- How to Roast a Someday Turkey
1. Preparing the bird - Heat oven to 375 degrees. Remove giblets in the neck cavity and the neck from main cavity. Rinse out cavities and dry. Season cavities with salt and pepper and then stuff. Place bird in roasting pan breast side up. Cover with a lid or tin foil.
2. Cooking the bird - Estimate 12-15 minutes per pound for stuffed turkeys. A bird 15 pounds and larger will cook closer to 12 minutes per pound. Estimate time to roast based on the minimum minutes per pound and check the bird one hour before that finishing time. It is safe and preferable for flavor to air shorter roast time, because Someday birds cook fast and nobody likes an over-cooked turkey - you can always continue roasting! Basting the bird during cooking will add color to the skin.
3. Testing for doneness - You can either test by checking the temperature or checking the color of the juices. Checking temperature will be much more accurate. We recommend pulling the bird out when the internal temp of the breast is 158-160 degrees Fahrenheit. The breast will cook faster than the thighs so it's easy to overcook the breast. Remember that when you pull the bird out of the oven the meat will continue to rise a couple of degrees. To check the color of the juices, stick a paring knife into the thickest part of the thigh at an upward angle so you can view the juices as they exit the incision. Clear juices will run when the bird is done. We like to see little droplets of pink in the juice, not too much, just to indicate that we aren't beyond done.
4. Finishing off - Remove bird from the oven. over it with foil and 8 inches of dish towels, coats, or sweaters. This will allow the bird to reabsorb the juices that are between the skin and meat, as well as help finish off the cooking process slowly. While the bird rests this is the time to use the oven to heat up your other dishes. After the 30 minutes to an hour your turkey will be ready to carve and serve!
Enjoy the harvest!
Thank you, the Someday Crew
We also have pheasants, chickens, and sometimes ducks available mostly year-round. Call us for more information!