photo by Tina L.
- Ready In:
- 21hrs 10mins
- 20 lbs turkey, thawed
- 1⁄2 cup salad oil
- 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.
Questions & Replies
I really want to try to slow roast our turkey this year! Please answer a couple questions I’m having a little trouble with 1. no basting the turkey at all? 2. You don’t cover it at all? 3. Do you not season it except for oil all over? I have made a few turkeys over the years that have turned out pretty good but thinking slow roasting will be something different!! Im glad I found your website!! Thank you!!
The USDA Meat and Poultry Hotline is very clear about safety issues when roasting a turkey. First, you do not wash the turkey as cross contamination can occur when raw juices spill onto other foods or splash on surfaces. Secondly the oven temperature should be set NO LOWER THAN 325F degrees. At lower temperatures, it takes the turkey too long to get through the 'danger zone', a period in which at low temperatures bacteria can grow RAPIDLY and produce heat resistant toxins which will NOT be killed during the cooking or reheating process.
This is the first time we've tried the low and slow approach to roasting a turkey, and it will be the only way we will roast a turkey from now on! The skin was crisp and golden, the meat was firm, moist and tender. We quite honestly, have never had a better turkey! Thank you SO much for sharing this recipe!