Thanksgiving is just around the corner! In my opinion (farmer Jesse speaking), the Thanksgiving feast is the best meal of the whole year. And that perfectly juicy, pasture-raised roasted turkey is the star.

Ever wonder how to roast that perfect turkey your family and friends will love? This recipe has been a favorite our family has used for years, and it’s always a hit. No more dry turkey!

Grab one of our Whiffletree turkeys HERE and give this recipe a try! Make sure to let us know how you like it!

Happy eating!

P.S. And stay tuned to our blog! Each week leading up to Thanksgiving, we’ll be releasing info on everything turkey and Thanksgiving related…fun turkey facts, recipes, how-tos…you won’t want to miss it! 

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ROAST TURKEY AND GRAVY RECIPE

This recipe comes from 'Long Way on a Little' by Shannon Hayes. And is oriented for pasture-raised turkeys. It has worked great for Liz and me!

INGREDIENTS:

1 turkey, any size
1 large onion, quartered
2 carrots, quartered
1 bundle of fresh herbs of your choice, tied with kitchen twine
2 stalks celery, quartered
3 cloves garlic, whole, peeled
1 1/2 sticks butter (12 T)
Coarse sea salt and ground black pepper

INSTRUCTIONS:

Preheat oven to 325 F. Set turkey in large roasting pan, breast side up. Insert vegetables, herbs, and garlic into cavity. Melt butter and pour over skin. Sprinkle generously with salt and pepper.  Roast for 8-10 minutes per pound, until internal temperature of breast is 165. Check internal temperature of legs at that point. If leg meat is not 165 when breast meat is done, you may carve off legs and put them back into the oven to cook longer.

GIBLET GRAVY RECIPE

INGREDIENTS:

1 turkey neck, heart, and liver (detached and inside the cavity)
3 c chicken or turkey broth 
1/3 c flour
1 stick butter (8 T)
1/3 c flour

INSTRUCTIONS:

Place a saucepan over medium-high heat, add 2 T butter and coat pan. Blot neck and giblets dry, then put in the pan with once inch of space around each so they can brown well. Sear each for 2-3 min. per side. Pour broth into pan with all giblets, cover, bring to a boil, reduce heat and simmer 40 min. Remove giblets from broth and allow to cool, reserving broth. When cool, remove any gristle and bones from giblets and finely dice all.  When the turkey is finished roasting, pour off and reserve the pan juices. Then place the roasting pan over 1 or 2 burners on stove top and heat on Medium. Add 2 T butter to pan and, once it melts and bubbles, whisk in the flour to make a roux.  Continue to whisk 1-2 min. more--until the thin paste is browned.  Slowly whisk in pan juices and bring to a boil.  Reduce heat and allow to simmer until thickened (about 5 min.), stirring often and scraping up bits from bottom of pan. Add 1 c of broth from cooking giblets and simmer until reduced by 1/3. Stir in diced giblets and enough broth to reach your desired consistency.  Season to taste with salt and pepper.

FLOUR-FREE PAN SAUCE ALTERNATIVE

INGREDIENTS:

Pan juices
Giblet broth
Giblets (minced)
Brown mustard
Butter

INSTRUCTIONS

Combine pan juices and giblet broth in roasting pan and simmer until reduced by 2/3. Whisk in minced giblets, 1 T brown mustard and 2 T butter.

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TURKEY THAWING INSTRUCTIONS

The rule of thumb is 24 hours per 5lbs of turkey to thaw in the fridge. So a 20 pounder would be about 4 days in the fridge. Maybe just add a day to be safe--not every fridge is the same temperature.

If you need to thaw faster, you can do it in your sink (or bathtub or cooler) with cold water. The rule of thumb there is about 2.5 hours per 5 lbs. of turkey. So a 20 pounder would be about 10 hours.

PORTION SIZING INSTRUCTIONS

A good rule of thumb is 1lb of whole turkey per adult for the Thanksgiving feast alone.  If you want left-overs, go to 2lb of whole turkey per adult.