Heritage Farmgirl Turkey Recipe

Brine:   

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs thyme
• 4 sprigs rosemary

 To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

**Rinse the turkey inside and out under cold running water.  Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Turkey Stock: (optional)

• 2 tablespoon butter
• Reserved turkey neck and heart
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water

Heat the butter in a large heavy saucepan over medium-high heat. Add the turkey neck and heart, to the pan and sauté until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and sauté until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan.

Roasting Turkey

•  unsalted butter at room temperature (use as much as needed to cover entire bird)
• Salt and pepper
• 1 large yellow onion, cut into 1/8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 1/2 bunch sage
• 3 or 4 sprigs parsley
• 2 cups turkey stock or you may use canned chicken or turkey broth

Rub breast side with orange segments and rub on all sides with the butter, stuffing some butter underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Pour the turkey broth in the bottom of your pan so that it is about ½ inch deep covering the bottom of the pan.  Roast the turkey, uncovered, breast side up.

 Heritage Roasting Times
Weight         325' Roasting Time

8-12              1¼ to 2¼ hours       
12-14           2¼ to 2¾ hours
14-16           2¾ to 3½ hours
16-18           3½ to 4 hours 
18-20           4 to 4½ hours
20-25           4½ to 5 hours
25-30           4½ to 6 hours  
  
  
Done 165 degrees in Thigh

Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much freer of disease and bacteria, unlike commercially raised birds, and do not need extreme temperatures to make them safe for consumption.

• Use a Thermometer when cooking a Turkey. When the Turkey reaches 165 in the Turkey's thigh, the Turkey is done.
• Oven Temperatures vary, so roasting times are approximate.
• Begin checking for doneness ½ to 1 hour before the end of the recommended roasting time. Place a tent foil loosely over turkey when the turns golden brown. Do not seal the foil around the pan.
• Leave tent cover over the Turkey.
• Let the Turkey rest about 30 minutes before carving to allow juices to well up in the meat. This helps preserve the meat juiciness.

Enjoy the wonderful Heritage Turkey with your family!