{"id":8089,"date":"2019-11-15T00:02:28","date_gmt":"2019-11-15T08:02:28","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=8089"},"modified":"2020-10-18T15:07:46","modified_gmt":"2020-10-18T22:07:46","slug":"slow-roast-turkey","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/slow-roast-turkey\/","title":{"rendered":"Slow-Roasted Turkey"},"content":{"rendered":"\n
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Slow-roasted turkey <\/em><\/strong>is marvelously tender, with meat that literally falls off the bone and golden, rich,<\/em> golden-brown skin. It's an easy, hands-off way to prepare turkey and yields consistently excellent results.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Slow-Roasted<\/figure>\n\n\n\n

Why roast a turkey overnight?<\/h2>\n\n\n\n

To slow roast a turkey, you'll bake it in a very slow oven over a period of several hours - typically 8 to 12, depending on the size of the bird. And this long, slow process results in impossibly tender meat that literally falls off the bone, a golden, deep flavor, and crisp brown skin.<\/p>\n\n\n\n

Even better, it's a fairly hands-off approach and that means you have more time to spend with friends and family. And you'll have plenty of time to whip up sides, put the final touches on dessert, and set the table.<\/p>\n\n\n\n

Timing Your Turkey<\/h2>\n\n\n\n

Slow-roasting is a simple, easy process that requires little active time in the kitchen. However, because it takes so long for the turkey to cook through, you'll need to carefully plan when you first put it in the oven. <\/p>\n\n\n\n

Allow about 6 hours total for a medium-sized bird. If you have a large bird, and plan to eat early in the day, you may need to wake in the wee hours of the morning to get your bird ready on time. Or, if you plan to serve it in the evening, you'll start the bird by noon.<\/p>\n\n\n\n

Safety<\/h2>\n\n\n\n

The recommended temperature for roasting turkey is 325 F; however, slow-roasting poultry was once common practice. And it was a popular way to cook turkey until recently. Many earlier generations grew up roasting their turkeys overnight in the oven.<\/p>\n\n\n\n

Most bacteria on your bird will rest on its surface areas, not deep in the meat. Remember the \"danger zone\" for food-borne illness is 41 to 130 F. So make sure that your turkey comes to 135 F within about 4 hours and 165 F before you serve. In 2008, researchers found that slow-roasted birds were safe to eat (1).<\/p>\n\n\n\n

To ensure your bird stays safely within those temperature windows, choosing small to medium birds works best. I recommend using a higher temperature and different techniques for very large birds. This maple-brined turkey recipe <\/a>works well.<\/p>\n\n\n\n