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Welcome to Schinkels' Gourmet Meats...

...where you will find "quality" Beef, Pork, Chicken, Fresh Fish, Cheese, Deli Meats, Salads, Sauces and Spices.

Our "Weekly Specials" will be posted Sunday morning, for the upcoming week.

In our "Did You Know" section there are links to the nutritional values, cuts, preparation, recipes or anything else you would like to know about beef, poultry or pork.

So come on in and browse for a while!   - John Schinkel and Staff

Weekly Specials

Roast TurkeyROAST TURKEY tonight?

Specials in effect Mon. Dec. 22 to Sat. Dec. 27, 2014

[click graphic below for a larger view]

Schinkels' Specials

Jensen Cheese
A Family Tradition Since 1925



Go to our Recipe Archive

Recipe of the Week

Christmas Turkey


  • 1 turkey (16 lb/6.75 kg)
  • 2 Tbs. chopped fresh thyme
  • 2 Tbs. chopped fresh sage
  • 2 tsp. chopped fresh rosemary
  • 1 Tbs. extra-virgin olive oil
  • Salt and Pepper
  • 2 stalks of celery
  • 2 carrots
  • ½ onion


  1. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting.
  2. Position a rack in the bottom third of the oven and CRANK IT! Preheat oven all the way!
  3. Remove giblets and neck from turkey; RESERVE for stock or gravy.
  4. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity.
  5. Create a rub: mix the herbs and oil in a small bowl.
  6. Create an X with the tin-foil so it lines the bottom of the tray – use enough to wrap the turkey completely.
  7. Rub the oil and seasoning all over the bird and in the cavity, making sure you get in to all the nooks and crannies.
  8. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks. Rub the herb mixture under the skin. Pat the skin back into place.
  9. Salt and pepper the turkey outside and in the cavity.
  10. Pop a couple celery stalks, carrots, onion and a couple sprigs of rosemary into the cavity. Close up with an orange.
  11. Cover the turkey with tin foil then put it in the hot oven and turn the temperature down to 350 F. Cook for about 35 to 40 minutes per kilo.
  12. When almost done – take off foil for last 40 minutes to brown the bird.
  13. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s probably ready. Check with a thermometer – a done bird measures 165 degrees F when inserted into the thigh. If not, pop the turkey back in the oven to cook for a bit longer then check again. Once ready, remove from oven and cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your veg and gravy ready.


  • The best turkey to cook for Christmas is a fresh turkey.
Submitted by: Jennifer M