Heirloom turkeys are free-range instead of living in cages
Heritage turkeys, also called heirloom turkeys, are very different than those produced by mega-farms and sold at most grocery stores. These free-range turkeys take nearly twice as long to mature because they are not pumped full of growth hormones. Their breasts are smaller and their thighs are bigger since they are allowed to move about as they please. Not surprisingly, these turkeys must be cooked differently than their mass-produced cousins. Add this to my Recipe Box.
Instructions
1. Make giblet broth by mixing the wine, water, giblets and neck of the turkey and a bay leaf. Simmer the broth in a saucepan for 15 minutes, then discard the bay leaf, neck and giblets.
2. Season and butter the turkey to your liking.
3. Set the turkey in a deep roasting pan, resting on a wire rack to keep it off the pan's bottom. Put the giblet broth in the bottom of the pan.
4. Cover the breast in oiled parchment paper. Do not cover the rest of the turkey, and do not use foil. Because the breast is smaller, it does not need as much protection from the heat.
5. Turn on the oven to 500 degrees Fahrenheit.
6. Put the turkey in feet first so that the thighs get the most intense heat.
7. Let the turkey brown under the intense heat. The time will vary depending on the size of the turkey, so watch it closely.
8. Turn the heat down to between 425 and 450 degrees Fahrenheit.
9. Roast the turkey until its internal temperature reaches 140 to 150 degrees. Remove the parchment paper and baste the turkey half an hour before it is finished.
10. Remove the turkey from the oven and let it sit for 10 to 15 minutes before carving. This will allow the juices to settle.
Tags: degrees Fahrenheit, giblet broth, intense heat, parchment paper