The heritage turkeys we have cooked before have been outstanding in flavor, exture and moistness, but today my wife created the absolute best tasting turkey ever! Even better than any we have done before.
This was a heritage narangansette tom, about 15 pounds, about 9 months old. It was processed, brined in our Little Sprouts brine recipe for 3 days, then smoked in a commercial smoker and frozen. That was about 2 months ago. Today she pulled it out FROZEN, placed it into a turkey bag and in a pan. In the oven at 200 for about 2 hours, 350 for about an hour, then back to 200 for about four hours more. At the end of all that it sat in the cooling oven for maybe an hour or two.
I dont know if hte temp time and changes had anything to do with it, but the end result was the best tasting, moistest, and tenderest turkey ever. The full flavor of hte heritage bird combined with the soft brine was phenomal and really came out under hte smoke flavor. The combination was hand down a winner!
Follow along our adventure as we make the transition from corporate city life to the world of natural farming. Each day brings a new experience and brings us to a deeper understanding about the life and spirit that made America great. At our farm we do our best to give the animals we raise a natural, free, happy, stressfree lifestyle. Our mission is to learn and share how to manage a farming operation that is both profitable and humane.
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