Cooking backyard turkeys for Thanksgiving

We are frequently asked how to cook a backyard turkey for Thanksgiving.

So you got a “backyard turkey” this year, want to make sure you get the most out of its deep, rich and moist flavor?

Use your favorite recipe, but remember these tips.

• Watch the temperature. Cook your turkey to 165 degrees. Backyard turkeys are a lot more moist so they cook faster. Use a meat thermometer to know for sure when the bird is cooked. 

• If the thighs & legs are not done, separate them from the rest of the bird and put them back in the oven. 

• We don’t stuff our Thanksgiving turkey. I believe they cook better without the stuffing in it. If you do stuff make sure to check the temperature of the stuffing.

•  We never cover the bird or use a  roasting bag. There is no need to baste your turkey. 

One thing that we have done is to fully cook the turkey the day or so before, carve it & put it in the fridge. This frees up the kitchen and oven. On the day you're going to eat it, put it in a Nesco with some water. It comes out the same as being roasted the same day.



As always, ask questions in the comment section.

--Dale, AKA Turkeyman