The Perfect Slow Roasted Turkey Recipe for a Succulent Bird

Slow roasting a turkey is the ultimate way to prepare a moist flavorful bird that will be the star of your holiday table. When done properly slow roasting results in tender, fall-off-the-bone meat and crispy, golden brown skin. In this article, I’ll share my tips for how to slow roast a turkey to perfection.

Why Slow Roast Your Turkey?

Slow roasting uses low heat over an extended period of time to gently cook the turkey throughout while retaining moisture The low heat helps render the fat and collagen into a luscious jus while the skin gets perfectly crispy

The extended cooking time gives you leeway if your guests are running late or you need extra time to prepare side dishes. An added bonus is that your oven is freed up to cook other items while the turkey roasts low and slow.

Choosing the Right Turkey

When slow roasting, you want to select a small to medium turkey, between 10-16 pounds. Larger birds run the risk of not cooking through properly at the low temperatures used for slow roasting.

You also want to make sure your turkey is fresh, organic and free range if possible for maximum flavor. Do a quick check that there are no tears or holes in the skin.

Prepare the Turkey

Before roasting, you’ll want to prepare your turkey:

• Remove neck and giblets from cavities. Reserve for making stock if desired.
• Rinse turkey under cold water and pat dry with paper towels.
• Liberally season the inside cavity with salt and pepper.
• Create a flavorful herb butter by blending softened butter with fresh herbs like thyme, sage, rosemary.
• Loosen skin from the breast and rub herb butter over the breast meat under the skin.
• Stuff cavity with quartered onions, lemons, garlic and fresh herbs. The onions and lemons steam and impart moisture.

Trussing

For even cooking, you’ll want to truss your turkey. To truss:

• Tuck wing tips under body.
• Tie legs together with kitchen string.
• Loop string around the ends of the drumsticks.
• Pull up legs against tail.
• Tie string around cavity opening to close.

Let’s Slow Roast!

You’ll want to plan ahead, as slow roasting takes several hours.

• Take turkey out of fridge 1-2 hours before cooking to bring to room temperature.
• Preheat oven to 250°F.
• Place turkey breast side up on a rack in a roasting pan. Pour 1 cup white wine or chicken broth in the bottom of the pan.
• Roast turkey uncovered for about 4 hours for a 14 lb bird and 5 hours for a 16 lb bird, until completely cooked through.
• Baste occasionally with pan juices to keep moist.
• Once done, tent with foil and let rest 30 minutes before carving.

The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165°F. The juices should run clear.

If the skin starts to overbrown, tent foil loosely over the top. You want the skin nicely browned but not burnt.

Gravy Time

Make gravy while the turkey rests. Pour off most of the fat from the pan drippings. Place roasting pan on stove burner on low heat. Add a bit of water or chicken broth and scrape up browned bits on bottom of pan with a wooden spoon. Whisk together pan drippings with a bit of cornstarch to thicken.

Carving the Turkey

Carving the turkey is easier if you have a sharp carving knife and meat fork. Always slice against the grain for tender meat.

• Cut straight down along one side of the breastbone and slice breast meat off in thin slices.
• Remove leg by cutting into hip joint. Separate drumstick from thigh.
• Cut down along both sides of backbone to remove it.
• Slice remaining breast meat.

Arrange slices on a platter and serve with gravy and your favorite holiday side dishes.

Slow Roasting Turkey Tips

• Use a meat thermometer to accurately gauge doneness. Ovens can run hot or cold.
• Plan 1⁄3 to 1⁄2 pound turkey per person, considering leftovers.
• Reduce heat to 200°F if turkey is browning too quickly.
• Let turkey rest at least 20 minutes before carving for juicier meat.
• Place a pan of water in oven below turkey to add moisture.
• Cook stuffing separately to avoid food safety issues.

Get Creative with Leftovers

A slow roasted turkey provides ample leftovers. Get creative with the remains!

• Turkey sandwiches with cranberry sauce
• Hearty turkey noodle soup
• Turkey casserole or pot pie
• Tacos with turkey and avocado
• Turkey salad stuffed in a pita or wrap
• Sliced turkey on salad or grain bowl

Any way you slice it, slow roasted turkey is a winner. With this method, your holiday turkey will be moist, tender and full of flavor. Impress your family and guests with your savory, succulent slow roasted bird.