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!

• Posted by: JamieKwas
• November 20, 2015

• 2115 views
• 1 Comment

• heritage
• turkey