Slow cooking a turkey is a fantastic way to ensure moist, flavorful meat when cooking this large bird. But to get the best results, it’s important to understand the optimal temperature range for slow roasting. In this article, I’ll cover everything you need to know about slow cooking turkey at the right temperature for maximum juiciness and tenderness.
Why Slow Cook A Turkey?
Slow roasting utilizes lower oven temperatures (200°F to 325°F) and longer cooking times to gently cook the turkey. This allows the collagen in the meat to fully break down into gelatin keeping the turkey incredibly moist and tender.
The low heat also provides more flexibility with timing. Since the turkey cooks slowly, you can pop it in the oven early in the morning and it will cook throughout the day without drying out.
Slow roasting yields turkey with succulent meat that literally falls off the bone. It also creates a rich mahogany brown exterior from the longer time in the oven.
What Is The Best Temperature For Slow Roasting A Turkey?
The optimal temperature range for slow roasting a turkey is 200°F to 275°F. This low and slow cooking method keeps the turkey nice and moist.
Here are some guidelines on temperature based on turkey size:
- Small turkeys (8-12 lbs) – Cook at 200°F
- Medium turkeys (12-16 lbs) – Cook at 225°F
- Large turkeys (16-20 lbs) – Cook at 250°F
- Extra large turkeys (20+ lbs) – Cook at 275°F
The larger the turkey, the higher temperature you want to use. This ensures the turkey cooks through properly within a reasonable timeframe.
For food safety, you want the turkey to spend minimal time in the 40°F to 140°F “danger zone.” A higher oven temp gets a large turkey through this temp range faster.
Step-By-Step Process For Slow Roasting Turkey
Follow this simple process for slow roasting turkey at the ideal temperature:
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Thaw the turkey completely: Make sure turkey is fully thawed before slow roasting. Never cook a frozen turkey.
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Prep the turkey: Remove giblets, rinse turkey, pat dry. Truss legs if desired. Rub butter/oil all over and season both cavity and exterior.
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Stuff the cavity: Stuff with aromatics like onion, celery, herbs. Also place veggies like onion and carrots in the bottom of the roasting pan.
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Place turkey in oven: Put turkey breast-side up on a rack in a roasting pan. Add about 1 cup broth or water to the bottom of the pan.
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Slow roast at 200°F to 275°F: Roast turkey for about 13 minutes per pound, until the thighs reach 155°F. For a 14 lb turkey, this is about 9-10 hours.
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Increase temp to brown: Raise oven temp to 400°F-450°F for the last 30 minutes to brown the skin.
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Check internal temp: Temperature should reach 165°F in thighs, 175°F in breasts when done.
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Let rest before carving: Allow turkey to rest for 30 minutes before slicing to retain juices.
Turkey Temperature Timeline
To ensure food safety, adhere to these time and temperature guidelines when slow roasting:
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2 hour mark: Turkey temp should be at least 120°F
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4 hour mark: Turkey temp should reach 140°F
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6-8 hours: Turkey temp should hit 155°F in thighs
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10-12 hours: Turkey temp should reach 165°F thighs, 175°F breasts
If the turkey isn’t hitting these temps, increase oven heat by 25°F to speed it up. Monitor with a meat thermometer.
Tips For Slow Roasting Success
Follow these tips to end up with the perfect slow roasted turkey:
- Brine the turkey for added flavor and moisture
- Tent turkey with foil if browning too quickly
- Make sure juices don’t completely evaporate
- Allow turkey to rest before carving
- Use thermometer to monitor doneness
- Carve turkey when it reaches 165°F in thighs
The Takeaway On Temperature
The ideal temperature for slow roasting a turkey is 200-275°F. Aim for the low end of this range for small birds and higher end for large turkeys. Monitor temperatures carefully and increase oven temp if needed to ensure food safety. Taking the time to slow roast your turkey at the right temp results in the juiciest, most tender holiday centerpiece!
