Poultry

Chicken

Meat-33We carry grain fed, locally raised, air chilled, free run and naturally raised chicken. Customer favourites include boneless chicken breasts, with a unique variety of marinated and stuffed options. Ground chicken is available from our freezer. Our marinated chicken kebabs are prepared fresh daily. Try our Flattened (Spatchcock) Chickens – Quick, easy and great on the BBQ!

www.chicken.ca
www.befoodsafe.ca 

 

Meat-55Mennonite Raised Chickens

  • Free Run and Naturally Raised in Ontario by fifth generation farmers
  • 100% hormone, antibiotic and drug free
  • Fed a mix of corn, barley, flax seed and soy (100% animal by-product free)
  • Omega 3 occurs naturally through their feed

Turkey

toronto butcher

Whole fresh turkeys (seasonal); fresh boneless turkey breasts, (unstuffed, traditional sage stuffing or sage stuffing with cranberries); frozen ground turkey.

Preservative free cooked turkey breast; smoked turkey sausages (heat and serve); turkey meatloaf (frozen and ready to cook).

 
 

Brome Lake Duck

Whole, boneless breasts, duck fat, dried and sliced sausage, smoked, dried and sliced breast, foie gras and rillettes

 

Chickens
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Ingredients
  1. Whole Chicken
Cooking Instructions
  1. 1. Cook chickens on a rack on a drip tray
  2. 2. For best results place chicken on rack back side up, breast side down
  3. 3. Cook as follows
  4. - 4lbs-5lbs 2 1/4 hrs - 2 1/2 hrs at 325° F
  5. - 5lbs-7lbs 2 1/2 hrs - 3 hrs at 325° F
  6. 4. Temperature of thigh should be 180°-200°F
Bloor Meat Market http://www.bloormeatmarket.com/
Stuffed Chicken Breasts
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Ingredients
  1. Stuffed Chicken Breasts
Cooking Time
  1. 1. Brown in frying pan with oil or butter until light brown
  2. 2. Bake in preheated oven at 325°F as follows
  3. - 1 Breast- 40-45 minutes
  4. - 2 Breasts- 50-60 minutes
  5. - 3 or more Breasts- 60-70 minutes
  6. 3. Kiev, Cordon Bleu, Sundried Tomato Breasts should be cupped in foil to prevent stuffing from running
  7. 4. Baking surface (foil) should be sprayed with vegetable oil to prevent sticking
  8. 5. Cooked temperature of breast should be 160°F-165°F
Bloor Meat Market http://www.bloormeatmarket.com/

Chicken Supremes
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Ingredients
  1. Chicken Supremes
BBQ Instructions
  1. 1. From Fridge- microwave for 3-6 minutes (1-4 breasts) on high to warm breast internally
  2. 2. BBQ on medium heat for 10-15 minutes (160°F-165°F) or until breast is white throughout (cooke skin side up)
Baking Instructions
  1. 1. Preheat to 325°F
  2. 2. Bake for 35-50 minutes (1-4 breasts) with skin side up
  3. 3. Cook to 140°F-160°F or until meat is white throughout
Bloor Meat Market http://www.bloormeatmarket.com/
 

Roast Turkey
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Ingredients
  1. Turkey
Instructions
  1. It has been our experience that the time it takes to roast a fresh turkey is considerably shorter than that of a frozen one. We urge you to use the 'Test for Doneness' (see below) at the shortest range, as various factors can affect the cooking time (i.e. ratio of bird-to-oven, initial temperature of turkey, varying temperatures in individual ovens). All times are based on a 325°F oven.
  2. Remove turkey from packaging. Remove giblets and neck (save for other uses)
  3. Rinse turkey with cold water ensuring not to forget the neck cavity. Pat dry both cavities and the outside of the turkey.
  4. Tuck wing tips back. Stuff if desired. Do not stuff ahead of time, only just before cooking.
  5. Draw neck skin over stuffing and secure to body, tie legs together or tucked-in position.
  6. Place turkey, breast side up, on a rack in a shallow roasting pan.
  7. For a crispy skin, slip hand between skin and breast and moisten with vegetable oil.
  8. Season with Bloor Meat Market's House Spice or a low sodium seasoning.
  9. Cover loosely with a tin foil tent, shiny side facing inward.
  10. Roast turkey using the roasting instructions below , basting every 30-40 minutes
  11. 'Test for Doneness' at the lowest time shown in your turkey's weight range
  12. Remove foil during the last 45 minutes and baste 2-3 more times
  13. Let stand 15 minutes before carving
Roasting Instructions
  1. 8lb-12lb - cook unstuffed turkey for: 2 1/4 - 3 1/4 hours and stuffed turkey for: 3 - 4 hours stuffed
  2. 12lb-14lb - cook unstuffed turkey for: 3 -3 1/2 hours and stuffed turkey for: 3 1/2- 4 1/2 hours
  3. 14lb-20lb - cook unstuffed turkey for: 3 3/4 - 4 1/4 hours and stuffed turkey for: 4 1/2- 5 1/4 hours
  4. 20lb-24lb - cook unstuffed turkey for: 4 1/4 - 4 3/4 hours and stuffed turkey for: 5 - 5 1/2 hours
Test for Doneness
  1. If using a meat thermometer, the temperature in the thigh should read 180-200°F. The stuffing should read 165°F. The leg should move easily when gently twisted. The breast meat should feel soft to the touch and the juices should run clear.
Bloor Meat Market http://www.bloormeatmarket.com/
Turkey Breast
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Ingredients
  1. Turkey Breast
Cooking Instructions
  1. 1. Preheat oven to 425°F
  2. 2. Spice breast
  3. 3. Cook your turkey breast for 15 minutes at 425°F then drop temperature to 325°F and cook for an additional
  4. - 3lb-4lb - 1 1/2 hours
  5. - 4lb-5lb - 2 hours
  6. - 5lb-6lb - 2 1/2 hours
  7. 4. Baste with oil or butter once or twice while cooking
  8. 5. Internal temperature should measure 160°F-165°F
  9. 6. Let stand 10 minutes before carving
Bloor Meat Market http://www.bloormeatmarket.com/