This recipe works with either chicken or turkey. Every bird I have made with this method comes out crispy on the inside and moist and tasty on the inside. I use pastured, free range birds whenever possible.
I cook chickens (4-5 lbs) for 2 hours.
For turkeys, you can use this chart.
8 to 12 pounds 3 hours
12 to 14 pounds 3 3/4 hours
14 to 18 pounds 4 1/4 hours
18 to 20 pounds 4 1/2 hours
20 to 24 pounds 5 hours
Ingredients:
whole turkey or chicken
Several large onions
Whole head of garlic (optional)
Melted butter
Sea salt and pepper
Several sprigs of fresh thyme, oregano, sage, and/or tarragon
Adapted from Nourishing Traditions by Sally Fallon, New Trends Publishing, 1999.
I cook chickens (4-5 lbs) for 2 hours.
For turkeys, you can use this chart.
8 to 12 pounds 3 hours
12 to 14 pounds 3 3/4 hours
14 to 18 pounds 4 1/4 hours
18 to 20 pounds 4 1/2 hours
20 to 24 pounds 5 hours
Ingredients:
whole turkey or chicken
Several large onions
Whole head of garlic (optional)
Melted butter
Sea salt and pepper
Several sprigs of fresh thyme, oregano, sage, and/or tarragon
- Peel and slice the onions in rings about half an inch thick. Strew onion slices in a stainless steel roasting pan. Peel garlic and place among onion slices. Stuff the fresh herbs into cavity of the bird and place upside down in on top of the onions. Brush with melted butter and sprinkle with sea salt and pepper.
- Bake at 375 degrees for half of the cooking time in the chart. Pull the roasting pan out and shut the oven door. Turn the bird over by inserting a wooden spoon into the cavity. Lift and rotate so that the breast side is up. This is easier to do with a buddy, especially for a larger turkey.
- Brush with more butter, sprinkle with sea salt and pepper, and return to oven.
- Keep an eye on it as you approach the 3/4 mark. If it starts to get too dark around the edges cover with heavy duty tin foil.
- Check for doneness with a meat thermometer. I use an instant one that can be inserted as you approach the end of its cooking. Make sure that the tip of the thermometer is not touching a bone. It should be 165 degrees inside.
- When done, remove the bird from the pan and set on your carving platter. Let it sit while you make the gravy.
- Making the gravy: pour the stuff in the bottom of the roasting pan—juices, onions and garlic—into your blender. Blend until smooth. That’s it. Best gravy you ever had. And it's rich in gelatin.
Adapted from Nourishing Traditions by Sally Fallon, New Trends Publishing, 1999.