November 18, 2010

for our turkey customers. . .

Here are a few ideas for cooking your pasture-raised turkey. The first one is a brine from "The Art of Simple Food" by Alice Waters and the second is a roast turkey recipe from "The Grass-Fed Gourmet Cookbook" by Shannon Hayes. You can enlarge the recipes by clicking on them.

Please remember that pasture-raised birds require less cooking time than conventional birds. 325 seems to be a good temperature and the temp in the thigh should reach 170-175 degrees.

Here's a good chart from "The Grass-Fed Gourmet"

12-14 pounds...2 1/4-3 hours
15-17 pounds...3-3 1/2 hours
18-20 pounds...3 1/2-4 hours
21-22 pounds...4-4 1/2 hours
23-24 pounds...4 1/2-4 3/4 hours

Happy Cooking!!

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