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Slow Roasted Turkey

recipe at a glance
Rating: 4/5 4 stars
6 reviews

ready in: over 5 hrs
serves/makes:   10

recipe id: 8626

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14 pounds turkey, washed and dried
dried thyme, crumbled
dried basil, crumbled
black pepper
cayenne pepper
white pepper
butter, softened


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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507 calories, 12 grams fat, 0 grams carbohydrates, 93 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I will be doing the turkey this year for Christmas, but we will not be eating at my place. Can I slow roast it the day before and then re-heat the next day at my son's place or will it dry it out. Or should I cook maybe the last 2 hours at my son't place? I have a pastured heritage turkey that was quite expensive and I don't want to ruin it. thanks for any advice.

Registered Member at CDKitchen.com

Member since: November 28, 2013
REVIEW: recipe rating
I had a 20lb turkey and did ask directed...500 deg for 20 min..turned it down to 250 deg. 40 min per pound should have been approx. 13 hours. Started the 250deg. at 11pm...got up at 5:30am and my turkey was done/over cooked. The breast registered 194deg.! So much for these directions!

CDKitchen Note: If your 20 pound turkey was overcooked after 6 hours at the lower temp, something is definitely wrong. A 20 pound turkey should take 6 hours to cook at 325 degrees. I would use an oven thermometer to check your oven at 200F and see if perhaps it's not accurate at that temp.

Registered Member at CDKitchen.com
Nov 28, 2013

Member since: November 28, 2013
Correction...200deg. The top of the recipe says 3-5 hours but the text of the recipe say 40-50 min per pound. Apparently the 3-5 hours was the correct one...

Registered Member at CDKitchen.com

Member since: May 11, 2010
REVIEW: recipe rating
This is one of the best ways to cook a turkey because it gets the skin sort of seared to hold the juices in but it doesn't heat the tender turkey meat too quickly so it doesn't dry out. ALWAYS use a good meat thermometer to test for doneness.

Guest at CDKitchen.com

REVIEW: recipe rating
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 at CDKitchen.com
Dec 24, 2011

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 at CDKitchen.com

REVIEW: recipe rating
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 at CDKitchen.com
Nov 24, 2010

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 at CDKitchen.com

REVIEW: recipe rating
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 at CDKitchen.com
Apr 17, 2009

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.