Slow-roasted turkey is marvelously tender, with meat that literally falls off the bone and golden, rich golden-brown skin. It's an easy, hands-off way to prepare turkey, and yields consistently excellent results. Jump to Recipe |
Why Cook a Turkey Overnight? | Timing | Safety | Tips | Variations To slow roast a turkey, you'll bake it in a very slow oven over a period of several hours - typically 8 to 12, depending on the size of the bird. And this long, slow process results in
impossibly tender meat that literally falls off the bone, a golden, deep flavor, and crisp brown skin. Even better, it's a fairly hands-off approach and that means you have more time to spend with friends and family. And you'll have plenty of time to whip up sides, put the final touches on dessert, and set the table. Slow-roasting is a simple, easy process that requires little active time in the kitchen. However, because it takes so long for the
turkey to cook through, you'll need to carefully plan when you first put it in the oven. Allow about 6 hours total for a medium-sized bird. If you have a large bird, and plan to eat early in the day, you may need to wake in the wee hours of the morning to get your bird ready on time. Or, if you plan to serve it in the evening, you'll start the bird by noon. The recommended temperature for roasting turkey is 325 F; however, slow-roasting poultry was once
common practice. And it was a popular way to cook turkey until recently. Many earlier generations grew up roasting their turkeys overnight in the oven. Most bacteria on your bird will rest on its surface areas, not deep in the meat. Remember the "danger zone" for food-borne illness is 41 to 130 F. So make sure that your turkey comes to 135 F within about 4 hours and 165 F before you serve. In 2008 researchers found that slow-roasted birds were safe to eat (1). To ensure your bird
stays safely within those temperature windows, choosing small to medium birds works best. I recommend using a higher temperature and different techniques for very large birds. This maple-brined turkey recipe works well. Slow-roasted Turkey RecipeSlathered with butter, dressed with thyme and stuffed with onions and lemons, this slow-roasted turkey is rich with flavor, succulent and wonderfully easy to make. Slow roasting is a long process with a rewarding result, make sure to plan in advance. Prep Time10 mins Cook Time8 hrs Total Time8 hrs 10 mins Print Save Recipe
If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks. VariationsOnce you've made the basic recipe, you can vary some of the ingredients and flavors. As long as you keep to the basic method and technique, you'll have a delicious bird. Try a spice rub instead of herb butter. While the herb butter in this recipe's delicious, you can whisk spices together with olive oil and brush use that instead. Try stuffing the turkey with oranges and spices instead of lemons and onions. Citrus and onions keep the bird moist as it cooks, and orange make a great swap for lemons. Common QuestionsHow long do I cook a turkey at 250 F? A turkey needs to cook for about 30 minutes per pound at 250 F, and should reach a safe internal temperature of 165 F before serving. I recommend slow-roasting only small to medium birds. My turkey is done earlier than I expected. Turkey is safe to eat when it reaches an internal temperature of 165 F; however, slow-roasted birds may reach internal temperatures as high as 180 F or even 190 F. When cooking turkey past the official safe-to-eat temperature of 165 F, keep in mind the meat may seize and then become tender. If you find your turkey cooking to quickly, you can decrease the oven temperature to 225 F. The skin of the turkey is getting really dark. What do I do? If you notice that your turkey is browning too quickly, you can tent the bird loosely with foil and continue cooking it until it reaches a safe temperature. Can I stuff the bird? While researchers found that slow-roasted birds that were stuffed were safe (1), I recommend cooking your stuffing separately from the turkey as a precautionary measure when slow-roasting. Can I brine (or dry brine) the turkey first? Yes. You can slow-roast a brined turkey, and the technique remains the same. References
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Reader InteractionsHow long does it take to cook a turkey breast at 275 degrees?Generally, a turkey breast will take around twenty minutes per pound to cook at 275 degrees Fahrenheit.
Can you roast a turkey at 275?Cover tightly with foil and place in a preheated 275 degree F oven, where you will cook the turkey at 10 minutes per pound. For example, if you have a 15-pound turkey, you will roast for 2 1/2 hours. When your turkey has roasted for the allotted time, remove from oven and uncover.
Can you cook a turkey breast at low temperature?Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8 to 9 hours or until the internal temperature of the breast meat, when taken away from the bone, registers 165 to 170 degrees.
How do you slow cook a turkey breast?Baste the turkey every 45 minutes.
Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs.
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