cooking a heritage breed turkey
I bought a heritage turkey from a local farmer for this Thanksgiving. I wish that I could remember the breed; they have predominately white feathers and I believe the name starts with a "B".
I have cooked many fresh, pasture-raised turkeys, but never (to my knowledge) a heritage bird. It weighs 13 lbs. (dressed) and has long legs and a slim breast. It's in the freezer because her processor couldn't accommodate her the week of Thanksgiving.
The farmer recommended brining the bird and cooking it "low and slow". She said the breast will overcook and be tough if I'm not extremely careful. She felt that I should cook it as parts, and add the breast last, but I know the family will be a bit disappointed if I bring a disassembled bird to the table.
Any thoughts, tips or recipes will be appreciated! I haven't been this intimidated by a piece of meat since I was a new bride- way too many years ago!