Slow-roasted turkey is marvelously tender, with meat that literally falls off the bone and golden, rich, golden-brown skin. Its an easy, hands-off way to prepare turkey and yields consistently excellent results.
As Thanksgiving approaches, many home cooks start thinking about how to prepare the perfect turkey We all want a bird with crispy skin wrapped around tender, juicy meat However, cooking turkey can be tricky. If you aren’t careful, you can end up with an overcooked, dry turkey.
The best way to cook a turkey and ensure it turns out moist and delicious is to roast it low and slow. This technique requires cooking the turkey at a lower temperature for a longer period of time. When done properly, it results in incredibly tender and flavorful meat. Keep reading to learn everything you need to know about roasting your turkey low and slow this Thanksgiving.
Why Cook Turkey Low and Slow?
Cooking turkey using the low and slow method offers several advantages:
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Prevents overcooking. Cooking at high temperatures can cause the turkey to dry out quickly. The low heat helps the meat cook through gently without drying out.
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Breaks down collagen. Turkey has connective tissue that needs time to break down into gelatin, which keeps the meat tender and juicy. The lengthy cooking time allows this to happen.
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Enhances flavor The long roasting time gives the turkey more opportunity to absorb flavors and seasonings for more complex, delicious taste.
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Self bastes. The turkey essentially bastes itself in its own juices as the fat renders out during the extensive cooking time. This prevents it from drying out.
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Relaxes the cook. You don’t have to worry about constantly basting or tenting with foil. Once it’s in the oven, you just let it do its thing.
How to Roast a Turkey Low and Slow
Roasting turkey low and slow requires only a few simple steps:
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Select a turkey – Choose a turkey that is about 12-15 pounds. Smaller turkeys can dry out and very large birds won’t cook evenly. Opt for a fresh, natural turkey if possible.
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Leave unstuffed – Cooking stuffing inside the turkey increases the risk of foodborne illness. Cook it separately.
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Season generously – Rub butter or oil all over the turkey along with lots of salt, pepper and any other seasonings. Get flavor into every nook and cranny.
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Use a rack – Place turkey on a rack inside a roasting pan. This allows air circulation for even cooking.
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Cook low and slow – Roast at 225-275°F for about 13-15 minutes per pound. Use a meat thermometer to confirm it reaches 165°F.
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Let rest – Before carving, tent foil over turkey and let rest 20-30 minutes. This allows juices to redistribute.
Steps for a Perfect Low and Slow Turkey
Follow these simple steps for low and slow turkey success:
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Prep the bird – Remove giblets, rinse turkey, trim excess fat. Pat very dry with paper towels.
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Season aggressively – Rub skin all over with softened butter. Generously season inside cavity and outside with salt, pepper and herbs.
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Place on a rack – Position turkey breast side up on a rack in a roasting pan. Tuck wings under.
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Roast at 250°F – Cook for about 13-15 minutes per pound. For a 15 lb bird, that’s 3.25-3.75 hours.
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Baste occasionally – Baste with pan drippings every 45-60 minutes if desired. This isn’t essential but adds flavor and moisture.
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Check temp – Turkey is done when thigh meat hits 165°F and breast is 160°F.
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Rest and carve – Let turkey rest at least 20-30 minutes before slicing to serve.
Follow those steps and your turkey will turn out perfect every time. No more dry, overcooked disappointments!
Tips for the Best Low and Slow Turkey
Use these handy tips for even better results when roasting your turkey low and slow:
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Brine it – Soaking the turkey in a saltwater brine ensures seasoned, moist meat. Brine 12-24 hours.
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Dry brine – If short on time, dry brining by heavily salting and refrigerating also works.
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Add aromatics – Stuff cavity with onions, garlic, citrus, fresh herbs for extra flavor.
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Make a compound butter – Blend softened butter with herbs, lemon, mustard, etc and rub under and on skin.
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Use a probe thermometer – Insert a leave-in meat thermometer to monitor the temp without opening the oven.
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Shield the breast – If browning too quickly, tent foil over just the breast to prevent overcooking.
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Make turkey stock – Simmer the carcass to make stock for gravy, soup and other recipes. Don’t waste it!
Common Low and Slow Turkey Roasting Questions
If you’re new to roasting turkey low and slow, you probably have some questions. Here are answers to some of the most common ones:
What temperature should I roast the turkey at?
Between 225-275°F is ideal. Many experts recommend 250°F. The lower temperature range helps prevent drying out.
