How to Cook a Pastured Turkey like a Pro

A farm friend recently wrote to us:

"I've been told that pastured turkeys need different cooking than the usual kind I’ve always purchased at grocery stores. Is this true? Any tips? Thanks!"

It's a great question.

The answers are: yes, pastured turkeys benefit from a few simple cooking adjustments, and yes, we have easy tips & tricks!

TIP #1: NATURE'S MAGIC — BRINE!!

Poultry is a lean meat that naturally releases moisture (and with it, some of its flavor) as it cooks.

Factory farms usually account for this by injecting turkeys with water, vegetable oil, sodium phosphate, emulsifiers, and flavor enhancers.

As you might expect, we do things a little differently around here. 😉

Instead, we give you pure, flavorful, pasture-raised birds and encourage you to brine your J&L pastured turkey with a homemade salt & seasoning mixture before cooking.

Note: You can absolutely just salt/pepper and cook - simple & easy and it still comes out tasting great. However, using the brine knocks it out of the park and brings on the "Whoa, this is AMAZING...what did you do?!!" - which is fun. 🥰

Why does it work? Soaking your turkey overnight infuses it with even more abundant juicy moisture, and enhances its already incredible flavor.

The brine we recommend (and use ourselves!) combines water, salt, lemon juice, dried oregano and tarragon, granulated garlic, ground black pepper, and a couple bags of ice.

View the full recipe and easy step-by-step instructions here.

TIP #2: PULL IT AT 165° — REALLY!

Since pastured turkeys are leaner than factory-farmed turkeys, they cook faster and more evenly.

Cover with foil and bake breast down, which preserves the white meat's moisture and browns the dark meat to perfection.

(Yes, yes—you can also bake breast-up if you crave that Norman Rockwell photo finish. We're all about ultimate taste around here, so we cook breast-down and serve it sliced and loaded generously on a platter instead of presenting it whole.) 

Cook at 300-325°F until turkey is at or just above 165°F. Check for doneness by using a meat thermometer in the deepest part of the thigh, which is slowest to cook. Confirm by piercing with a skewer or fork in the deep thigh and a few additional places to check for clear (not pink) juices.

Cooking time is usually 4-5 hours, or cook at a higher temp and reduce your cook time. The general guideline for pastured turkey is 12-15 minutes per pound, uncovered, at 325°F — and slightly longer if covered as we suggest. (As a point of comparison, the recommendation for conventionally-raised turkeys is generally 20+ minutes per pound.)

If you hear only one thing, hear this: While you still want to make sure it's fully cooked (see above re: checking with a meat thermometer and looking for clear juices) resist your conventional-turkey cooking instincts, and don't overcook your turkey! Watch the temp, not the time. When cooked to 165°F (or slightly above) at the thickest part of the thigh it will be perfectly cooked and bursting with flavor and juices. 

Defrosting guide here.

What other questions do you have? Comment below and let us know!