• Allow time to defrost in the fridge. Figure 24 hours per five pounds of meat (put the bird on a plate, tray or newspaper). To defrost your bird more quickly, submerge the (still-wrapped) turkey in COLD water. Change the water every 30 minutes. This method takes about 30 minutes per pound (a 10lb turkey should defrost in about 5 hours this way). Do not use warm or hot water.
  • Pastured birds are leaner and cook more quickly than conventional birds. Estimate ~12-15 minutes per pound at 325F for a Whole Turkey; 10 minutes per pound for Half Turkeys.
  • Get the juices flowing. Cover the bird with schmaltz (rendered chicken or duck fat) before roasting, and baste with pan juices frequently. Put some quartered onions in the bottom of the pan to make delicious drippings, which will add depth and flavor to your gravy.
  • We don’t recommend brining since kosher meat is already salted, but here are some notes on how to do it if you want to try anyways.
  • Use a meat thermometer and check it regularly. This is the best way to ensure you don’t overcook your turkey. Remember the temperature will continue to rise about 10F a er you take the bird out of the oven. We cook our turkey to 165F.
  • The breast may cook more quickly than the legs and thighs. If the breast is done, cover it with foil to prevent drying out. Alternatively, remove the leg/thighs and return those to the oven to finish cooking.
  • The meat may still look “pink” even if it has reached temperature. Don’t continue to cook the bird! It is done, even though it may look a little pink.