ROASTING YOUR TURKEY
Set your oven to 325F. Find your MEAT THERMOMETER.
Put half an onion, half a lemon, rosemary (or herbs of your choice) into the turkey cavity.
Rub butter or oil all over the exterior of the turkey. Apply generous salt and pepper to the skin.
Use a meat thermometer.
Plan for your turkey to cook faster than a commercially raised turkey. Our Bronze Orlopp turkeys have eaten diets containing lots of fresh vegetation, spent time in the sunshine and exercised quite a bit by expressing their natural behaviours. These factors all contribute to the flavour, juiciness and cooking time difference with our turkeys.
Your turkey is done when it reaches an internal temperature of 165F degrees. We can cook an 18 lb Thanksgiving turkey in a little over 3 hours (~ 10 mins/lb). Every bird and every oven is a bit different. Did we mention to USE A MEAT THERMOMETER?
Prepare your stuffing outside of your turkey.
Roast your turkey uncovered.
Don’t risk personal injury flipping a turkey (especially a large one) during the roasting process.