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Step 4. Place the turkey breast (breast meat side up) on the onion in the pan. Drizzle the oil evenly over the breast. Roast for 15 minutes, then reduce the temperature to 175 degrees. Roast for 8.

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Rub butter all over turkey, then sprinkle with herbs, salt, and pepper. 4. Cover turkey with aluminum foil and roast for 3 hours. 5. Remove foil and continue to roast until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 1 hour more. 6.

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Fill cavity of bird with lemon wedges, herbs and more salt. Melt remaining butter and pour over bird. Baste turkey every 30 minutes (if desired) Roast until thermometer inserted in thickest part of thigh registers 165 degrees F. Remove from oven and tent with foil and allow to rest 20 minutes.

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1 (12-14 pound) whole turkey. Preheat oven to 275 degrees F (135 degrees C). Rinse the turkey inside and out and pat dry. Place the turkey in a roasting pan and season with salt and pepper. Cover the turkey with aluminum foil and roast for 8 hours, or until the internal temperature reaches 165 degrees F (74 degrees C).

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Fully roasted 20-pound turkey. Roasted for 20 hours at 170°F. Photo: Andrew Schloss. Remove the turkey and place on a carving board. Skim the fat from the surface of the pan juices. Carve the turkey (no need for resting) and serve with its apple cider jus.

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Keep roasting at a low temperature until it is getting close to these numbers, around 155ºF. Remove the pan from the oven and turn up the heat to 475ºF. Once preheated, roast the turkey until the skin has browned and it is 160ºF in the breast and 170-175ºF in the thigh, about 15-30 minutes. Let the turkey rest for 20-30 minutes.

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4. Cook the turkey at 450 °F (232 °C) for 45 minutes. Preheat the oven to 450 °F (232 °C) and put the turkey in the oven in its roasting pan. Cooking the turkey on high heat for 45 minutes, or up to an hour, will help kill any bacteria and make the slow roasting process safer.

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Unwrap the turkey, rinse it, and pat it dry inside and out with paper towels. Place the turkey onto a tray or in a roasting pan and refrigerate, uncovered, for 24 to 48 hours. Heat the oven to 250°F. Remove the wing tips or tuck them behind the turkey by bending them backward and securing them near the neck. Tie the legs tightly together.

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Roast the turkey for 1 hour at 400°. Without opening the oven, adjust temperature to 200° or 250° for any size turkey. *The first hour destroys bacteria on the surface of the turkey and begins the slow-cooking process. Bake overnight without basting or checking on the turkey, approximately 1 hour per pound. *The turkey cannot burn while.

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Slow Cooking a Turkey at 200 Degrees. Follow these steps to slow cook turkey overnight: Cut the turkey into smaller pieces: The USDA suggests cutting up the turkey into either quarters or parts, such as wings, legs, thighs, breast, etc. before you cook it. All the parts should be completely thawed. Add spices and herbs for flavor: You can.

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1 tablespoon flour, 1 thawed turkey. Stick that butter where the sun don't shine (up the little gobbler's rear, sorry gobbler). 1 stick butter. Seal the bag and cut a few small slits in the top. Turn the oven to 250 and cook overnight. I don't put mine in until 10:30/11 and then take it out at about 6 in the morning.

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Place 4 cups of water into the bottom of the roasting pan. wrap in aluminum foil. Place the turkey in the oven, Roast the turkey for one hour at 400 degrees. then turn the oven to 200° (or 250° if your oven doesn't hold a steady lower temperature) and roast 8-9 hours. otherwise, turn the temperature to 250 degrees.

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Place the stick of butter inside the "large" cavity of the turkey. (unwrapped the butter of course) Cover the entire thing tightly with aluminum foil. Put the turkey in the oven for one hour at 250 degrees. (Do this about an hour before you are going to go to bed) Turn the oven down to about 190 degrees.

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Set to 180 degrees (or 200 degrees if that's the minimum). Dry and Butter the Turkey. Thoroughly dry a 14-16 pound thawed turkey, then rub it with the herb butter. Set in Pan and Add Broth. Place the turkey breast side up in a roasting pan, pour 32 ounces of chicken broth into the pan. Tent with Foil and Roast.

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Step 1. Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed.

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Preheat oven to 350 F. Beat the butter together with thyme, sage and sea salt until well-combined. With a butter knife, loosen the turkey skin around the breast. Spread the herb butter between the skin and the meat of the turkey breast, and place the seasoned turkey on a rack in your roasting pan.