How to Cook a Perfect Pasture-Raised Turkey

While we usually try to find an "all-natural" and humanely raised turkey for Thanksgiving, this is the first year that we've actually gotten a truly free-range pasture-raised turkey from our local farmer.

Since it's just the hubby and I this year, we wanted a smaller bird, which meant we could avoid spending $75 on a turkey - which still seems exorbitant to me no matter how high-quality the meat is...

We have gotten used to the amazing flavor of the pasture-raised chicken that we buy from the same farm, so I'm excited to see how the turkey turns out!

However, as with other pasture-raised meats, we are aware that it may cook differently from the conventionally raised alternative, so we were looking for some instruction. Fortunately, I discovered the recipe below, and this is how we intend to cook our pasture-raised turkey this year. I'll have to let you know how it turns out, but the comments on the site were all very positive, so I have high hopes!

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First of all, you need to be aware that pasture-ranged birds may be more muscular than your conventional "Butterball." This means there is the potential for tougher, drier meat. One great way to avoid this is to brine your turkey, as described below. The salt in the brine will help the moisture to penetrate the meat, leading to a moister, juicier bird when cooked.

Here is a basic turkey brine recipe from Mommypotamus.com, but feel free to tailor the herbs and spices to your preferences as desired:

Turkey Brine Recipe:

Ingredients:

• 1 cup sea salt
• 1 gallon filtered water
• 1 cup raw sugar (or substitute honey)
• 1 bunch fresh sage (optional)
• 1 bunch fresh thyme (optional)
• 3 tbsp whole black peppercorns (optional)

Instructions:

• Bring all ingredients to a boil; remove from heat and refrigerate.
• Place thawed turkey in a deep roasting pan that is large enough to allow most of the turkey to be submerged in the brine, or use a commercially available brining bag (available in Williams-Sonoma or Sur La Table stores or on their websites). (We use a 5 gallon food grade plastic bucket, lined with a clean kitchen trash bag.) If you use just the pan, cover with plastic wrap and refrigerate (or put in an ice chest if your refrigerator is full).
• Turn the turkey in brine every few hours if it is not fully submerged.
• Keep turkey in brine for 12-24 hours.

The cook time may also differ from what you are used to - with varying reports of it taking longer or shorter for a pasture-raised turkey versus a conventional one. Use the timing guide below, and start checking for doneness with a meat thermometer an hour or so before the anticipated time, just to make sure you don't over-cook.

Once you are ready to cook your turkey, pull it from the brine, rinse with cold water, and dry with paper towels. You can now either rub with olive oil and sprinkle with salt, pepper, and/or seasonings of your choice - then follow steps 3-6 below, or make an herbed butter to put under the skin.

Herbed Butter Recipe:*
(For a 20-lb turkey; Adjust accordingly for smaller/larger birds.)

Ingredients:

• 8 tablespoons softened unsalted real butter
• 1/4 cup extra virgin olive oil
• 1 teaspoon chopped garlic
• 1 teaspoon chopped sage
• 1 tablespoon chopped thyme
• 1 tablespoon lemon juice (optional)
• 1 tablespoon chopped shallots (optional)
• 1 tablespoon chopped chives (optional)

Instructions:

1. Combine herbed butter ingredients in a small bowl and blend well.
2. To use the herbed butter, separate the skin from the breast meat with a small rubber spatula, and spread half the butter mixture under the skin. You can rub the rest on the outside.
3. Truss the bird loosely with butchers twine, sprinkle with salt and pepper, and place on a rack in a roasting pan. Cover loosely with foil.
4. Add about one cup of water to the bottom of the pan to prevent drippings from burning.
5. Roast at 350-degrees until internal temperature of the thickest part of the thigh reaches 165-degrees, removing foil for last 45 minutes of cooking to allow the skin to brown.
6. Baste with drippings throughout the cooking process.

Suggested Roasting Times at 350F:
8-12 lbs: 2.5-3.5 hours
12-16 lbs: 3-4 hours
16-20 lbs: 4-5 hours

Have a Happy Thanksgiving, stay safe and healthy, and may your turkey be moist, juicy, and brown! :-)

Rose.


* Recipe Source: Mommypotamus.com