Many consumers look for free-range turkeys when buying the large bird for holiday meals or other occasions. Some are lucky enough to catch a wild turkey for baking and roasting. The process is the same for farm-raised turkeys. However, expect a difference in taste and texture. Wild turkeys are usually smaller than farm-raised and often have darker meat with a more wild taste. Wild means no steroids or antibiotics are used, and the bird is more active than on the farm, meaning less fat and a drier meat.
Step 1
Brine the cleaned turkey for 12 to 24 hours in a solution consisting of one gallon of water, one cup of salt, two cups of sugar, one cup vinegar and 1 tsp. of pepper. Place turkey in an oven bag with the brine solution and four cups of ice and keep the turkey in the refrigerator.
Step 2
Remove the turkey from the refrigerator one hour before cooking so it comes to room temperature. Drain the brine solution from the turkey and discard it.
Step 3
Preheat the oven to 325 degrees Fahrenheit.
Step 4
Weigh the turkey on a scale. It is important to know the weight to determine the proper cooking time.
Step 5
Rub a stick of butter all over the turkey skin, the internal cavity and on the legs. Butter keeps the turkey skin moist and helps baste the inside cavity during cooking. Rub a mixture of one part salt and one part pepper on the turkey skin. Season with rosemary, thyme, paprika and other poultry seasoning, as desired.
Step 6
Place the turkey on a roasting rack. A roasting rack often has a roasting pan in which it sites to collect drippings. Place the rack in its pan on the lowest grill in the oven. The feet of the rack should sit in the pan allowing the turkey to be slightly raised from any juices that fall. A roasting rack is optional, and many turkeys are roasted directly in the roasting pan.
Step 7
Allow 15 minutes per pound of turkey. Add 10 minutes per pound if you stuffed the turkey. Stuffing is optional. Baste with the turkey with its juices every hour using a basting bulb.
Step 8
Check whether the turkey is fully cooked. Insert a meat thermometer to the center of the thickest part of the thigh; 165 degrees Fahrenheit is the minimum temperature for safely cooked poultry.
Step 9
Remove the turkey from the oven and let it sit for 30 minutes before carving.
Things You'll Need
- Oven bag
- Water
- Salt
- Sugar
- Vinegar
- Pepper
- Ice
- Oven
- Kitchen scale
- Butter
- Pepper
- Rosemary
- Thyme
- Paprika
- Roasting rack with pan
- Meat thermometer
References
- "Craig Claiborne's Kitchen Primer"; Craig Claiborne; 1969
- "The New York Times Cookbook"; Craig Claiborne; 1990
- U.S. Department of Agriculture: Turkey from Farm to Table
- Holland Sentinel.com; Turkey 101; Connie Page; Nov. 22, 2010
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