Ingredients
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20
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1/2
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-
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Directions
Slow-Roasted Turkey,The turkey comes out moist and golden – with no effort on your part. Slow-roasting keeps the juices in. It is nearly impossible to over-bake, because the temperature is so low. The secret is NOT basting or salting. Basting or salting draws out moisture and dries out the turkey. IMPORTANT: Plan ahead: Thaw turkey in refrigerator for 1 day per 4-5 lbs, (For faster thawing, you could thaw in cold water. Change the water frequently.) Allow 1 hour per lb + 1 hour to cook – i.e. total: 21 hours for 20-lb turkey.,The USDA Meat and Poultry Hotline is very clear about safety issues when roasting a turkey. First, you do not wash the turkey as cross contamination can occur when raw juices spill onto other foods or splash on surfaces. Secondly the oven temperature should be set NO LOWER THAN 325F degrees. At lower temperatures, it takes the turkey too long to get through the ‘danger zone’, a period in which at low temperatures bacteria can grow RAPIDLY and produce heat resistant toxins which will NOT be killed during the cooking or reheating process.,Can someone tell me what salad oil is? Olive oil? If I don’t have salad oil, what is the next best thing? Thanks!
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Steps
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1
Done
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Pre-Heat Oven to 300 Degrees.while Oven Is Heating, Wash Turkey in Cold Water, Removing Giblets, Neck, Tail and Any Pinfeathers. |
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2
Done
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Rub Oil Over All Sides of Turkey.and Place Turkey in Uncovered Roasting Pan in Oven. |
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3
Done
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Bake For 1 Hours at 300 Degrees to Kill Bacteria. Then Lower Oven Heat to 180 Degrees (desired Internal Temperature). Bake For Remaining 20 Hours. |
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4
Done
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If Wings or Thighs Begin to Brown Too Fast, Wrap Them With Foil. About 2 Hours Before Time to Serve the Turkey, Check For Doneness. If Necessary, Raise the Oven Heat to 350 Degrees to Finish Cooking or Browning. |
