+
Home Cooking

Turkey slow roast - how to improve?

FrznrthS | Oct 11, 202010:08 AM     17

Hi
I tried “low and slow” with a 20lb turkey that I brined and stuffed. I cooked 20 min at 475 then 7 more at 250. It was cooking much too quickly so it spent a few hours at 225 then the last couple at 200.

It was good. Super juicy and tender but it was missing that deep roast turkey flavour. Especially the pan drippings were anemic.

I roasted over celery, onion, garlic and celery. After the 20 min I added a litre of no salt chicken broth and some white wine. I wanted to make sure I had something to make gravy with.

Before the turkey I roasted the neck and giblets with veg and made stock. This turned out much better than the pan juices for gravy but still wasn’t the deep turkey taste that I was looking for. Not like moms.

How can I get the taste I’m looking for and still have moist tender turkey?

Thanks for the help.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

How to Bake Three Amazing Pies in One Morning
Guides

How to Bake Three Amazing Pies in One Morning

by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan...

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

How to Make Thanksgiving for One (or Two)
Guides

How to Make Thanksgiving for One (or Two)

by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. The key is scaling back but...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.