Monday, November 24, 2014
Happy Thanksgiving...and turkey roasting instructions
We promised directions, so here they are. If turkey is frozen, place the wrapped turkey in the refrigerator for 3-4 days to thaw (allow 5 hours per pound of turkey to completely thaw) OR placed wrapped turkey in a sink and cover it with cold water – allow 30 minutes per pound of turkey to thaw. Change water frequently.
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!
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.
Posted by Anonymous at 10:42 AM