Cooking Your Heirloom Thanksgiving Turkey
A chill is in the air and though it’s hard to believe, Thanksgiving will be here before you know it! Are you ready to cook your turkey? If you’ve already purchased your heirloom bronze turkey, you may wonder what we recommend is the best method for cooking it to get the best flavor from this unique breed!
Thawing Your Turkey
The first step is to ensure your turkey is safely thawed properly. There are two main methods to do this that we would recommend. Heirloom turkeys typically need to be cooked for 10-15 minutes per pound, and the turkey is done when the thigh reaches an internal temperature of 160-165°F:
• Method 1: Fridge Thawing
This is the recommended thawing method, which is slow and safe. Place your turkey in the fridge for the recommended amount of time based on the size of the bird you have:
• 10-12 lbs ~ 2-3 days to thaw
• 12-14 lbs ~ 3-4 days to thaw
• 14-16 lbs ~ 4-5 days to thaw
• Method 2: Running Water Thawing
Running out of time before the holiday? You can place your turkey under running water in the bag to defrost, which takes about 12 hours.
Cooking Your Turkey
If you’ve purchased an heirloom turkey, note that this breed does cook faster than a broad-breasted turkey and also cooks at a higher temperature. When you’re ready to cook, here is our preferred method for getting the best flavor and results!
• Step 1: Rinse turkey inside and out, then pat dry with paper towels.
• Step 2: Transfer to a large roasting pan fitted with a roasting rack, and place breast-side up.
• Step 3: Bring to room temperature, which takes around 1.5 to 2 hours.
• Step 4: Preheat oven to 425ºF (218ºC), putting the rack in the lowest position.
• Step 5: Tuck wings under the turkey.
• Step 6: Gently separate the skin from the breast, and rub butter under the skin on each side.
• Step 7: Season the outside of the turkey generously with salt and pepper.
• Step 8: Fill cavity with herb sprigs, bay leaves, apple cores, and onion, then tie legs together with kitchen twine.
• Step 9: Scatter apples and celery around the rack and place neck and giblets in the pan.
• Step 10: Add 2-3 cups of water or turkey stock to the pan.
• Step 11: Roast turkey for 20 minutes at 425ºF (218ºC).
• Step 12: After 20 minutes, reduce the oven temperature to 375ºF (190ºC). Baste with pan juices, and tent with foil.
• Step 13: Continue to roast for about 1 hour, then rotate the pan, adding more water if the pan is dry, and baste as needed
• Step 14: Roast for about 1 more hour or until a thermometer inserted into the thickest part of the thigh reaches 160ºF.
• Step 15: Remove the turkey from the oven and let it stand for 30 minutes before transferring it to a platter and carving.
• Extra: If you plan on making gravy, be sure to reserve the delicious contents of the pan!
