Slow cooked turkey

[otuatail]

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?

 

[Chief Longwind Of The North]

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

 

[jennyema]

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.

 

[cowman]

Not always, like if you smoke them......