The Best Way to Cook a Pasture-Raised Turkey (Tips from the Farm)

At MM Farmstead, we believe that the best meals start with the best ingredients—and that includes your Thanksgiving turkey. Our pasture-raised birds roam freely on grass, enjoy a natural diet, and are raised with respect and care. That’s why they taste better, feel better, and cook a little differently than your typical store-bought bird.

Whether you’re prepping for Thanksgiving dinner or just looking to cook an unforgettable pastured turkey, this guide gives you our best farm-tested tips on how to cook a pasture-raised turkey—and how to get juicy meat, crispy skin, and big flavor every time.

Why Pasture-Raised Turkeys Cook Differently

Because they move more and eat better, pasture-raised turkeys have less fat and more muscle tone than conventionally raised poultry. That makes them leaner—but not drier. In fact, when prepared correctly, the turkey meat has a deep, satisfying flavor with firm texture and rich juices.

Unlike store-bought birds injected with water, sodium, and “flavor solutions,” pasture-raised turkeys need a little extra attention—mainly in temperature, timing, and seasoning.

Start Here: Prepping Your Bird for Success

1. Thaw with Time (and Patience)

If your pastured turkey is frozen, allow at least 24 hours in the refrigerator for every 4–5 pounds. Use a cooler with ice if you’re low on fridge space. Never thaw in plastic at room temperature—bacteria thrive in that heat.

2. Brine for Moisture and Flavor

Use a dry brine or a wet brine to help the meat retain juice during cooking. Our farm-favorite dry brine mix includes:

• ¼ cup sea salt

• 1 tablespoon brown sugar

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried thyme or sage

Rub it over the skin and under the breast and thigh skin. Let it rest in the fridge for at least 12–24 hours uncovered on a rack over a pan to let the skin dry out. This step guarantees crispy skin and flavorful meat.

How to Cook a Pasture-Raised Turkey: Step-by-Step

1. Bring to Room Temp

Before roasting, let your turkey rest on the counter (covered with a paper towel) for 1–2 hours. This helps it cook evenly.

2. Preheat the Oven

Set your oven to 325°F for a slow, even roast. Higher heat can dry out leaner meat too quickly.

3. Add Flavor and Fat

Stuff the cavity with:

• 1 quartered onion

• 1 halved lemon

• Fresh herbs like sage, thyme, and bay leaf

• A few crushed garlic cloves

Rub the skin with olive oil or melted butter, and season generously with salt and pepper. Tie the legs with twine for even cooking.

4. Use a Meat Thermometer

Insert a meat thermometer into the thickest part of the thigh without touching bone. You’re aiming for 165°F in the breast and 170°F in the thigh.

Our Favorite Pasture-Raised Turkey Recipe

Here’s a simple pasture-raised turkey recipe we’ve perfected on the farm:

Ingredients:

• 12–14 lb pasture-raised turkey

• ¼ cup olive oil or butter

• 2 tablespoons sea salt

• 1 tablespoon black pepper

• 1 tablespoon paprika

• 1 onion, 1 carrot, and 2 ribs celery, chopped

• 4–6 sprigs thyme and sage

• 4 cups apple cider or broth

• Optional: chopped bacon, sausage, or ground beef for rich stuffing

Instructions:

• Dry-brine the turkey 24 hours ahead.

• Let sit at room temp for 1 hour before roasting.

• Preheat oven to 325°F.

• Rub with oil or butter and season well.

• Stuff with aromatics or preferred stuffing.

• Place bird breast-side up on a rack in a roasting pan.

• Roast for approximately 13–15 minutes per pound.

• Add apple cider or broth to the pan for basting or gravy.

• Cover with aluminium foil if the skin darkens too quickly.

• Let rest for 30 minutes before carving.

Farm-Tested Cooking Tips

• Don’t skip the brine—even a simple salt rub works wonders.

• Avoid over-basting. Pasture-raised birds don’t need it and it may soften the skin.

• Save the giblets and bones to make stock, gravy, or post-Thanksgiving soup.

• Use your leftovers creatively—from turkey meat sandwiches to smoky barbecue hash.

A Meal Worth Sharing

Cooking a pasture-raised turkey is about more than just taste—it’s about connection. You’re supporting regenerative agriculture, choosing clean protein, and honoring the animal and the farmer behind every bite.

Whether you serve it with sweet potatoes, green beans, or a WAF pie from the farmstand, this is Thanksgiving dinner done right.

Ready to reserve your bird? Order your pasture-raised turkey from MM Farmstead today and experience what truly fresh, farm-raised poultry should taste like.