SOME THINGS TO CONSIDER WHEN COOKING YOUR THANKSGIVING TURKEY

There are many cooking techniques and even more opinions on how to prepare your turkey. The following is intended merely as a general outline. We encourage you to consider which cooking technique is right for you and what unique elements and enhancements you’ll use to customize your bird.

NOTE: We recommend cooking your turkey to 165 degrees to prevent food-borne illness.

STEPS FOR PREPARING & COOKING YOUR TURKEY:

01_

Allow turkey to come to room temperature out of the refrigerator for one hour before roasting.

02_

Remove neck and giblets from the cavity of the turkey

03_

Carefully rinse and pat the bird dry with paper towels

04_

Tuck the wings under the back of the turkey and tie the legs together, so breast and legs cook uniformly.

05_

Place turkey on a rack in a roasting pan.

06_

Pour Dundore & Heister Chicken Bone Broth in the bottom of the pan to catch natural juices.

07_

Take 2 Tablespoons Grass-fed Salted Butter and rub on the exterior and in between the skin of the bird wearing disposable rubber gloves; remove gloves and dispose

08_

Place the bird in a 425 degree preheated oven and roast without opening the oven door for 30 minutes.

09_

Turn heat down to 325 degrees and roast turkey.  You may baste turkey early in the roasting process with liquid from the bottom of the pan. However, basting later may make skin soft instead of crispy.

10_

When the turkey reaches 165 degrees as measured by a meat thermometer placed between the thigh & breast, remove from oven.

11_

Lightly place a sheet of aluminum foil on top of the turkey.  Let the bird rest for 30 minutes before carving.

SUGGESTED COOKING TIMES FOR YOUR THANKSGIVING TURKEY

Cooking times can vary depending on several factors, including oven temperature and accuracy, the type of roasting pan used, and how frequently you open the oven door.

The type of bird you choose can also make a difference in cooking time. For example, if you are cooking a stuffed turkey, add 5-7 minutes per pound. Begin to check for doneness about 30 minutes before the first suggested roasting time.

Pastured birds may cook faster, so please be vigilant.

Insert a meat thermometer into the thickest part of the thigh (don’t hit the bone). When it reads 165 degrees, take the turkey out of the oven. Check that the juices flow clear when you pierce the thigh.