How to cook a Bronze Oarlop Turkey?

Satellite · Post by **Satellite** » Fri Oct 07, 2016 3:48 pm

I had no idea where to post this one! The alpaca farm we got our thanksgiving turkey from said we had to look up how to cook this type of turkey....so I am turning to experts!

Is there a special way to cook this type?

Post by **WLLady** » Fri Oct 07, 2016 4:22 pm

i have never met any turkey that didn't fry perfectly in oil in a turkey fryer until the thermometer said it was done.....
Heritage turkeys tend to not have the fat content that domestics do, but that can be remedies by leaving the skin on and basting lots and using a bit lower temp in the oven for a longer period of time, or covering the turkey in foil to keep the moisture in.

I haven't done a turkey in the oven in years-we deep fry them all, so hopefully someone else can chip in on the oven method....

Post by **Killerbunny** » Fri Oct 07, 2016 6:19 pm

Butter with herbs and lemon juice under the breast skin. Cover the drumstick area and tuck under the wings so they don't dry out. Another way is to cover them in bacon.
325 until the meat thermo in breast and deep thigh is at least 160, take out and leave to rest a further 20 -30 minutes. Enjoy!

Happy · Post by **Happy** » Fri Oct 07, 2016 7:38 pm

Hmmm well I will admit to not being the best cook and I haven't even heard of that breed of turkey but anytime I cook free range anything I use these:

: IMG_1922-240x320.JPG (24.82 KiB) Viewed 2980 times

They help keep the meat very moist and speed up cooking time so you are able to use a much lower temperature. I love the sound of that covered in bacon idea @Killerbunny suggested tho!
The large size does up to a 20 lb'r and I think they come in XL. I buy them at Superstore/Loblaws. Good luck!

Satellite · Post by **Satellite** » Sat Oct 08, 2016 8:20 am

I am much obliged to everyone! I am loving the bacon idea too, but will try to find those bags!

la-chicken · Post by **la-chicken** » Sat Oct 08, 2016 9:20 am

Low and slow. Just like the grow.

I Slow roast my Heritage Turkeys. Usually at 170 F for 16 hrs. Lots of celery, apple, carrots, thyme, basil, rosemary in cavity.
Baste lots during the last 5 hours ( when I remember). Check the internal temp as well.

Satellite · Post by **Satellite** » Mon Oct 10, 2016 10:00 am

Much thanks for all the advice. We went with butter and low temps. Delicious! I assure you we will be doing a bacon wrapped chicken soon! And I am looking for thise cooking bags!

Skinny rooster · Post by **Skinny rooster** » Mon Oct 10, 2016 10:07 am

Bacon! Did someone say bacon? I heard someone described bacon as "man candy" once lol. I am going to get one of those turkeys just so I have an excuse to do the bacon thing! Lol.

Post by **Killerbunny** » Mon Oct 10, 2016 10:27 am

works with chicken too!