How to Cook a Pasture-Raised Turkey

Method

Directions

1. 1
   Thaw your turkey properly. Allow 3 to 6 days (depending on size) in the fridge — about 6 hours per pound. Medium (12-15 lb): 3-4 days. Large (15-16 lb): 4-5 days. X-Large (18+ lb): 5-6 days. Leave the turkey in its original, unopened plastic, breast side up on a pan or in a bowl to contain any liquid. Once thawed, the turkey can stay in the fridge another 1 to 2 days. Remove the neck and giblets before cooking.
2. 2
   Brine for extra flavor (optional). Pasture-raised turkey has great flavor and moisture without it, but a brine can add complementary flavors. Brine up to 24 hours, then rinse to remove excess salt from the outside.
3. 3
   Prep the bird. Use a butter or oil rub on the outside and underneath the skin for crispy skin. Pasture-raised turkeys are slightly leaner than conventional, so don't be shy with extra fat. Season inside and out. Stuffing the cavity with onions, carrots, or other aromatics will add cooking time.
4. 4
   Cook at 325 F. Pasture-raised turkeys cook faster — about 8 to 10 minutes per pound (vs. 12 to 15). Use a thermometer; pull the bird at 160 F and let it rest 15 minutes — it should reach 165 F. If not, return it to the oven for another 10 to 20 minutes.
5. 5
   Rest 30 to 40 minutes before carving. This redistributes the juices and keeps the meat exceptionally moist.