Do not cover a heritage turkey with foil. Their smaller breasts create a better balance between the dark meat and white meat, which means roasting a bird to perfection is much easier since white meat cooks quicker than the dark meat. If the breast is covered during roasting, it should be done with oiled parchment paper — not foil — which is then removed 30 minutes before the turkey is finished roasting.
Heritage turkeys are also much more leaner and smaller than sedentary commercial birds. This means that fast cooking at high temperatures is a better method than slow roasting — another big plus since you won’t have to set your alarm to get the bird in the oven to be done in time for an early dinner. Heritage turkeys should be cooked at 425-450 degrees F until the internal temperature reaches 140-150 degrees F. Butter or oil can be added under the breast skin to add flavor and moisture during roasting.