Page 1 of 3 123 LastLast
Results 1 to 15 of 31

Thread: Slow Roasted Turkey

  1. #1

    Slow Roasted Turkey

    Last week, we had our November Senior Luncheon. I cook a turkey, especially because we have several widows who don't have family close by. This is their Thanksgiving meal. Usually get up at 3:00 AM, and start turkey, so it will be ready in time. I also make a steam tray of dressing which needs to be in same oven. I looked up "Slow Roasting a Turkey," and the first thing that popped up was exactly what I wanted to know. You take the turkey and prepare as usual (no stuffing inside the bird,) and then place in roaster, with a couple cups of water. Cover roaster tightly with foil, place in 200 - 225 degree oven before retiring for the night. Get up next morning, and turkey is "fall off the bone" done. Easiest turkey I ever cooked

  2. #2
    Join Date
    Jan 2009
    Location
    N.E, Ohio
    Posts
    2,964
    Personally I would not go to bed with the oven on nor would I leave home with something in the oven.
    George

    Making sawdust regularly, occasionally a project is completed.

  3. #3
    How many pounds and for how long?

  4. #4
    Join Date
    Apr 2013
    Location
    Kansas City
    Posts
    2,040
    We have a procedure for the opposite: fast roasting. A 12# turkey in 2.5 hours, so no need to get up early. And no, its not dry or burnt.
    Hobbyist

  5. #5
    I've never been a fan of the slow roasted turkey...usually ends up dry. I found a recipe 20 years ago that I use and the turkey turns out juicy and perfect every time. I set the oven to 400 degrees and cook the turkey for 15 min per pound for the first 10 pounds and 7 min per pounds for the rest. So a 20 pound turkey would cook for 150 min for the first 10 pounds and 70 min for the next 10 pounds... total cook time 220 minutes ( just over 3.5 hours). I put it in a turkey pan uncovered for the first half hour then loosely cover with tinfoil up until about the last hour when I take it off. The 400 degrees may scare some people but it turns out perfect every time.

  6. #6
    Quote Originally Posted by Barry McFadden View Post
    I've never been a fan of the slow roasted turkey...usually ends up dry. I found a recipe 20 years ago that I use and the turkey turns out juicy and perfect every time. I set the oven to 400 degrees and cook the turkey for 15 min per pound for the first 10 pounds and 7 min per pounds for the rest. So a 20 pound turkey would cook for 150 min for the first 10 pounds and 70 min for the next 10 pounds... total cook time 220 minutes ( just over 3.5 hours). I put it in a turkey pan uncovered for the first half hour then loosely cover with tinfoil up until about the last hour when I take it off. The 400 degrees may scare some people but it turns out perfect every time.

    This is a similar method to the one that that I use, it's the same principal a searing a steak.

  7. #7
    Quote Originally Posted by Barry McFadden View Post
    I've never been a fan of the slow roasted turkey...usually ends up dry. I found a recipe 20 years ago that I use and the turkey turns out juicy and perfect every time. I set the oven to 400 degrees and cook the turkey for 15 min per pound for the first 10 pounds and 7 min per pounds for the rest. So a 20 pound turkey would cook for 150 min for the first 10 pounds and 70 min for the next 10 pounds... total cook time 220 minutes ( just over 3.5 hours). I put it in a turkey pan uncovered for the first half hour then loosely cover with tinfoil up until about the last hour when I take it off. The 400 degrees may scare some people but it turns out perfect every time.
    Have you ever used your method for smaller turkeys. Donít cook 20lber any more that the kids moved out.. Thanks

  8. #8
    Quote Originally Posted by Bruce Wrenn View Post
    Last week, we had our November Senior Luncheon. I cook a turkey, especially because we have several widows who don't have family close by. This is their Thanksgiving meal.
    Bruce, I realize your point was to tell us a good recipe that you like. But these sentences caught my eye. Good on ya, Sir. Good on ya.

    Fred
    "All that is necessary for the triumph of evil is that good men do nothing."
    - Sir Edmund Burke

  9. #9
    Join Date
    Jan 2007
    Location
    Michiana
    Posts
    2,333
    Quote Originally Posted by Bruce Wrenn View Post
    Last week, we had our November Senior Luncheon. I cook a turkey, especially because we have several widows who don't have family close by. This is their Thanksgiving meal.
    I'll echo Frederick's comments. Well played Sir.

    Clapping.jpg
    Last edited by Rob Luter; 11-24-2021 at 12:12 PM.
    Sharp solves all manner of problems.

  10. #10
    Quote Originally Posted by Ron Citerone View Post
    Have you ever used your method for smaller turkeys. Don’t cook 20lber any more that the kids moved out.. Thanks
    Yes works with any size turkey... just use 15 min a pound for the first 10 lbs and 7 min per pound after... ie: a12 pound bird would be 10lbs=150 min plus 2lbs =14 min.. for a total of 164 min ( 2.7 hours)

  11. #11
    Quote Originally Posted by Barry McFadden View Post
    Yes works with any size turkey... just use 15 min a pound for the first 10 lbs and 7 min per pound after... ie: a12 pound bird would be 10lbs=150 min plus 2lbs =14 min.. for a total of 164 min ( 2.7 hours)
    Thanks Barry!

  12. #12
    Join Date
    Apr 2013
    Location
    Okotoks AB
    Posts
    3,091
    Blog Entries
    1
    Rather than guess at how many minutes/kg, or pound, I use a meat thermometer. You always know just exactly how done it is. For the juiciest meat, the breast in particular, you want to walk the line between overdone & salmonella, and it's a fine one. Dark meat can take more cooking.

    I stuffed the bird for years, but now I spatchcock it, rub a mix of herbs & butter under the skin & then roast it for about 2 hours for a large turkey. By the time the breast is at 165, the legs are about 175 = 180. Perfect every time. The stuffing gets done in the slow cooker with the giblets, neck & tail.

  13. #13
    I cook my birds upside down, breast down and the back where all the fat is on top.
    Works well for me.
    Have a happy Thanksgiving everyone.

  14. #14
    Join Date
    Jan 2007
    Location
    Michiana
    Posts
    2,333
    Slow roast. Just saying……

    Sharp solves all manner of problems.

  15. #15
    Forgot this important step!!

    chill-turkey.jpg

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •