Thank you for obtaining a recently killed turkey! You will have a delightful and fulfilling cooking experience, but let’s make sure you have all the information and skills required to cook it to perfection first.
Understanding Freshness and Aging
While the term “freshness” is frequently associated with vegetables, “aging” meat is necessary to break down the muscle fibers and achieve the highest level of tenderness. Usually, the turkey is chilled for at least 24 hours during this aging process before being cooked, frozen, or sold.
At Sap Bush Hollow Farm, we freeze all our turkeys for several reasons. First of all, depending solely on fresh turkeys for Thanksgiving can be dangerous because of weather disturbances that could cause the birds to age too soon. Second, it is challenging to regulate the size of turkeys raised in a natural system because they grow at their own pace. This may result in surprisingly large birds, which some clients may find overwhelming.
Freezing the turkeys allows us to harvest them as they become ready ensuring a consistent supply throughout the Thanksgiving season. Additionally, freezing doesn’t compromise the quality of the meat. In fact many believe frozen poultry has an improved texture compared to fresh.
Preparing Your Freshly Killed Turkey
Before you start cooking there are a few essential steps to prepare your freshly killed turkey:
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Thawing: If your turkey is frozen, thaw it completely in the refrigerator. Allow approximately 24 hours for every 5 pounds of turkey. Never thaw a turkey at room temperature or in hot water, as this can encourage bacterial growth.
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Removing the giblets: Locate the giblets, typically found in a bag inside the cavity of the turkey. Remove and discard them or save them for making giblet gravy.
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Patting dry: Pat the turkey dry with paper towels to remove excess moisture. This will help the skin crisp up during roasting.
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Seasoning: Season the turkey generously with salt and pepper, both inside and out. You can also add your favorite herbs and spices for additional flavor.
Roasting Your Freshly Killed Turkey
Now comes the exciting part: roasting your turkey! Here’s a step-by-step guide:
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Preheat your oven to 325°F (163°C).
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Place the turkey in a roasting pan, breast-side up. If desired, add chopped vegetables like onions, carrots, and celery to the bottom of the pan for extra flavor.
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Roast the turkey for approximately 13 minutes per pound. For example, a 15-pound turkey would require about 3 hours and 45 minutes of roasting time.
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Baste the turkey occasionally with pan juices or melted butter. This will help keep the skin moist and prevent it from drying out.
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Check the internal temperature of the turkey using a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
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Once the turkey is cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Tips for Cooking a Freshly Killed Turkey
Here are some additional tips to ensure your freshly killed turkey turns out perfectly:
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Use a good-quality roasting pan. This will help distribute heat evenly and prevent the turkey from sticking.
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Don’t overcook the turkey. Overcooked turkey can be dry and tough.
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Let the turkey rest before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
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Use the leftover turkey bones to make a delicious stock. This is a great way to use every part of the turkey and create a flavorful base for soups and stews.
FAQs About Cooking Freshly Killed Turkeys
How long can you keep a freshly killed turkey before cooking?
Held in a refrigerator, freshly killed turkeys can be cooked up to 9-10 days after processing. Alternatively, if the farmer has good thermostats on their freezer, turkeys can be held at 32 degrees indefinitely and then sold as fresh. At this temperature, the turkeys don’t actually freeze through, and the meat quality doesn’t deteriorate.
What if my turkey is frozen?
If your turkey is frozen, thaw it completely in the refrigerator before cooking. Allow approximately 24 hours for every 5 pounds of turkey.
What if my turkey is too big for my oven?
If your turkey is too large to fit in your oven, you can remove the legs and thighs before roasting. Roast the legs and thighs separately, and then add them back to the turkey when it’s almost done cooking.
What if my turkey is tough?
There are several reasons why a turkey might be tough. One possibility is that it was cooked at too high of a temperature or for too long. Another possibility is that the turkey was not aged properly before cooking. Finally, the turkey’s breed and how it was raised can also affect its tenderness.
How do I make gravy from the leftover turkey bones?
To make gravy from the leftover turkey bones, place the bones in a large pot and cover them with water. Bring the pot to a boil, then reduce heat and simmer for several hours. Strain the broth and discard the bones. To make gravy, thicken the broth with a cornstarch slurry or a roux. Season to taste with salt, pepper, and your favorite gravy seasonings.
Cooking a freshly killed turkey can be a rewarding experience, but it’s important to follow the proper techniques to ensure a delicious and safe meal. By following the steps outlined above and considering the helpful tips, you’ll be well on your way to enjoying a perfectly cooked turkey that will impress your family and friends.
Prepare the Turkey and Brine:
In a pot on your stovetop, combine the salt, honey, and herbs with 4 cups water. Bring to a simmer and stir until the salt is dissolved. Remove from heat, and mix in the remaining water. Set aside and allow to cool completely.
Pour the cooled brine into a large container and add the turkey. (I’ve used food-grade plastic 5-gallon buckets in the past. Or, you can use a large non-reactive (i. e. glass or stainless steel) pot. Line your pot with an oven bag and fill it with the turkey and brine to make sure it is not reactive. ).
If the turkey won’t stay completely submerged, weigh it down with a clean plate, brick, or anything else that works.
Leave the turkey and brine in a cool place for 12-18 hours. If you have room in your fridge, that’s great. Luckily, even though my fridge is dangerously full with no space left to spare, it is always cool enough in the shop or on the deck. (If you’re leaving it outside, make sure it’s not accessible to any curious animals. ).
After the brining period is complete, pull the turkey out of the brine and rinse under cool water. This will remove the excess brine to make sure the finished bird isn’t too salty. Dry the turkey completely (I used paper towels for this).
Stuff the turkey with the onions and apples after placing it breast side up on a rack in a roasting pan.
Use a spatula to gently separate the skin from the meat around the breast and thighs. Stuff generously with garlic sage butter that I’ll show you how to make right now—>.
Tie the legs together with a bit of twine, and tuck the wings close to the body. If you have leftover garlic sage butter, rub it on the turkey’s skin.
Pour the basting liquid in the bottom of the pan, and place in a preheated 325 degree oven.
Cooking times will vary, but plan on about 13-15 minutes per pound. Turkey should be basted every 45 to 60 minutes. If the breast begins to brown too much, cover it with foil. (I had to do this about 2/3 of the way through the cooking time with this turkey).
The turkey is done when it fills your house with a flavorful aroma and a meat thermometer inserted into the thickest part of the bird reads 165 degrees.
Allow the turkey to rest for 10-15 minutes before cutting.
Some warn that the brined turkey drippings can be overly salty when used to make gravy. But whenever I’ve made this recipe, it results in the most perfect gravy ever. Just make sure to taste it frequently while you’re making it to check for saltiness. You can always dilute it with a little more broth if it ends up being a bit too salty.
- Don’t brine kosher or “enhanced” turkeys. We already seasoned them with salt and flavorings, so brining them will result in an excessively salty dish.
- You can omit the honey or herbs and make a simpler brine with just salt and water. But I love the extra taste that the sweetener and spices provide.
- If, like me, you don’t have a rack that fits in the bottom of your roasting pan, use vegetables in its place. Simply chop up some onion wedges or celery stalks, add them to the bottom of the pan, and then top with the turkey.
- Once the turkey carcass is finished, use it to make a highly nutritious broth. I can’t stress this enough.
- The apples and onions I stuff the turkey with are mostly for flavor; we don’t eat them. But I do add the bones to my broth when I’m ready to start simmering them.
- I am aware that some people can cook turkeys with the breast side down. You might think that cooking it with the breasts facing upwards would dry it out, but I haven’t had any issues with that at all when using this technique.
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