Pastured turkeys are turkeys that were raised on free-range farms and ate naturally occuring foods like grass, insects and plants. Unlike commercial turkey farms, where turkeys are cramped together in tight quarters, fed commercial grain feeds and pumped full of antibiotics to keep them healthy, pastured birds lived relatively stress-free lives and used the gifts of mother nature for food. These natural turkeys are said to be better tasting and more nutritious than commercial turkeys.
Instructions
Cooking Your Pastured Turkey
1. Pre-heat the oven to 325 degrees. Rinse your turkey with cold water and pat it dry. Place it in the roasting pan breast-side-up.
2. Season and stuff the turkey as desired and place it, uncovered, in a 325-degree oven.
For extra delicious flavor, try lightly lifting the skin above the breast and inserting seasonings like lemon slices, garlic cloves or rosemary leaves beneath the skin in addition to seasoning the outside of the turkey.
3. Cook the turkey for 12 to 15 minutes per pound at 325 degrees until the breast reaches an internal temperature of 165 degrees by using your meat thermometer.
An 18-pound pastured turkey will take approximately 3 hours and 45 minutes to 4.5 hours to cook. If you desire, use a baster to occasionally baste the bird in its own juices.
4. Remove the turkey from the oven and allow it to sit for approximately 20 minutes before carving.
If desired, utilize the juices and fat that remain in the bottom of the roasting pan to make delicious homemade gravy.
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