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.
Slow cooking a turkey is a great 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 we’ll cover everything you need to know about slow cooking turkey at the right temp.
Why Slow Cook a Turkey?
Slow roasting uses 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 gives you 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:
- 2 hour mark: Turkey temp should be at least 120°F
- 4 hour mark: Turkey temp should reach 140°F
- 6-8 hours: Turkey temp should hit 155°F in thighs
- 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!
Tips for a perfect bird
- Choose small to medium birds (12 – 16 pounds), as larger birds risk taking too long to come to safe temperatures.
- Stuff your turkey with herbs, lemons, and onions. Herbs, lemons, and onions give your turkey flavor and keep it moist.
- Bake your stuffing on the side instead of in the bird.
- Mind the internal temperature. The internal temperature of your bird should reach 165 F when taken from the thigh for safety.
- Its okay to cook the bird over temperature. The meat will seize and then yield and become even more tender as it cooks, so I typically cook my bird to 180 F.
- Tent the bird with foil if you notice it browning too quickly.
- If you find the turkey cooking too quickly, you can reduce the heat to 225 F.
- Allow it to rest before serving. Your turkey will need to rest for about 40 minutes to stay moist. Thats just enough time to warm up your sides in the oven.
- Serve the turkey with plenty of sides like sourdough stuffing, cranberry mandarin relish, maple-glazed root vegetables, and a nice autumn fruit salad.
- Use your leftovers for turkey bone broth and turkey and wild rice soup.
- If your wine and liquid ingredients evaporate in the pan, add more wine, stock, or water.
Why roast a turkey overnight?
To slow roast a turkey, youll 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, its a fairly hands-off approach and that means you have more time to spend with friends and family. And youll 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, youll 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, 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. 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 Cooker Turkey EASY | Tender & Juicy Turkey! #cooking
FAQ
Is it safe to slow roast a turkey at 250 degrees?
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