Heritage birds have rich, flavorful meat, but can be less forgiving during cooking. We’ve adapted a recipe from the November issue of Martha Stewart Living—a perfect way to cook your local, heritage turkey.
Heritage Turkey with Citrus and Herbs
- 1 stick of butter, softened
- 4 oranges (2 zested and juiced, the other 2 quartered)
- 2 teaspoons grated lemon zest
- 1 large bunch fresh sage, minced (reserve 4 sprigs)
- 2 tablespoons chopped thyme (reserve 4 sprigs)
- Salt & Pepper
- 1 Heritage Turkey, 15 to 18 lbs, room temperature
- 2 cups dry white wine, such Sauvignon Blanc or Pinot Gris
- 2 1/2 cups water
Preheat oven to 425 degrees with rack positioned on the bottom. Mash together butter, grated zests, sage, thyme, 1 tablespoon salt and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside skin with salt.
Fill cavity and neck end lightly with quartered oranges and 4 sage sprigs. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack.
Bring wine, orange juice, 4 sage sprigs, 4 thyme sprigs, and 2 1/2 water to a boil. Dampen a piece of cheese cloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
Place turkey in the oven with legs toward the back. Roast turkey for 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth. Continue roasting with a meat thermometer inserted into thickest part of the thigh (avoiding bone) until it registers 150 to 155 degrees, about 1 hour 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
Happy Thanksgiving from The Local Butcher Shop!