Free Range All Natural
Start with the best Turkey on the Market. Absolutely all-natural, minimally processed. Humanely raised in a clean, low-stress environment. Grown naturally on small family farms. Fed only wholesome grains without animal by-products. No antibiotics administered. No artificial ingredients or chemical preservatives. No hormones or artificial growth promoters. Hand selected and graded for superior quality. Environmentally friendly farming and processing.
Rub the outside with Olive Oil and your choice of seasonings.
Under the skin make a compound butter and spread.
Compound butter is made by mixing your seasonings with butter prior to using.
Roast in a 2" pan in a preheated oven at 325° uncovered for about 2/3 of cook time or skin has a nice brown color. Then tint with aluminum foil for remainder of cook time.
Doctor up your turkey by adding carrots, celery, garlic cloves, basil leaves or whatever you like, around the turkey in the bottom of the pan. Turkey Roasting Chart With a meat thermometer, the breast (not touching the bone) should read 165° max when pulling from the oven.
Allow to sit for 20 minutes before carving.
- 10/14 lb Turkey - 3 to 3 1/2 hours
- 16/20 lb Turkey - 4 to 4 1/2 hours
- 20/24 lb Turkey - 4 1/2 - 5 hours
We recommend you test the final temperature with a thermometer for accuracy.
- Certified Angus Beef® flank steak
- Thinly sliced in 3-inch strips 1 tablespoon fajita seasoning blend
- 1 teaspoon olive oil 3 tablespoons red enchilada sauce
- 3 tablespoons diced green chilies
- 1 poblano pepper seeded and cut into thin strips 1 Vidalia Onion onion quartered and thinly sliced
- 6 ounces crumbled feta cheese
- Flour tortillas
- 1 tablespoon chopped fresh cilantro
- Salsa and sour cream (optional)
- Preheat grill on high; reduce to medium. Combine beef, fajita seasoning, oil, enchilada sauce, chilies, pepper and onion. Place in foil pouch and cook 25 minutes.
- When fajita mixture is done, heat tortillas on grill and top with feta cheese. Equally divide fajita mixture between tortillas, top with cilantro; fold in half, cut into four pieces each and serve with salsa and sour cream.
- 2 - 16-24 oz. Patton's Center Cut Certified Angus KC Sirloin Steaks
- 2 tablespoons garlic Chopped
- 3 scallions Chopped
- 2 tablespoons ginger Chopped
- 1/4 cup sake
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
- Combine garlic, scallions, ginger, sake, vinegar and sesame oil. Marinate beef overnight in refrigerator.
- Preheat grill to medium-high. Remove steaks, discarding marinade and grill to desired doneness. Remove steaks from grill and allow to rest 5 to 10 minutes.
2 (16-ounce) Certified Angus Beef® NY Strip steaks, 2 tablespoons whole peppercorn blend, 1 teaspoon kosher salt, 1 tablespoon vegetable oil, 3 tablespoons butter (dice 2 tablespoons into small cubes and keep refrigerated), 1 tablespoon minced shallot, 1/4 cup brandy, 1/4 cup beef stock, 1 teaspoon Dijon mustard, 2 tablespoons sour cream
- Crack peppercorns with the back of a skillet. Press cracked pepper firmly into both sides of each steak. Season with salt.
- Heat oil and 1 tablespoon butter in medium sauté pan over medium high heat. When butter foams, place steaks in pan, pressing firmly. Lower heat to medium and sear about 5 - 10 minutes on each side depending on thickness. Transfer steaks to a clean plate and tent with foil to keep warm or place in preheated oven at 370°F for up to 10 minutes if the desired internal temperature has not been reached. A steak that is thicker than 1 1/4" usually requires the minutes in the oven.
- Add shallots to the pan and, holding the pan away from heat, add brandy. Return pan to medium high heat. Expect a flame while the alcohol burns off. Cook a minute until brandy thickens. Add stock, bring sauce back to a boil and reduce until thickened to a sauce consistency.
- Whisk in Dijon, sour cream and cold butter. Taste sauce and add salt to taste; remove from heat. Spoon sauce on plates and place steaks on top.
