I love all the November food magazines, blogs, and chefs all claiming they have finally found the best way to cook a turkey. Truth is, there is no one and only best way to cook it. Deciding on the desired end results will help the home cook figure out which particular cooking method can get them there.
Lots of families want the whole roasted bird as the centerpiece of their holiday table. While others want crispy, crackly skin with juicy tender meat inside, sans the stress of carving at the table. Some of us want a simple method that yields easy clean up, with just enough breast meat leftover for sandwiches. Others are in it for the adventure! Whatever you’re looking for, here are three ideas for how to prepare your locally raised Non-GMO DLM Free-Range Turkey, the turkey that’s the talk of the town!
1. The Traditional Whole Roasted Turkey
Step 1: Remove the neck and gizzards and discard or place in the bottom of the roasting pan if you desire. Rinse the turkey, drain well, and pat dry.
Step 2: Rub skin with Vera Jane’s Extra-Virgin Olive Oil and season well with Kosher salt and DLM Grilling & Seasoning Rub.
Step 3: Fill the cavity with celery, onion, and a quartered lemon. Add an inch of water to the pan and roast covered (uncover at end to lightly brown).
Step 4: Pull when meat thermometer reads 165ºF in the thigh. Let turkey rest for 15-20 minutes before carving. It’s that simple! Hint: If turkey is too large to fit in your pan, see No. 3 below for a Spatchcocked Turkey.
Approximate Roasting Times*
12–17 lbs = 3¼ to 4½ hours
18–21 lbs = 4¼ to 5¼ hours
22–24 lbs = 5¼ to 6¼ hours
*Times above are for a 350°F oven with an unstuffed turkey (no stuffing in the cavity). To ensure that turkey is fully cooked to 165°F, insert the thermometer into the thickest part of the inner thigh.
LEARN MORE >>> 5 Common Turkey Prep Questions Answered
2. Turkey Breast
We all know that dark meat is the most flavorful, but for those white meat fans, roasting a turkey breast is just the ticket.
Step 1: Try rubbing it with an herb butter, either making your own or using our DLM Herb Butter from The DLM Cheese Shop. Rub all over the outside and even tuck some under the skin!
Step 2: Choose a pan that’s slightly larger than your breast. Add about an inch of liquid to it. Try DLM Premium Turkey Broth or channel your inner Ina Garten and use white wine.
Step 3: Cook low and slow to keep meat from drying out. Preheat oven to 325ºF and cook until it reaches 165ºF.
The benefits are plenty—cut down on cooking time and maximize that crispy skin!
Step 1: Remove turkey’s backbone using a good pair of kitchen shears. Flatten turkey in pan, breast-side up, pushing down on breast bones. Pull thighs outward.
Step 2: Rub with Vera Jane’s Extra-Virgin Olive Oil and season with sea salt and freshly ground pepper on both sides! Or, use a dry brine for extra crispy skin. Sit turkey uncovered overnight in the fridge.
Step 3: Cook to 165ºF. To carve, remove legs and wings and slice breast meat, paying attention to cut away from breastbone.