I slow roast my fresh turkey, unbrined, but stuffed (I like the turkey juices that flavor the stuffing when it is inside the turkey) overnight.
To slow roast a turkey, you'll bake it in a very slow oven over a period of several hours - typically 8 to 12, depending on the size of the bird. And this long, slow process results in impossibly tender meat that literally falls off the bone, a golden, deep flavor, and crisp brown skin.
A turkey needs to cook about 30 minutes per pound at 250 F, and should reach a safe internal temperature of 165 F before serving.
I also make gravy from the turkey drippings in the pan - which is salted - to pour on roasted garlic, buttermilk mash potatoes as well as the turkey on the plate so each person can season according to their taste.
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