Cooking a Heritage Turkey

Heritage turkeys are varieties of domestically raised birds closely related to their wild ancestors.. These once common domesticated turkeys have names like Red Bourbon, Standard Bronze, Slate, Narragansett and Jersy Buffs. They are rich in flavors and texture.

Heritage turkeys are raised according to strict standards:
1. Must be reproduced and genetically maintained through natural mating and must be the result of naturally mating pairs of grandparent and parent stock.
2. Must have a long productive outdoor lifespan. Heritage turkey must also have genetic ability to withstand the environmental rigors af range-based production.
3. Must have a slow to moderate rate of growth. Today's heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal structure and healthy organs prior to building muscle mass.

The legs and dark meat of Heritage turkeys tend to need longer cooking time. It is recommended to cook the bird until the breast meat is finished, and then removing the legs and continue cooking them in a separate pan in the oven. You avoid potentially drying out the breast meat by cooking the turkey in this manner. Because your bird will end up juicier, you may not need gravy - but what would turkey and stuffing be without it?

Because Heritage breeds are raised on pasture and have such distinct flavors that reflect the diversity of their diets, brining may mask some of those natural flavors. Instead, try cooking your first Heritage turkey using the following method:

1. Take your bird out of the refrigerator a full forty minutes before you begin to roast it.
2. Preheat your oven to 475.
3. Let turkey come to room temperature.
4. Carefully separate skin from the breast meat and rub softened butter between the skin and the breast. Season liberally with salt and pepper.
5. Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with kitchen string.
6. Roast for 20 minutes. Lower the oven temperature to 350 and cover turkey loosely with aluminum foil. Roast for about 3 1/2 hours, or until the thermometer insertd into the inner thigh registers 150.
7. Transfer turkey to cutting board. Remove legs and thighs, careful to not take too much skin with you. Place thighs, skin side down, on roasting pan and continue cooking 40 - 45 minutes or until juices run clear. Meanwhile, recover the turkey on the cutting board with foil and let stand while the thighs are continuing to roast. When done, remove things and carve along with the breast meat. Plate while still warm.