Cooking a turkey can seem daunting, but it doesn’t have to be The secret to a moist, flavorful turkey is cooking it low and slow This method keeps the meat tender and stops it from drying out. With a few simple tricks, you can have a delicious homemade turkey dinner your family will love.
Why Cook Turkey Low and Slow?
Cooking turkey using a low temperature oven and slow cooking time helps the bird cook evenly all the way through. The low heat gently brings the turkey up to temperature without blasting the outer areas and drying them out. The extended cook time at a lower heat gives the collagen in the meat time to break down into gelatin, keeping the turkey incredibly moist and succulent
Slow roasting also develops incredible flavor as the seasonings and natural juices have hours to penetrate and tenderize the meat. Cooking low and slow results in a turkey that is perfectly cooked from edge to edge. The breast meat stays tender and juicy instead of drying out, and the legs and thighs become fall-off-the-bone tender.
How to Cook a Turkey Low and Slow
Follow these simple steps for cooking your turkey low and slow:
1. Choose the Right Size Turkey
For low and slow cooking, smaller birds work best. Aim for a turkey that’s 12-16 pounds. Larger birds can take too long to cook through at lower temperatures.
2. Prep the Turkey
Take the giblets out of the turkey cavity. Rinse the turkey inside and out and pat it completely dry. Season the turkey generously inside and out with salt, pepper, and any other spices or herbs you want.
3. Stuff the Turkey
Place some aromatics like lemons, onions, apples, fresh herbs, or garlic in the cavity. This adds moisture and flavor as the turkey cooks.
4. Tie the Legs
Use kitchen string to truss the legs together. This helps the turkey hold its shape.
5. Preheat the Oven Low
Set your oven temperature between 200-250°F. This low heat is the secret to perfectly cooked meat.
6. Use a Roasting Pan
Place the seasoned and trussed turkey in a roasting pan breast-side up. Add about 1 cup of liquid like wine, broth, or water to the bottom of the pan.
7. Cover with Foil
Tent the turkey loosely with foil to help retain moisture as it cooks low and slow.
8. Cook Low and Slow
Roast the turkey for about 30 minutes per pound. For a 12 pound turkey, that’s around 6 hours.
9. Baste Frequently
Baste the turkey every 30 minutes with the pan juices to keep it moist and develop flavor.
10. Brown the Skin
Remove the foil for the last 30-60 minutes. Turn the oven up to 400°F to crisp and brown the skin.
11. Check Temperature
Use a meat thermometer to confirm the turkey reaches 165°F at the thickest part of the thigh before removing it from the oven.
12. Let It Rest
Let the turkey rest for 30 minutes before carving so the juices can redistribute.
With these simple steps, you’ll have a tender, juicy, and flavorful homemade turkey cooked low and slow. Enjoy this foolproof method for a holiday meal your family will love.
Turkey Low and Slow Recipe
This step-by-step recipe walks you through how to cook a turkey low and slow for incredibly moist, tender meat.
Ingredients:
- 12-16 pound whole turkey, giblets removed
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Fresh herbs like thyme, sage, and rosemary
Instructions:
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Take the giblets out of the turkey and discard. Rinse the turkey inside and out with cool water. Pat the turkey completely dry with paper towels.
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Rub the turkey all over with olive oil. Generously season the cavity and outside of the turkey with kosher salt and pepper.
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Stuff the cavity with fresh herbs, quartered lemons, and quartered onions.
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Tie the legs together with kitchen string. Tuck the wing tips under.
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Place the turkey in a roasting pan breast-side up. Pour 1 cup broth or water into the bottom of the pan.
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Loosely cover the turkey with aluminum foil.
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Preheat the oven to 250°F.
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Roast the turkey for 30 minutes per pound, until the internal temperature reaches 165°F when a thermometer is inserted into the thickest part of the thigh. For a 12 pound turkey, this will take about 6 hours.
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Baste the turkey with the pan juices every 30 minutes.
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Remove the foil during the last 30-60 minutes. Turn the oven up to 400°F to crisp the skin.
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Let the turkey rest for 30 minutes before carving.
Follow these simple instructions for a tender, flavorful turkey cooked low and slow. The extended cook time keeps the meat incredibly moist and tender.
Turkey Low and Slow Cooking Times
Cooking times will vary based on the size of your turkey. Follow these estimates:
- 8-12 pounds: 4-5 hours at 250°F
- 12-16 pounds: 5-7 hours at 250°F
- 16-20 pounds: 7-9 hours at 250°F
Always use a meat thermometer to confirm the turkey reaches 165°F at the thickest part of the thigh before removing it from the oven. If browning the skin, increase the heat to 400°F for the last 30-60 minutes.
Tips for Low and Slow Turkey
Use these tips for the very best results when cooking your turkey low and slow:
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Brine the bird: Soaking the turkey in a saltwater brine helps keep it incredibly moist.
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Truss the legs: Tying the legs together helps the turkey hold its shape.
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Use a thermometer: Confirm the turkey reaches 165°F internally before removing it from the oven.
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Baste frequently: Basting adds moisture and develops flavor.
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Let it rest: Letting the turkey rest allows juices to redistribute so it stays moist after slicing.
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Make gravy: Use the flavorful pan drippings to make a delicious gravy.
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Store leftovers properly: Refrigerate within 2 hours and use within 3-4 days.
Common Low and Slow Turkey Questions
Should I brine the turkey before cooking low and slow?
Brining helps ensure a moist, seasoned turkey. Dissolve 1/2 cup salt in 4 cups warm water or broth. Submerge the turkey and refrigerate 8-24 hours before roasting.
Do I need to baste if cooking the turkey covered in foil?
Basting helps develop flavor. Lift the foil to baste every 30 minutes, then re-cover.
What temperature should I cook the stuffing to?
Cook stuffing in a casserole dish to 165°F. Do not stuff poultry cavities.
How long can I keep turkey leftovers?
Leftover turkey will last 3-4 days refrigerated. Reheat thoroughly to 165°F before eating.
Can I freeze turkey leftovers?
Yes, portion turkey meat into freezer bags or airtight containers. It will last 2-3 months frozen.
Cooking turkey low and slow results in incredibly tender, juicy meat with incredible flavor. With the right size bird and a little patience, you’ll have delicious homemade turkey perfect for your next holiday meal.
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, donât 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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Best Turkey Ever: Slow Roasted 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?
How long to cook a turkey at 180 degrees?
Should a slow cooked turkey be refrigerated?
But on a holiday like Thanksgiving or Christmas, or even on any lazy Sunday, a slow cooked turkey is the perfect way to slow down, reflect, connect with the family, and appreciate what we have. First, make sure your turkey is completely thawed. (See more tips on defrosting below.) It’s ok to err on the side of an extra day or two in the fridge.
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?
What is low and slow roasting a Turkey?
A: Low and slow roasting is a cooking method that involves cooking the turkey at a low temperature (275-300 degrees Fahrenheit) for a long period of time (6-8 hours). This method results in a moist, flavorful turkey that is evenly cooked throughout. Q: What are the benefits of low and slow roasting a turkey?
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.