THAWING YOUR PASTURE RAISED TURKEY
It's important to thaw your turkey in tempratures of 45 degrees or maybe a little less. It's also important to time your thaw so the turkey is not sitting in the refrigerator more than a day or two before cooking.
The USDA recommends a Slow thaw in the refrigerator. Plan for 1 day per 4-5 lbs. of turkey.
You can speed up the thawing process by putting the turkey in a sink of cold water. Change the water every 30 minutes and this route gets you done in about 30 minutes per pound.
WET BRINE PREP
We recommend a wet brine for your turkey. It really adds that extra punch for a super juicy presentation and taste.
Brine can be as simple as just salt and water mixed together and dissolved in a bowl or pot big enouugh for the turkey or transfer over to a BPA free bucket. The mix should be 5% Salt to water or 1.25 oz. salt per quart of water.
Now comes the fun part. You can infuse the brine with any spice combination you can create with whats available. Some possibilities are bay leaves, peppercorn, anise, rosemary, garlic, orange zest, chilis, brown sugar, molasses, etc.
Add the ingredients of your choosing to the salt water solution, heat to a boil, and then cool.
Once the brine is cool, ideally submerge the turkey in the brine. Be sure to keep it cold and let it soak overnight.
Ready to go? Remove the turkey from the brine, rinse it good, pat it dry and get it cooking!
DRY BRINE PREP (ALTERNATIVE)
Dry brine can deliver crispy skin with a tender turkey and it's simpler than the wet brine appraoch.
Partially thaw the turkey then pat it dry and rub generously, inside and out, with salt. You can mix some herbs and spices in there too.
Next refrigerate the turkey uncovered for 1 hour per pound. No rinse is needed because the salt dissoves in the brining process.
NO BRINE (ALTERNATIVE)
If you choose not brine your turkey, rub salt, herbs, and spices all over the outside and interior cavity.
LAST STEP TO PREP
As a final step, you can add some flavor by stuffing the cavity with chopped onions, garlic, celery, apples, oranges, or lemons. Coat with our 100% Grassfed Butter, or fat substitute, for golden brown, crispy skin with tender, juicy meat.
Use about ½ cup of our butter (or your favorite cooking fat) and rub or brush it all over the outside of the bird.
TRUSS THE TURKEY (OPTIONAL) Encourages even cooking.
Tuck the wing tips behind the bird’s shoulders. Tie the ankle together with kitchen twine or unflavored dental floss.
COOKING YOUR PASTURE RAISED TURKEY
There are many ways to cook a turkey. Pasture raised meat does best with a low and slow cooking method. This will give the juiciest bird with the most collagen broken down into health-enhancing collagen. Preheat your oven to 350F and let the turkey rest at least an hour at room temperature before you put it in the oven.
Put it in the oven with the breast side up and in a roasting rack and loosly cover with aluminum foil or a lid.
Once the turkey has reached the half way point in cooking, remove the lid or foil to get a crispy skin.
You can also baste every 30-60 minutes (optional) with those flavorful pan drippings.
Preheat to 350F, turn it down to 250F when you put the turkey in the oven. Cook at 250F for 30 minutes to 40 minutes per pound of turkey.
Preheat the oven to 350F and cook for 13 minutes per pound.
The only way to know when the turkey is done is with a thermometer that reads 165F in the thickest part of the bird.
Last step, gather with family and friends and enjoy your Pure Pasture Thanksgiving Turkey!
Did anybody else's mouth get to watering while reading this? Hello Thanksgiving!