Slow Roasted Turkey Recipe | CDKitchen.com (2024)

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#8626

What's the hurry? Slow-roasting is the way to go for an ultra-juicy bird, and a quick crank of the oven up to 500 gives this turkey a nice outer crust before the rest gets cooked.

serves/makes:

ready in:

over 5 hrs

7 reviews
7 comments

ingredients

14 pounds turkey, thawed if frozen, giblets and neck removed
butter, softened
salt
dried thyme
dried basil
black pepper
cayenne pepper
white pepper

directions

Preheat the oven to 500 degrees F.

Rub the turkey on all sides with the butter. Wrap the tips of the wings and ends of the drumsticks in foil to prevent burning.

Season the outside and inside of the turkey with salt, thyme, basil, black pepper, cayenne pepper, and white pepper.

Place the turkey in a roasting pan and place in the oven. Roast at 500 degrees for 10-20 minutes or until it is lightly browned.

Lower the heat to 200 degrees F. Cook the turkey for 40-50 minutes per pound (9-11 hours for a 14 pound turkey) or until the turkey registers 160 degrees F in the thickest part of the breast. Baste the turkey occasionally (about once every 1 1/2 hours) with any accumulated juices in the roasting pan.

Remove the slow roasted turkey from the oven and let rest for 30 minutes before carving.

cook's notes

Do NOT stuff this turkey, due to the low cooking temperature it is unsafe to cook this turkey if stuffed. Cook the dressing separate.

recipe tips

To keep the turkey moist, place a pan of water on the lower rack of the oven to add humidity to the oven environment during roasting.

Rotate the roasting pan halfway through the cooking process for even browning and cooking, especially if your oven has hot spots.

For an extra juicy turkey, consider brining the turkey for 24 hours before roasting. This helps to season the bird thoroughly and retain moisture.

Make sure the turkey is fully thawed before roasting for even cooking. A partially frozen turkey will cook unevenly.

Use a reliable meat thermometer to check the turkey's internal temperature to avoid overcooking. Do not rely on a pop-up timer if one is included with your turkey.

Allow for enough time to slow roast the turkey based on its weight, planning your meal preparation accordingly.

Remember to save the pan drippings to make a flavorful gravy to accompany your slow-roasted turkey.

common recipe questions

What's the purpose of starting the oven at a high temperature?

Starting at a high temperature of 500 degrees F quickly browns the skin of the turkey, giving it a nice, crispy exterior and sealing in the flavors before the temperature is lowered to slow-roast the inside to juicy perfection.

How can I make sure the turkey doesn't dry out during slow roasting?

Basting the turkey occasionally with its own juices helps keep it moist during the long cooking process. Also, starting with a high oven temperature to quickly brown the skin helps lock in juices.

What internal temperature should the turkey reach when it's fully cooked?

The turkey should reach an internal temperature of 160 degrees F in the thickest part of the breast. After resting, the temperature will continue to rise to the safe minimum of 165 degrees F.

Why should the turkey rest before carving?

Letting the turkey rest before carving allows the juices to redistribute throughout the meat, making sure the turkey remains moist and flavorful when served.

What should I do if the skin starts to brown too quickly?

If the skin starts to brown too quickly, loosely cover the turkey with aluminum foil to prevent it from burning while it continues to slow-roast.

Is it safe to cook stuffing inside this slow-roasted turkey?

It is not safe to cook stuffing inside the turkey at such a low temperature due to the risk of bacterial growth. Cook the stuffing separately for safety purposes.

How can I add more flavor to the turkey?

Injecting the turkey with a marinade or rubbing a mixture of butter and herbs under the skin can add more flavor to the meat.

nutrition data

507 calories, 12 grams fat, 0 grams carbohydrates, 93 grams protein per serving. This recipe is low in carbs.

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reviews & comments

DaveDave REVIEW:
December 23, 2020

Folks, there is no need to do anything other than follow this exactly as posted. No need to turn the bird three times because the temperature is so low. Just do as posted. At 200Â°F NOTHING is going to get overdone. Get a dual channel thermometer. One for in the thigh and one for in the oven. The breast will be 10 degrees higher when done. Pull the bird when the thigh registers 170Â°F.At this low temperature, every time you open the oven door, just add 20 more unnecessary minutes to the roast time. No need to overthink this.Health risk. Umm, let me see, salmonella dies at 150? If the bird is cooked to 170 through and into it's thickest part, where's the salmonella? Remember that the FDA has approved over 200 chemicals considered safe for Americans but banned in the EU beginning with Roundup.Just do what the post says.
DaveDave REVIEW:
November 28, 2020

I can't stress enough to those of you out there to buy a QUALITY dual channel, digital thermometer with an Air Probe with a Grate Clip and at least one leave-in probe. Ovens can vary in temperatures by as much as +/- 50 degrees F, commercial units included. When something baked this low, it's imperative to use a digital thermometer. Do not trust the dial or digital readout. Many of the newer models have a calibration procedure - using the thermometer placed in the center of the oven and check it. I would not recommend those cheap hanging ones either. I prefer ThermoWorks units but no knock-offs. ThermoWorks units are certified to be calibrated with great customer support. No, I don't work for them - this is cook to cook talk.I've used this method for a couple years now and the results are second to none.
niceputt November 10, 2020

Ok Folks, I have read and re-read the reviews/remarks and I believe I'm going with majority ith NicNac's recipe. But with a few changes as follow. Were getting a fresh 20lb bird that Will be brined. I will follow the above Ingredients list and put bird in right side up for twenty minutes at 500. Then turn bird upside and turn oven to 200 and cook six and half hours. Next turn the bird right side up and additional three and half hours , then last back to 500 for thirty minutes. Take out of oven and tent with foil. Then let wife have oven for a hour and then serve. Wish us luck !! If anyone reads this and see where I might be doing something wrong please advise. Don't want to mess this up !!:)
Guest Foodie November 24, 2019

It says on every recipe to cook at 200 for slow roasting, why do people cook at 250 then say their turkey cooked to fast, well duh? Then the ones that stuff the turkey when recipe clearly states not to, low temp (200) does not work with slow roasting with stuffing. Follow directions people If you want correct results!!! Thatâs all
Ajschaapy REVIEW:
November 20, 2016

I have used this recipe for the last four years and never had an issue. I'm thinking the only issue is people are not calculating the correct amount of time for their turkey. A 22 pound bird times 50 minutes per pound is not 18 hours. So I don't know how you're doing your math, but it's actually 11 hours. So you're starting your bird way too early. I normally cook a 16 to 20 pound bird and I don't start it until 2am or 3am and it's ready by 2pm or 3pm in the afternoon and comes out perfect
carey4589 REVIEW:
November 28, 2013

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 Staff Reply:
  
  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.
12345kimbaker REVIEW:
October 21, 2013

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.
Toyman REVIEW:
November 22, 2012

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 Foodie December 24, 2011

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?
- CDKitchen Staff Reply:
  
  You should be able to use a 17 pound turkey in this recipe, just account for the additional cooking time per pound
giver REVIEW:
November 25, 2011

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 Foodie November 24, 2010

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 April 17, 2009

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.
Nic Nac November 26, 2008

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 December 24, 2007

This method appeals to me even though slow roasting is not recommended due to health riskquestion...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
- CDKitchen Staff Reply:
  
  After the 20 minutes at 500 degrees F, simply turn the temperature down to 200 degrees F. No need to open the door or do anything. Just leave the turkey in the oven while the temperature lowers.

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