Since the farm office will be closed over Thanksgiving weekend. We thought that we would post the turkey cooking instructions that we hand out to customers at the markets in case there were any questions.
Our Turkeys are Orlopp Bronze turkeys. This is a Heritage Breed turkey that was developed by the Orlopp family back in 1935. Orlopp Bronze turkeys have a beautiful natural black feathering and thrive when raised outside. The meat is a very light caramel color and boasts a very rich, complex flavor.
You may notice on the skin of your turkey little spots that look like tiny ink spots. These are the pin feather holes and when some of the black pin feathers are removed a little bit of the black coloring can remain these are natural and are safe to eat.
Store your bird in your fridge at a temperature below 4 C until you are ready to prepare and cook it.
BEFORE YOU ROAST OR STUFF THE TURKEY MAKE SURE THAT YOU HAVE REMOVED THE PLASTIC BAG OF ORGANS THAT ARE IN THE CAVITY OR NECK OF THE BIRD.
Our birds will cook faster than a conventional bird.
Based on our turkey cooking experience an unstuffed 15lb turkey cooks in 3 hours at 375F, a 20 lb unstuffed turkey cooks in 4 hours at 375F. When it is done remove from the oven cover it loosely with foil and let it rest for 15-20 min so that the natural juices are locked in.
There are many factors that can affect how fast your turkey cooks including your oven, pan, and preparation. One way to know if your turkey is cooked is to take the temperature of the bird in the thickest part of the thigh without touching the bone. The meat thermometer should read 170 F.