KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
Welcome, Guest
Est. Product Weight: 0 lbs.   Sub-Total : $0.00
Welcome, Guest

Pastured Turkey Cooking Tips

Defrosting your KOL Foods turkey: Please see our Thawing Guidelines here.
Forgot to Thaw your Thanksgiving Turkey? Here's How to Cook from Frozen.

How Much Turkey to Buy? As a general rule, you will want to purchase 2 lbs of whole turkey per adult if you want leftovers, or 1.5 lbs of whole turkey if you do not want leftovers. Children may eat a little less, of course.

Pesky Feather Tip: Having a few feathers on kosher whole poultry is unfortunately normal. When you receive your turkey and see a few feathers, don't worry-- it's easy to remove them after the turkey is cooked. Or you can remove them prior to cooking with a pair of tweezers or pliers.

Tip #1: Different parts of the turkey may cook differently.

The ideal final temperature of a cooked turkey is 165 degrees Fahrenheit. To avoid overcooking your turkey, you can take it out when the breast reaches 158-160 Fahrenheit, and carry-over cooking will raise the temperature the last few degrees. If the breast reaches this temperature before the thighs, no problem! Take the turkey out of the oven, carve off the legs and thighs, and put them back in to cook while you carve the breast and make your gravy. If you want to show off the whole bird at once, bring it into the dining room, allow everyone to ooh and aah, then proceed as explained above.

Tip #2: Roast right-side up.

Some ascribe to a method where you start roasting your bird upside down, then flip it over to brown the breast. The idea was that the bird would cook more evenly, and the breast wouldn’t dry out. Pasture-raised turkeys are naturally juicy, so this stunt is actually unnecessary. Just put your KOL Foods turkey in the oven breast-side up like you would a whole chicken, and leave it there until it reaches the right temperature (see #1, above).

Tip #3: Use temperature, not cook time, to determine when your turkey is finished.

Pasture-raised turkeys will cook faster than factory-farmed birds. At 325 degrees, a good approximation is 9-11 minutes per pound for unstuffed turkeys, and 12-15 minutes per pound for stuffed turkeys. That said, the time will vary depending on the turkey and on your oven. Use an internal meat thermometer to know for sure when the bird is cooked - the final temperature should be 165 degrees.

Tip #4: Use a Roasting Pan.

A turkey roasting pan makes all the difference when cooking your Thanksgiving turkey. If you do not yet own one and are considering a disposable aluminum pan, we suggest you think again -- cheap aluminum pans from the grocery store can easily buckle when you remove the bird from the oven, potentially causing injury. If this is your first Thanksgiving turkey and you do not yet own a turkey roasting pan, consider investing in one or borrowing from a friend.

Tip #5: Use your leftovers to make a rich and nutritious stock!

Stock is a great way to utilize the leftovers from your turkey dinner. If you plan to make soup from your turkey leftovers, be sure to remove all the meat from the bones before you boil the carcass for stock. Add the chunks of turkey back to the broth just before serving the soup. This prevents the meat from getting rubbery and stringy. For an extra-nutritious stock, follow the advice in Nourishing Traditions, by Sally Fallon, and add a tablespoon of vinegar to the water 30 minutes before you begin boiling the carcass. The process of adding acid to the stock draws more minerals from the bones and releases them into the liquid.