Several readers have asked about roasting a heritage turkey, or a natural, fresh bird they’ve gotten from a local farm.
The times are going to be shorter for roasting, due to the breed – they have smaller breasts, generally. Corporate farmed turkeys have been bred to have more breast meat since that’s the public’s preference.
Supermarket frozen turkeys also are injected with water or a brine agent – which natural or heritage turkeys don’t have.
Ultimately, shave off 5 to 6 minutes per pound from the typical roasting charts for a Heritage turkey.
Here’s a good reference guide for this at TheDailyGreen.com.