Your turkey was brined for 48 hours and is ready to roast. Remove it from the bag, pat dry with paper towels, place on a pan and refrigerate overnight. This will allow the skin to dry out so it becomes crisp during roasting. This step may be omitted if desired.
Place turkey on shallow roasting pan. Tie legs together and tuck wings underneath the bird and allow the bird to sit at room temperature for one hour. Preheat oven to 350 degrees. Coat the skin with lard, butter or olive oil. Cover the breast loosely with aluminum foil. Add 1 cup water or stock to bottom of pan.
Cooking time will vary depending on the size of the turkey. Brined turkeys are full of moisture and will cook a bit faster than un-brined birds. Stuffed turkeys take about 30 minutes longer than unstuffed turkeys. Check the bag to see how much the turkey weighs and determine the approximate cooking time. A 15-pound turkey will take about 3 hours and 45 minutes to roast. Add 15 minutes for each additional pound and an extra 30 minutes for stuffing. Roast the turkey until temperature in the innermost thickest part of the thigh reaches 165 °F as measured with a meat thermometer. Check the internal temperature in the wing and the thickest part of the breast as well. The temperature in all parts should read 165 °F or higher. The thigh juices should run clear when pierced with a fork.
During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning. Add more water to the pan if necessary.
Don’t forget, the turkey needs to rest outside the oven for about 30 minutes before you carve it. This rest time allows the juices to redistribute evenly throughout the meat, giving you a juicier turkey. It also makes the turkey easier to carve. You can use this time to make the gravy and cook the potatoes and other side dishes you might have so everything is ready at the same time.
See also: Ten Terrific Turkey Tips >
Thank you for choosing to purchase a pasture-raised turkey for your holiday table. We hope you will enjoy your meal even more knowing that it was produced using practices that are good for the animal and the environment and also keeps your money in your local economy.
Enjoy your Turkey!
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