How to Slow Roast the Perfect Turkey

I've used Sue Gregg's recipe for a perfect turkey for the past 3 or 4 years. I have one roasting in my Nesco at this very moment.   Wonderful, no-fuss, moist, tender turkeys...we like it.  I've been told it is dangerous, though none of us have ever been the slightest ill after eating a turkey prepared this way. BTW, I cook Turkeys more than the holidays.  An Air Force Chef told us the way they cooked turkeys for the mess hall  - you guessed - the same slow roasting technique that Sue uses.  This is great as you can start the turkey at night and not worry about it the day you need it (Thanksgiving, Sunday church etc). I've used Sue's method and temps with great results. However, this site has lots of good info.  She deals with the concerns of the method, addressing them by starting with a higher temp and using higher temps. I provide her cooking chart below.   I'm trying today's turkey this way as I didn't get the turkey roasting last night and this will be quicker. It also addresses any concern about the lower temps.

 

General Instructions: Wash Turkey. Remove giblets. Oil, butter, salt, spice as you like. I've not used this method with a stuffed turkey - it's much harder to maintain the right temp and I don't want to chance it. Some do. If you do keep the internal temp of the dressing at 165*.

Sue's Directions
Preheat oven to 300* - roast an hour (this sears turkey and kills bacteria)
Lower temp to 180 - 185* - roast 45 - 60 minutes per lb (Sue says 190* internal temp)

Sue roast breast side down - some say makes a moister breast meat - I do whatever I remember to do.

Remove lid for last 30 - 40 min to brown.

How To Cook A Thanksgiving Turkey Directions: 
Preheat oven to 475* - roast 20 min (sears and kills bacteria)
Lower temp to 250* - roast until internal temp is 185* (USDA recommends 165-185*)

Several hours before eating check internal temp in breast. If the temp is 185*, lower temp to 185* and keep warm until you're ready to eat. If the internal temp is is less than 185*, turn up the heat.

Let turkey sit for 20 min before you carve.

She provides the following chart  for slow roasting a turkey.  Her site also answers all sorts of questions and gives detailed cooking instructions. I think the chart will wrap.....

	U.S. use °F, Europe use °C
Size Turkey	Time at 475°F (246°C)	Time at 250°F (121°C)	"Resting" Time	Total Preparation Time
10 lbs.	20 minutes	3 hours 20 minutes	20 minutes	4 hours
11 lbs.	20 minutes	3 hours 40 minutes	20 minutes	4 hours 20 minutes
12 lbs.	20 minutes	4 hours	20 minutes	4 hours 40 minutes
13 lbs.	20 minutes	4 hours 20 minutes	20 minutes	5 hours
14 lbs.	20 minutes	4 hours 40 minutes	20 minutes	5 hours 20 minutes
15 lbs.	20 minutes	5 hours	20 minutes	5 hours 40 minutes
16 lbs.	20 minutes	5 hours 20 minutes	20 minutes	6 hours
17 lbs.	20 minutes	5 hours 40 minutes	20 minutes	6 hours 20 minutes
18 lbs.	20 minutes	6 hours	20 minutes	6 hours 40 minutes
19 lbs.	20 minutes	6 hours 20 minutes	20 minutes	7 hours
20 lbs.	20 minutes	6 hours 40 minutes	20 minutes	7 hours 20 minutes

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