Great anytime but football makes it better
Ingredients3 lbs Pattons Fresh (never injected or glazed) Jumbo Cut Chicken Wings, Pattons Dry Rub, 1 bottle Chiavettas Hot Wing Sauce, 1 bottle Outta the Park BBQ Sauce
InstructionsMix 30/70 - 30% Chiavettas Hot Wing Sauce with 70% Outta the Park BBQ Sauce. Want it hotter? Increase the quantity of Hot Wing Sauce to add more heat. Season your wings from Pattons Meat Market with Pattons Dry Rub. Grill on medium heat for about 8 - 10 minutes while flipping wings every couple of minutes. Start basting the wings with your Buff-A-Que sauce - allowing the sauce to caramelize onto wings for about 4 minutes. Now sit back while your friends & family praise your wings.
Awesome Alternative to Prime Rib
1 (2 1/2 pound)(approximate) Certified Angus Beef® New York strip roast, 1 tablespoon extra virgin olive oil, 1 tablespoon kosher salt, 1/2 tablespoon freshly ground pepper
- Preheat oven to 500ºF. Place roast, fat side up, in roasting pan fitted with rack. Rub roast with olive oil and season all sides with salt and pepper.
- Place in oven for about 12 minutes. Reduce oven temperature to 300ºF and continue cooking about 15 to 20 minutes per pound depending on desired doneness.
- Loosely tent roast with foil and let stand 15 minutes. Slice roast across the grain.
Ingredients2 lbs Patton's Tender Boneless Skinless Chicken Breast, 1 tbs. olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, 2 cans chopped green chilies, 2 tsp. ground cumin, 1 1/2 tsp dried oregano, crumbled, 1/4 tsp cayenne pepper, 3 cans great northern white beans, 6 cups chicken stock or 3 cans broth, 3 cups grated Monterey jack cheese, salt and pepper to taste, sour cream to taste
InstructionsPlace chicken in a large heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes; drain and place on plate rack to cool. While chicken cools, heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 5 minutes. Stir in garlic, chilies, cumin, oregano and cayenne, and saute 2 minutes. Add un-drained beans and stock. Bring to boil. Cut chicken into cubes. Reduce heat under pot. Add chicken and cheese and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and garnish with sour cream.
12 Patton's Fresh Boneless/Skinless Chicken Breasts (cooked and shredded), 1 tsp. salt, 1 pkg. frozen chopped spinach (cooked), 1 cup onion, 1 tbs. butter to cook onion, 2 can cream of chicken soup, 3⁄4 cup milk, 2 can diced green chilies, 20 oz. carton sour cream, 3 cup Monterey jack cheese, 10 tortillas
Pre-heat oven to 350°F. Cook spinach, drain and season w/salt. Combine chicken, spinach, sauteed onion. In separate bowl, combine soup, milk, green chilies, sour cream, 1⁄2 cheese. Combine 1⁄2 cheese sauce with chicken/spinach mixture. Stuff tortillas with chicken/cheese mixture. Roll and place in greased 13" baking dish. Put remaining cheese sauce on top cover with foil and cook 25 minutes. Add rest of Monterrey jack cheese and cook 5 minutes more.
3/4 cup lemon juice, 3/4 cup extra-virgin olive oil, 3/4 cup Greek seasoning, 1tbs. lemon zest, 5 Patton's Fresh Boneless/Skinless Chicken Breasts, 4 oz. crumbled feta cheese, 15 chopped sun-dried tomatoes, 25 pitted, coarsely chopped kalamata olives (optional), 14 oz. artichoke hearts drained and quartered and chopped, 2 tbs. oil from sun-dried tomatoes
Whisk together lemon juice, olive oil, Greek seasoning, and lemon zest in a bowl. Pound chicken breasts between sheets of wax paper until 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together feta cheese, sun-dried tomatoes, kalamata olives, artichoke hearts and oil from sun-dried tomatoes in a small bowl. Set aside Preheat oven to 375°F.
