How to Cook a Pastured Turkey like a Pro

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November 21, 2025

A farm friend recently wrote to us:

"I've been told that pastured turkeys need different cooking than the usual kind I’ve always purchased at grocery stores. Is this true? Any tips? Thanks!"

It's a great question.

The answers are: yes, pastured turkeys benefit from a few simple cooking adjustments, and yes, we have easy tips & tricks!

TIP #1: NATURE'S MAGIC — BRINE!!

Poultry is a lean meat that naturally releases moisture (and with it, some of its flavor) as it cooks.

Factory farms usually account for this by injecting turkeys with water, vegetable oil, sodium phosphate, emulsifiers, and flavor enhancers.

As you might expect, we do things a little differently around here. 😉

Instead, we give you pure, flavorful, pasture-raised birds and encourage you to brine your J&L pastured turkey with a homemade salt & seasoning mixture before cooking.

Note: You can absolutely just salt/pepper and cook - simple & easy and it still comes out tasting great. However, using the brine knocks it out of the park and brings on the "Whoa, this is AMAZING...what did you do?!!" - which is fun. 🥰

Why does it work? Soaking your turkey overnight infuses it with even more abundant juicy moisture, and enhances its already incredible flavor.

The brine we recommend (and use ourselves!) combines water, salt, lemon juice, dried oregano and tarragon, granulated garlic, ground black pepper, and a couple bags of ice.

View the full recipe and easy step-by-step instructions here.

TIP #2: PULL IT AT 165° — REALLY!

Since pastured turkeys are leaner than factory-farmed turkeys, they cook faster and more evenly.

Cover with foil and bake breast down, which preserves the white meat's moisture and browns the dark meat to perfection.

(Yes, yes—you can also bake breast-up if you crave that Norman Rockwell photo finish. We're all about ultimate taste around here, so we cook breast-down and serve it sliced and loaded generously on a platter instead of presenting it whole.)

Cook at 300-325°F until turkey is at or just above 165°F. Check for doneness by using a meat thermometer in the deepest part of the thigh, which is slowest to cook. Confirm by piercing with a skewer or fork in the deep thigh and a few additional places to check for clear (not pink) juices.

Cooking time is usually 4-5 hours, or cook at a higher temp and reduce your cook time. The general guideline for pastured turkey is 12-15 minutes per pound, uncovered, at 325°F — and slightly longer if covered as we suggest. (As a point of comparison, the recommendation for conventionally-raised turkeys is generally 20+ minutes per pound.)

If you hear only one thing, hear this: While you still want to make sure it's fully cooked (see above re: checking with a meat thermometer and looking for clear juices) resist your conventional-turkey cooking instincts, and don't overcook your turkey! Watch the temp, not the time. When cooked to 165°F (or slightly above) at the thickest part of the thigh it will be perfectly cooked and bursting with flavor and juices.

Defrosting guide here.

What other questions do you have? Comment below and let us know!

Whole Chicken = $$avings!

When I take a whole chicken (or two, for my family of 6) and use every bit of it to nourish my family each week, it not only feels like a beautiful choreographed dance, but it makes me want to dance like a little kid. I feel peace and strength in knowing that I can take a whole chicken and have the flexibility to use it in so many ways and use it well for my family. We need more of those feelings in our lives, don't you think? If you want that same happiness, peace, strength, and savings that come from using a whole chicken in your kitchen and knowing you're using your food dollars well, this post is for you.The best practice in using whole chickens is to begin by thawing your chicken in your refrigerator for at least a day before you plan to cook it. Thawing the bird this way allows you to season it before cooking to ensure the best flavor, or cut it up to use individual pieces. (Jordan made a really cool video showing how we cut up our chickens. You can find that here on YouTube.) The great thing about learning to cut up your own bird is there's no quiz at the end. You can practice in your own kitchen at your own convenience, and before you know it, you'll feel that confidence in your skills. For cooking the bird whole, my favorite cooking method is in a Dutch oven or covered roasting pan. But before placing your chicken in a pan, use a paper towel to pat the bird dry. This lets all your spices penetrate the meat and results in a more robust flavor. I season my chicken (you can rub seasonings into or even under the skin) with salt and pepper, and then choose one or two more spices like garlic powder, onion powder, rosemary, oregano, or thyme. An easy option is to keep your favorite pre-mixed seasoning mixes on hand. You can also cook the bird in the crock pot or Instant Pot. In most cases, roasting the whole bird in the oven gives the best flavor and texture. My family's personal favorite way to cook whole chickens is in an enameled cast-iron Dutch oven. (My children always love the crispy skin and eat it like chips!) Whatever method you use to cook your birds, I always recommend placing chickens breast-side down. This ensures the white meat doesn't dry out as it cooks, but stays moist and juicy! In the oven, plan to cook your chicken at 350 for about 20 minutes per pound. Use a meat thermometer to check that your chicken reaches at least 165 degrees. I usually shoot for about 180 degrees, because we like the meat very tender and falling off the bones. Let your bird rest 10-15 minutes before you cut into it. This allows the juices to redistribute and locks them in for tastier chicken. On the day you cook your bird, enjoy the mouthwatering flavor by serving it whole. My husband and I both enjoy the dark meat most, so we eat the thighs on the first night. My 5 and 3 year-olds always request "bone meat", so they usually eat the legs or wings. Now that all 4 children love roasted chicken, we usually cook 2 chickens at a time so that we have more left over after our first meal. After dinner, I pick off the bones what meat is left and store the bones and the chicken in separate containers overnight. And save that juice! The bones and juice cooked off the chicken will be used tomorrow for making bone broth. From a 4-5-pound chicken, you can expect 5-7 cups of boneless, skinless chicken (total). One of my chickens was around 5 pounds, and you can see in the photo that I ended up with nearly 8 cups! If you want, you can freeze your shredded chicken to use later. Most recipes call for 2 cups of shredded or cubed chicken, so keep that in mind if you decide to freeze it. It's a good idea to freeze it in 2-cup bags or containers. When deboning, I like to separate the chicken into large chunks. Then, with a clean, sharp pair of kitchen scissors, I can simply cut it up into cubes of any size I want. These easy chicken cubes make the BEST white chili, soups, or chicken salad you can imagine! Since it will easily keep in a sealed container in your refrigerator for up to 7 days, you can also spread your chicken meals out and alternate with another protein source some nights, or plan for easy homemade lunches. (We eat a LOT of chicken salad around here.)Here are some of our favorite ways to use this homemade boneless, skinless chicken: Chicken chiliChicken pot pieThai chicken curryAny casserole that calls for chickenHomemade pizzaChicken saladChicken enchiladas Chicken FajitasAsian stir fryCheck out our library of Tried and True chicken recipes A good chicken should be more than just a nourishing meal. You should have peace of mind knowing that you used your hard-earned dollars well, and it's great if it makes you want to do a happy dance, too. Do you have a favorite way to prepare a whole chicken? Share your recipes, stories, and those little traditions that make a meal feel like home to you. Here’s to gathering often, eating well, and savoring every bite. Hannah

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