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recipes for roasting heritage turkey?

post #1 of 3
Thread Starter 

ok, as I understand there are many recipes out there and not so many for heritage turkey. I did gather a few tips though. do not brine the turkey, the dilution of water will take away some partial flavor. which does make sense, that can use dry bring method of salting 24 hours. but all is not needed due to the extra fat that exists on a heritage turkey vs a bb bird. so for that part I do recollect that after slaughter to soak in salt water to remove blood, is there alternate methods to achieve same results without soaking?

Also as I gathered that a heritage turkey cooks at lesser times than a regular supermarket bird, was it 1/3 less time? would a older bird naturally be tougher meat, say 18-20 months old, than younger heritage turkey? I heard that the older is moister?

What is best temps to roast? covered or uncovered?

post #2 of 3
Thread Starter 

bump

post #3 of 3

Personally I like brine if not a heavy solution. Anymore our birds are soaked for up to 24 hours in as little as 6 or 7 oz table salt to one gallon of water used. The work of brine is to retain moisture in the bird when cooking and it flavors. Found a bird does not need covering with the 6 oz solution so it still does it's job and not nearly as salty as most 10 oz to gallon recipes for brine you come across. Add more salt to soak less time? Meh, I allow a thorough 24 hour for full penetration and even flavor. 

 

 

 

Here is a good heritage roasting recipe. I'm surprised at the high heat. Traditional thoughts are the leaner and older a bird low and slow is the way to go. That's chicken anyway, may try a bird flash roasted like these turkey.

 

http://www.localharvest.org/features/heritage-turkey-recipes.jsp

Everybody talks about the weather, but nobody does anything about it.

 

-Charles Dudley Warner

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Everybody talks about the weather, but nobody does anything about it.

 

-Charles Dudley Warner

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