Remove the chicken from the marinade, and shake off the excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling and secure with toothpicks. Place onto baking dish, seam-side down Bake in the pre-heated oven until the chicken is no longer pink, about 30 minutes. (Remember to remove toothpicks before serving.)
Boothbay Lobster Cakes or Original Crab Cake, Flour, Panco breadcrumbs, Grapeseed oil, For dipping - Major Greys Mango Chutney and Hoisin Plum Sauce.
1. Dip in Seasoned Flour. *(Mix a little salt, pepper, & granulated garlic with flour)* 2. Dip crab cakes in eggs that have been beaten. 3. Dip in Panco breadcrumbs. 4. Fry in grape seed oil for 3 min each side. Use the "Major Grey's Mango Chutney and Hoisin Plum Sauce" as a dip.
Any one of our four Crab Cakes are awesome, Boothbay Lobster Cakes, Original Crab Cake, Shrimp & Grit Cakes, GA Wild Shrimp & Crab Cakes, Egg, Flour, Panco Breadcrumbs, Grapeseed Oil
You can cook these 1 of 3 ways:
- You could either bake them for 20 minutes at 400°F
- Fry them on the stove top in a thin layer of olive oil
- Grapeseed oil until golden brown (about 3 minutes each side)
Ideas for Dipping
- Major Greys Mango Chutney and Hoisin Plum Sauce
- Dip in Seasoned Flour
- Dip crab cakes in eggs that have been beaten
- Dip in Panco breadcrumbs
- Fry in grape seed oil for 3 minutes on each side
Patton's Fresh Red Tilapia Fillets, 1 Cup Flour, Granulated Garlic, Butcher's Black Pepper, Kosher Salt, Crushed Pecans, Milk, Peanut Oil
Mix 1 cup flour with granulated garlic, butcher's black pepper, kosher salt, and crushed pecans.
Dip fish in milk and coat in flour mixture.
Pan fry in a light amount of peanut oil, olive oil, or grape seed oil for 3 minutes on each side.
Bake in oven for 10 minutes at 400°F.
Recipe also works great for Sea Bass, Orange Roughy, Halibut, or most mild white fish.
True North Atlantic Salmon (the freshest and best Salmon on the market), Hickory or Cedar Plank available at Patton's, Patton's Dry Rub, Braswell's Salmon Rub, Patton's Blackening, or Kosher salt & Butcher's black pepper, Fresh juice squeezed from a lemon
Soak a cedar plank for 30 minutes up to 1 day in water.
Lightly coat Salmon with olive oil and then season one of four ways:
- Patton's Dry Rub
- Braswell's Salmon Rub or Lysanders Fish Rub
- Patton's Blackening
- Kosher salt, butcher's black pepper, & fresh juice squeezed from a lemon.
Heat your grill to medium heat and place water soaked plank on the grill for 6 - 8 minutes. It will begin to crackle and turn black underneath. Make sure you keep the grill at medium heat and the lid closed or the plank will catch fire!
Place the seasoned Salmon directly on the plank for roughly 3 - 5 minutes each side. Be careful when flipping fish over since it is delicate and can fall apart.
1 Patton's Boneless Leg of Lamb, 2 tablespoons Granulated Garlic, 1 Garlic Clove, 1 tablespoons Butchers Pepper, 3 tablespoons kosher salt, 2 tablespoons Rosemary, 2 tablespoons Thyme, 1 1⁄2 cups Olive Oil
This recipe is easiest cooked with a meat thermometer.
In a bowl, mix the Olive Oil with all the seasonings. Chop the Garlic Clove into small pieces. Cut a number of slits into the Leg Of Lamb and stuff the Garlic into the cut pockets. Rub the Olive Oil & Seasoning mixture around the outside of Leg Of Lamb.
Bake in oven at 400°F. Cook uncovered for first 30 minutes. Make tent over the meat with aluminum foil for remainder of cooking time. Total cook time should be roughly 1 1⁄2 hours. We highly recommend checking with meat thermometer. Cook the Lamb until internal temperature reads 135°F for medium doneness. The same recipe works for Frenched Rack of Lamb. But if you cook Rack of Lamb the cook time is about 30 minutes. (DO NOT OVERCOOK). Enjoy!
