Customer Login

Lost password?

Find us on Facebook

21 hours ago

🙌🏻 PRODUCE HAS ARRIVED! 🙌🏻 We are working our butts off to get these pallets broken down and on our shelves ASAP. 🍎🥝🍋🍐🍊🍌🥕🥦🧅🍠🍅🥑🥒🥬
.
.
#organic #produce #openharvest #coop #workingtogether

1 day ago

Whew! It's been nearly a week since we've provided any formal updates. There is a lot to keep track of, so hopefully this summary will help keep all of the information clearly organized.

Hours:
Friendly reminder that our store hours have changed to 10:00 am-8:00 pm daily, with special shopping hours for high risk customers from 9:00 - 10:00 am.

Deli:
While our deli service counter & seating remains closed, our staff is doing a fantastic job of keeping our grab-n-go full of your favorites. You can find soups, salads, sides, sandwiches, wraps, meals and more. A select deli menu will soon be ... See more

1 day ago

"Stand proud! Grocery store employees are super heroes, keeping the stores clean and stocked so we can get our food during this mess! Love all of you! SMILE!!! It’s contagious and makes everyone feel so much better too!"
-Chris L.

Stay up-to-date with the latest Co-op News at:
https://openharvest.coop/blog/

3 days ago

As you can imagine it’s been a crazy couple of weeks at Open Harvest. Keeping up with the ever-changing demand to ensure our shelves are stocked and staff is healthy has required a brand new kind of cooperation!

Our staff continues to work tirelessly to keep our co-op running, and we are incredibly proud of their hard work, positive attitude, and keen flexibility. You have a crew of heroes working for you!

We’d like to give you an opportunity to share your message of love, encouragement, & positivity with our team.

Kind words and air hugs will go a long way around here – and we are ... See more

Blog

Turkey Roasting Tips

Roast your turkey to perfection with these turkey roasting tips.

Roasting

  • Remove the giblets from turkey cavities after thawing. Cook separately.
  • Set oven temperature no lower than 325°F.
  • Place turkey or turkey breast on lower rack in a shallow roasting pan.
  • For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
  • If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
  • Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
  • Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
  • Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Turkey roasting timetable

Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.

325°F oven temperature

Unstuffed

4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Stuffed

6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours

USDA meat and poultry hotline

1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov

Thawing

Thawing in the refrigerator

Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.

Thawing in cold water

Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.