November 24, 2014
POULTRY RUB TURKEY RECIPE
1/4 cup Extra Virgin Olive Oil
2 Tbsp. minced garlic clove
1 1/4 Tbsp. lemon juice
1 1/4 Tbsp. dry mustard
4 Tbsp. Organic Butcher Poultry Rub
SUGGESTED AROMATICS TO STUFF INSIDE TURKEY:
apples, garlic, onion, sage, rosemary, thyme, and lemons.
OVEN ROASTED TURKEY COOKING INSTRUCTIONS
We suggest using a meat thermometer to check your turkey so that it does not get overcooked and dry out. We have a few great options available in the shop! It is done when the thickest part of the leg is at 165 degrees. Step 1 - Preheat the oven to 350 degrees.
Step 2 - Rinse the bird and pat dry.
Step 3 - Rub with butter or olive oil and generously sprinkle salt and pepper and /or your herb rub or spice mix inside the cavity and on the body.
Step 4 - Place in a shallow roasting pan breast-side down for the first hour. Turn back over, tuck the wings under the turkey and continue cooking. Baste every 30-40 minutes. Total cook time is approximately 12-15 minute per lbs. A 10-12 lbs. bird should take about 2 -2 1/2 hours.
Step 5 - Check the turkey with the meat thermometer about thirty minutes before it should be done and remove at 160-165 degrees.
Allow to stand 30 minutes before carving. Don't skip this step!
SMOKED TURKEY COOKING INSTRUCTIONS
Step 1 - Heat the smoker to 325 degrees. Lower temps work also if you want to increase the smoke flavor even more.
Step 2 - Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
Step 3 - After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with new ones.
Step 4 - Once the bird reaches 160 degrees (F), remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
RE-HEATING SPIRAL CUT HAMS & SMOKED TURKEYS
Step 1 - Preheat the oven to 325 degrees.
Step 2 - Place on elevated rack in a roasting pan. Add 1/4" water and cover with aluminum foil.
Step 3 - Heat until the internal temperature reaches 140 degrees (F). Approximately 7 minutes per pound.
January 28, 2015
When I first moved to the DMV, the entire reason I searchdd and found you guys was for grass fed beef bones for this sort of broth. Two years later, I still come and visit and get bones (and raw cheese!!!) almost weekly. love you guys and what you do!
November 09, 2018
September 27, 2018
August 02, 2018
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