Roast Heritage Turkey
Why This Recipe Works
Heritage turkeys lead a much longer and more active life than their supermarket brethren, leading to dark meat that is well exercised and collagen-rich. Plus they have a shallower breast. Before roasting, we season under the skin and let the turkey parts sit uncovered in the refrigerator overnight to improve flavor and tenderness and boost crisping of the skin. We break down the bird in order to separate the dark and white meat so that we can give the dark meat a head start in a low oven to begin tenderizing. We add the breast partway through and flip the pieces to ensure even cooking. After letting them rest for 30 to 60 minutes, we return them to a 500-degree oven to quickly crisp the skin.