breast roast with one of the following glaze ideas. Combine ingredients and apply glaze immediately before you place roast in the oven. For whole turkey, apply glaze toward the end of cooking time.

  • Bourbon Brown Sugar: 1/2 cup bourbon, 1/2 cup brown sugar, 1/2 stick melted butter, 1 tablespoon fresh chopped thyme, salt and pepper to taste
  • Apricot Glazed: 1 cup apricot jam, 2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, 1 tablespoon chopped sage
  • Cajun Spiced: 1/2 cup brown sugar, 3 tablespoons olive oil, 2 teaspoons each of garlic powder, cumin, onion powder, paprika, black pepper, oregano, crushed red pepper and cayenne
  • Lemon Herb: 1/2 cup melted butter, 1/4 cup fresh lemon juice, 2 tablespoons honey, 2 teaspoons lemon zest, 1 tablespoon fresh chopped thyme
  • BBQ: Brush roast with oil, then rub on BBQ sauce, made with 1/2 cup catsup, 1/4 cup each of water, vinegar and mustard, 3 tablespoons each of brown sugar and Worcestershire sauce
  • Mole: Brush roast with oil, then rub on spice mix, made with 2 tablespoons each brown sugar and unsweetened coco powder, 1 tablespoon each of cumin, cinnamon and ancho chili powder
  • Pumpkin Spice: Brush roast with 1/2 stick melted butter, then rub on spice mix, made with 1/4 cup allspice, 3 tablespoons each of brown sugar and honey, salt and pepper to taste
  • Cider Star Anise: Combine 3/4 cup apple cider, 1/4 cup brown sugar and 8 pieces star anise; let soak overnight. Remove star anise. Add 3 tablespoons honey, 1 teaspoon each of ginger, cinnamon and thyme
  • Maple Glaze: 1/2 cup real maple syrup, 1/4 cup brown sugar, 1/2 stick melted butter, 2 teaspoons each of paprika and garlic powder, 1 tablespoon fresh chopped thyme
  • Bacon Wrapped: Combine 1 tablespoon each of fresh chopped sage, rosemary and thyme and 1 teaspoon garlic powder. Sprinkle herb mixture on roast, then wrap with 1 pound of bacon.

You skipped the bone-in spiral ham. So what? You can make a quarter ham look equally elegant with these mouthwatering yet easy ham glaze recipes. Combine ingredients and apply glaze immediately before you place roast in the oven. For bone-in spiral ham, apply glaze toward the end of cooking time.

  • Blueberry Chipotle: 1/2 cup blueberry preserves, 2 tablespoons chipotle chilis in adobo, chopped, 2 tablespoons honey, 1 teaspoon smoked paprika
  • Brown Sugar Mustard: 1/2 cup brown sugar, 4 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon apple cider
  • Orange Soy: 1/2 cup brown sugar, 1/2 cup fresh squeezed orange juice, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 1 teaspoon fresh chopped ginger
  • Maple Rosemary Mustard: 1/2 cup real maple syrup, 2 tablespoons brown sugar, 2 tablespoons course grain mustard, 2 tablespoon fresh chopped rosemary, 1 teaspoon allspice
  • Apricot Jalapeno: 3/4 cup apricot jam, 2 tablespoons chopped jalapenos, 1/4 cup water
  • Apple Cider: 1/3 cup brown sugar, 2/3 cup apple cider, 3 tablespoons honey, 3 tablespoons mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon cinnamon
  • Bourbon Brown Sugar: First rub 1/4 cup yellow mustard over ham, then apply glaze, made with 1 cup bourbon, 1/2 cup brown sugar, 2 tablespoons molasses, 1 tablespoon cinnamon, 1 teaspoon ground cloves
  • Coke Glazed: 1/2 cup brown sugar, 1 can Coke (never diet), 1 tablespoon fresh squeezed lime
  • Balsamic: 2 cups high-quality balsamic vinegar, cook over medium-high heat until it comes to a boil, reduce heat to low and continue to cook until vinegar reduces by half (about 20 minutes)
  • BBQ: 1/2 cup catsup, 1/4 cup each of water, vinegar and yellow mustard, 1 tablespoon onion powder, 3 tablespoons brown sugar, 2 tablespoons Worcestershire sauce

The easiest appetizers and side dishes: Our jumbo shrimp paired with your favorite cocktail sauce, twice-baked stuffed potatoes and a salad of field greens and seasonal fruits or veggies. In addition, there are plenty of tasty side dishes you can make with products you may already have in your pantry and items you can grab during a speed grocery shopping trip.

Watergate Salad

It’s an oldie, but a goodie and making a comeback! Combine pistachio pudding with marshmallows, pineapple, pecans and coconut.

Dressed-Up Boxed Stuffing

Not a fan of the “just add water” mixes at the grocery store? Doctor up store-bought stuffing by adding crumbled sausage and herbs or top with oysters.

Sweet Potato Puree

This dish can be made on your stovetop while the turkey roasts. To make, first boil potatoes until fork tender, puree with some butter, cinnamon and honey and plate.

Green Bean Casserole

Blanche haricot vert, strain in a colander, add beans back to pot with cream of mushroom soup or cream of potato soup and heat on the stovetop. Pour mixture into a pan, sprinkle crumbled potato chips, breading or fried onions overtop and pop in a hot oven to broil.

Frozen Yeast Rolls

Slack, proof and bake in a cake pan, brush with butter and sprinkle with fresh thyme before serving.

Roasted Whole Carrots

Preheat oven to 425 to 450 F. Wash and peel rainbow or other thin baby carrot. Toss in a mixture of olive oil and maple syrup. Place on a sheet pan and roast in oven for 10 to 15 minutes. Can be cooked while turkey rests. Kale and cranberry salad. Top with pecans and crumbled feta cheese. Serve with a white balsamic or champagne vinaigrette.

Quick Gravy

Place turkey neck and wing tips in a pot over medium-high heat and brown. Add chopped onions, carrots and celery. Cover with water or stock. Let mixture slowly boil down for two to three hours (while turkey roasts in oven). When mixture is reduced by half, thicken with a cornstarch slurry. Alternative method: When turkey is done, remove it from the roasting pan. Add liquid to pan and place on the stovetop over medium heat. Blend mixture with a spoon. Skim off fat and thicken mixture with roux or a cornstarch slurry.


Who’s gonna know? We won’t tell if you stock up on our personal-size cheesecakes, plate and top with your own dessert sauce. They’re made from scratch in small batches – the perfect ending to your Friendsgiving feast!

Presentation is half the fun! Consider the following toppings and sauces – perfect for any one of our creamy homemade cheesecakes. And don’t forget the finishing touch: a dollop of freshly whipped cream!

Cheesecake Topping Ideas:

  • Strawberry, blueberry, cherry or pineapple-flavored ice cream topping
  • Apple, peach or lemon pie filling
  • Chocolate, hot fudge, butterscotch, peanut butter or caramel dessert topping
  • Chopped pecans
  • Cranberry sauce
  • Crumbled Oreo cookies
Perdue Farms chefs

Meet the Perdue Farms Corporate Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business. Along with keeping a close eye on emerging trends, new flavors and innovations in the industry, Chefs Chris and Shawn are involved in food photography for Perduefarms.com and head up planning and preparation of meals for both internal corporate functions and external consumer-focused events. The duo represents Perdue Farms and its brands at food shows across the country and remain 100% focused on a positive consumer experience with Perdue Farms products. "We truly love what we do," they say, "and it is exciting to be in an environment that allows us the freedom to be innovative." LEARN MORE


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