It doesn’t get much simpler than this!
I suppose everyone is partial to their mother’s turkey recipe — and I’m no exception. My mom made turkey as her mother did, and I’ve found no reason to deviate from the family tradition because it’s both simple and delicious. My feeling is— save the fussy cooking for your side dishes and deserts!
The only change I’ve made in recent years since we’ve had our incredible kosher Pastured Turkey available is to lower the heat. Pastured birds are leaner than conventional birds (they actually move around the way birds are supposed to, instead of being huddled in a barn, so they use those muscles!) and therefore they cook much more quickly. Allow 12-15 min/pound and note that the meat may still look pink even if the thermometer tells you it’s done. Thermometer should read 165F in thickest part of the breast (remember, the temperature can rise up to 10F after the bird is out of the oven.
You can find even more tips for cooking pastured turkey here, or contact Grow and Behold at 888-790-5781 or email@example.com.
Recipe by Anna Hanau, adapted from Judy Miller and Edith Stevenson
- Prep Time
¼ cup shmaltz (chicken or duck), separated
- 3-4 tablespoons paprika
- 1-2 onions
- 1 cup chicken broth
- 1 tablespoon flour
Roast the Turkey:
1. Bring turkey to room temperature. Preheat oven to 325°F.
2. Pat dry. Cover all skin with shmaltz, then dust liberally with paprika.
3. Peel and quarter 1-2 onions, and place in bottom of roasting pan.
4. Set bird on rack in roasting pan and roast until temperature reaches 165 (measure in thickest part of breast). Baste every 30 minutes or so with juices from the pan. Allow approximately 12-15 min per pound for pastured birds, which are leaner than conventional birds and cook much more quickly. Flesh may still look a little pink, but if the thermometer says it’s done, don’t keep cooking! Thigh and leg joints should feel loose and wiggle easily — if they don’t, you can carve them off the turkey and return to the oven at 300°F to continue to tenderize.
5. Tent with foil at least 15 min before serving.
Make the Gravy:
1. Transfer pan drippings to a gravy separator and allow fat to rise and solids to settle. Strain out onions. Eat some. They are incredibly delicious.
2. Melt 1 tablespoon shmaltz in a small sauce pan and whisk in 1 tablespoon flour. Add pan juices (not fat) and up to 1 cup broth or water and whisk until sauce thickens, 5-10 minutes.
3. If desired, chop up onions and add to gravy (or just snack on them, they are divine!) Season with salt & pepper if desired.
4. Serve warm.