I’ve cooked a lot of pastured turkeys over the years, and one thing I’ve learned is that you don’t need tricks or complicated recipes. A bird that spent its life outside on grass already has good structure and flavor. My goal is just to cook it evenly and keep it moist.

Below is the basic method we share with customers. After that, I’ll walk through the exact approach I use at home — the overnight dry brine, the herbed butter, and the roasting pan that works best for me. None of it is fancy. It’s just what has proven reliable year after year.

Standard Method for Roasting a Pastured Turkey

Bring it to room temperature

Let the turkey sit on the counter for about an hour before it goes in the oven. This helps the heat move through the meat evenly.

Season simply

I start with salt and pepper and a small amount of butter or olive oil on the skin. Pastured poultry doesn’t need much more than that.

Start at high heat

Roast at 425°F for the first 20–30 minutes. This tightens the skin and gives you a good start on browning.

Reduce the heat

Drop the oven to 325°F and continue roasting until the breast reaches about 160°F and the thigh is around 170–175°F. Pastured turkeys sometimes cook faster than store birds, so it’s worth checking earlier than you might expect.

Rest before carving

A rest of 20–30 minutes makes a difference in moisture retention. I slice only when the steam has settled.

That’s the basic method. It’s steady and it works.

My Personal Method: Dry Brine + Herbed Butter

Over time, I settled into a routine that makes the turkey more forgiving. The overnight dry brine firms the skin and seasons the meat all the way through. The herbed butter protects the surface from drying out and gives you rich drippings for gravy.

This is the way I roast my own holiday turkey.

Overnight Dry Brine

Pat the turkey dry and season it generously with kosher salt — inside and out. I don’t use commercial blends. I leave the turkey uncovered in the fridge overnight. That’s all it takes.

The skin tightens, and the seasoning penetrates naturally.

The Roasting Pan I Use

I’ve collected a few pans over the years, but I keep coming back to a medium-sided enamel roasting pan with a rack, just like the one in the photo below.

It isn’t heavy or expensive. It simply holds the bird well, lets air circulate, and gives enough room underneath to catch the drippings.
The rack lifts the turkey so the heat moves around it evenly. That’s really all you need.

Herbed Butter

This is the mixture I use every year, and it’s the same one you see spread over the turkey in the photo.

• 1 cup butter, softened

• 2–3 tsp kosher salt

• 1 tsp black pepper

• 2 tsp garlic powder

• 2 tsp onion powder

• 1–2 tsp dried thyme or rosemary

• Optional: finely chopped fresh parsley

Mix everything together. Keep it at room temperature so it spreads easily.

A Note on Dried Herbs Burning

I’ve had the same problem a lot of people have: dried herbs sprinkled on the outside of a turkey will burn at 425°F. They turn into little black flecks and don’t add anything to the flavor.

There’s nothing wrong with your technique. Dried herbs burn fast when exposed directly to high heat.

Two things prevent that:

1. Mix them into butter.
The fat protects the herbs so they bloom instead of scorch.
This is the main reason I use herbed butter.

2. Put the mixture under the skin.
This gives the flavor without risking the herbs burning on the surface.

Those two changes make all the difference.

How I Roast My Turkey

1. Dry brine overnight.

2. Let the turkey sit on the counter for an hour.

3. Spread the herbed butter under the skin and over the surface.

4. Roast at 425°F for 20–30 minutes.

5. Reduce to 325°F and roast until the breast reaches 160°F and the thigh is around 170–175°F.

6. Rest the turkey for at least 30 minutes.

That’s the whole process. The butter keeps the meat moist, and the drippings make a rich, straightforward gravy.

FAQs

Do pastured turkeys cook differently than store-bought birds?

Yes. Pastured turkeys usually cook a little faster because they have firmer muscle and lower water content. It helps to start checking the temperature earlier.

Should I dry brine or wet brine a pastured turkey?

I prefer a dry brine. It firms the skin, seasons the meat evenly, and doesn’t waterlog the bird. A pastured turkey doesn’t need extra moisture added.

Why do dried herbs burn on the outside of the turkey?

Dried herbs scorch at high heat. When exposed directly to 425°F, they burn quickly and don’t add flavor. Mixing them into butter protects them and prevents this.

Do I need to cover my turkey while roasting?

I roast mine uncovered. The skin browns better, and the dry heat works well for a pastured bird. You can tent it toward the end if needed, but it’s not required.

What roasting pan works best?

I use a medium-sided enamel roasting pan with a rack — the pan shown in the photo. It lets heat circulate, catches the drippings, and works well on the stovetop afterward.

What internal temperatures should I aim for?

I pull the turkey when the breast reaches about 160°F and the thigh is around 170–175°F. Resting brings the temperature up a bit and keeps the meat tender.

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