Slow cooking a turkey is a fantastic way to ensure moist, flavorful meat when preparing this large bird for a holiday meal or family gathering. But to get the best results, it’s crucial to understand the ideal temperature range for slow roasting the turkey. In this comprehensive guide, we’ll cover everything you need to know about slow cooking your turkey at just the right temp for maximum tenderness and juiciness.
Why Slow Cook a Turkey?
Slow roasting uses lower oven temperatures typically between 200°F and 325°F and longer cooking times. This gentle cooking method allows the collagen in the turkey meat to fully break down into gelatin. The gelatin keeps the meat incredibly moist, succulent, and tender.
The lower heat also provides flexibility with timing. Since the turkey cooks slowly, you can put it in the oven early in the morning and let it cook all day without drying out.
Slow roasting yields turkey with meat so tender it literally falls off the bone. It also creates a beautiful mahogany brown exterior and rich, golden brown crispy skin from the longer time in the oven.
What is the Best Temperature for Slow Roasting a Turkey?
The ideal temperature range for slow roasting a turkey is 200°F to 275°F. This low and slow cooking method prevents the turkey from drying out.
Here are some temperature guidelines based on turkey size:
- Small turkeys (8-12 lbs): Cook at 200°F
- Medium turkeys (12-16 lbs): Cook at 225°F
- Large turkeys (16-20 lbs): Cook at 250°F
- Extra large turkeys (20+ lbs): Cook at 275°F
The larger the turkey, the higher temperature you’ll want to use. This ensures the turkey cooks all the way through properly within a reasonable timeframe. You want the turkey to spend as little time as possible in the 40°F to 140°F “danger zone” to maximize safety. The higher oven temp gets a big turkey through this temp range faster.
Step-by-Step Guide for Slow Roasting Turkey
Follow these simple steps for slow roasting your turkey at the perfect temperature:
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Thaw the turkey completely: Make sure the turkey is fully thawed before slow roasting. Never cook a frozen turkey.
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Prep the turkey: Remove giblets, rinse turkey, pat dry. Truss legs if desired. Rub all over with oil or butter and season both cavity and exterior.
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Stuff the cavity: Stuff with aromatics like onions, celery, herbs. Add veggies like onions and carrots to the roasting pan.
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Place turkey in oven: Put turkey breast-side up on a rack in roasting pan. Add 1 cup broth or water to pan bottom.
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Slow roast at 200-275°F: Roast approximately 13 minutes per pound until thighs reach 155°F. For a 14 lb turkey, that’s about 9-10 hours.
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Increase temp to brown: Raise oven temp to 400-450°F for the last 30 minutes to crisp the skin.
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Check internal temp: Temperature should reach 165°F in thighs, 175°F in breasts when finished.
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Let turkey rest: Allow to rest 30 minutes before carving to retain juices.
Turkey Temperature Timeline
To ensure food safety when slow roasting, stick to these time and temperature guidelines:
- 2 hour mark: Turkey temp should be at least 120°F
- 4 hour mark: Turkey temp should reach 140°F
- 6-8 hours: Turkey temp should hit 155°F in thighs
- 10-12 hours: Turkey temp should get to 165°F thighs and 175°F breasts
If the turkey isn’t hitting these temps, increase the oven heat by 25°F to speed it up. Monitor temperatures with a meat thermometer.
Tips for Slow Roasting Success
Follow these tips for the perfect slow roasted turkey every time:
- Brine the turkey overnight for extra moisture and flavor
- Tent turkey with foil if browning too quickly
- Make sure juices don’t completely evaporate
- Allow turkey to rest before carving
- Use a thermometer to check doneness
- Let turkey rest until it hits 165°F in thighs before slicing
The Takeaway
The optimal temperature for slow roasting a turkey falls between 200-275°F. Aim for the lower end of this range for smaller birds and the higher end for big turkeys. Carefully monitor temperatures and adjust oven temp if needed. Taking the time to slow roast your turkey at just the right temperature results in the most tender, juicy holiday centerpiece!
