What is the best way to cook a heritage turkey if you won't have time for a brine? At what temp should I remove it from the oven?

I won't be able to pick up my bird until 12 hours before I want to serve it. What is the best way to prepare and roast it? I've found temp ranges from 140-165 for heritage birds. What temp would you recommend? Thank you!

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702551 November 20, 2015
Just season (salt and pepper) and roast normally. Unbrined turkeys take a little longer to cook. Aim for 150 degrees in the breast, 165 in the thigh.

Good luck.
 
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