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--- recipes:heritage_turkey [2021/11/24 12:06] – tell
+++ recipes:heritage_turkey [2022/11/22 23:41] (current) – tell
@@ Line 1: / Line 1: @@
-Assorted tips for cooking a heritage-breed turkey
+====== Assorted tips for cooking a heritage-breed turkey ======
+===== Rose and Steve's 2022 plan =====
+Brine 24 hours with [[Apple Cider Brine]]
+Prep turkey and cook according to [[Slow Roasted Turkey with Apple Gravy and Buttermilk Brine]] :
+  * apples etc on bottom of roasting pan
+  * stuff cavity with lemon, orange,
+  * fast start at 400 until spotted brown
+  * cover with foil and slow roast at 300 ~4 hours until 150F breast, 160F thigh
+  * roast uncovered until 155F breast / 165F thigh
+===== Steve's approximate 2021 plan =====
+  * cover bottom of pan with halved garlic heads, onion, apples if available, bay leaves, thyme, ginger, orange.  stuff additional onion, bay leaves, etc. into the cavity.
+  * rub rosemary butter beneath skin of breast, and over the rest of the bird.  use olive oil if more coverage needed.
+===== Rose and Steve's 2019 Bird =====
+  * brined 24 hours.  apple cider based.
+  * oven at 300, for 3 1/2 hours
+  * turn oven up to 400
+  * 25 more minutes
+  * Gravy broth (made from giblets) made the day before
+===== Others =====
 https://www.yummly.com/dish/992923/how-to-cook-a-turkey
-Recommended by Sam Gasson, although not specificly about heritage turkeys.
+  * Recommended by Sam Gasson, although not specificly about heritage turkeys.
+  * on salt brine by volume: 3 Tbsp. Diamond Crystal kosher salt = 1 1/2 Tbsp. Morton kosher salt. When in doubt, start with the lesser amount, and increase according to taste.
+  * Temperature: 325F if over 14 pounds
+  * time: 16 lb: 3 1/2 to 4 1/2 hours unstuffed, another hour if stuffed
+  * temp measurement: breast cooks faster, so most recipes suggest measuring in the thigh, but its difficult to find the right location in the thigh.
+  * go for 175F in breast, 165F in thickest part of thigh
+https://www.yummly.com/recipe/My-Favorite-Turkey-Brine-2510223
+  * apple cider and 2 gallons of water!
 [[Slow Roasted Turkey with Apple Gravy and Buttermilk Brine]] - from NY Times.  also not explicitly about heritage turkeys.
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   *  Cook at a high temperature (450-475 degrees F) for less time than a regular turkey. Most heritage turkeys will be cooked through in fewer than 3 hours.
   *   Final temperature of 140-145 F in the thigh.  while resting, should reach 155.
 https://www.huffpost.com/entry/how-to-cook-heritage-turkey-pasture-raised_n_5beaf261e4b044bbb1a95b36
+  * 8-12 minutes per pound, but  trust your thermometer, and to check the temperature in both the breast and the thigh
+  * recommend low and slow.  325 or below, then turn up to 400 or 425 at the end to crisp the skin
+  * cook to 175F both breast and thigh
+  * remove breast and keep cooking thigh+leg if needed
@@ Line 28: / Line 64: @@
 https://www.localharvest.org/features/cooking-turkeys.jsp
-  "Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F"
+  * "Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F"