"Our turkey was WONDERFUL!!!!!!!!!!!!
My Dad overcooked it (by a lot) He used a table-top roaster, and a cooking bag, and cooked it for 6 1/2 hours (it was a 16 pound bird) but it was still very tender and flavorful.
The meat just fell off the bones."
-- Carolyn P. |
Copyright 2004-2007
Roeske Farms -
All Rights Reserved
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Turkey Recipes from Our Customers
Our customers submit their favorite recipes. Here they are. You'll discover there are many ways to enjoy our free range birds as you read through them: |
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Roast Turkey with Lavender Rub (below)
Roast Maple/Apple/Sage Brined Turkey
Roast Turkey with Lavender Rub
From: J. Jo McClelland
Weight of turkey: 15.68 pound
Average cooking time: 4 hours
Serves 10
Lavender Salt Wet Rub
Makes about 1 cup (recipe can be half for whole chicken, pork loin or chicken breast meat)
- store any leftover rub in a sealed container in the refrigerator where it will keep for 5 days.
- The longer you leave the wet rub on the meat, the more flavor will be infused into the meat.
| 4 |
tsp |
dried culinary "Provence" lavender buds |
| 4 |
tbsp |
coarse sea or kosher salt |
| 6 |
tbsp |
extra-virgin olive oil |
| 10 |
cloves |
fresh garlic, finely chopped |
| 2 |
tsp |
fresh rosemary leaves, finely chopped |
| 2 |
tbsp |
freshly ground lemon pepper (or black pepper) |
In a spice grinder, pulse the lavender with coarse salt until finely ground. Transfer to a small bowl and stir in the oil, garlic, rosemary and pepper.
Roast Turkey
Preheat an over to 500 F.
| 1. |
Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the turkey, breast side up, on a large roasting pan |
| 2. |
Gently slide your fingers under the breast to loosen the skin |
| 3. |
Spread half cup of Lavender Salt Wet rub between the skin and breast meat. This helps to seal in the flavor of the rub and maintain the moisture of the meat during cooking time. |
| 4. |
Use the remaining salt rub and coat the rest of the turkey. Making sure a generously portion is covering the breast meat. |
| 5. |
Stuff the turkey with homemade stuffing. "Seal" the cavity with half apple. |
| 6. |
Truss the turkey if desired |
| 7. |
Roast the turkey at 500 F for 30 minutes. |
| 8. |
Reduce the oven temperature to 350 F and cover the turkey with foil. |
| 9. |
Continue roasting until a thermometer inserted into the thickest part of the breast, away from the bone, registers 165F and the thigh registers 175F. |
| 10. |
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving. |
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Let us know your successes and failures. We want to make sure everyone who has one of our turkeys has a delicious feast.
Tips
Overcooked turkey leads to dried out turkey no matter how well the turkey is seasoned. Check temperature about 45 - 30 minutes before it is to be done.
USDA
Consumer Information
Slightly Revised November 1998
Approximate Cooking Times
Unstuffed Breast
| Pounds |
Hours |
| 4-6 |
1.5 to 2.25 |
| 6-8 |
2.25 to 3.25 |
Unstuffed Turkey
| Pounds |
Hours |
| 8 - 12 |
2.75 - 3 |
| 12 - 14 |
3 - 3.75 |
| 14 - 18 |
3.75 - 4.25 |
| 18 - 20 |
4.25 - 4.5 |
| 20 - 24 |
4.5 - 5 |
Stuffed Turkey
| Pounds |
Hours |
| 8 - 12 |
3 - 3.5 |
| 12 - 14 |
3.5 - 4 |
| 14 - 18 |
4 - 4.25 |
| 18 - 20 |
4.25 - 4.75 |
| 20 - 24 |
4.75 - 5.25 |
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