The recipe below only outlines the recommended roasting method for our heritage turkeys. For full details—including required equipment, gravy recipe, and more—download our full Heritage Turkey Insert.
Prep Time: 30 Minutes
Cook Time: 10-15 min per lb
Serves: ~1lb of raw bone-in turkey per person
Ingredients
- One whole “Chosen Turkey” - Patted dry, trussed
- Shmaltz or Olive Oil
- Salt & Pepper to taste
- Fresh Herbs (optional)
Cooking Instructions: Preheat the oven to 325°F. Check the bird’s cavity for the neck and giblets, and remove them if present. Place the turkey on the rack of a roasting pan and pat it dry with a paper towel before trussing the legs.
Rub the bird all over with schmaltz or oil. Season with salt, pepper, and herbs if using. The neck can be cooked either inside or outside the bird, or reserved for making poultry soup or stock. Giblets should not be roasted dry; instead, reserve them for soup/stock or cook them in the bottom of the pan with the drippings.
Pour about an inch of water into the bottom of the roasting pan to prevent the drippings from burning. Be sure to check and maintain the liquid level throughout cooking.
Insert a meat thermometer into the thickest part of the breast. Roast the turkey at 325°F, basting every 30 minutes. Depending on your oven, you may need to rotate the bird halfway through for even cooking.
The turkey is done when the breast reaches 165°F. While we recommend relying on internal temperature rather than time, a general guideline is 10–15 minutes per pound at 325°F.
Let the turkey rest for 20–30 minutes before carving to allow the juices to redistribute. Serve and enjoy!
