Slow Roasted Turkey
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
11 hrs
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Total Time
11 hrs 10 mins
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Servings
10 -12
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Calories
575 kcal
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Course
Main Course
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Cuisine
Australian
Slow Roasted Turkey
Description
The Slow Roasted Turkey recipe features a 12-pound whole turkey cooked in a low-temperature oven between 155ºF and 170ºF (70ºC-80ºC). Before roasting, giblets and neck are removed, and the turkey is placed on a trivet or rack above a roasting tin containing boiling water. The bird is covered tightly with foil to seal in moisture and baked for approximately 10 hours. A meat thermometer is used to check doneness, aiming for an internal temperature of 64ºC in the thigh and breast. Additional cooking time is allowed if needed.
This slow, moist environment promotes even cooking and tender meat, with little risk of drying out. After roasting, the foil is removed, and melted butter browned until foaming and golden is brushed over the surface, adding a flavorful, glossy finish. The turkey rests under its foil tent during sides preparation, retaining heat and juices.
Ideal for large meal occasions, this approach requires advance timing but simplifies monitoring. It produces a turkey with an even texture throughout, avoiding the dryness common with traditional high-heat roasting methods.
For smaller birds under 4 lb (2 kg), cooking time decreases. If internal temperatures remain low after the set time, longer cooking or slight heat increases are recommended to reach safe doneness.
Ingredients
- 1 whole turkey (12lb/5.5kg - see note 1)
- 2 cups water boiling
- 3 tablespoon butter
- salt
Instructions
- Remove the turkey from the fridge before you want to cook it to ensure it isn't icy cold.
- Pre-heat the oven to 155ºF-170ºF/70ºC-80ºC (or the lowest your oven will go)
- Remove any giblets or neck from the turkey.
- Place the turkey on a trivet or rack over a large roasting tin
- Pour the boiling water into the roasting tin and then cover the turkey with foil. Ensure you cover the bird and really seal the edges.
- Place the turkey in the bottom of the oven for 10 hours.
- After this time use a meat thermometer to check the internal temperature of the bird. Check the temp of the thigh meat and the thickest part of the breast.
- If they aren't at 64ºC yet then give it a further 30 minutes. (See notes)
- Remove the turkey from the oven and leave it in it's foil tent.
- Cook your sides and then turn the oven up as hot as it will go.
- Place the butter in a small frying pan and melt over a high heat until it starts to foam and turn golden.
- Remove the foil from the turkey and pour the butter all over the skin.
- Sprinkle with salt and then place the turkey in the hot oven for 15-20 minutes until golden brown and gorgeous.
Notes
- This method adapts to any turkey size; smaller birds (~4 lb/2 kg) should roast for about 8 hours.
- If internal temperature remains below 55ºC after cooking, allow an additional 2 hours or increase oven temperature slightly.
- Use a meat thermometer to ensure thigh and breast reach at least 64ºC for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Protein | 83g | 166% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 287mg | 96% |
| Sodium | 463mg | 19% |
| Potassium | 865mg | 18% |
| Vitamin A | 325IU | 7% |
| Calcium | 44mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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