Slow Cook a Turkey
Roasting a turkey can be seen as a challenge by many, since turkey tends to dry out at high cooking temperatures. The key to moist turkey is to not overcook it, especially the breast and other "white meat." The FDA states that for turkey and other poultry, the safe minimum internal temperature of the turkey meat (to know when it is safe to stop cooking it) is 165 degrees Fahrenheit. This is quite a bit lower than many people realize, so this information alone may be all that it takes for you to cook a moist, delicious turkey! The minimum safe baking temperature for turkey is 325 degrees Fahrenheit. If you are not baking turkey in the oven, slow cooking such as in a crock pot can be safe.
Contents
Steps
Slow Cooked Crock Pot Turkey
- Slow cook a turkey in a crock pot for meat that falls off the bone.
- Clean the giblets out and rinse the bird, inside and out, under cool water.
- Pat it dry.
- Brush butter or olive oil all over the bird and cover with your favorite seasonings. Include the inside of the bird and under the skin as well, if desired.
- Cover the bottom of the crock pot with water or broth or sliced vegetables to help keep the turkey from sticking or burning and also to add flavor.
- Place the turkey into the crock pot and cook on high for 1 hour.
- Reduce the crock pot setting to low and cook for another 8 to 10 hours.
- Check the slow cooked turkey with a meat thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit. It is important not to overcook the bird since the white meat becomes dry when overcooked.
Roasted Turkey
- Cook the turkey in the oven in a roasting pan.
- Preheat the oven to 500 degrees Fahrenheit.
- Clean the giblets out and rinse the bird, inside and out, under cool water. Pat it dry.
- Brush butter or olive oil all over the bird and cover with your favorite seasonings. Include the inside of the bird and under the skin as well, if desired.
- Pour water or broth into the bottom of the roasting pan and place rack inside. Do not let the liquid come up over the rack.
- Put ingredients such as vegetables, fruit or herbs into the liquid for additional flavor.
- Place the turkey onto the rack, breast side up.
- Cook the turkey uncovered in the oven at 500 degrees Fahrenheit for 15 to 20 minutes.
- Reduce the heat to 325 degrees Fahrenheit (163 degrees Celsius). This is the lowest oven temperature that is safe for cooking turkey. Cook for about 20 minutes per pound for a frozen turkey, and 10 - 15 minutes per pound for a fresh turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit, which is quite a bit lower than many people realize. It is important not to overcook the bird since the white meat becomes dry when overcooked. The internal temperature will almost certainly rise at least 5 degrees while the turkey is resting, so you can remove the turkey from the oven when the internal temperature is 160.
- Let the roasted turkey rest for 20 to 30 minutes before carving.
Tips
- The safest way to thaw a turkey is in the refrigerator.
- Sliced vegetables or fresh herbs can be placed under the skin of the turkey before slow cooking.
- Taking safety precautions such as proper thawing and cleaning of the turkey will lower your risk of illness from bacteria.
Warnings
- Do not overcrowd the crock pot or it may hinder cooking.
- Do not stuff a slow cooked turkey. The stuffing will not have time to cook, which can increase the risk of bacteria.
- The USDA recommends cooking meat at no lower than 325 degrees Fahrenheit due to the higher risk of bacteria from slow cooking.
Things You'll Need
- Turkey
- Roasting Pan with Rack
- Crock Pot
- Basting Brush
- Paper Towels
- Meat Thermometer
- Water or Broth
- Butter or Olive Oil
- Seasonings
