Get ready for a culinary adventure! Cooking a heritage turkey is a little different than cooking a supermarket bird. This is because heritage turkeys tend to be smaller and leaner than commercially-raised turkeys. A delicious benefit to choosing a heritage turkey is that it cooks faster...yum!

It is not necessary to brine a heritage turkey because the meat is more tender, but you can do so if you like! Brush the turkey all over and under the skin with butter or oil, and sprinkle generously with sea salt, pepper, rosemary, thyme, and sage. For more complex flavor, try stuffing the turkey with a combination of diced apples, carrots, cranberries, and juniper berries!

Bake the turkey uncovered at 325° for 10-15 minutes per pound. The smaller the turkey, the less time it will take to cook per pound. Rotate the turkey halfway through cooking for more even browning. The turkey is done when it reaches an internal temperature of 165°. Check temperature frequently to avoid overcooking. Let the turkey cool and rest for a few minutes before carving.

Do not be alarmed—Heritage turkey meat may appear pinkish or darker in color than you may be used to, BUT has a richer taste which we think you’ll enjoy.

Happy Eating!