Besides the fact that most old-fashioned heritage turkeys are also raised the old-fashioned way — with plenty of grass and sunshine — they need to be cooked quite differently than their modern, factory-farmed counterparts. This tried-and-true recipe will make the best of your heritage bird this year.
Recipe courtesy of Local Harvest
Ingredients
- 15-pound fresh heritage turkey at room temperature
- Kosher or sea salt
- Fresh ground pepper
- 4 cups giblet broth (see recipe below)
- Rosemary maple butter (see recipe below)
- Oiled parchment paper
- 1
Rub turkey inside and out with salt and pepper.
- 2
Loosen the skin around the breast with your fingers and insert rosemary maple butter between the meat and the skin as well as on the inside of the bird’s cavity.
- 3
Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.
- 4
Add the giblet broth to the bottom of the pan. Tent the roasting pan with a sheet of oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper during the last 30 minutes of cooking to develop a crispy, golden skin.
- 5
Preheat oven to 425 to 450°F. Roast the bird until the thigh temperature reaches 140°F to 150°F. Let the bird rest 10-15 minutes before carving to let the juices settle. Serves 10-12.
How to make it
FACTOID:
Quick roasting at high temperatures means the oven temperature needs to be maintained and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Baste the bird when you remove the parchment tent. If there is not enough liquid for basting, add either more water or wine.Giblet Broth
- 2 cups white wine (such as a deep, oaky Chardonnay)
- 2 cups water
- Giblets and neck
- Bay leaf
- 1
Simmer everything in a small saucepan for 15 minutes.
- 2
Discard bay leaf and neck. Giblets can be discarded if they aren’t your type of thing or they can be finely chopped and added to the broth.
How to make it
Rosemary Maple Butter
- 1/2 pound butter
- 1/2 cup pure maple syrup
- 1 tablespoon fresh minced rosemary
- 1
Bring butter to room temperature and whip all ingredients together.
How to make it
Where to Buy Heritage Turkeys
Slow Food USA
A state-by-state guide to farmers who raise free-range heritage turkeys.
Eat Well Guide
An online directory of stores and organizations that sell sustainably raised meat, dairy and eggs.
Local Harvest
A search engine that lists small-scale family farms that grow organic produce and raise free-range animals.
