About the Recipe
Ingredients
OVEN ROASTED MARION ACRES TURKEY
We hear it all the time. The flavor and texture of the Marion Acres, pasture-raised turkey is superior. But then, they want to ask - “What is your preferred way to cook your bird?”
This is the time-tested recipe. It is simple but does take time to plan… THREE DAYS!
Tuesday Morning - BRINE With Helvetia Farm Market Turkey Brine Kit
Our friends with Comida KIN have prepared our brine kits since 2022. They use local ingredients and some are even grown here, at Marion Acres. This is our favorite way to make our pasture- raised turkeys plump and juicy. But even more importantly, this brine does not drive the flavors. It is a perfect balance that delivers the rich flavors of a quality bird without dominating the conversation. Enjoy!
BRINE DIRECTIONS:
In a medium saucepan, bring 6 quarts of water to a boil and add all ingredients of the brine kit. Lightly boil mixture for 2 minutes.
Turn off heat and steep, covered for 15 minutes.
Pour the entire mixture into a large pot (or food safe five gallon bucket), with 8 quarts ice and 8 quarts water.
Rest in the refrigerator for 12 hours or up to 24 hours.
Place thawed turkey in brine for up to 2 days.
Remove turkey from brine, rinse in cold water, and pat dry.
Wednesday Morning - Air Dry
After the brined turkey has been rinsed and pat dry, place in the refrigerator, uncovered to air dry. It is best to keep it in the roasting pan (elevated in a rack above the pan). Do not toss the pan drippings. The bird is ready to accept oven roasting after it has a chance to dry and then reform a light layer of pellicle overnight. (Optional - Pour 1-3 cups of dry white wine in the carcass and splash in the interior, then dump into the sink drain. This is a classic French technique that encourages astringency to the carcass cavity to prevent leaking of natural juices.
Thursday Morning - Oven Roast
KEY CONCEPT - Do not cook your turkey based on time, cook based on temperature. It is a well accepted chef moniker. This means that your turkey is done when the deepest part of the thigh (dark meat) is a minimum of 175℉ and the breast (white meat) is a minimum of 165℉.
INGREDIENTS: Place inside the turkey carcass*:
One large yellow onion, halved*
One large apple (Granny Smith or Braeburn), quartered*
Two large sprigs rosemary*
Two large sprigs thyme*
1 Tbsp. olive oil
1 Tbsp. Helvetia Farm Market turkey spice rub
DIRECTIONS:
Preheat oven to 325℉.
Coat the turkey lightly with olive oil over the entire surface of the skin.
Lightly sprinkle spice rub over the entire turkey skin.
Place the prepared turkey (breast side up) in the middle of the preheated oven. Cover breast (loosely) with a foil tent.
After the turkey reaches a minimum internal temperature of 135℉, turn the turkey pan around to face the other direction. Remove foil tent.
Raise the oven ‘roast’ temperature to 400℉ to brown the skin and raise to desired internal temperature. Remove the pan from the oven and cover the entire bird with foil for up to 2 hours before carving. Turkey will absorb the moisture while resting.