50 Years - 1965-20155907 State Road 50 EastLake Geneva, WI 53147262.248.3339

Turkey Cooking Instructions and Recipe


Roasted Turkey

Recipe Overview

Watch Nick and Uncle Mark show you the Leahy's tricks on how to oven roast your Turkey to perfection this Thanksgiving, or any time you feel like turkey! By covering the Turkey with fresh side pork and cheese cloth, you will keep moisture in the Turkey, and help it cook evenly. This secret ingredient makes a huge difference and we highly recommend you try it at home! Stop by Lake Geneva Country Meats and get everything you need.


Recipe Ingredients

Turkey

  • 1 LGCM Amish Turkey
  • (We recommend 1.5# per adult)
  • 1 lb. LGCM Fresh Side Pork, sliced per 10 lbs. of turkey
  • 2 cups Water
  • Salt
  • Pepper
  • Cheese cloth, soaking in the water
  • Tinfoil

Recipe Yield

We suggest 1.5# Turkey per adult to allow for leftovers!

Recipe Directions

  1. Remove giblets & neck from the inside of the turkey and set off to the side (for gravy – see link below for recipe). Rinse off the turkey & place on a rack in a roasting pan.
  2. Season the outside of the turkey to taste with salt & pepper.
  3. Take the side pork and layer it on top of the outside of the Turkey. Cover as much of the bird as you can with the side pork. For a 0-10 lb. turkey, about 1 lb. is necessary, for a 11-20 lb. turkey about 2 lbs. are necessary, etc.
  4. Place the cheese cloth (or butcher netting) that you have soaked in water over the turkey and side pork to help keep the side pork in place as the turkey cooks.
  5. Cover with the turkey with tinfoil to help keep moisture in the bird.
  6. Place your turkey in a 350F oven & bake for 15 minutes per pound.
  7. When there are 15 minutes left in the calculated cooking time (ie after 1 hour and minutes of 2 hours of cooking), remove the side pork, cheesecloth and tinfoil and bake for the remaining 45 minutes.
  8. Once the turkey is fully cooked (make sure the breast meat is 165ºF)  remove from the oven and let the turkey rest for about 30 minutes on a cutting board, then carve (using an electric knife works best) and enjoy!

Watch our gravy recipe by clicking here!


Recipe Video


  • JOE

    I NEED A GOOD OLD FATHSHIONED STUFFING RES

  • catherine

    Can you use the pork/cheesecloth idea and still stuff the bird?

    • Yes, definitely! We’ve seen that done and work very well. I usually do aromatics inside like apples and oranges and those are always cooked through. A little different, but same general concept. Cheers!

  • Susan Binzel

    We normally brine our bird. Would we need to do this pork/cheesecloth thing if we brined the bird? We have a non pork eater in our group.

    • Brining works great as well to keep the bird juicy while it cooks. Personally, I brine and do the side pork trick, but I’m slightly crazy. I think doing just one of those methods will suit you just fine!

  • robin davis

    When using the pork / cheesecloth baking method, is the juice of the turkey then greasy. Maybe too greasy for gravy?

    • Hi Robin, it is not. I’ve used this method the last 3 years and never had any problem using the juices for gravy. Cheers!