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u r m f o o d s e rv i c e .c o m

PRICES EFFECTIVE NOVEMBER 5TH THRU NOVEMBER 11TH 2018

P R O D U C E C O.EST. 1945

Prices, products and printing errors are subject to change without notice. Some products are an average portion or case price. Quantities are subject to stock on hand.

Sizing continues to peak on jumbos & larger with market reported as steady.

(50 lb.)53480-0

JumboYellow Onions

$899

(9/3 lb.)59473-9

Lil Snappers Pink PiLady Apples

$3051Part Lady Williams and part Golden Delicious, these have a bright pink color and

sweet-tart flavor.

Quality reported as fair overall, with slight twisting and fringe burn reported.

(12/3 ct.)53679-7

DoleRomaine Hearts

$2268

(9/3 lb.)58055-5

Lil SnappersGala Apples

$3051A hybrid of Golden Delicious and from England, a Kidd's Orange Red Varietal. Juicy and

sweet with hints of vanilla.

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(72 ct.)53801-7

Naval ChoiceOranges

$3528Naval oranges have a high acidity level with decent sugar levels, but will adjust as season continues.

(56 ct.)58272-6

JonagoldApples

$3304Market is plentiful with supplies exceeding demand and quality reported as excellent.

(2/20-22 lb.)98669-5

NorbestTom Turkey

$103lb.

(6/4-8 lb.)96525-1

Norbest Bone-InTurkey Breast

$116lb.

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(4/8-10 lb.)90029-0

Norbest WholeSmoked Turkey

$229lb.

(3/10 lb.)91521-5

Norbest Cook-In-BagWhole Turkey Breast

$242lb.

Ingredients:• One 20-22 pound turkey (URM #98669-5)

• 3 cups salt (URM #23565-5)

• 1 3/4 cups pure maple syrup (URM #6723-1)

• 2 heads garlic (URM #53391-9)

• 4 lemons (URM #53753-0)

• 1 handful rosemary (URM #42641-1)

• 1 handful thyme (URM #42646-0)

• 2 cups unsalted butter (URM #89853-6)

• 1/2 cup sage (URM #35175-9)

• Ground black pepper (URM #42617-1) • 1 cup chicken stock (URM #17249-4)

• 1 orange (URM #53806-6)

• 1 bay leaf (URM #42594-2)

• 1 yellow onion (URM #53480-0)

• 1 1/2 pounds bacon (URM #88064-1)

MAPLE BACON LATTICE TURKEY WITH SAGE BUTTER

Directions:• In a large stock pot set over medium heat, dissolve 3 cups of salt and 1 cup of the maple syrup in 2 1/2 gallons water, then add 2 heads of the garlic.• Crush the peels from 3 of the lemons, half of the rosemary and half of the thyme, to release their natural oils and add to the brine. Cool completely.• Place turkey in a large brining bag, breast-side up; add the cooled brine, seal tightly and refrigerate for 12 hours.• Preheat the oven to 325 degrees F.• In a medium bowl, mix the butter and the sage. Carefully rub some of the sage butter under the skin of the turkey, being careful to avoid tearing it.• Rub the remaining butter all over the exterior of the turkey. Sprinkle the whole turkey, including the cavity with salt and pepper.• Pour the stock and freshly squeezed orange juice in the bottom of the roasting pan to create a base for the gravy and prevent any burning.• Place the turkey breast-side up onto a rack set into a large roasting pan.• Lay down a large piece of parchment paper and line up 8 strips of the bacon horizontally and weave the bacon.• You should have two rows of woven bacon. Repeat this process until you achieve a tight square.• Invert the bacon lattice onto the breast of the turkey, tucking the ends of bacon into the crevices of the legs and thighs, like making a bed.• Truss the legs with butcher's twine. Cover the turkey with foil and bake for 2 hours 15 minutes.• Remove the foil and continue cooking the turkey for another 1 hour 15 minutes, basting the bacon with the remaining maple syrup every 10 minutes until the bacon is crispy.• Internal temperature of the turkey should be 165 degrees F then loosely tent the turkey with foil and rest it for 30 minutes before carving.