Cooking Styles

Cooking Styles

Here are some tips on cooking a Heritage breed turkey.

Brining

Brining is not necessary to experience the flavors of these birds. It won't hurt anything but we highly recommend skipping the brine and just let the natural flavors come through.

Cooking Style

Oven roasting, rotisserie, and hot oil frying all work well. Just keep in mind that you want to cook at a hot temperature in a short amount of time. "Hot and fast" is the mantra. If you are frying in hot oil please make sure your kettle is large enough for your bird. A hen or tom under 14 lbs should be okay. But once you get above 14 lbs the pronounced breast bone might be too large for most kettles.

Giblets

The giblets will be in a plastic bag in the body cavity. If your bird was a particularly good eater there might be some of the body cavity fat saved in your giblet bag. The fat is excellent for adding even more flavor to your stuffing when cooked with the giblets. Or you can add it to your basting liquid.