Rub turkey with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, thyme, basil, and three peppers (black, red and white) onto turkey and rub in well.
Preheat oven to 500 degrees F.
Place turkey in oven and cook at 500 degrees F until honey-colored (10-20 minutes). Leave uncovered. Lower heat to 200 degrees F and cook 40-50 minutes per pound. Baste occasionally.
Do NOT stuff this turkey, due to the low cooking temperature. Cook dressing separate.
8 reviews Guest: Toyman
I've slow roasted several turkeys ranging from 18lbs to 24lbs. 10 to 12 minutes is the time I cook the Turkey to get a golden color then turn oven to 200 degrees and cook for 45 min per lb and baste every hour to hour and a half and cover when two thirds done. Thigh temp when done I look for 175 degrees. Always comes out juicy and melt in your mouth tender
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!
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.
I'd like to slow roast a 17lb turkey and not risk overcooking. Can anyone give me directions and time guideline to roast at 200Âº?
You should be able to use a 17 pound turkey in this recipe, just account for the additional cooking time per pound
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
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
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.
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???