Best 5 Slow Roasted Turkey Recipes

SLOW-ROASTED TURKEY BREAST WITH GRAVY

Steps:

• Adjust your oven rack to the lowest position. Preheat oven to 250°F.
• Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
• Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
• When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
• Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
• To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
• Serve the turkey breast and gravy with some mashed potatoes.

SLOW-ROASTED TURKEY

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.

SLOW-ROASTED HERITAGE TURKEY WITH ORANGE AND SAGE

Steps:

• One day before roasting turkey, salt cavity. Prick oranges all over with the tines of a fork and stuff inside turkey cavity along with sage. Using a 3-foot-long piece of kitchen twine, loop in half over the neck and pull under the back, crossing twine. Pull twine between legs and breasts and flip bird over; tie drumsticks together tightly. Place turkey on a rimmed baking sheet, breast side up, and refrigerate uncovered overnight.
• Heat butter in a large heavy-bottomed saucepan over medium-low heat until melted and bubbling. Skim foam from top and let butter continue to cook until the milk solids sink to the bottom and begin to brown and become fragrant, about 30 minutes. Set a fine mesh sieve lined with a coffee liner over a metal container and strain butter into container. Let cool to room temperature. Refrigerate, covered, until ready to use. Reheat browned butter before using.
• Preheat oven to 300 degrees. Fit a roasting pan with a rack and transfer turkey to rack; season with salt and pepper. Let stand 15 minutes.
• Brush turkey with some of the browned butter and transfer to oven. Roast, rotating every hour and brushing with browned butter, for 2 hours.
• Using an instant-read thermometer, check temperature of turkey by inserting into the largest part of the thigh. Continue cooking turkey until it reaches 140 degrees on instant-read thermometer, 1 to 1 1/2 hours more. Remove turkey from oven and let stand 30 minutes; increase oven temperature to 475 degrees.
• Drain fat from roasting pan and clean rack. Place turkey on clean rack and return to oven. Cook, turning frequently, until skin is browned and crispy, 20 to 30 minutes. Remove from oven and let stand 20 minutes before carving. Serve.

SLOW-ROASTED TURKEY WITH GRAVY

Steps:

• 1. For Turkey: Adjust oven rack to lower-middle position and heat oven to 275F. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet). 2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least ¼" between pieces. 3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160F when inserted in thickest part of breast and 170 to 175F in thickest part of thighs, 1 to 2 hrs longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1.5 hours. 4. For Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid). 5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 mins. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm. 6. To Serve: Heat oven to 500F. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 mins. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 min. Carve and serve.

SLOW-ROASTED TURKEY

Steps:

• Preheat oven to 500 degrees. Recipe called for putting the turkey in for about 20 mins. then turning it down to 200 degrees for 40-50 minutes/lb. I put it in at 500 for 20 mins then turned it to 250 degrees and left it for about 3 (possibly 4) hours total. Turned out perfectly! Another person's input: I use an old Cutco book to calculate my baking time and temp....I like to really slow roast my bird. It says: For an 18-20 lb bird, bake at 300 degrees 15 minutes for each pound. For a 20-25 lb bird, bake at 300 degrees 13 minutes for each pound. My bird is 23 lbs. So I will be putting it in the 300 degree oven at 8 AM to remove at 1 pm and carve at 2 pm. Oh, I am taking my bird out of the freezer and putting in the frig Wednesday night. The week before thanksgiving. My bird needs 6 days to thaw and I will be cooking my giblets Wednesday the day before Thanksgiving. I don't want to fight a lot of ice as I try to prepare the turkey. I butter, salt, pepper and add my rosemary to my turkey the night before Thanksgiving. Allow yourself one day to work with the turkey. If it takes 5 days to thaw in the frig, then you will want to place the frozen bird in the frig 6 days before Thanksgiving. I cooked another one that was 24 lbs, at 500 for 30 min then turned it to 300 thinking it would take about 4hrs 24 min total. It was done after 3hrs 45 min total.