Pasture Raised Turkey
November 16, 2020 • 0 comments
The first thing to remember when cooking your turkey for Thanksgiving is this rule: DO NOT PANIC! Roasting a turkey is one of the easiest things in the world to do, I’m a professional chef and I swear that it’s true! If you follow my simple guidelines I can guarantee you’ll come out with a well-prepared main course for your holiday table. - Bill Nolan, Nolan Hospitality
- Cook Time:
Directions
Pastured Turkey Recipe
Important: Pastured turkeys cook faster than factory-farmed birds. Plan for 8–10 minutes per pound unstuffed, or 12–15 minutes per pound if stuffed. Always check with an internal meat thermometer.
Thawing Your Turkey
Proper thawing ensures even cooking. A partially frozen turkey can result in dry or undercooked sections. Plan ahead for the safest thawing method!
Refrigerator Thawing:
| Weight | Time |
|---|---|
| 10-18 lbs | 3-4 days |
| 18-22 lbs | 4-5 days |
| 22-24 lbs | 5-6 days |
| 24-30 lbs | 6-7 days |
Cold Water Thawing (Change water every 30 minutes):
| Weight | Time |
|---|---|
| 10-18 lbs | 5-9 hours |
| 18-22 lbs | 9-11 hours |
| 22-24 lbs | 11-12 hours |
| 24-30 lbs | 12-15 hours |
Preparing the Turkey
Now that your turkey is thawed, it’s time to get it ready for the oven. Taking care with prep ensures the best results, whether roasting unstuffed or with aromatics in the cavity.
- Ensure the turkey is fully thawed.
- Remove giblets and neck, reserving or discarding as desired.
- Rinse the turkey and pat dry with disposable paper towels.
- Preheat the oven to 325°F (163°C).
- Rub the turkey with oil or butter and season all over with salt and pepper.
- Stuff the turkey or fill the cavity with orange and onion quarters.
- Tie the legs together with butcher twine and fold wing tips under the body.
- Place the turkey in the roasting pan on a rack, vegetables, or foil rings.
Roasting the Turkey
Cooking pastured turkeys requires attention to time and temperature. They cook faster due to their leaner build and active lifestyle.
Roasting Times:
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 10-18 lbs | 3 to 3½ hours | 3½ to 4 hours |
| 18-22 lbs | 3½ to 4 hours | 4 to 4½ hours |
| 22-24 lbs | 4 to 4½ hours | 4½ to 5 hours |
| 24-30 lbs | 4½ to 5 hours | 5 to 5½ hours |
- Place the prepared turkey in the oven.
- Roast until 2/3 of the way through the estimated cooking time.
- Tent with foil to prevent overcooking the breast.
- Check temperature 30 minutes before the finish:
- Breast: 165°F (74°C)
- Thighs: 175–180°F (80–82°C)
- Let rest for 20 minutes before carving.
Holding the Turkey
If your turkey is done earlier than expected, proper holding techniques ensure it stays warm and juicy until mealtime.
- Wrap the turkey tightly in foil, then in a clean towel.
- Place in a cooler (without ice) or a cardboard box.
Safe Holding Time: Up to 3 hours.
