Turkey Cooking Instructions
Since the farm office will be closed over Christmas. 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. It is a cross between a Wild Turkey and a broad breasted white bird. They are “black-feathered” birds. The meat is a light caramel color and boasts a very rich flavour (since the feathers are dark on this breed…the pin feather holes on the bird may look like tiny ink spots) The white meat is not a pure white like other birds but a light caramel colour. Our birds will cook faster than a conventional bird. 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.
- Cook your turkey covered until the last hour of cooking when you can cook it uncovered to brown the skin.
- Based on our experience a 15lb turkey cooks in 3 hours at 375F, a 20 lb 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.