We’ve learned from cooking many a pastured turkey that the following few pointers will really make a difference! Keep them in mind as you plan and prepare your whole roasted turkey for Thanksgiving, Pesach, or any other holiday occasion!
We can help! If you have any questions at all as you prepare to dive in, whether this is your first turkey or your fiftieth, please contact us and we’ll do our best to set you on the path to a successful Turkey dinner!
- Email: firstname.lastname@example.org
- Phone: 888-790-5781
- Allow time to defrost in the fridge. Figure 24hrs per 5lbs meat (put the bird on a plate, tray or newspaper). If you need to defrost the bird more quickly, follow these guidelines.
- Pastured Birds are leaner and cook more quickly than conventional birds. Estimate ~12-15 minutes per pound at 325F.
- Get the juices flowing. Cover the bird with shmaltz (rendered chicken fat) before roasting, and baste with pan juices frequently. Throw a couple quartered onions in the bottom of the pan to make delicious drippings, which will add depth and flavor to your gravy.
- We don’t recommend brining since kosher meat is already salted. If you really want to brine, soak the bird in a few batches of cold water to remove salt before you start.
- Use a meat thermometer and check it regularly. This is the best way to ensure you won’t overcook your turkey. Remember the temperature will continue to rise about 10F after you take the bird out of the oven. We cook our turkey to 165F.
- The breast may cook more quickly than the legs and thighs. If the breasts are done, cover them with foil to prevent drying out, or even better, carve them off when they are done, then return the carcass and drumsticks/thighs to the oven to finish baking.
- The meat may still look “pink” even if it has reached appropriate temperature. Don’t continue to cook the bird, it’s done, even though it may look a little pink.
Find whole kosher pastured turkeys and a variety of select turkey cuts at Grow and Behold Foods!