How to Roast a Heritage Turkey
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Ingredients:
- One whole “Chosen Turkey” - Patted dry, trussed
- Shmaltz or Olive Oil
- Salt & Pepper to taste
- Fresh Herbs (optional)
Cooking Instructions:
Preheat the oven to 325℉ and rearrange shelves to fit the turkey. Place turkey on the rack of the roasting pan and pat dry with a paper towel before trussing the legs with poultry twine. Carefully rub down the bird with shmaltz or oil, being careful not to miss any spots. Season with salt and pepper and herbs is using them. Pour about an inch of water into the bottom of the roasting pan to prevent the drippings from burning (be sure to check the level of this liquid throughout the cooking time). Stick the thermometer probe into the thickest part of the breast and/or the inner thigh up against the bone. Roast at 325℉ basting every 30 minutes. Depending on your oven you may need to rotate the turkey halfway through for even cooking.
The turkey should be done when the breast reaches 165° or the thigh reaches 175°. While we recommend going based on temp and not timing, at 325° your turkey should take about 10-15 minutes per lb to cook. Smaller turkeys tend to take fewer minutes per lb and larger birds may take more.
Allow the turkey to rest for 20-30 minutes before carving to allow the juices to redistribute. Serve and enjoy turkey like you’ve never had before!