Steam Roasted Turkey
This recipe is a good "starter recipe" if it’s your first year
cooking a Heritage turkey.
Picture shows a roasted Heritage tom with copious amounts of stuffing in
the front "pouch".
Doesn't this bird look just like the bird in the Norman Rockwell painting?
Be sure to note these two very important points:
• ALWAYS cook your stuffing before putting it in a Heritage turkey. Because the birds are cooked
hot and fast the stuffing will not cook completely if it is only cooked inside the bird.
• Use a meat thermometer to determine when the bird is done. Do NOT use a pop-up
thermometer – those will over cook the meat.
1 Heritage turkey
Your favorite stuffing recipe
1. Preheat your oven to 450 degrees. Plan on cooking the bird 1 hour for every 7 lbs of size.
2. Rinse the bird well and pat dry.
3. Put the pre-cooked stuffing in the bird. There are two places for the stuffing on these birds.
The first is in the body cavity as most people are used to - when you
have filled this cavity with stuffing fold the tail up in between the
pelvic bones and pin it in place. This will help keep juices in with the
The second place for stuffing is in front of the breast bone where you
see two big flaps of skin.
There is a lot of room for stuffing in there and
the fat from the skin flaps provides a
Fill the cavity behind those skin flaps with
stuffing till it is bulging and then truss the skin
with a couple of trussing needles.
4. Put approximately 2 inches of water in the bottom of the roasting pan. The water should come
partially up the thigh of the bird but not cover the breast meat. The purpose of the water is
two-fold. It will steam the dark meat keeping it moist and tender. And it will serve as the basis
for your gravy by catching the drippings. Without this water you won't have gravy as the
drippings won't survive the high oven temperatures.
5. Optional: You