Turkey, Prime Rib Cooking Instuctions From Manhattan Beach Chef

Liz Spear
Updated ·3 min read

MANHATTAN BEACH, CA — If you've ever dined at any of these Downtown Manhattan Beach restaurants—The Arthur J, MB Post and Fishing With Dynamite—then you know the culinary finesse of Chef David LeFevre, chef/owner.

Throughout the COVID-19 pandemic, Chef David has modified his menus to suit to-go style dining as well as family meals and football Sunday feasts. And he continues to share his winning ways via two easy-to-follow instructions for cooking a whole natural turkey and an Angus Prime Rib roast this holiday season. The following recipes include MB Post's famous herb butter and are part of the chef's Thanksgiving "To Go" Menu, sold out now but that was available for purchase. These recipes and more handy, helpful cooking tips can be found on the MB Post website.

Whole Natural Turkey

  • Step 1: Preheat oven to 350 degrees

  • Step 2: Remove the wrapping and pat turkey dry on the outside

  • Step 3: From the inside of the bird remove any Giblets or neck to use for gravy

  • Step 4: Next brush with vegetable oil and season with salt and pepper

  • Step 5: Place turkey breast-side up on roasting rack in a pan. Cover turkey with foil and begin cooking (a good rule of thumb is 20 minutes per pound, so 4 1/2 hours for a 14-lb. bird)

  • Step 6: Remove foil halfway through baking and brush the turkey with the provided herb butter.

  • Step 7: Repeat step 6, brushing the turkey with the herb butter, every 30 minutes. If skin begins to darken too quickly, cover with foil again and continue

  • Step 8: Take the temperature of the turkey in the thickest part of the thigh (goal is 160 degrees w/ crisp golden brown skin)

  • Step 9: Remove the turkey from the oven and allow it to rest for 30 minutes while you do the same!

  • Step 10: The turkey will continue to cook and should have a temperature of 165 before serving

  • Step 11: Slice the turkey and serve!

Angus Prime Rib Roast

  • Step 1: Preheat the oven to 475 degrees Fahrenheit and pour yourself a glass of Champagne!

  • Step 2: Rub the roast with the provided rosemary-salt-ground pepper mix. Make sure to evenly coat the entire roast with a generous amount, don’t be shy! Place the roast on a roasting pan with a rack.

  • Step 3: Let the roast temper at room temperature for 1 hour while it develops a salt crust.

  • Step 4: Put the roasting pan with the Prime Rib Roast in the oven for 25 minutes at 475 degrees.

  • Step 5: Drop the temperature of the oven to 250 degrees and cook for 30 minutes.

  • Step 6: After 30 minutes, check the temperature of the roast with a thermometer in the center of the roast. Continue cooking until you have reached your desired temperature. (See below)

  • Desired temperatures:

  • Rare: Take out the roast at 115 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 120

  • Mid-Rare: Take out the roast at 120 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 125

  • Medium: Take out the roast at 130 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 135

  • Medium well: Take out the roast at 138 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 145 degrees

  • Well done: Take out the roast at 152 degrees, and let it rest 30 minutes at room temperature to a final carryover temperature of 160 degrees

  • Step 7: REMINDER: Remove roast from oven and allow the roast to rest for 30 minutes before slicing! (One of the most important steps!)

  • Step 8: Remove prime rib from rack, cut off the rib bones, slice and serve.

This article originally appeared on the Manhattan Beach Patch