Mary's Free Range, Organic, and Heritage Turkeys

mary@marysturkeys.com
Call Mary At:
(888)-666-8244

For Best Results:

♦ Remove the Wire that holds the drumsticks together.

♦ Place a Thermometer in the thickest part of the thigh.

♦ Watch the turkey closely the Last Hour.

♦ After 145 degrees, the thermometer temperature will rise quickly.

♦ Heritage Turkeys are done between 150-155 degrees in the thigh.

♦ Free Range and Organic Turkeys are done between 165-170 degrees in the Thigh.

♦ Let the turkey rest for 20-30 minutes before carving.

When preparing to roast your Mary's Free-Range Turkey, it is important that you take a few simple steps to preserve its tender, juicy texture and old-fashion flavor.

Preperation

1. Remove the neck and the bag with giblets from the neck and chest cavities. Rinse the bird with cold water. Pat cavities lightly with a paper towel. You will find the Neck in the Chest Cavity, the large cavity between the drumsticks. The bag with the Giblets are found in the Neck Cavity that is opposite of the Chest Cavity. Please forgive us if any birds are missing any giblets or necks.

2. Remove the wire clip that holds the drumsticks in place. Push down on drumstick and squeeze the wire to remove. By removing the wire is allows the drumsticks not of cover parts of meat. Allowing the turkey to cook more evenly.

3. (Do Not Stuff a Heritage Turkey) If you plan to stuff your turkey, do so just before cooking. NEVER stuff the bird with warm stuffing, as these practices can encourage bacteria growth.

4. Place the turkey breast side up in an open pan. Put pats of butter under the skin. Rub butter over all outside skin. If you are making gravy, DO NOT add more than 1/4 cup water or chicken broth to pan at a time. Otherwise add about 2-4 cups of water (or broth) to the bottom of the pan. (The liquid will help preserve the bird's natural juiciness.) Insert a meat thermometer into one of the thighs, making sure the tip is not in contact with the bone.

Preheat oven to 325 degrees

♦ Add about 4 cups of water to the bottom of the pan (The liquid will help preserve the birds natural juiciness.)

♦ For best results use a meat thermometer. Your turkey will be done when the thermometer reaches between 165-170 degrees. The Heritage Turkey will be done at 150-155

♦ Begin checking for doneness one hour before the end of the recommended roasting time.

♦ Let the turkey rest about 15 minutes before carving to allow juices to well up in the meat. This helps preserve the meat juiciness.

♦ We don't recommend using a Convection Oven. A convention oven can cook the turkey too fast and dry it out.
♦ Even the most experienced cooks get nervous when it comes time to prepare a holiday turkey. To ease your worries call Mary at: (888) 666-8244

(Stuffed Turkey)

Done 165-170 degrees in Thigh

Weight

8-12

12-14

14-16

16-18

18-20

20-25

25-30

325˚ Roasting Time

1.5 to 2.5 hours

2.5 to 3.0 hours

3.0 to 3.5 hours

3.5 to 4.0 hours

4.0 to 4.5 hours

4.5 to 5.5 hours

5.5 to 6.5 hours

Remember-use a Thermometer

60 minutes before suggested time

(NOT Stuffed)