As a recent convert to fourunder's low and slow roasting, I fearlessly decided it was the way to go with today's turkey. As I promised on the prime rib thread, here's how it went:
5.6kg (just slightly over 12lbs) pre-basted turkey crown (breasts only, no legs/thighs/wings) The turkey was provided by our host, I was only asked to roast it due to his oven space restrictions.
Removed turkey from fridge at 1000. One hour at room temp. Just before oven time, it got a paper-towel pat down and a rub all over with a veg oil/salt/homemade poultry seasoning mix. I planned on getting this just under the skin, but found it difficult to get the skin to separate from the meat, so I just left it alone. Crown was set on a rack on a shallow roasting tray. Nothing under it. (I had plenty of stock left from Thanksgiving, so I was not concerned with drippings for gravy.) I was also considering breaking it down into two separate breasts, but no knife or kitchen shears I own were getting through that breast bone!
1100 - in to a 220C oven with convection fan on. (oven was already at this particular temp from some breakfast pastry baking.)
1115 - oven temp decreased to 140C (275F), fan shut off.
1240 - internal temp up to 97F. reversed position of roasting pan
1330 - internal temp at 124F. Again, reversed position.
1405 - internal temp 135F
1445 - internal temp 148-154 depending on probe position.
1510 - internal temp 158 in multiple locations on both sides. We need to leave for dinner, so I pulled the turkey at this point, wrapped it well in foil, covered in three layers of clean dish towels and took the turkey to our host's next door, straight to a warm stove-top location to rest. I was told ahead of time that no one at dinner was huge on crispy skin, so I opted against a high-heat finish.
1540 - started carving after a 30 min rest. I forgot to bring my thermometer along for a post-rest temp check. No pink noted upon carving. Minimal amounts of clear juice loss. Turkey carved beautifully, super moist, texture completely unlike any turkey I have ever roasted before. I only carved one breast to start, and left the other covered in foil and one dish towel during dinner.
1700 - I carved the other half of the turkey so I could cool it down and get it into the fridge. It was still nice and warm (I would have served it at this point!) and amazingly moist.
I am absolutely thrilled with this technique and have no plans to go back to any high heat method! The results were so far above what we were expecting, and there was just no stress about overcooking it. I even got compliments from a few self-proclaimed turkey haters! I just need an oven-safe temp probe to avoid the repeated checks with my instant thermometer. My thanks (and the thanks of all 12 of us at dinner) to fourunder for your kind and patient instructions!! Anyone even thinking about trying this, do it. You will not be sorry!
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