How Long To Cook Turkey Breast At 200 Degrees?

The meat of slow-roasted turkey literally falls off the bone, and the skin is a rich, golden-brown color. It is a simple, hands-off method of cooking turkey that consistently produces excellent results.

Lower the heat to 200 degrees F. Cook the turkey for 40-50 minutes per pound (9-11 hours for a 14 pound turkey) or until the turkey registers 160 degrees F in the thickest part of the breast. Baste the turkey occasionally (about once every 1 1/2 hours) with any accumulated juices in the roasting pan.

Why roast a turkey overnight?

In order to slow roast a turkey, you’ll bake it for a number of hours, usually 8 to 12, depending on the size of the bird. And this lengthy, slow process yields a golden, deep flavor, crisp brown skin, and impossibly tender meat that practically falls off the bone.

Its relatively hands-off approach is even better because it gives you more time to spend with friends and family. Additionally, you’ll have plenty of time to prepare the sides, complete the dessert, and set the table.

It only takes a short amount of active time in the kitchen to slow roast. You must carefully plan when you first place the turkey in the oven, though, as it takes so long to cook through.

Allow about 6 hours total for a medium-sized bird. If you have a large bird and want to eat early in the day, you might need to get up very early to prepare it in time. Alternatively, if you want to serve it later in the day, start the bird by noon.

Turkey should be roasted at 325 degrees Fahrenheit, but slow roasting of poultry used to be common practice. And until recently, it was a well-liked method of preparing turkey. Many members of earlier generations grew up roasting turkeys in the oven all night.

The majority of bacteria on your bird will be found near its surface, not deep inside the meat. Keep in mind that food-borne illness “danger zone” ranges from 41 to 130 F. Therefore, ensure that your turkey reaches 135°F in about 4 hours and 165°F before serving. Researchers discovered that eating slow-roasted poultry was safe in 2008 (1).

Small to medium birds are ideal for keeping your bird safely within those temperature ranges. For very large birds, I advise employing different methods and a higher temperature. This maple-brined turkey recipe works well.

Tips for a perfect bird

  • Choose small to medium birds (12 – 16 pounds) as larger birds run the risk of 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.
  • 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.

  • ½ cup salted butter (softened)
  • ¼ cup chopped fresh thyme
  • ¼ cup chopped fresh sage
  • 2 teaspoons finely ground real salt
  • 14 pound turkey (giblets removed)
  • 2 large yellow onions (quartered)
  • 2 large lemons (quartered)
  • 1 ½ cups white wine
  • Preheat oven to 350 F.
  • Beat the butter together with thyme, sage and sea salt until well-combined.
  • Rinse the turkey and pat it dry. With a butter knife, loosen the skin of the turkey from the flesh of the breast. Spread the herb butter between the skin and the meat of the turkey breast, and place the seasoned turkey on a rack in your roasting pan.
  • Stuff the turkey’s cavity with onions and lemons. Pour wine into the pan. And then tuck it into the oven, baking for about 45 minutes. Turn the oven down to 250 F, and then continue roasting the bird, basting with the pan juices every 2 to 3 hours until cooked through and evenly browned all over (4 to 5 hours). The bird should be a beautiful amber brown, and an instant-read thermometer should register an internal temperature of at least 165 F when stuck into the thickest part of the bird.
  • Allow the turkey to rest for about 30 to 40 minutes before carving. Store any leftovers in the fridge for up to 5 days.
  • After preparing the basic recipe, you can experiment with different ingredients and flavors. If you adhere to the fundamental techniques and methods, you’ll have a delicious bird.

    Try a spice rub instead of herb butter. While the herb butter in this recipe is delicious, you can also brush on spices by combining them with olive oil.

    Instead of using lemons and onions when stuffing the turkey, try using oranges and spices. As the bird cooks, citrus and onions keep it moist, and oranges are a great replacement for lemons.

    Before serving, a turkey should be cooked for about 30 minutes per pound at 250 degrees, until the internal temperature reaches 165 degrees. I recommend slow-roasting only small to medium birds.

    While slow-roasted birds may reach internal temperatures as high as 180 F or even 190 F, turkey is safe to eat once it reaches a temperature of 165 F. Keep in mind that when cooking turkey beyond the recommended safe-to-eat temperature of 165 F, the meat may seize before eventually becoming tender. You can lower the oven temperature to 225 F if you notice that your turkey is cooking too quickly.

    When cooking a turkey, you can loosely tent the bird with foil if you notice that it is browning too quickly and keep cooking it until it reaches a safe temperature.

    Although studies have shown that stuffed slow-roasted birds are safe (1), I advise cooking your stuffing separately from the turkey as a precaution when slow-roasting.

    Yes. A brined turkey can be cooked slowly; the method is the same.

  • Snyder, O.P., (2008) HAACP and Slow-Roasting Turkeys. Hospitality Institute of Technology and Management.
  • FAQ

    How long do you cook a turkey at 200?

    The low temperature and moisture are basting your turkey while you sleep as you slowly roast it at 200 degrees Fahrenheit for roughly 10 hours. No need to baste your turkey.

    Is it safe to cook a turkey at 200 degrees?

    This method, which involves roasting the turkey for 12 to 13 hours at 190 to 200 degrees Fahrenheit, is hazardous. Because the turkey will take longer to heat up in a low oven temperature, there is a greater chance that harmful bacteria will grow there and that poisons will be produced, which may not be destroyed by additional cooking.

    How long does it take to cook a bone-in turkey breast at 250 degrees?

    Smoked bone-in turkey breast is a relatively easy endeavor. The basics are very simple. And it just gets simpler to get that smoked, juicy turkey breast if you have an electric smoker like a pellet grill or gravity-fed smoker. Place the turkey breast in a grill or smoker and cook it for 3 to 4 hours at 225 to 250 degrees Fahrenheit.

    How many minutes per pound do you cook a turkey breast?

    How long should a turkey breast be cooked per pound? The answer is straightforward: 20 minutes per pound at 350 degrees Fahrenheit. For instance, I roasted my 3-pound turkey breast at 350°F for a total of 60 minutes.