Once thawed, brush turkey with olive oil and sprinkle with
fresh or dried herbs. Place turkey, breast side down, on a flat rack in a
shallow roasting pan, about 2 inches deep. Some like to add 1 cup stock to the
bottom of the pan before cooking, which creates some steam and helps keep the
turkey moist but doesn’t prevent browning the skin. Turn the turkey over to
breast side up during the last hour or so – this results in moist, white meat.
The turkey is done when a meat thermometer (inserted deep into the thickest
part of the thigh next to the body, not touching the bone) registers 165-170
degrees F and drumstick is soft and moves easily at the joint. We often
find the breast gets done before the legs, so we'll pull the turkey out, remove
the legs and put them back in to finish cooking while we make the gravy.
Approximate Roasting Time for a pastured turkey (at 325 degrees F.
oven)
Weight Roasting Time Roasting time (unstuffed - if you stuff
your turkey it will take slightly longer)
6-8 lbs. 1 to 2 1/2 hours
8-12
lbs. 2-3 hours
12-14 lbs. 2 1/4 to 3 hours
15-17 lbs. 3 to 3 1/2
hours
18-20 lbs. 3 1/2 to 4 hours
21-22 lbs. 4 to 4 1/2 hours
23-24 lbs. 4 1/2 to 4 3/4 hours
Time is affected by type of oven, oven temperature, &
degree of thawing.
When skin is golden brown, shield breast loosely w/ foil to
prevent over-browning.
Here is a link I found quite helpful: pastured turkey cooking tips
Shannon Hayes also publishes cookbooks and cooking tips
for grass fed and pastured meats so you can always look her up as
well. Enjoy your thanksgiving - and while we're on that topic - we are
thankful for our farming adventures, the wonderful food we enjoy, and to you
for supporting our little farm!
Our customers have told us about many of the other ways they
have cooked their Turkey so don't feel confined to following this process if
you find something else you want to try. You won't be disappointed
if you follow these instructions though. Most importantly, don't overcook
your Pasture Raised Turkey!
Happy Thanksgiving!!
One of our customers' roasted Turkey.
Danny with one of our Broad Breasted Turkeys that we deep fried.
Another customer who smoked their Turkey.
Danny with one of our Heritage Turkeys that we roasted.
Turkey Soup Bones.
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