Top Five Tips for a Perfectly Browned Heritage Turkey
Cooking the perfect Heritage turkey is as easy as turning on your oven — our secret ingredient is the ingredient! All of our turkeys are pasture-raised, purebred, and perfectly delicious. All you need to add is a little bit of love. Here are five tips for cooking a bird that will have everyone asking for seconds (and sandwiches the next day)!
1. Remove the turkey from the packaging 24 hours before cooking, rinse, pat dry, and keep in the fridge to let the skin dry out to guarantee crispiness.
2. When you are ready to cook, put a little butter or olive oil under the skin – just make small incisions with a paring knife and gently drizzle some oil in or insert small pads of butter. Salt and pepper the skin liberally — this bird is going to be brown, crispy, and insanely delicious.
3. Cook low and slow – 325 degrees F for about 10-15 minutes per pound, and rotate the pan often to make sure it is cooked evenly.
4. Don’t forget to baste that bird! Use an old-fashioned baster and make sure to check on the turkey every hour, we’re looking for a skin that is crispy, but not dry!
5. Keep an eye out and cover any spots that are getting too dark with foil while the inside finishes cooking.
And voila! Don’t forget to check the bird often — once again, the secret is there is no secret, just make sure you don’t leave it in the oven too long! – when the juices run clear, remove the turkey from the oven and let the bird rest for at least 30 minutes to allow for the distribution of juices. The perfect Thanksgiving meal awaits!
For our full heritage turkey cooking guidelines, click here and to purchase your fresh heritage turkey for Thanksgiving, click here.
1. Remove the turkey from the packaging 24 hours before cooking, rinse, pat dry, and keep in the fridge to let the skin dry out to guarantee crispiness.
2. When you are ready to cook, put a little butter or olive oil under the skin – just make small incisions with a paring knife and gently drizzle some oil in or insert small pads of butter. Salt and pepper the skin liberally — this bird is going to be brown, crispy, and insanely delicious.
3. Cook low and slow – 325 degrees F for about 10-15 minutes per pound, and rotate the pan often to make sure it is cooked evenly.
4. Don’t forget to baste that bird! Use an old-fashioned baster and make sure to check on the turkey every hour, we’re looking for a skin that is crispy, but not dry!
5. Keep an eye out and cover any spots that are getting too dark with foil while the inside finishes cooking.
And voila! Don’t forget to check the bird often — once again, the secret is there is no secret, just make sure you don’t leave it in the oven too long! – when the juices run clear, remove the turkey from the oven and let the bird rest for at least 30 minutes to allow for the distribution of juices. The perfect Thanksgiving meal awaits!
For our full heritage turkey cooking guidelines, click here and to purchase your fresh heritage turkey for Thanksgiving, click here.