Rose & Steve's Recipes

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Assorted tips for cooking a heritage-breed turkey

https://www.yummly.com/dish/992923/how-to-cook-a-turkey Recommended by Sam Gasson, although not specificly about heritage turkeys.

Slow Roasted Turkey with Apple Gravy and Buttermilk Brine - from NY Times. also not explicitly about heritage turkeys.

https://www.windynranch.com/blog/tips-for-cooking-a-heritage-breed-turkey

• rub butter under loosened skin
• 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

https://williamrubel.com/how-to-roast-a-heritage-turkey/

• covering breast with aluminum foil doesn't let moisture out - steams the skin
• alternate: oiled paper or cloth
• better; add fat/butter under the skin
• otherwise, mostly about smaller birds. recommends faster, shorter cooking time, like game birds.

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"

http://nashsorganicproduce.com/recipes/roasted-heritage-turkey/

• also assumes small 7-9 pound birds
• rub with butter+rosemary/herbs; this makes the bird self-basting, and avoids letting oven cool off from frequent opening
• oven at 425-450 F. Roast the bird until the thigh temperature reaches 140-150 F