cdkitchen > recipes > holidays & parties > thanksgiving > the turkey > slow roasted turkey
Slow Roasted Turkey
recipe at a glance
5 stars - 8 reviews
ready in: 2-5 hrs
5 stars - 8 reviews
ready in: 2-5 hrs
serves/makes: 10
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ingredients
14 pounds turkey, washed and dried
salt
dried thyme, crumbled
dried basil, crumbled
black pepper
cayenne pepper
white pepper
butter, softened
directions
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.
COOK'S NOTES:
Do NOT stuff this turkey, due to the low cooking temperature. Cook dressing separate.
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nutrition
507 calories, 12 grams fat, 0 grams carbohydrates, 93 grams protein per serving. This recipe is low in carbs.
recipe id: 8626submitted by: jenifersrecipes
reviews
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
Guest: giver
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
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 Foodie
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 Foodie
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 Foodie
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
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 Foodie
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
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
Guest: giver
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
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 Foodie
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 Foodie
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 Foodie
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
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 Foodie
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
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