Marys Turkeys
6567 N. Tamera Ave.
Fresno, CA 93711-0924

mary@marysturkeys.com
Call Mary At
:

(888)-666-8244

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Roasting Instructions Heritage Turkey Recipe Gravy Instructions
     

Roasting Instructions


For Best Results:
♦   Place a Thermometer in the thickest part of the thigh
♦   Watch closely the Last Hour.
♦   After 150 degrees, it will rise quickly
♦   Heritage turkeys done 155-165 degrees in thigh
♦   Free Range and Organic 165-175 degrees in Thigh
♦   Remove Wire that holds drumsticks together.
 

When preparing to roast your Mary's Free-Range Turkey, it is important that you take a few simple steps to preserve its tender, juicy texture and old-fashion flavor.

Preparations

(Not For Heritage Turkeys)

1.     Remove the neck and giblets from the neck and chest cavities.  Rinse the bird with cold water. Pat cavities lightly with a paper towel. You will find the Neck in the Chest Cavity, the large cavity between the drumsticks.  The Giblets are found the Neck Cavity that is opposite of the Chest Cavity.  Please forgive us if any birds are missing any giblets or necks.
2.  Remove the wire that holds the drumsticks in place.  Push down on drumstick and squeeze the wire to remove.  By removing the wire is allows the drumsticks not of cover parts of meat.  Allowing it to cook more evenly.  
3.     If you plan to stuff your turkey, do so just before cooking. NEVER stuff the bird with warm stuffing, as these practices can encourage bacteria growth.
4.     Place the turkey breast side up in an open pan. Put pats of butter under the skin. Rub butter over all outside skin. If you are making gravy, DO NOT add more than 1/4 cup water or chicken broth to pan at a time. Otherwise add about 2-4 cups of water (or broth) to the bottom of the pan. (The liquid will help preserve the bird's natural juiciness.) Insert a meat thermometer into one of the thighs, making sure the tip is not in contact with the bone.
5.     Tent the turkey with foil, but do not tightly seal the foil around the pan. This technique will create a self-basting process where the juices hit the foil and fall back on the turkey, basting the turkey on all sides.
 

Preheat oven to 325 degrees

♦   Add about 4 cups of water to the bottom of the pan (The liquid will help preserve the birds natural juiciness.)
♦   For best results use a meat thermometer.  Your turkey will be done when the thermometer reaches between 170-175 degrees.
♦  Begin checking for doneness one hour before the end of the recommended roasting time.  When turkey turns golden brown, place a tent of aluminum foil loose over turkey.  Do not seal the foil around the pan.
♦   Let the turkey rest about 15 minutes before carving to allow juices to well up in the meat.  This helps preserve the meat juiciness.
♦   Be careful using a Convectional Oven.  We don't know if these times are for a Convectional oven.  There is nothing wrong with cooking a turkey in a Convectional Oven.  Please be careful and follow your thermometer to know when your turkey is done. 
♦   Even the most experienced cooks get nervous when it comes time to prepare a holiday turkey.  To ease your worries call Mary at: (888) 666-8244
 

Roasting Times for Stuffed Turkey

(Stuffed Turkey)
Done 165-175 degrees in Thigh
Weight 
8-12
12-14
14-16
16-18
18-20
20-25
25-30 
325˚ Roasting Time
1.5 to 2.5 hours
2.5 to 3.0 hours
3.0 to 3.5 hours
3.5 to 4.0 hours
4.0 to 4.5 hours
4.5 to 5.5 hours
5.5 to 6.5 hours
Remember-use a Thermometer
60 minutes before suggested time
 

Roasting Times for Not Stuffed Turkey

(NOT Stuffed)
Done 165-175 degrees in Thigh
Weight 
8-12
12-14
14-16
16-18
18-20
20-25
25-30 
325˚ Roasting Time
1.0 to 2.0 hours
2.0 to 2.5 hours
2.5 to 3.0 hours
3.0 to 3.5 hours
3.5 to 4.0 hours
4.0 to 5.0 hours
5.0 to 6.0 hours
Remember-use a Thermometer
60 minutes before suggested time
 

What Size Turkey Should I Buy?  We recommend allowing about two pounds per person.  This will provide plenty of turkey for dinner as well as leftovers.  In our home, there is nothing better than a cold turkey sandwich.