“I made this at a Christmas party last year. It was the first time I'd ever done a turkey by myself, and my mother told me I was basting too much. I showed her; it was the most tender turkey any of the guests had ever had. Better than the woodchips she fed us every Christmas Day!” - by strictlyrouge
Ingredients
Adjust Servings
Original recipe yields 18 servings
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Set oven rack to the lowest position so the turkey will fit.
- Rinse the turkey and pat dry. Place in a large roasting pan and loosely fill the cavity with stuffing. Rub butter all over the outside, and season with salt and pepper. Use a large sheet of aluminum foil to make a tent over the bird.
- Place in the preheated oven, and here's where it gets interesting. Baste every 5 to 10 minutes - everywhere! Whenever you're not doing something, baste! If you are too busy to baste, take turns with someone else. After 2 hours, remove the foil tent. Keep roasting until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. It should take about 4 hours total.
Nutrition
Amount Per Serving (18 total)
- Calories
- 883 cal
- 44%
- Fat
- 44.6 g
- 69%
- Carbs
- 19.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (8)
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"You CAN slow cook a turkey at 240 degrees without any problems. I cook at a resturant and we use an Altosham cook and hold oven. I agree that opening the oven first doesn't give a consistant tempera..." See moreture, second wastes energy to reheat the oven, but if the bird reaches 175 to 180 degrees internal temp it doesn't matter how the bird is cooked. Cook and hold ovens that resturants use to cook turkey, prime rib stuff like that cook for longer periods of time at much lower temps. Most cook and hold ovens only go to 250. As an example it will take me 10 hours of cooking at 240 for a 25lb turkey. The oven then goes into a hold cycle of 160 degrees. The minimum hold time is 3 hours with a max hold time of 10 hours. So it could take 12-14 hours to fully cook a 25lb turkey. This is the way resturants are able to make turkey juicy. Lower temps/longer cooking = juicy! This can be done in a conventional oven as well."
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