How long does it take to roast turkey low and slow?
Plan for about 13-15 minutes per pound. A 15 lb turkey takes around 3 to 3 1/2 hours.
What if I’m short on time?
You can increase the heat to 325°F after a couple hours to finish it faster. But flavor develops best with consistent low heat.
Should I baste the turkey while cooking?
Basting isn’t essential but can add flavor and moisture if you wish. Baste every 45-60 minutes.
When do I tent the turkey with foil?
If the skin browns too quickly before the interior is cooked, tent foil over the breast only.
How long should the turkey rest before I carve it?
Let it rest at least 20-30 minutes tented in foil. The juices will redistribute for moister meat.
Can I roast turkey low and slow ahead of time?
Absolutely. Cook as directed 2-3 days before serving. Simply reheat gently before slicing.
Make This Thanksgiving Memorable with Perfectly Cooked Turkey
As you can see, roasting your turkey low and slow is the best way to end up with tender, juicy meat and crisp skin to impress your Thanksgiving guests. While it requires more time than high-heat roasting, the payoff of flavorful, fail-proof turkey is well worth it.
Follow the guidance above for roasting, tips and answers to common questions. Soon you’ll be carving beautiful, mouthwatering turkey like a pro. This Thanksgiving, skip the dry disappointment and wow your family with the most tender, delicious turkey they’ve ever tasted. All it takes is a little patience and your oven set to a low, slow roast. Happy Thanksgiving from our table to yours!
Why roast a turkey overnight?
To slow roast a turkey, you put it in a very slow oven and cook it for a few hours, at least eight to twelve hours, depending on the size of the bird. This long, slow process makes the meat so tender that it falls off the bone. It also gives the meat a deep, golden flavor and crisp brown skin.
Even better, you don’t have to do much, so you have more time to spend with family and friends. Of course, you’ll have plenty of time to make sides, finish dessert, and set the table.
Slow-roasting is a simple, easy process that requires little active time in the kitchen. The turkey does take a long time to cook through, though, so you’ll need to plan when you put it in the oven the first time.
Allow about 6 hours total for a medium-sized bird. If you want to feed your big bird early in the day, you might have to get up very early to get it ready. Or, if you plan to serve it in the evening, youll 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. In about 4 hours, the turkey should reach 135 F, and it should reach 165 F before you serve it. 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.
Roast Turkey | Easy Step-by-Step Recipe to make the BEST Slow Roast Turkey
FAQ
How long does it take to cook a turkey at 250 degrees?
Is it safe to cook a turkey low and slow?
Can you cook a turkey at a lower temp for a longer time?
Is it better to cook a turkey at 250 or 350?
How do you cook a Turkey slow and low?
A: There are a few different ways to cook a turkey slow and low, but the most common method is to roast it in a covered oven at a low temperature (275-325 degrees Fahrenheit). This will help to ensure that the turkey is cooked evenly and that the meat remains moist. Q: How long does it take to cook a turkey slow and low?
How long do you cook a Turkey at a low temperature?
Keep roasting at a low temperature until it is getting close to these numbers, around 155ºF. Remove the pan from the oven and turn up the heat to 475ºF. Once preheated, roast the turkey until the skin has browned and it is 160ºF in the breast and 170-175ºF in the thigh, about 15-30 minutes. Let the turkey rest for 20-30 minutes.
How long do you cook a Turkey in a slow cooker?
Add the chicken broth, salt, pepper, garlic powder, onion powder, thyme, rosemary, sage, cayenne pepper, cloves, and nutmeg to the slow cooker. 7. Cover the slow cooker and cook on low for 8-10 hours, or until the internal temperature of the turkey reaches 165 degrees Fahrenheit. * What steps do you need to take to brine a turkey? 1.
Can You Slow Roast a turkey overnight?
No upping the air-con because the turkey is about to go in the oven. Seriously this recipe is a scream it from the roof tops winner!!!!! You can slow roast a turkey overnight and it will be the juiciest and most tender turkey you have ever eaten! Cooking a turkey low and slow allows the meat to cook thoroughly without driving off moisture.
Is slow roasted turkey good?
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 Why roast a turkey overnight?
Should you rest a Turkey after cooking a slow and low?
After cooking a turkey slow and low, it is important to let it rest for at least 30 minutes before carving. This will allow the juices to redistribute throughout the turkey, resulting in a more moist and flavorful bird. What are the benefits of resting a turkey after cooking it slow and low?