I have roasted lots of turkeys. I first started doing it the way my mom did it. Then one night, I just knew I was ready for a change.
It was 1 am and I had baked all the pies and got everything ready for Thanksgiving day and was exhausted.
The thought of getting up early to but the turkey into the oven was not exciting.
I decided to slow-roast the turkey overnight at a lower temperature than I normally would so that I would not have to tend to it.
It turned out PERFECT.
The meat was juicy and I had plenty of time to let it rest,
and have my oven free for other things *BONUS!
I have had turkey dinners at other people’s homes and while it was nice, I could never help think to myself how do people think that taking the turkey out of the oven 10 minutes before serving it,
with all the side dishes made and everyone’s mouth watering for some FOOD,
that there had to be a better way to spend the holidays then being HUNGRY!
Slow roasted cooking takes time and if you follow the suggestions on the package of the turkey I do NOT feel that is enough time at all to have a delicious turkey. That is the way to have a turkey cooked but in my opinion, not the best tasting turkey. The meat will not be tender. It won’t come off the bone easily either.
The best part of slow-roasting turkey is the delicious juicy results.
I made a 20-pound turkey this week, just to share with you how exactly I do it.
I always make at least a 20-pound turkey, I figure why not have extra turkey. I’m already making it, why not make more. It’s really no more work to cook a 20 lb turkey than it is a 10 or 15 lb turkey.
I love having the turkey to put in all sorts of meals. And I don’t want to have to “cook” the whole weekend after a Holiday meal and I know I’m not alone.
I use a large roasting pan with a rack. I a have also just placed the turkey in the bottom of the pan over top of some scrunched up aluminum foil. I prefer the rack, it’s sturdier and the turkey itself does not sit on top of the liquid.
Cover the turkey with aluminum foil before placing the turkey into the oven.
I took the turkey out of the oven to show you how it’s going, it has about another hour to go.
Be sure to check the temperature of the turkey with a thermometer.
Don’t guess, under cooked turkey is not something you want to serve, the juice of a turkey should run CLEAR, not pink.
Carving turkey that is not fully cooked it tough to slice, it’s resistant, that is another clue that the turkey needs more time.
The fail proof way to roast a turkey is to use a thermometer.
The breast should be at 165 degrees and the thighs should be at 170 degrees.
Remove the turkey from the oven, and now it’s time for the turkey to take a rest.
It’s difficult to carve a hot turkey and it doesn’t carve as well as it does when it’s cooler either.
I do not set a big turkey on the table and begin carving (I think that is something you only see on TV)
You also see people putting a big turkey in the oven frozen or somehow it thaws out in a couple hours, again only on TV does that seem to work.
The truth is it takes days to thaw a 20 lb. turkey.
2-3 days in cold water (I thaw my turkey in a cooler) this is my preferred method. We have a large cooler, I clean it and then fill it with water. Place the turkey inside still wrapped in it’s original plastic wrapping)and cover it and let it thaw. If I remove it from the freezer midday say that’s day 1 I am ready to roast it late on day 3.
or 3-4 days in the fridge. I take it out of the freezer on say day 1 it’s ready to go into the oven the evening of day 4.
If it’s still frozen, fill a clean sink with cold water and let the turkey set it inside, until it’s completely thawed.
Make sure you oven rack is low enough to fit your turkey with equal air space around the whole turkey, this will ensure even cooking.
- 20 pound turkey
- 2 tablespoon butter
- salt (I prefer coarse Kosher Salt, the meat and drippings don't taste over salted)
- black pepper
- 4 cups water
- Preheat oven to 400 degrees.
- Rince turkey, remove giblets and neck.
- remove turkey legs from plastic holder if needed, rinse out the inside of the turkey really well both ends, the cavity and the neck.
- Then drain the water out of the turkey.
- Place the legs back into the plastic holder.
- Place thawed turkey on rack in roasting pan, breast side down (this will insure juicy turkey breast and not dry meat, the juices run down to the breast)
- most turkeys now a days have a plastic piece securing the legs, you bake the turkey with that in.
- Alternatively you can tie the legs together with baking string, or simply tuck them under the bird.
- Pat dry with paper towel.
- Rub room temperature butter over the top of the turkey
- add salt and pepper.
- Place 4 cups of water into the bottom of the roasting pan
- wrap in aluminum foil
- Place the turkey in the oven,
- if you want the turkey done an hour quicker, roast it for one hour at 400 degrees, then turn to 200 and roast 8-9 hours.
- otherwise turn the temperature to 200 degrees
- Roast turkey overnight for 9-10 hours.
- The temperature of the breast should be 165 degrees and the thigh should be at 170 degrees.
- If you oven runs cool, it will need more time to cook.
- If you oven runs hot, it may be done sooner.
CLICK HERE for my post on Holiday Recipes, I’m sure you’ll find some new favorites!