SLOW-ROASTED TURKEY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow-Roasted Turkey image

The turkey comes out moist and golden - with no effort on your part. Slow-roasting keeps the juices in. It is nearly impossible to over-bake, because the temperature is so low. The secret is NOT basting or salting. Basting or salting draws out moisture and dries out the turkey. IMPORTANT: Plan ahead: Thaw turkey in refrigerator for 1 day per 4-5 lbs, (For faster thawing, you could thaw in cold water. Change the water frequently.) Allow 1 hour per lb + 1 hour to cook - i.e. total: 21 hours for 20-lb turkey.

Provided by sjboswell

Categories     Whole Turkey

Time 21h10m

Yield 20 slices, 20 serving(s)

Number Of Ingredients 2

20 lbs turkey, thawed
1/2 cup salad oil

Steps:

  • Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
  • Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
  • Bake for 1 hours at 300 degrees to kill bacteria. Then lower oven heat to 180 degrees (desired internal temperature). Bake for remaining 20 hours.
  • If wings or thighs begin to brown too fast, wrap them with foil. About 2 hours before time to serve the turkey, check for doneness. If necessary, raise the oven heat to 350 degrees to finish cooking or browning.

Nutrition Facts : Calories 774.1, Fat 41.8, SaturatedFat 11, Cholesterol 308.7, Sodium 295.2, Protein 92.7

There are no comments yet!