Thank you for purchasing your naturally raised Heritage Turkey from The Fatted Calf.
Heritage Turkey Roasting Basics
The breasts and legs of heritage birds tend to cook at different rates. For the most succulent bird, we recommend cooking the breasts until just done, removing the legs and returning them to the oven to finish. This will help to ensure the moist and delicious meat throughout.
1. At least one full day ahead of time, season your bird liberally with salt, inside and out.
2. Pull your turkey from the refrigerator 1 hour prior to cooking and allow to temper. Meanwhile pre-heat your oven to 475 degrees.
3. Gently lift the skin away from the breast and rub softened butter or duck fat between the skin
***If you plan on stuffing your bird, now is the time.***
4.Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with butcher’s twine.
5.Roast for 20 minutes. Lower the oven temp to 350 degrees and cover turkey loosely with tin foil. Roast for about 3 ½ hours, or until the thermometer inserted into the breast reads 150 degrees.
6.Transfer the turkey to a cutting board and let rest for 20 minutes. Then remove the legs and the thighs.
7.Place the legs and thighs, skin side up, on a roasting pan and continue cooking for 40-45
minutes or until a thermometer reads 160 degrees and the juices run clear.
8.Slice the thighs and the breasts and serve.