Slow-Roasted Turkey

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To slow roast a turkey, you'll bake in a very slow oven over a period of several hours - typically 8 to 12, depending on the size of the bird. And this long, slow process results in impossibly tender meat that literally falls off the bone, and a golden, deep flavor, and crisp brown skin.

Even better, it's a fairly hands-off approach and that means you have more time to spend with friends and family. And you'll have plenty of time to whip up sides, put the final touches on dessert and set the table.

Allow about 12 hours total. That means if you plan to serve your meal at lunch time, you'll want to toss it in the oven around midnight. Or, if you plan to serve it in the evening, you'll need to wake early to get the bird in the oven.

Slow roasting poultry was once common practice. And it was a popular way to cook turkey until recently. Many earlier generations grew up roasting their turkeys overnight in the oven.

Most bacteria on your bird will rest on its surface areas, not deep in the meat. Remember the "danger zone" for food-borne illness is 41 to 130 F. So make sure that your turkey comes to 135 F within about 4 hours and 165 F before you serve. And your turkey should be safe to eat. In 2008 researches found that slow-roasted birds were safe to eat (1).

To ensure your bird stays safely within those temperature windows, choosing small to medium birds works best. I recommend using a higher temperature and different techniques for very large birds. This maple-brined turkey recipe works well.

– Choose small to medium birds (12 - 16 pounds) as larger birds run the risk of taking too long to come to safe temperatures. – Stuff your turkey with herbs, lemons, and onions. Herbs, lemons, and onions give your turkey flavor and keep it moist.

– Bake your stuffing on the side instead of in the bird. – Mind the internal temperature. The internal temperature of your bird should reach 165 F when taken from the thigh for safety.

– It's okay to cook the bird over temperature. The meat will seize and then yield and become even more tender as it cooks, so I typically cook my bird to 180 F. – Tent the bird with foil if you notice it browning too quickly.

– Allow it to rest before serving. Your turkey will need to rest about 40 minutes to stay moist. That's just enough time to warm up your sides in the oven. – Serve the turkey with plenty of sides like sourdough stuffing, cranberry mandarin relish, maple-glazed root vegetables and a nice autumn fruit salad.

– Use your leftovers for turkey bone broth and turkey and wild rice soup.

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Slow-Roasted Turkey

To slow roast a turkey, you'll bake in a very slow oven over a period of several hours - typically 8 to 12, depending on the size of the bird. And this long, slow process results in impossibly tender meat that literally falls off the bone, and a golden, deep flavor, and crisp brown skin.

Why roast a turkey overnight?

Even better, it's a fairly hands-off approach and that means you have more time to spend with friends and family. And you'll have plenty of time to whip up sides, put the final touches on dessert and set the table.

Why roast a turkey overnight?

Allow about 12 hours total. That means if you plan to serve your meal at lunch time, you'll want to toss it in the oven around midnight. Or, if you plan to serve it in the evening, you'll need to wake early to get the bird in the oven.

Timing Your Turkey

Slow roasting poultry was once common practice. And it was a popular way to cook turkey until recently. Many earlier generations grew up roasting their turkeys overnight in the oven.

Safety

Safety

To ensure your bird stays safely within those temperature windows, choosing small to medium birds works best. I recommend using a higher temperature and different techniques for very large birds. This maple-brined turkey recipe works well.

Safety

– Choose small to medium birds (12 - 16 pounds) as larger birds run the risk of taking too long to come to safe temperatures. – Stuff your turkey with herbs, lemons, and onions. Herbs, lemons, and onions give your turkey flavor and keep it moist.

Tips for a perfect bird

– Bake your stuffing on the side instead of in the bird. – Mind the internal temperature. The internal temperature of your bird should reach 165 F when taken from the thigh for safety.

Tips for a perfect bird

– It's okay to cook the bird over temperature. The meat will seize and then yield and become even more tender as it cooks, so I typically cook my bird to 180 F. – Tent the bird with foil if you notice it browning too quickly.

Tips for a perfect bird

Tips for a perfect bird

– Use your leftovers for turkey bone broth and turkey and wild rice soup.

Tips for a perfect bird

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