Patton's Fresh Ground Sirloin made into 6 to 8 ounce patties, Kosher Salt, Patton's Blackening Seasoning or any blackening or cajun seasoning will do., Crumbled blue cheese,All your toppings (red onions, cheese, portabello mushrooms, mayo, ketchup, mustard, BBQ sauce, whatever else you like)
Pre heat grill. Season burgers with salt and blacking spice, grill to an internal temperature of 140°F. (DO NOT PRESS BURGERS THIS WILL CAUSE THE BURGERS TO BE TOUGH) Build your sandwich by layering the lettuce, tomato, burger, portabella, onion and blue cheese. Spread your favorite condiments and enjoy!
Patton's Beef Tenderloin, Kosher Salt, Butcher's Black Pepper, Granulated Garlic, Worcestershire Sauce, Olive Oil
Lightly coat your tenderloins with olive oil then season with one of the following suggestions.
- Patton's Dry Rub (use sparingly)
- Make your own rub with kosher salt, butcher's black pepper, granulated garlic, and Worcestershire sauce.
- Try a different rub that we stock. (3 Beer, Happy Holla, or Running Wild) They all come highly recommended.
Cook on grill set at medium heat for 15 minutes and then flip. Continue this process for a total cook time of 45 min. You may cook on aluminum foil lightly coated with olive oil (watch for flare ups). Do not press the meat or stab the meat as this will cause the juices to run out and losing maximum tenderness and color. If you really want to impress, for the last 3 - 4 minutes brush with Patton's Bourbon Glaze and allow to caramelize. Do this at the end so that the sugar in the Bourbon Glaze doesn't burn. For a medium warm pink center the internal temperature should read 125°F with a meat thermometer. Adjust cook time accordingly.
Start with a Prime Rib from Patton's Meat Market, 3-4 cloves garlic, minced, 3 tablespoons olive oil, 4 teaspoons Kosher salt, 2 teaspoons butchers ground black pepper
Place the roast in a roasting pan with the fatty side up.
In a small bowl, mix together the garlic, olive oil, kosher salt, & butchers pepper.
Rub the seasonings over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500°F.
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135°F for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Serve w/au jus. You can purchase McCormick's package of au jus or make your own with the drippings and some beef broth. Also great with real horseradish to the side. Enjoy! Use your leftovers to make some great French Dip sandwiches or beef soup.
Patton's Certified Angus Prime Rib, Sea Salt, Butcher's Black Pepper, Granulated Garlic
Start with Patton's tender, juicy, choice, Prime Rib Roast. Season meat with salt, pepper, granulated garlic.
Place in a preheated oven at 350°F. Cook meat uncovered fat side down until internal temperature reaches 80°F. (Approx. 30-40 min.) Reduce oven temp to 275°F, flip meat over, & tint meat with aluminum foil. Bring internal temperature to desired doneness (see below).
Let roast sit on counter for 20-30 minutes before carving. Serve with au jus and horseradish.
INTERNAL TEMPERATURE CHART
- 125-130°F Rare (cool red center)
- 135-140°F Medium (warm pink center)
- 145-155°F Well done (no pink)
Patton's 1/4" Steaks, Patton's Dry Rub (optional), Your Favorite BBQ Sauce (optional), Sea Salt (optional), Olive/Peanut Oil (optional)
Start with Patton's choice NY Strip, Ribeye, T-Bone, Porterhouse, Filet Mignon, KC Sirloin or Cowboy (B-In Ribeye) Steak. We recommend 1 1/4" Steaks.
Coat with olive oil or peanut oil. Season with Patton's Dry Rub or make your own rub with garlic powder, pepper, salt and whatever else you enjoy!
Grill at medium/high heat for 6 - 8 minutes each side for medium doneness (watch for flare-ups). Enjoy with or without your favorite steak sauce.
