Recipe of the Month

Roasted Whole Heritage Breed Turkey




If there is any excess fat left over after filling all of the holes in the breast, depending on how much fat you have, gently place fat under the skin over the breast. Also, place the remaining fat into the cavity, for additional flavor added to the gravy liquid.

Another good use for the excess fat is to be used as the saute base for the vegetables, being used in a stuffing. The giblets can be used here as well.

Have a good cooking thermometer readily available. The internal Temperature is more important than the actual cooking time . When the bird is approximately 3 quarters done, start checking the internal temperature in the thickest part of the breast without touching the bone, and the thickest area around the leg/thigh joint.  You don't want to overcook the bird. 

To develop a golden brown color, on the Turkey coat the bird in your favorite fat. For us it is Olive Oil. Margarine, butter or vegetable shortening can all be used.