Slow Roasted Turkey

Guest: giver 2011-11-25
If you do this properly the temp should be at least 165*. Myself I cook the bird to 155* remove from oven cover well with heavy foil. after letting it rest for 1 hour I will reheat it at 400* for another 20 min. Let rest for fifteen,this should put your temp at 165 or a bit more,nice and juicy!

Guest: Liz 2009-11-28
This recipe advice worked out great. My version with a 25 lb bird used no 500d preheat (my mistake), but oven was at 210d for the whole duration. Using a probed thermometer to 170d internal temp, the bird was roasted for 16 hours. Flipped the bird after 4 hours, again at 8 hours and 12 hours. The white meat was done but juicy, dark meat was fall-off-the- bone tender and done. Best recipe ever to have both meats turn out optimally. No brining was necessary--my husband was happy for this. Apparently, the slow roasting method is forgiving and successful for the many variations that real folk encounter.

Guest: Anonymous 2011-12-24
I'd like to slow roast a 17lb turkey and not risk overcooking. Can anyone give me directions and time guideline to roast at 200º?
CDKitchen Note: You should be able to use a 17 pound turkey in this recipe, just account for the additional cooking time per pound

Guest: Anonymous 2010-11-24
Thank you. I hve been looking for time per pound. Found lots of slow cook recipes but could find nothing about how long for a 17 pound turkey. I'll try 45 per pount. I have also heard turkey should be at 185 not 165

Guest: Anonymous 2009-04-17
Bob, after browning 20 minutes @ 500F, you turn down the oven dial to 200F and YOU KEEP THE DOOR CLOSED! The oven will slowly lose heat while cooking the bird, raising the internal temp to a safe level before all the juices have a chance to cook out.

Guest: Nic Nac 2008-11-26
Bob, The best slow roast recipe I have found, and I have cooked 100's of turkeys since being a chef, is to (brine the bird is desired) cook a 25 lb bird at 200d for 12-13 hrs upsidedown 2/3 the time. last 1/3 flip the bird rightside up and 30 mins before finishing broil to crisp the skin. Super simple, sounds worse then it is. Use a thermometer to temp the bird, 165d internal. Hope it helps.

Guest: Anonymous 2007-12-24
This method appeals to me even though slow roasting is not recommended due to health risk question...after browning 20 mins@500F....do you turn the oven dial to 200F while not opening the door, or do you open the door , wait till it goes down to 200F and then continue??? Thanks Bob