AustinAg's Profile

Title Last Reply

Martha Stewart heritage turkey recipe

I actually ended up kind of following a completely different recipe but it turned out fantastic! Everyone said it's the best turkey they've ever had. I used a blonde style of beer from a local brewpub here in town. Just pick something that isn't hoppy if you're going to do it. As much as I love hops, you don't want your bird to taste bitter.


I had a 17 pound heritage turkey (it wasn't labeled with a breed but did say it was a tom). I put it in the brine in an ice chest Wednesday night around 6 or 7pm and flipped it once during the process the next day. I took it out of the brine Friday morning and rinsed it off really well and patted it dry. I let it sit out on the counter to warm up for about 2 hours. I then patted it dry some more and then stuck two stalks of celery cut in half into the cavity along with a halved carrot, a halved onion, 2 cloves of garlic, and some sage and thyme sprigs.

Once the cavity was stuffed, I trussed the legs together and also tried to get the wings as close to the body as possible with the twine. I had it breast side up in the roasting pan. I preheated the oven to 350 degrees F and stuck it in around 8:30 am. I have a probe thermometer and the temperature reached 155 degrees F around 11:15 am and I took it out because of carry over temperature. It hit the perfect 165 about 20-30 minutes after I took it out of the oven. I let it rest for a good hour and a half while we were cooking other side dishes.

I didn't put any butter on or under the skin or baste it during the roasting process.

Let me know what you end up doing. I think I'm going to use the beer brine again next year since it was so great. The heritage turkey was great too!

Dec 02, 2011
AustinAg in Home Cooking

Cooking a Heritage Turkey

Thanks!! I've heard they cook quicker because they are more proportional. I don't know how true that is. Maybe someone else knows the answer.

My family didn't understand why I shelled out so much for a turkey though lol. Maybe they understand now after eating it.

Nov 28, 2011
AustinAg in Home Cooking

Cooking a Heritage Turkey

My turkey turned out fantastic!!! Everyone said it was the best most moist turkey they've ever had. I brined the bird using a beer brine.

I believe it was a gallon of beer (I used a blonde because it's less hoppy) and a gallon of water, 2 cups kosher salt, 1 cup sugar, 2 celery stalks, 2 carrots, 3 onions chopped some garlic and 2 lemons quartered. The beer is simmered with the salt, sugar, veggies and lemons for 10 minutes and then the gallon of water or ice is added. Let it cool off and then I stuck it in an ice chest with the turkey and ziplocs full of ice. The next day I put a bag of ice in a trashbag and placed it over the turkey to keep it cool and also flipped the bird. It was in the brine from Wednesday night until Friday morning early.

Before cooking I removed the bird from the brine. I rinsed it off and dried the moisture off of it and let it come to room temperature for 2 hours. I stuffed the cavity with 2 stalks celery, 2 carrots, a halved onion, some fresh tyme sprigs and a few sprigs sage and 2-3 cloves garlic. I tied the wings next to the body and trussed the legs.

I popped it in the oven set at 350 degrees at 8:30 am and pulled it out when the temp. was 155 around 11:15 am. I did not baste it and it turned out beautiful. I should have taken a picture. 30 minutes later the internal temperature hit 165 and then started to go down. I waited a good hour to an hour and a half before I started cutting the meat off. As I sliced into the drumstick to get it off, so much liquid came off of that bird it was crazy.

This was the first time I cooked a turkey and I'm proud!

For gravy I took the drippings and some turkey stock I made out of the turkey necks that were in the bird (2 cups total). Yes, I had 2 necks so somewhere someone was missing a neck. I sauteed 2 shallots in the drippings and then added the stock, whisked in 3 Tbsp flour and 1/4 cup madeira wine. I let that cook down until it was at the right consistency I wanted. It was tasty. I got the recipe from the NY Times based on a Steven Raichlen recipe.

Nov 28, 2011
AustinAg in Home Cooking

Martha Stewart heritage turkey recipe

Has anyone tried Martha Stewart's recipe for a heritage bird? Or this one in particular.


I might do something like this by putting the butter under the skin and the herbs in the cavity along with maybe a halved apple and quartered onion in the cavity as well. What do you guys think?

I'm also thinking about making this gravy with the drippings.


This is the first time for me to roast a turkey so if there is a better recipe or if I'm missing something, please feel free to chime in. I'm also going to brine the bird but I haven't settled on a recipe quite yet. I've seen lots of people use Alton Brown's recipe. But part of me wants just a simple brine recipe.


Nov 20, 2011
AustinAg in Home Cooking

Cooking a Heritage Turkey

Does anyone have a good roasting recipe for a heritage turkey? This will be my first time roasting a turkey. I have a 17 lb bird reserved at Central Market and I really didn't want one that big but my other choice was a 10 lb bird and I don't think that would've been enough for supper that evening plus leftovers.

I plan on brining the bird. Is this a big no no with heritage birds or a must? If I should do it, does anyone have a good brining recipe they could recommend?

I also need to find a roasting pan that this bird will fit in so suggestions for which one of those to buy would be great! Plus I'll have an excuse to make prime rib once I get a roaster.


Nov 14, 2011
AustinAg in Home Cooking

Where to get sushi grade fish

The Whole Foods fish counter guys told me they get sushi grade tuna in on Fridays (The 360 location). I believe they said they get a whole fish and cut it up themselves. You might give them a call to find out for sure.

Jan 12, 2011
AustinAg in Austin