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Perfect-Everytime-Turkey




Source of Recipe


BBR


Recipe Introduction


Posted by: dimpsIN This is the most delicious turkey I have ever tasted.

This is a slow-roasting method, but once in the oven, you can forget the turkey until it comes out.
Choose the desired size of turkey, wash it well, and remove the neck and giblets. Dry turkey with paper towels,salt the cavity, and fill with the dressing of your choice.(I didn't stuff mine)Rub the outside well with pure olive oil.
Put the turkey breast side down(this bastes itself,making the white meat very moist)on a poultry rack in a roasting pan UNCOVERED.
Put into a preheated 350º oven for one hour to destroy bacteria on the surface. Then adjust the heat to 200º for any size turkey. THIS IS IMPORTANT. The turkey can go in the oven the day before eating it.(Example:I have a 20-pound turkey. At 5:00 p.m. thanksgiving eve I put the prepared turkey in the oven at 350ºfor one hour. I turn the temperature down to 200ºand leave the turkey UNCOVERED until it's done the next day about 10:00 or 11:00 a.m.)
Although the cooking times seem startling at first,the meat is amazingly delicious,juicy,and tender.A turkey cooked the regular time at regular temperatures no longer tastes good.A turkey cooked at this low temperature slices beautifully and shrinks very little.The turkey cannot burn,so it needs no watching,and vitamins and proteins cannot be harmed at such low heat.
A good rule for timing your turkey is to allow about three times longer than moderate-temperature roasting. For example, a 20-pound turkey normally takes 15 minutes per pound to cook and would take 5 hours. The slow-cooked method takes three times five hours so this equals 15 hours of cooking by the slow-method. A smaller turkey cooks for 20 minutes per pound, so an 11-pound turkey takes three hours and 40 minutes. Multiplied by three,that equals 11 hours.
Since the lower temperature requires longer cooking,it depends on when you wish to serve your turkey. However,once it's done, it will not over cook.You can leave the turkey in an additional three to six hours and it will be perfect.