PASTURED TURKEY COOKING TIPS
All turkeys are NOT created equal! If you’re new to cooking with kosher, pasture-raised turkey, please read on for info, tips, and tricks.
How Long Do I Cook Pastured Turkey?
Pastured turkeys cook faster than conventional birds. Whole Turkeys will cook at about 12-15 minutes per pound at 325F while Half Turkeys will cook at closer to 10 minutes per pound.
Cook your turkey until a meat thermometer reads 165F when inserted where the leg meets the breast. Remember, the breast may cook more quickly than the legs and thighs. If the breast is done, cover it with foil to prevent drying out. Alternatively, remove the leg/thighs and return those to the oven to finish cooking.
What Color is Turkey When It’s Cooked?
The meat may still look “pink” even if it has reached temperature. Don’t continue to cook the bird! It is done when it hits 165F, even though it may look a little pink.
Can I Brine Kosher Turkey?
All kosher meat is soaked and salted as part of the koshering process. That means your kosher bird has basically already been through a brining process, and doesn’t require any further brining to make it juicy and delicious. Still want to brine your bird? Read our suggestions here.
Turkey Recipes
We have tons of recipes for Whole Turkeys, Thanksgiving Recipes, how to cook a Half Turkey, and recipes for Turkey Thighs, Drumsticks and more. You can find all of our recipes for cooking kosher, pastured meats here.
Are There Feathers on Kosher Turkey?
In order for kosher poultry to be kosher, it can’t be plucked using scalding water as is common in the non-kosher market. Kosher birds are plucked using a cold-water method. (Incidentally, this method also ensures the birds are never ‘cooked’ or exposed to high temperatures, which is great for tenderness, flavor and, above all, cleanliness and health concerns). While our processing team does a great job, it’s not uncommon for kosher birds to have some pinfeathers. Please don’t worry. A few feathers aren’t going to ruin your bird. Find our favorite, easy ways to deal with them here.
Can Kosher Turkey Have Ripped Skin?
Following up on our feather conversation, plucking birds can lead to skin tears. You may even tear the skin on your bird while prepping it at home when seasoning it or covering it in schmaltz. If that happens, don’t worry! Your bird is still going to be delicious.
To fix small tears with toothpicks, gently pull the skin over the exposed part, and pin the skin to the turkey. Space toothpicks about an inch apart. As the bird cooks the heat will help the torn skin stick to the meat and the toothpicks can be removed after cooking. If your bird has larger sections of missing skin, you’ll want to cover the exposed part with fat (shmaltz or olive oil) and tin foil to keep the meat nice and juicy.
THE PASTURE-RAISED DIFFERENCE
You’re here because you made the choice to serve your friends and family a pasture-raised turkey. Not only can you be assured that the turkey you’re serving lived a happy, healthy life moving freely and enjoying all the benefits of being on pasture, you can also get excited knowing that your pasture-raised turkey is going to taste amazing!
What is Pasture-Raised Turkey?
Grow & Behold turkeys are raised outdoors on pasture in the Mid-Atlantic. They enjoy foraging among grasses, as well as eating a non-GMO, organic feed mix of grains that can include corn, wheat, triticale, oats, barley, and soy. The rich flavor of pastured turkey comes from the bird’s wholesome life outdoors – moving around and enjoying a varied diet creates a bird that tastes “like turkey used to taste.”
About Our Kosher Turkey
Our strictly kosher turkeys are produced under the supervision of the OU.. Grow & Behold works in small, family-owned facilities where the pace is slow enough to ensure animals and workers are treated with dignity.