Preparing and Roasting you Heritage Turkey

Your turkey is fresh – never frozen. Keep in refrigerator and rinse daily until roasting. If you decide to freeze your turkey – rinse well and wrap very well to prevent freezer burn.


Some cooks feel “the real authentic taste of the heritage turkey” comes through best when the turkey is not brined. I like to brine our turkey – your choice!


I use a brine of one cup kosher salt dissolved in one gallon of water. You can add a variety of herbs – peppercorns, fresh thyme and sage. Sometimes I add one cup of apple cider. You need to make enough brine to totally cover the bird. Brine for 8 to 12 hours in the refrigerator. Thoroughly rinse the turkey after removing from the brine.


Heritage turkeys have breast meat in proportion to the rest of their bodies. The modest size breasts can dry out quickly when roasting. To prevent the breast from drying out, start roasting with the breast side down.


Stuff the turkey cavity with onions, celery, carrots and fresh herbs of your choice. You may also use fresh cranberries or an apple. Rub the skin with a mixture of fresh herbs, olive oil, pepper and salt – do not use salt if you brined the turkey or the drippings will be too salty to use for gravy.


Place breast side down on a roasting rack. If you do not have a roasting rack I place some celery and carrots on the bottom of the pan to hold the turkey in place and prevent the skin from sticking to the pan.


Roast for 1 hour at 400 degrees. Then turn the breast side up and cook at 325 degrees until thermometer in thigh reads 165 degrees.

Enjoy your turkey!

Preparing and Roasting you Heirloom Broad Bronze Breasted Turkey

Your turkey is fresh – never frozen. Keep in refrigerator and rinse daily until roasting. If you decide to freeze your turkey – rinse well and wrap very well to prevent freezer burn.


Your broad breasted turkey can be roasted breast side up.


I like to brine our turkey prior to roasting. To make the brine dissolve one cup of kosher salt in one gallon of water. I add a variety of herbs - peppercorns, fresh thyme and sage. Sometimes I add one cup of apple cider. You need to make enough brine to totally cover the turkey. Brine the turkey for 8 to 12 hours in the refrigerator. Then thoroughly rinse the turkey and roast.


Stuff the turkey cavity with onions, celery, carrots and fresh herbs of your choice. You may also use fresh cranberries or an apple. Rub the skin with a mixture of fresh herbs, olive oil, pepper and salt – do not use salt if you brined the turkey or the drippings will be too salty to use for gravy.


Roast at 400 degrees for 1 hour then lower temperature to 325 and roast until thermometer in thigh reads 165 degrees.

Enjoy your turkey!