There’s something undeniably special 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—learning to carve the turkey, that same joke Dad tells every year, the fight for the last slice of pie, the most creative use of leftovers—now that’s the cheer we’re here for.
with celery, onion, and herbs
with bacon and green onion
with pecan streusel
with creamy mushroom-cheddar sauce
and crispy fried onion topper
with orange and ancho chile
with whipped sea salt honey butter
Sides, pies, and turkey (turkey breast or whole) are also sold a la carte.
Pre-order by November 16th to secure pickup on November 21st or 22nd.
Pick up Tuesday, November 21 or Wednesday, November 22 from 8am-4pm.
Just look for the drive-through 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.
Remove turkey breast from refrigerator; let it sit at room temperature for 45 minutes. Preheat oven to 325˚. Place unwrapped turkey in a roasting pan and put into preheated oven. Heat for approximately 50-60 minutes (5 minutes per pound). Remove from oven and allow to rest for 15 minutes before slicing.
Remove turkey breast from refrigerator; let it sit at room temperature for 30 minutes. Preheat oven to 325˚. Remove turkey breast from packaging and place in shallow roasting pan. Cover with foil. Heat for approximately 30 minutes. Remove turkey breast from oven and carefully remove foil, then return to oven for an additional 10 minutes. Remove turkey breast from oven and allow to rest for 10 minutes before slicing.
Remove plastic lid from packaging. Cover stuffing with foil and bake in a 325˚ oven for 35 minutes or until the center reaches 160˚. The hot stuffing can be transferred to a decorative dish for serving.
Place potato mixture in a greased ovenproof casserole dish and cover with foil. Heat at 325˚ for 40 minutes or until the center reaches 160˚. 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.
Place the sweet potato purée into a greased ovenproof casserole dish. Spread the pecan streusel evenly over the top of the sweet potato purée. Heat uncovered in a 325˚ oven for 20 minutes or until the center is 160˚ and the topping is crispy if you tap it with the back of a spoon.
Place green bean mixture in a greased ovenproof casserole dish and cover with foil. Heat in a 325˚ oven for 20 minutes or until the center reaches 160˚. Remove the foil; spread the cheddar and crispy fried onions on top of the green beans. Heat uncovered for 10 more minutes.
Place on a cookie sheet and heat in a 325˚
oven for 3 minutes to toast.
Allow to come to room temperature about
30-45 minutes before serving.
Allow to come to room temperature about
30-45 minutes before serving.
Contact us at 713.529.4257 or
holidays@goodecompany.com