Thanksgiving gatherings may look a little bit different this year, but that doesn’t mean the perfect Thanksgiving turkey cannot grace your table! Over the last few years, we have learned how to expertly brine and cook the perfect, heritage/pasture raised turkey, so I wanted to share my most helpful tips with you!

These are my TOP 5 Tips for the Perfect Thanksgiving Turkey!

Tip 1: If you have never purchased a heritage or pasture raised turkey for your Thanksgiving meal, that is the best place to start for ensuring the most flavorful and delicious turkey you will ever eat. Trust me on this. The flavor of a pasture raised turkey FAR out-flavors that of a store-bought turkey, so if you can buy a local turkey or order a heritage turkey online, it is most definitely worth it. 

Tip 2: Once you have purchased your turkey, find a good brining recipe. Why use a brine? There are several reasons, but maybe the most important one is FLAVOR. Brining the turkey ensures that not only is the outside of the turkey flavorful, but the meat under that layer of skin is seasoned, too. Here are a couple of our favorite brine recipes that we have had success with over the last several years:

The Pioneer Woman’s Favorite Turkey Brine: https://www.thepioneerwoman.com/food-cooking/recipes/a11882/my-favorite-turkey-brine/

Allrecipes Turkey Brine: https://www.allrecipes.com/recipe/54614/turkey-brine/

IMPORTANT! Make sure you plan ahead for defrosting your turkey in time to get it in the brine. If you purchased one of our turkeys, we typically take it out to start defrosting slowly in a fridge or cooler (kept at the proper temperature) for several days before we brine it.

Tip 3: Once you have your turkey brined (the process typically takes 12-24 hours depending upon the recipe you use, so plan ahead so your turkey is ready to cook by Thanksgiving morning) and rinsed, if necessary, it’s time to season the turkey and get it in the oven! We keep our seasonings simple, typically rubbing the bird in olive oil/butter, salt, and pepper, and if we have them on hand, herbs like rosemary and thyme. You can even get the herbs and oil/butter rubbed underneath the skin of the turkey for even more flavor! Keeping it simple not only makes it easier on you, but it also allows the amazing flavor of the turkey to really shine!

Tip 4: Heritage/pastured turkeys are VERY easy to over-cook. This is the most important part of the process to understand. We have found that we can get an unstuffed (no stuffing in the cavity for us!) 17 lb. turkey perfectly cooked in a roasting pan at 350 degrees F for about 2.5-3hrs. That equates to only about 10 ½ minutes of cooking per pound of turkey, which varies greatly from a store-bought turkey. Use a meat thermometer to check that both the legs/thighs and breasts are at the proper temperatures for safe consumption.

Tip 5: Once your turkey is cooked to the proper temp, let it rest! We let ours rest uncovered for at least half an hour, and if we have time, up to an hour before carving. Allowing the turkey a long resting period keeps all those amazing juices and flavor locked into the meat, instead of pouring all over your cutting board!

I hope these tips help guide you to get the most out of your heritage/pasture-raised turkey. It is so important to take care in the process of preparing and cooking your turkey, and I promise the gorgeous and flavorful turkey you serve is worth the extra effort!

During these difficult times, the traditions of the holidays can help keep us all connected, whether in spirit or sharing a meal with family and loved ones via Zoom. I sincerely hope you all are well, and I am so grateful for all of you! Stay safe and stay healthy my friends!

All the best,

Farmer Kinzie