FAQ
Is it safe to slow roast a turkey at 250 degrees?
It is safe to slow roast a turkey at 250°F as long as you carefully monitor the internal temperature and ensure it passes through the danger zone between 40-140°F quickly enough. Monitor with a meat thermometer and increase oven temp if needed.
How long does it take to cook a turkey at 200 degrees?
Cooking time can vary greatly depending on the size of the turkey. Plan for about 13 minutes per pound. For a 14 lb turkey, it will take around 9-10 hours at 200°F. Monitor temperature and adjust time as needed.
Should I tent the turkey with foil while slow roasting?
It’s a good idea to loosely tent the turkey with foil if it is browning too quickly before the interior is done. This will slow down browning without steaming the skin too much.
Can I stuff my turkey when slow roasting?
Yes, you can stuff your turkey but it may increase the cooking time since the stuffing needs to reach a safe internal temperature as well. It’s best to cook stuffing alongside the turkey in a baking dish.
What wine is best for roasting turkey?
Dry white wines like Chardonnay, Sauvignon Blanc, Pinot Grigio work well. Avoid oaked wines. Chicken or turkey broth and water also work for moisture.
What sides go well with slow roasted turkey?
Classic turkey sides like bread stuffing, mashed potatoes, roasted veggies, cranberry sauce, gravy, and a nice salad pair perfectly with slow roasted turkey.
How long does turkey need to rest after roasting?
Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute through the meat for maximum moisture and tenderness.
Share Your Thoughts…Lastly, if you make Overnight Turkey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me onÂ
Makes: 8-10 servings
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours & 20 minutes
- 14-16 pound turkey (see Chef’s Note)
- extra-virgin olive oil
- salt & freshly ground pepper
- poultry spice
- paprika
- garlic powder
- 2 heads of garlic, peeled
- 2 yellow onions, cut in thick slices
- 4 celery stalks, coarsely chopped
- 3 parsnips, peeled and coarsely chopped
- Heavy duty aluminum foil
Preheat oven to 180°F. If oven won’t go that low, set it to its coolest setting; anything up to 200°F is fine. Thoroughly wash turkey inside and out. Pat dry. Rub turkey with olive oil and then sprinkle spices all over it. Season inside as well as outside. Place turkey in a large roasting pan on a rack.
Place garlic, celery, parsnips and onions under the rack. Add enough water to come to the bottom of the rack and not touch the turkey itself. Add the turkey neck, liver and gizzard to the water in the pan.
Cover the pan completely by making a tent of heavy-duty aluminum foil. You must make sure that all the edges of the pan are covered so that the moisture will remain in the pan. This is the only tricky part to cooking a turkey like this.
Cook the turkey for 9 hours. Use a meat thermometer to check the turkey’s internal temperature and make sure the thickest part of the turkey thigh is at 155°F. The turkey will continue to cook so don’t worry that it’s too low. See notes below if the turkey isn’t at 155°F.
Raise the oven temperature to 450°F, remove the foil tent and cook an additional 15-20 minutes until the skin is browned and crispy and the breast is at 160°F and the thigh is 170-175°F.
Remove the turkey from the oven and allow to rest for 20-30 minutes, with the foil loosely covering the turkey. Save the drippings for the Delicious Turkey Gravy.
Carve the turkey and serve!
Chef’s Note:
If you are making a larger turkey, just increase the temperature to 200°F and follow the same instructions. The key is to remove the turkey when it reaches the correct internal temperature of 155°F for the thigh. I tried a 22-pound turkey and it took 10 hours at 200°F.
If, after 10 hours, turkey hasn’t reached 155°F and you need the oven space, increase the temperature to 300°F and check every 15 minutes.
You can leave the turkey in the pan to cool. Cover with foil and then put heavy towels over it if you need to leave it for a while.
Strain the drippings and refrigerate them. Remove the fat layer and use the drippings as a base for your gravy (see Delicious Turkey Gravy recipe).
See additional tips in blog post.
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