The holiday season is upon us, and isn't it a relief to learn that you can save precious hours by cooking your holiday turkey while you sleep? Slow cooking the turkey roasts the skin to a golden perfection, while retaining the juicy flavor of your beautifully cooked bird on the inside. Slow cooking is the best way to prepare a large turkey while retaining flavor and eliminating cumbersome hours of preparation.
You can do this one of two ways: a slow roast, or a super slow roast.
For example, you might cook your 9kg turkey at 120 degrees C for 7-10 hours, or 65 degrees C for 14-20 hours. The slower cook might give you that much more control over your turkey, but if you're not comfortable with the oven on while you sleep, go with the shorter cook time that will still give you juicy, fall-apart insides.
No matter what method you choose, you're likely to end up with a delicious, savoury feast once you pull it out of the oven.
Scientifically, the slow roast creates a more even distribution of heat. When cooking a larger bird, the distribution becomes less even and is more difficult to manage.
Furthermore, whatever type of protein you are slow cooking, the meat will get tough at high temperatures, risking precious flavor. If you're ready to start your slow cooking adventure, our five tips below will provide easy steps for a 6-11kg turkey.
Stuffing your turkey will significantly alter the cooking time, so it is best to prepare your stuffing separately. Also, it can poise a health hazard.
This will dry the skin out and ensure a crispy outer layer once the bird has finished cooking. When you take it out of your refrigerator, drizzle with the turkey with some olive oil before you put the it into the oven to help create the golden brown glow.
This will kill any unwanted bacteria that may be resting on the skin.
At this point, you can turn your temperature down to 65 degrees C, then wait.
Allow the turkey to remain for an hour per pound. However, if you want to roast longer, you can. You have control over the turkey at a temperature this low.
Remember to use an electronic meat thermometer to check the temperature of the turkey. It should be inserted into the breast or the thigh. If it has been thoroughly cooked, carve it up and enjoy!
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