Slowly roasting turkey overnight is a great way to make a perfect turkey, giving the chef time to spend time with friends and family. The principle behind the slow cooking of turkey is that it does not have the opportunity to overcook. If your oven never exceeds 185F, your turkey will not dry out and remain moist and juicy.
I have been cooking slow turkey for decades without accidents for decades, but remember that the Food and Drug Administration recommends that turkeys be cooked at temperatures not lower than 325 °F. And cook until the internal temperature is 185 °F.
This is why, if the turkey is cooked too slowly, it is possible to produce toxins in the turkey before any bacteria have a chance to be killed by the proper temperature. Higher temperatures ensure that the bacteria multiply in the shortest possible time and kill the bacteria quickly before producing toxins. Therefore, you must draw your own conclusions. If you decide to slow down the cooking of turkey overnight, then how?
Thawing - from
One of the most important steps is to properly thaw your bird.
Turkeys that are not properly and completely thawed provide the greatest risk of bacterial growth. So, thaw your bird, in the refrigerator Use the following guidelines.
8 to 12 pounds. Thawing for 2 to 3 days
12 to 16 pounds thawed for 3 to 4 days
16 to 20 pounds thawed for 4 to 5 days
20 to 24 pounds thawed for 5 to 6 days
Preparation - from
Remove the package containing the neck and internal organs and rinse the turkey. Dry the turkey with a towel. I use a regular dish towel because I find that the paper towel tends to stick and leave residue.
Use your favorite things to come to turkey, you can find a good recipe at goodhousekeeping.com
Once stuffed, place the turkey on the grill, place it in the baking tray, and lower the breast.
Wipe the whole turkey with salt-free butter. Melt 2 tablespoons. Then lick to keep the turkey moist while cooking.
Insert the "Leave" meat thermometer into the thickest part of breastfeeding to ensure that the thermometer does not touch the bones.
Cook - from
Preheat the oven to 350F 24 hours before your scheduled dinner. Cook the turkey at this temperature for an hour. This will seal the birds and keep your turkey juicy.
After one hour, the temperature was lowered to 185F. After another hour, check the temperature of the oven with an oven thermometer. It is very important that the oven is supplied to the 185F, so don't trust the oven's temperature setting. Continue to check and adjust the temperature accordingly, then cook the turkey overnight and then take a nap.
Big day - from
Check your temperature a few hours before dinner. The breast temperature you are looking for is 185F. Check the fill temperature. You want it to be no less than 165F. If you have these temperatures, just cook the turkey until cooked. If these temperatures have not been reached, raise the temperature to 225 °F to slightly speed up cooking.
Service - from
Remove the turkey from the oven and place the breast on the engraving plate. Let it rest for at least 20 minutes before carving. This allows the juice to be redistributed, making it juicy and easy to engrave. You will find that when you cook turkey overnight, this method will produce a delicious, juicy, unforgettable turkey that brings the praise of the shower.
Orignal From: How to cook Turkey overnight
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