"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-10-2020, 03:11 PM   #1
Senior Cook
 
Join Date: Nov 2015
Location: York
Posts: 161
Slow cooked turkey

Hi. I have always looed at the idea of slow cooked turkey. I am happy with the standard method of 15 minutes a pund + 15 minutes at 220-2440c but what about Slow cooked turkey?

Temperature?
Timings or do they x per pound + x not needed?

TIA

Desmond.


P.S. Just a thought if it was a turkey crown / butterfly chicken no bones would this be difrent?

otuatail is offline   Reply With Quote
Old 12-11-2020, 06:10 AM   #2
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,680
Whether slow cooking, grilling, high heat roasting, the part that ensures a juicy bird is to use a meat thermometer. Cook the bird with an aluminum tent shiny side out, covering the breast for the first 45 minutes of cooking time. Then, remove the foil, brush with seasoned butter, mixed with a little baking soda, and roast until the temperature, as measured with an accurate meat thermometer, reads 155 degrees F. Remove the bird from the oven and let rest for 30 minutes before carving.

The tip of the meat thermometer is inserted through the thickest breast portion, until it almost touches the thigh/body joint.

When slow cooking, you will get great, ans juicy meat, but no crispy skin.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-11-2020, 07:58 AM   #3
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,285
Proteins like turkey, chicken, pork tenderloin that don’t contain much fat and connective tissue tend to dry out when they are cooked low and slow.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-12-2020, 04:47 PM   #4
Assistant Cook
 
Join Date: Dec 2020
Location: East Texas
Posts: 38
Not always, like if you smoke them......
cowman is offline   Reply With Quote
Reply

Tags
cook, turkey

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.