Patton's Fresh Cut Black Angus Ribeye Steaks (save big and buy the whole loin), Kosher salt and Butcher's Black Pepper, Olive oil, 1 each Steak Butter
Before grilling make the steak butter as follows:
1⁄2 pound unsalted butter, softened, 1 tablespoon Kosher salt, 1 tablespoon roasted garlic, 1 teaspoon finely chopped fresh parsley, 1 teaspoon finely chopped fresh rosemary, 1 teaspoon finely chopped fresh sage, 1 teaspoon finely chopped shallots, 1 teaspoon Butcher's Black pepper
- Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients for the selected recipe. Place 2 to 3 teaspoons onto each hot, grilled or broiled steak. Butter melts to form a sauce.
- Thoroughly combine ingredients, roll with plastic wrap into a log shape and freeze 5 to 6 hours, or until butter is solid. Cut into 1/4" (6 mm) slices. Serve one butter slice per serving.
Instructions for grilling and using steak butter:
Brush steaks lightly with oil and season on both sides with salt and pepper. For 1 1/4" steaks and medium heat - grill quickly for 4 to 5 minutes per side for rare to medium-rare. Increase time for desired doneness. Temperature of grill and thickness of steaks will cause cooking time to vary. Serve with one slice of steak butter on each steak!
1 1/2 cups balsamic vinegar, 3 tablespoons sugar, 2 tablespoons butter, Patton's Center Cut Filet Mignon's (side muscle and sliver skin always removed), Kosher salt or Sea Salt, Butcher's Black Pepper, 2 ounces soft fresh goat cheese
While stirring boil the balsamic vinegar and sugar in a small saucepan over medium-high heat until reduced to 1/3 cup. Stir occasionally to prevent burning for about 20 - 30 minutes.
Meanwhile, preheat oven to 400°F.
Season the Filet Mignon's with kosher salt and ground pepper. Cook steaks first in a skillet with a light coat of olive oil or cook in melted butter. (You could also grill the steaks. Whichever method you use be sure to cook steaks just short of desired doneness.) Transfer steaks to a baking sheet.
Crumble goat cheese over the steaks and bake for about 3 minutes or until cheese melts. (You could use blue cheese in place of goat cheese).
Transfer steaks to plates. Drizzle balsamic sauce around and over the steaks and serve. (You could do the same with a Chateaubriand Roast!) If you don't want to make your own Balsamic Glaze we sell one already made for you. Or you could substitute the Balsamic Glaze step and use Patton's Bourbon Glaze - an awesome alternative.
2/3 cup Ritz (or other) cracker smashed, 1 cup milk, 1 1/2 lbs Patton's, Fresh Extra Lean Ground Sirloin, 2 eggs, 1 tsp. salt, 1/8 tsp. pepper
6 tsp. brown sugar, 1/2 cup ketchup, 1/2 tsp. nutmeg, 2 tsp. dry mustard
Preheat oven to 350°F. Grease loaf pan. Mix loaf ingredients well and put into loaf pan. In a small pot over low heat, mix sauce ingredients. Pour over loaf. Bake for 1 hour.
Patton's Baby Back Ribs, Patton's Dry Rub, Your Favorite BBQ Sauce from Patton's Large selection
Start with Patton's Meaty, Tender Baby Back Ribs. Season ribs on both sides with one of Patton's Dry Rubs - Patton's Dry Rub, Runnin' Wild, or Dizzy Pig.
Par cook the ribs over a med/hot grill for 20 - 30 minutes each side or smoke at 225 degrees for 2 hours. Lower the temperature of the grill to low and wrap ribs tightly in heavy duty aluminum foil. Continue cooking ribs on low heat or on indirect heat for 1 hour per rack. (If you are cooking more than one rack at the same time increase the cooking time 15 - 20 minutes per rack and be sure to rotate the racks of ribs every 15 - 20 minutes. --So they don't burn!-- *For example: if you are cooking 3 racks of ribs the cook time after wrapping in foil should be about 1 hour and 40 minutes.)
Open the foil and coat ribs with your favorite BBQ sauce. Allow sauce to cook into meat for 10 minutes. We stock a good variety of different sauces that we recommend. Try Patton's Honey Habanero, Patton's Cinnamon Apple, Outta the Park, or Bone-Suckin' Sauce just to name a few.