Classic Roast Turkey

Cook time 13 minutes per pound

Ingredients

• 1 pasture-raised heritage turkey

Directions

1. Heat oven to 350 degrees F.
2. Wash and pat the pasture-raised turkey dry.
3. Rub outside skin with butter. Season inside and out with salt, pepper, and fresh herbs like rosemary, sage and marjoram.
4. Place turkey breast-side down on a roasting rack; cook for 13 minutes per pound.
5. Turn over halfway through roasting. (For a commercial-grocery-store turkey, roast for 20 minutes per pound, half of the time covered, half uncovered.)
6. For safety, all poultry should be cooked to an internal temperature of 165 degrees F.

Turkey Gravy

Makes 2 cups

 Ingredients

• 1 shallot, minced
• 1 tbs. butter
• 1/4 tsp. dried rubbed sage
• 1/4 tsp. dried rosemary leaves, crushed
• 1 tbs. potato starch
• 2 cups turkey stock and pan drippings
• 1/4 cup apple cider or cold water
• Salt and pepper to taste
• Fresh sage and rosemary (if desired, to garnish)

Directions

1. In a small saucepan, sauté minced shallot in butter over low heat until caramelized, or light golden brown.
2. Add dried sage and rosemary and sauté one minute. Mix in potato starch, then set aside.
3. In a medium saucepan, combine stock and cider, and bring to a simmer. Stir the potato starch mixture into the simmering stock and stir until gravy is thickened.
4. Season with salt and pepper according to taste.
5. Garnish with fresh sage and rosemary.