How to Slow Roast a Turkey
Whether you are cooking for a family get-together or hosting a holiday gathering, this simple recipe for how to slow roast a turkey will create a beautifully roasted, juicy, and tender turkey that everyone will love.
Equipment
- Roasting pan and a roasting rack
- Meat thermometer
- A small mixing bowl
- Aluminum foil
- Butcher's twine (if the legs are not already tied together)
Ingredients
- 1 large turkey
- 2 sticks of softened butter
- 1 - 2 lemons, cut in half
- 1 onion, cut into quarters
- 1/4 cup fresh sage, chopped
- 2 sprigs of fresh sage
- salt
- pepper
- additional fresh herbs, optional
Instructions
- Thaw turkey in the refrigerator. Thaw time is approximately 24 hours for every 4-5 pounds of turkey.
- Remove the packaging from the turkey and remove the giblets from inside the turkey cavity.
- Rinse and pat dry.
- Truss the turkey by securing the legs with cooking twine and tucking the wings in.
- Rub the softened butter under the skin of the turkey, as well as all over the outside of the turkey skin.
- Season genersouly with salt, pepper, and chopped fresh herbs.
- Add the onion, lemon, sprigs of sage, along with any other fresh herbs to the cavity of the turkey.
- Roast in a 325 degree oven. Roasting time is approximately 15 minutes per pound of turkey.
- Loosely tent aluminum foil over the top of the turkey to prevent the skin from browning too quickly.
- During the last hour of cooking time, remove the foil to allow the skin to become golden brown.
- Continue to cook the turkey until the pop-up timer pops up or and instant read thermometer registers 165 degrees in the thickest part of the breast.
- Let the turkey rest for 15 minutes once removed from the oven.
- Carve the turkey and serve with your favorite sides.