Heritage Turkeys spend more time on the pasture, which yields a beautiful dark meat and golden yellow fat content. Feisty Acres Farm in Southold started taking reservations in September; if you haven’t tried a North Fork Heritage Turkey yet, make sure you are on the list! Another holiday favorite is Browder’s Birds Organic Broad Breasted Bronze Turkey, perfectly suited for this special occasion.
Serves: 8 – 10 people
Active time: 30 minutes
Total time: 4 hours
- One 14- to 16-pound turkey
- 2 medium onions, peeled and quartered
- 3 medium carrots, cut in 3-inch pieces
- 3 celery stalks, cut in half
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. kosher salt
- 4 cups low-sodium turkey stock
For the cavity:
- 1 bunch rosemary
- 1 bunch thyme
- 3 bay leaves
- 1 garlic head, halved
- 1 lemon, halved
- 1 orange, halved
- 1 yellow onion, peeled and quartered
- Salt and pepper
For the garlic-herb butter:
- 4 garlic cloves, finely grated
- 1 stick butter, cut into pieces, at room temperature
- 2 Tbsp. olive oil
- 1 Tbsp. chopped rosemary
- 1 Tbsp. chopped thyme
- 1 Tbsp. chopped sage
- Zest of 1 lemon
- 1 tsp. freshly ground black pepper
Preheat oven to 425 degrees. Place the rack on the lowest shelf of the oven.
Remove turkey from refrigerator 1 hour prior to roasting to bring to room temperature. Rinse and pat dry.
Place the 2 medium sliced onions, carrots and celery on the bottom of a large roasting pan and coat with the olive oil. Place the roasting rack on top of vegetables.
Combine the garlic-herb butter mixture in a bowl.
Working from the end of the large cavity, carefully run your fingers underneath the skin to loosen it. Be gentle, so as not to tear the skin. Rub the herb butter both under the skin and on the outside of the turkey. Sprinkle inside the cavity generously with salt and pepper. Place garlic head, yellow onion, lemon, orange and herb bunches inside the cavity. Truss legs with kitchen twine. Sprinkle kosher salt on top of turkey.
Place the turkey on the rack in the roasting pan. Pour in 2 cups of stock and roast for 30 minutes. After 30 minutes, lower the oven temperature to 350 degrees and add 1 cup of stock, basting every 35 minutes until the thickest part of the thigh registers to 170 degrees. Add the remaining 1 cup of stock as you continue to baste. Cover the bird loosely with tin foil if browned before the appropriate temperature.
Remove from the oven. Transfer the turkey to a platter and let it stand for at least 30-45 minutes before carving, allowing the juices to lock in. Untie and remove the kitchen twine.
Strain and reserve pan juices for gravy, if desired.
Carve bird and arrange on a platter with fresh North Fork herbs and halved lemons and oranges to garnish.
Make the Rest of Our Thanksgiving Menu: