Q: I've been on a turkey reading binge and the entire time I thought I would be cooking my heritage turkey just like the rest. But then I read completely contradicting information on cooking temp (high), time (fast), and internal temperature (140F). Now I'm freaking out. I need some input from people that have cooked a heritage turkey.
Sent by JacquelineEditor: Jacqueline, we've never cooked a heritage bird, so we don't have any specific advice. But you might want to check out the comments here: