Heritage turkey tips?
- Ruth Lafler Oct 30, 2007 03:33 PM
Okay, so it looks like we're going to be cooking a heritage turkey for the first time this T-Day.
Is there anything in particular I should know about cooking a heritage turkey? I know that grassfed beef cooks differently than grain-fed beef, but do different kinds of turkeys need different handling? Just so you know where I'm starting from, the tried and true method we've been using is cooking a fresh, "natural"/organic turkey using the Weber (not to smoke, just to roast, with a slight smokiness). Oh, and I don't care what the food safety fanatics say, I cook the stuffing in the bird!
There are some recipes located on the Heritage Foods website:
From a Marian Burros article in the NY Times last year (Nov 2006), seems like one of the keys to cooking a heritage bird is that it cooks faster and should be taken out at 150F. Let rest and come to around 160F outside of the oven. You should check the dark meat and obviously put back into oven if not quite done. The author warns that if cooking for the elderly or children that the 150F would not be appropriate. That is, one should be more risk averse in those cases.
The heritage turkey turned out great. We ended up at my sister's in-laws using their gas grill, which I've never used before. We had a 14.6 pound turkey that I rubbed with tangerine, salt and olive oil, stuffed and put in a 325-350 degree grill in a roasting pan, breast down, for a little under three hours (160-165 on the meat thermometer). I don't know if it was the grill or the turkey or both, but the bird browned more perfectly than any I've ever had, and it was moist with good texture (not stringy or greasy). Everyone raved about how delicious it was, and my mother pronounced herself "sold" on heritage turkeys.
I'm cooking a kosher heritage turkey this year -- have seen some interesting recipes for heritage turkey but nothing taking into account both the heritage and kosher aspects of the turkey. Any suggestions?