Share Your Thoughts…Lastly, if you make Overnight Turkey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, donât forget to tag me onÂ
Makes: 8-10 servings
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours & 20 minutes
- 14-16 pound turkey (see Chef’s Note)
- extra-virgin olive oil
- salt & freshly ground pepper
- poultry spice
- paprika
- garlic powder
- 2 heads of garlic, peeled
- 2 yellow onions, cut in thick slices
- 4 celery stalks, coarsely chopped
- 3 parsnips, peeled and coarsely chopped
- Heavy duty aluminum foil
Preheat oven to 180°F. If oven won’t go that low, set it to its coolest setting; anything up to 200°F is fine. Thoroughly wash turkey inside and out. Pat dry. Rub turkey with olive oil and then sprinkle spices all over it. Season inside as well as outside. Place turkey in a large roasting pan on a rack.
Place garlic, celery, parsnips and onions under the rack. Add enough water to come to the bottom of the rack and not touch the turkey itself. Add the turkey neck, liver and gizzard to the water in the pan.
Cover the pan completely by making a tent of heavy-duty aluminum foil. You must make sure that all the edges of the pan are covered so that the moisture will remain in the pan. This is the only tricky part to cooking a turkey like this.
Cook the turkey for 9 hours. Use a meat thermometer to check the turkey’s internal temperature and make sure the thickest part of the turkey thigh is at 155°F. The turkey will continue to cook so don’t worry that it’s too low. See notes below if the turkey isn’t at 155°F.
Raise the oven temperature to 450°F, remove the foil tent and cook an additional 15-20 minutes until the skin is browned and crispy and the breast is at 160°F and the thigh is 170-175°F.
Remove the turkey from the oven and allow to rest for 20-30 minutes, with the foil loosely covering the turkey. Save the drippings for the Delicious Turkey Gravy.
Carve the turkey and serve!
Chef’s Note:
If you are making a larger turkey, just increase the temperature to 200°F and follow the same instructions. The key is to remove the turkey when it reaches the correct internal temperature of 155°F for the thigh. I tried a 22-pound turkey and it took 10 hours at 200°F.
If, after 10 hours, turkey hasn’t reached 155°F and you need the oven space, increase the temperature to 300°F and check every 15 minutes.
You can leave the turkey in the pan to cool. Cover with foil and then put heavy towels over it if you need to leave it for a while.
Strain the drippings and refrigerate them. Remove the fat layer and use the drippings as a base for your gravy (see Delicious Turkey Gravy recipe).
See additional tips in blog post.
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Cooking a Turkey Overnight. Perfect!
FAQ
How long does it take to cook a turkey at 250 degrees?
It can take anywhere from 4 to 12 hours to bake a turkey at 250 degrees, depending on the size of your bird: Plan on 30 minutes per pound. Of course, the larger your turkey is, the less practical this cooking time becomes, so you’ll likely want to set the temperature higher for all but the smallest birds.
What temperature do you slow cook a turkey?
Now, we’re slow-cooking the turkey at a very low heat. There are different thoughts about how low to go, but I like 170-180°F for smaller turkeys and 200°F for larger turkeys (20-24 pounders).
Is it safe to cook a turkey at 200 degrees?
If your oven temperature does not go this low, set it to its coolest setting; anything up to 200ºF is fine. Pull the turkey out of the refrigerator, season it with salt and aromatics, and rub the outside with butter.
How long will it take to cook a turkey at 170 degrees?
| Turkey Weight | Cooking Time | Doneness Temperature |
|---|---|---|
| 12-14 lbs. | 3 hrs–3 hrs 45 mins | 170-175°F |
| 14-18 lbs. | 3 hrs 45 mins–4 hrs 15 mins | 170-175°F |
| 18-20 lbs. | 4 hrs 15 mins–4 hrs 30 mins | 170-175°F |
| 20-24 lbs. | 4 hrs 30 mins–5 hrs | 170-175°F |