Is It Better to Slow Cook a Turkey? The Pros and Cons of This Hands-Off Method
When it comes to cooking the star of your holiday table, is it better to slow cook a turkey instead of roasting it? Slow cooking turkey in a crockpot produces incredibly moist, tender meat infused with flavor. But does this more hands-off approach deliver the same beautiful presentation and crispy skin as a roasted bird?
Slow cooking offers many benefits that make it an excellent option for cooking turkey. But traditional oven roasting has its perks too. Comparing the pros and cons of these two methods can help you decide which is best for your holiday meal.
Benefits of Slow Cooking Turkey
Here are some of the biggest advantages of slow cooking turkey in a crockpot:
-
Requires less hands-on time. Once assembled, the crockpot does the work for 8-12 hours unattended. No basting or checking needed.
-
Distributes moisture evenly for unbelievably juicy meat. The gentle heat infuses flavorful liquid throughout.
-
Allows for more oven space on busy holidays. You can bake sides and pies while it cooks.
-
Infuses spices, herbs and aromatics right into the meat.
-
Makes carving easier. The meat shreds right off the bones after slow cooking.
-
Provides a more forgiving method if overcooked slightly.
-
Cooks evenly without hot spots from direct heat.
The main downside is lack of browning and crispy skin. But the convenience and foolproof tender meat make it worth considering.
Advantages of Roasting Turkey
Roasting turkey traditionally in the oven offers these benefits:
-
Produces gorgeous, golden brown, crispy skin.
-
Lets you add broth to the roasting pan for built-in gravy.
-
Provides presentation appeal for a holiday centerpiece.
-
Allows basting and tenting for added moisture.
-
Gives the option to use pan drippings for gravy.
-
Provides leftovers that make flavorful turkey broth or soup.
While roasting takes more effort and attention, the classic appearance and tasty browned exterior make this method hard to beat.
Comparing Texture, Flavor and Appearance
Slow cooked turkey shreds easily off the bone and becomes extremely tender thanks to the low moist heat and steam. Robust seasoning permeates the meat fully. However, you lose the appetizing crispy skin and presentation.
A roasted turkey offers drier breast meat with crisp, browned skin. The pan juices make delicious gravy. Carved turkey plates beautifully, but meat overall is slightly less tender and moist than slow cooking.
Tips for Maximizing Both Methods
-
For a slow cooked turkey, brown the skin under the broiler after cooking to crisp it up.
-
Start roasting turkey at a high temp then reduce heat to slow roast for tenderness.
-
Roast turkey on a rack above veggies to flavor drippings for gravy.
-
Rub slow cook turkey with herbs and spices under and on the skin for flavor.
-
Cook stuffing separately from either turkey for food safety.
-
Let roasted turkey rest before carving so juices redistribute.
Frequently Asked Questions
Still undecided? Here are some common questions about both cooking methods:
Is slow cooked turkey safe to eat?
Yes, turkey can be safely slow cooked if it reaches an internal temperature of 165°F. Keep broth covering the meat.
Does slow cooked turkey really taste as good?
It tastes very moist and flavorful. The texture is excellent. Only downside is lack of crispy skin.
What size of turkey fits in a slow cooker?
An 8-10 lb turkey fits well in a 6-7 quart model. Bigger birds may not fit as snugly.
What temp and time should you roast a turkey?
Roast at 325°F for 13-15 min per pound. For a 15 lb turkey, roast about 3.5-4 hours.
Does roasted turkey dry out easily in the oven?
It can, especially the breast meat. Basting helps. Or reduce temp to 225°F for very slow roasting.
What’s the advantage to slow roasting turkey low and slow?
The lower heat tenderizes the meat and prevents drying out, while still cooking the bird fully.
Moist and Tender Turkey, Your Way
When considering how to cook the perfect holiday turkey, both slow cooking and oven roasting have their merits. For an easy, fuss-free turkey that’s deliciously tender and juicy, slow cooking excels. If you want crisp, golden skin and a pretty presentation, roasting may be your best bet.
With the right techniques, you can maximize the benefits of both methods. Try slow cooking turkey breast along with roasted legs and wings for the best of both worlds! Either way, your holiday feast will be graced with a beautiful, flavorful turkey sure to wow your guests.
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.
- 0 / 5
- 5 / 5
- 0 / 5
- 5 / 5
- 0 / 5
Cooking a Turkey Overnight. Perfect!
FAQ
Is it better to cook a turkey fast or slow?
Slow is always best. When proteins cook too fast, they tighten up quickly and more moisture is squeezed out in the process. Slower cooking allows for more gentle coagulation of the proteins, thus moister meat. Brining your bird is one option for aiding in the cooking process.
What are the benefits of slow cooking a turkey?
As with any meat, slow cooking turkey is the best way to achieve tender and delicious meat. The slow temperature and longer cooking time allow the meat to take on incredible flavor, while also ensuring that the turkey doesn’t dry out.
Is it better to cook turkey at 250 degrees?
We recommend roasting a turkey at 325 degrees for the best results.
Is it safe to cook a turkey at 200 degrees?
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.
Is slow cooking a Turkey a good idea?
Slow cooking a turkey may seem unconventional, but it’s actually a great way to cook a moist and flavorful bird with minimal effort. As someone who loves cooking turkey for the holidays I was initially skeptical about using a slow cooker. However after trying it out a few times, I’m a total convert!
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Can you cook a Turkey in a slow cooker?
Many slow cookers cannot accommodate large turkeys, so USDA recommended cutting-up a whole turkey into smaller pieces, or using store bought turkey parts. The parts should always be thawed before placing them into a slow cooker. DON’T start cooking foods from the frozen state. How long does it take to cook a turkey at 250 degrees?
Should you slow cook a turkey breast?
While traditional high-heat roasting can dry out the delicate breast meat, gentle slow cooking evenly cooks the turkey through without overdoing any part. The extra time also allows the meat to become ultra tender and absorb wonderful flavors from aromatics, broths, rubs and more.
How do you flavor a slow cooked turkey?
Here are some tasty ways to flavor and stuff your slow cooked turkey: Herb rubs: Blend fresh or dried herbs like rosemary, thyme, sage, oregano, garlic, lemon zest, olive oil, salt and pepper. Spice rubs: For bolder flavor, make a rub with spices like paprika, cumin, chili powder, ginger, mustard, brown sugar, cayenne.
Can you put a 9 lb Turkey in a slow cooker?
A 9 lb. turkey fits snugly into my 6-qt. slow cooker. It takes a little work, but I can usually get it in there. If your turkey is slightly too large to fit into your slow cooker (and you don’t have a larger Crockpot), you can cover the slow cooker with aluminum foil. Don’t worry about trying to jam that lid on.