Cook time 13 minutes per pound
Ingredients
- 1 pasture-raised heritage turkey
Directions
- Heat oven to 350 degrees F.
- Wash and pat the pasture-raised turkey dry.
- Rub outside skin with butter. Season inside and out with salt, pepper, and fresh herbs like rosemary, sage and marjoram.
- Place turkey breast-side down on a roasting rack; cook for 13 minutes per pound.
- Turn over halfway through roasting. (For a commercial-grocery-store turkey, roast for 20 minutes per pound, half of the time covered, half uncovered.)
- 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
- ¼ tsp. dried rubbed sage
- ¼ tsp. dried rosemary leaves, crushed
- 1 tbs. potato starch
- 2 cups turkey stock and pan drippings
- ¼ cup apple cider or cold water
- Salt and pepper to taste
- Fresh sage and rosemary (if desired, to garnish)
Directions
- In a small saucepan, sauté minced shallot in butter over low heat until caramelized, or light golden brown.
- Add dried sage and rosemary and sauté one minute. Mix in potato starch, then set aside.
- 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.
- Season with salt and pepper according to taste.
- Garnish with fresh sage and rosemary.
