Crispy Slow-Cooked Whole Turkey: Juicy & Tender Perfection
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole turkey (fresh or fully thawed) - choose a bird with even size for uniform cooking4-5 kg
- Unsalted butter - for rubbing under and over the skin for crispiness and flavor100 g
- Salt - to season and draw moisture for crispy skin2 tbsp
- Black pepper, freshly ground1 tbsp
- Garlic powder - enhances savory flavor1 tsp
- Onion powder - adds mild sweetness and depth1 tsp
- Fresh herbs (such as thyme and rosemary) - optional but recommended for aromaa few sprigs n/a
- Olive oil - helps crisp the skin2 tbsp
- Chicken broth or water - for the roasting pan to keep the bird moist500 ml
This slow-cooked whole turkey recipe ensures incredibly tender, juicy meat with a wonderfully crispy skin. Slow cooking allows the flavors to fully develop and the meat to become tender without drying out. The total cost of ingredients is approximately $25 USD, €23, £20, and ₹1850. The dish contains around 350 calories per serving, suitable for a balanced diet. The recipe is beginner-friendly and takes about 4.5 hours including preparation and cooking time. Food safety is emphasized with recommended internal temperatures and proper handling instructions.
Preparation instructions
Prepare the Turkey
1Remove the giblets and neck from the turkey cavity if present. Pat the turkey dry thoroughly with paper towels—dry skin is key for crispy skin. Let Turkey come to room temperature for 30 minutes before cooking (for even cooking).
Preheat Oven and Prepare Pan
2Preheat your oven to 150°C (300°F), a lower temperature that lets the turkey cook slowly and evenly. Place a roasting rack in a large roasting pan. Add chicken broth or water to the pan to create a moist environment.
Season the Turkey
3In a small bowl, mix softened butter with salt, black pepper, garlic powder, and onion powder. Gently loosen the turkey skin over the breast without tearing. Spread half the butter mixture under the skin directly onto the breast meat for moisture and flavor. Rub the remaining butter mixture all over the outside of the turkey. Place fresh herbs inside the cavity for added aroma.
Slow Roast the Turkey
4Place turkey breast side up on the rack. Insert a meat thermometer into the thickest part of the thigh without touching bone. Roast in the preheated oven for about 3.5 to 4 hours, or until internal temperature reaches 74°C (165°F) for food safety. Baste every hour with pan juices to keep moist.
Increase Heat for Crispy Skin
5Once the internal temperature hits 68-70°C (around 155-158°F), increase oven temperature to 220°C (425°F). Roast for an additional 20-30 minutes to crisp the skin to golden perfection. Keep an eye to avoid burning.
Rest the Turkey
6Remove the turkey and tent loosely with aluminum foil. Let it rest for at least 20 minutes. Resting allows juices to redistribute, making the meat juicy and easier to carve.
Cooking Tips
1Avoid cross-contamination by washing your hands and utensils after handling raw turkey.
2Use an instant-read meat thermometer to ensure safe internal temperature of 74°C (165°F).
3Drying the turkey skin overnight in the fridge uncovered can improve crispness if you have time.
4If you don’t have fresh herbs, dried ones can be used but use less (about 1 tsp combined).
5If your roasting pan is small, place turkey on a wire rack over a baking tray so it cooks evenly.
Equipment Needed
- Roasting pan with rack
- Instant-read meat thermometer
- Basting brush or spoon
- Aluminum foil
- Mixing bowl
Shopping List
- [ ] Whole turkey (4-5 kg) - Choose a fresh or fully thawed bird with even size for uniform cooking, costing approximately $15-$20
- [ ] Unsalted butter (100 g) - Use fresh butter for best flavor, costing around $1
- [ ] Salt (2 tbsp) - Regular table salt works fine, costing less than $0.50
- [ ] Black pepper (1 tbsp) - Freshly ground is best, costing about $0.50
- [ ] Garlic powder (1 tsp) - Check the spice aisle, costs around $0.50
- [ ] Onion powder (1 tsp) - Adds flavor; costs approximately $0.50
- [ ] Fresh herbs (thyme, rosemary) - Pick fresh bunches if possible, around $1
- [ ] Olive oil (2 tbsp) - Extra virgin olive oil preferred, about $0.50
- [ ] Chicken broth or water (500 ml) - Broth adds flavor, cost varies, around $1
Total estimated cost: $25 approx.
FAQ
Can I use frozen turkey for this recipe?
Yes, but make sure the turkey is fully thawed before cooking to ensure even cooking and food safety.
How do I know when the turkey is fully cooked?
Use a meat thermometer to check the internal temperature; it should reach 74°C (165°F) in the thickest part of the thigh.
What if I don’t have a roasting rack?
You can place the turkey on a bed of chopped vegetables or use a wire rack over a baking sheet to elevate it.
Can I brine the turkey before slow cooking?
Yes, brining can enhance moisture and flavor, but be careful to reduce salt in the seasoning to avoid over-salting.