There’s something extraordinarily merry about this stretch of the year—the coziness, the anticipation, the movement toward generosity, gratitude, and togetherness.
The meal may be the call to gather, but the traditions and memories made ’round the table—lighting the candles, spiking the eggnog, realizing that you’re the one telling the Dad jokes these days—now that’s the cheer we’re here for.
Pre-order by December 17th to secure
pickup on December 22nd or 23rd.
with bacon and green onion
with whipped sea salt honey butter
Sides, pies, tenderloin, and turkey breast are also sold a la carte. Pre-order by December 17th to secure pickup on December 22nd or 23rd.
Pick up Friday, December 22nd or Saturday, December 23rd from 8am-4pm. Just look for the drive-thru pickup line at each location.
5015 Kirby Drive, Houston, TX 77098
(Enter the parking lot on Bartlett Street)
8911 Katy Freeway, Houston, Texas 77024
20102 Northwest Freeway, Houston, Texas 77065
8865 Six Pines Drive, Suite 100, Shenandoah, Texas 77380
All instructions are listed for conventional oven with convection oven timing adjustments in parentheses.
To heat the tenderloin, use a cookie sheet with sides or a roasting pan. If you have a roasting rack, place it in the pan. If you don’t have a rack, cover the bottom of the pan with a piece of parchment paper. Remove the tenderloin from the plastic packaging, then place the tenderloin on the rack (or on the parchment-lined pan). Lightly brush 2 tablespoons (approximate) of the marinade over the tenderloin. Place the pan in 325˚F oven for 20-25 minutes. Remove from the oven and let it rest undisturbed for 10-15 minutes before slicing the tenderloin; do not skip this step. Serve with the horseradish cream sauce.
Remove turkey breast from refrigerator; let it sit at room temperature for 30 minutes. Preheat oven to 325˚F. Remove turkey breast from packaging and place in shallow roasting pan. Cover with foil. Heat for 50-60 minutes. Remove turkey breast from oven and carefully remove foil, then return to oven for an additional 20 minutes. Remove turkey breast from oven and allow to rest for 15 minutes before slicing.
Place potato mixture in a greased ovenproof casserole dish and cover with foil. Heat at 325˚F for 40 minutes or until the center reaches 160˚F. Remove the foil and spread the bacon evenly over the top, and heat uncovered for 10 more minutes. Remove from oven, sprinkle with green onions, and serve.
Transfer the spinach mixture into an ovenproof casserole dish; spread evenly. Sprinkle the Parmesan bread crumbs evenly over the spinach. Bake uncovered for 20 minutes at 325˚F or until the center reaches 160˚F (insert food thermometer into center of mixture) and the topping is browned and crisp.
Place on a cookie sheet and heat in a 325˚F
oven for 3 minutes to toast.Allow to come to room temperature about
30-45 minutes before serving.Wrap 2-3 tamales (in their shucks) in a damp paper towel. Place on a microwave-safe plate and heat until warm.
Preheat oven to 325˚F. Place the Brussels sprouts on a cookie sheet; heat for 8 minutes. Stir, then heat for an additional 6-8 minutes until hot (180˚F) and the leaves begin to crisp.
Style | Temp |
---|---|
Blue Rare | 115oF |
Rare | 120oF |
Medium Rare | 126oF |
Medium | 134oF |
Medium Well | 150oF |
Well Done | 160oF |
Contact us at 713.529.4257 or
holidays@goodecompany.com