Heritage Turkey

Markzzz

I just pulled the trigger on a 18 pound Heritage turkey for Thanksgiving.  Definitely the most expensive bird I’ve ever purchased....  I’ve never cooked a Heritage turkey before so I’m undecided on what the best method is to prepare and cook it.  Does anyone have any experience with this type of cook?  Should I wet brine vs dry brine?  Fast and hot vs low and slow?  Break bird down and cook dark and light meat separately?  Thanks again!

Eggcelsior

I only dry brine, they are fantastic. I get a Narragansett turkey from a local farmer. Much better flavor compared to a typical commodity bird. It cooks no different, whether you smoke it or roast it at standard temps. I typically use the "Mad Max turkey method" for my birds.

nolaegghead

Regardless of your bird's pedigree, the secret to cooking turkey is to cook it until it's done - DON'T OVERCOOK.  I cook the breast to about 150F.  Pull it off the heat, it will carryover cook more.  They are somewhat forgiving.  Pro-tip - let it cool before you carve. Don't slice it up thin when hot is the worst thing you could do.  Let it cool some and slice, or better yet, slice and serve.

Brining gives you protection from some overcooking, so just don't overcook and there's no need to brine.  Your gravy will give it salt and flavor outside the natural flavor.

Markzzz

Thanks guys.  I appreciate the feedback.  I will follow suit with the Mad Max Method as well.  Agree on pulling at 150 in the breast and letting it carryover.

fishlessman

the trick is not listening to the generation that says its not done   been buying white hollands for 4 generations in my family for tday, been fixing the same farms boilers for just as long. they cook pretty much the same

nolaegghead

Here's what an overcooked turkey looks like:

fishlessman

nolaegghead said:

Here's what an overcooked turkey looks like:

manually pop that at 155 degrees and it will solve alot of family problems. those things pop about 20 degrees higher than over cooked

kl8ton

fishlessman said:

nolaegghead said:

Here's what an overcooked turkey looks like:

manually pop that at 155 degrees and it will solve alot of family problems. those things pop about 20 degrees higher than over cooked

Or save a popped one and put it in your turkey when thermapen says 150

Photo Egg

kl8ton said:

fishlessman said:

nolaegghead said:

Here's what an overcooked turkey looks like:

manually pop that at 155 degrees and it will solve alot of family problems. those things pop about 20 degrees higher than over cooked

Or save a popped one and put it in your turkey when thermapen says 150

Similar to buying a cheap Radar Detector...Goes off just in time to let you know you got a ticket.lol

Markzzz

@Eggcelsior is there a reason why you get Narragansett’s? I know there are 7? Varieties of heritage turkeys.  I was wondering if one tastes and cooks better?  The website I ordered from specifically said it will not guarantee a specific variety.  Thanks!!

bgebrent

Markzzz said:

@Eggcelsior is there a reason why you get Narragansett’s? I know there are 7? Varieties of heritage turkeys.  I was wondering if one tastes and cooks better?  The website I ordered from specifically said it will not guarantee a specific variety.  Thanks!!

He's just an elitist snob.  Heritage birds are in general your best bet.

Eggcelsior

Markzzz said:

@Eggcelsior is there a reason why you get Narragansett’s? I know there are 7? Varieties of heritage turkeys.  I was wondering if one tastes and cooks better?  The website I ordered from specifically said it will not guarantee a specific variety.  Thanks!!

The farmer I get them from raises Narragansett birds exclusively, that's all. 

GrillSgt

You got 2 pieces of great advice. Pull when breast hits 150 and give it a good rest, 30 minutes is not too much. If it's more don't freak. 

Markzzz

Sounds good.  I’ll let you know what I got and how it turned out....

micheggin

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