How To Cook A Pastured Turkey
My Burners Are Cold . . .
My refrigerator is empty, and I couldn’t be happier about it! I’m at the Wise Traditions conference, of course, where every meal is a slice of real food heaven. While I’m away I wanted to share this post from last year. I have a feeling it just **might** come in handy soon!
These instructions for roasting a juicy, perfectly seasoned turkey given to me by one of my favorite farmers, Robert Hutchins of Rehoboth Ranch. Robert would like you to know that he does not take credit for the method or recipes listed. He’s simply been compiling and tweaking advice from others through the years.
Cooking A Pasture-Raised Turkey
Most storebought turkeys are injected with vegetable oil, water, salt, emulsifiers, sodium phosphate, and artificial flavorings. Pasture raised free range turkey, on the other hand, has not been basted or injected. You may want to consider preparing your turkey in a brine like most chefs. Brine is a saltwater and seasoning solution that allows moisture to penetrate the meat. Even a slightly overcooked turkey will be moist and juicy when prepared in brine. Brine also expedites cooking time, since water is a better conductor of heat than meat. Brine can be made from your favorite herbs and seasonings. Here is a basic recipe to get you started:
Basic Brine Ingredients:
- 1 cup sea salt
- 1 gallon filtered water
- 1 cup raw sugar or honey (optional)
- 1 bunch fresh sage (optional)
- 1 bunch fresh thyme (optional)
- 3 tablespoons black pepper (optional)
Basic Brine Instructions:
- Bring all ingredients to a boil; remove from heat and refrigerate.
- Place thawed turkey in a deep roasting pan that is large enough to allow most of the turkey to be submerged in the brine, or use a commercially available brining bag (available in Williams-Sonoma or Sur La Table stores or on their websites). We use a 5 gallon food grade plastic bucket. If you use just the pan, cover with plastic wrap and refrigerate (or put in an ice chest if your refrigerator is full). Turn the turkey in brine every few hours if it is not fully submerged. Keep turkey in brine for 12-24 hours.
Preparing the Turkey for Cooking
When it is time to cook the turkey, lift it out of the brine, rinse with cold water and dry with paper towels. Slide a small rubber spatula between the skin and the meat to separate them. Insert half of the herbed butter mixture (recipe below) under the skin and spread evenly. Rub the remaining butter mixture on the outside of the skin. If you wish, fill the body cavity with stuffing. Truss the bird loosely with butchers twine, season with salt and pepper, and pace in roasting pan. Add 1 cup stock and roast until internal temperature of the thickest part of the thigh reaches 165 degrees. The turkey should be loosely covered with foil for part of the cooking time to help retain moisture. The foil should be removed for the last 45 minutes or so of cooking so the skin can be beautifully browned and crisp by the time the turkey is done. Be sure to baste the turkey often with juices from the bottom of the pan.
Herbed Butter
- 8 tablespoons softened unsalted real butter
- 1/4 cup extra virgin olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped sage
- 1 tablespoon chopped thyme
- 1 tablespoon lemon juice (optional)
- 1 tablespoon chopped shallots (optional)
- 1 tablespoon chopped chives (optional)
Roasting Times@ 325F
When estimating how long to cook your turkey, figure about 12 to 15 minutes per pound and then monitor until the thickest part of the thigh reaches 165 degrees (measured with your meat thermometer). Oven temperatures and individual birds will vary, so it’s important to rely on internal temperature rather than cooking time.
Note: Pastured birds often cook a little faster than conventional turkeys, so monitor closely with a meat thermometer.
Photo credit: Tuchodi
Abbey Robinson via FB
I need more salt…and a way to soak this bird. Thanks for sharing!!!
Jenni Wiehoff-Hulet via FB
Nice1
Sarah Lenard Lancaster via FB
Hmmm, I’m going back and forth about those fauxtatoes. I might have to try that at another meal.
Melissa
Thank you for sharing these instructions! I hope this isn’t a silly question, but if I were to use a food grade 5 gallon bucket, would the whole thing need to be refrigerated during the 12-24 hours needed to complete the brining? We don’t have the room in the fridge, or a large enough cooler. It will be in the upper 40s this week outside. But perhaps if it’s submerged in the water totally, it won’t need to be refrigerated at all? Thanks for any help!
Heather
Hi Melissa! I don’t know, but my farmer mentioned a farmer/blogger he likes that has a lot of info. She might be able to help! Her website it http://www.shannonhayes.info/blog.htm?tag=grassfed+turkey
Kristine Dessinger via FB
Cool! I need to read your posts. Lol
Mindy @ Too Many Jars in My Kitchen!
I followed these instructions for my Thanksgiving turkey and it turned out beautifully. Thanks for such great directions. The herbed butter gave the turkey a really delicious flavor!
Mindy @ Too Many Jars in My Kitchen!´s last [type] ..Preparing for a GAPS Thanksgiving
Jennifer
I used this recipe last night and it was perfect! thanks so much for all the useful info. great post!
Alta
I didn’t know you were local to me! I’ve been buying turkeys from Rehoboth Ranch for several years now! Brining does make them delicious. Love the herbed butter!
Alta´s last [type] ..Swedish Meatballs for Clean Eating Cocktail Party
Heather
Hi Alta! I **was** local until last spring when we relocated to Tennessee – too bad we didn’t meet before I moved!
Leah G
We brine our turkeys,,,,MmmmMMmmm.. It has everything from Samuel Adams & Cider to rosemary in it. we use a 5 gallon water cooler with ice and broth to keep it cool for 3 days. I’ve salivating thinking about it. Hope youre having fun at the conference. so jealous.
Jennifer Tarr
I too was at the Wise Traditions Conference! Wish I knew you were there. I’ve been following your blog for a while now. I love your blogs! Maybe we will meet next year.
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Can you use a turkey bag?
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[...] with stuff like many grocery store turkeys, we followed the advice of the almighty internets, and brined the turkey for 24 hours. This made for moist, flavorful meat. From now on, we are [...]
Jessica N
Tried this for Thanksgiving this year and was fantastic!! Perfect meal
Thanks so much for the post!!!
Loriel @ Healthy Roots, Happy Soul
Hi, I hope you had a fantastic Thanksgiving. I just wanted to let you know that I used this recipe for cooking my first ever turkey (straight from the farm of course) and it turned out ah-may-zing!!! Everyone couldn’t believe the flavor it produced. My aunt said it was the best turkey she ever had.
Thank you for the recipe! I can not wait til next year to do it again.
Stacey
Oh. my. word! BEST turkey I have ever eaten, much less made myself! So moist and flavorful! My kids are even begging to eat cold turkey from the fridge, which is completely uncharacteristic for them. Kudos on the awesome recipe. Winner, winner turkey dinner! hehe
Thank you!