Hutterite turkeys are raised for sale around the holiday season. Raised on corn and barley, Hutterite turkeys are appealing to consumers for a variety of reasons ranging from their natural upbringing to the quality and taste. Hutterite turkeys are sold fresh and aren't frozen prior to sale so there's no need to factor hours of thawing time into the preparation. If you're looking to impress guests or simply present your family with a fresh holiday meal, Hutterite turkeys are the way to go.
Step 1
Preheat the oven to 325 degrees Fahrenheit.
Step 2
Unwrap the turkey and discard the packaging.
Step 3
Reach into the cavity and remove the bag that contains the gizzards.
Step 4
Prepare the stuffing if you plan on using any and fill the neck and body cavity with ¾-cup stuffing for every pound of turkey.
Step 5
Place the turkey into a roasting pan and brush it generously with olive oil. Season with salt, pepper and other desired seasonings.
Step 6
Place the turkey into the oven and allow it to cook for three to five hours depending on the size.
Step 7
Remove the turkey from the oven when it reaches an internal temperature of 165 degrees Fahrenheit. Set the turkey aside for 15 to 20 minutes before carving.
Tips and Warnings
- A turkey that is 8 to 12 lbs. will take two to three hours whereas a turkey that is 20 to 24 lbs. will take four hours, 30 minutes to five hours. Add 30 minutes to the cooking time if the turkey is stuffed. Use a meat thermometer inserted into the thickest part of the thigh to gauge the temperature.
- Do not baste the turkey. Pouring juices over it won't make the end result juicier and opening the oven door will cool down the oven's temperature, which will cause the turkey to take longer to cook. It is important that the turkey is stuffed right before going into the oven. If it is allowed to sit, bacteria can accumulate. Wash your hands before and after handling the raw turkey to avoid cross-contamination. Wash every surface and utensil that came into contact with the raw turkey as well.
Things You'll Need
- Stuffing (optional)
- Olive oil
- Seasonings
- Roasting pan
- Meat thermometer
References
- "Billings Gazette"; Hutterite Turkeys in Demand; December 2000
- Oasis Newsfeatures; The Annual Hutterite Turkey Stampede; Kevin Williams; November 2007
- United States Department of Agriculture Food Safety and Inspection Service: Turkey from Farm to Table
- Clemson University; How to Cook Turkey; Pam Schmutz, et al.
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