Thanksgiving turkey slow cooking in the oven - advice?

Discussion in 'Charcoal Smokers' started by deafsmoker, Nov 14, 2011.

  1. deafsmoker

    deafsmoker Newbie

    I couldn't decide where to post this, so I'm asking y'all for help/advice. :}

    This year I get to do the turkey. I'd like your input on slow cooking turkey in the oven. I'm going to brine turkey in salt and water overnight, rinse and put melted butter all over it. Will add rosemary and thyme leaves. Will probably make stock for the "water in the turkey pan". Stock will be chicken broth, onions, celery, carrots and the leaves.

    I'd like to slow cook the turkey at around 235 degrees or so in the oven. I've done it successfully with whole chicken, but never turkey. So, my turkey is 12 pounds butterball turkey.

    Any tips, don't do's, please do's or the like? I'm researching this because I'd like my turkey to be a hit. By the way, I'm NOT STUFFING THE BIRD! Yuck

    Thanks y'all
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Why don't you smoke it?
  3. cheech

    cheech Master of the Pit OTBS Member

    -make sure to add butter between the skin and the meat,

    -not sure but from what I gather does not matter if you place breast up or down

    -mix your dry spices up with oil I prefer olive oil and a few drops of sesame oil

    -even after brining I find that placing the turkey in a oven bag works wonders

    -cook until 165F then let sit for 15 minutes min works well

    -do not add stuffing just cook it separately

    -add a rub on the exterior of the bird

    -drink a few beers helps a ton
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    If you have to cook in the Oven, have yourself a "calibrated" thermometer, (212*f is boiling,check and adjust the degrees off that constant-unless you are way above Sealevel.Check for 165*f in the thigh without touching bone;the dark meat takes longer than the White , this way both will be good to go at the same time.[​IMG]

    Wash the bird first and dry with clean cloth,you can add some spice on the outside and inside(S/P,Garlic,Onion,gr.Sage if apealing to your taste), you're not stuffing is great,make it on the side and put it in the Bird after cooking ,if you wish. Catch the drippings and put in a freezer for an few minutes to de-fat, then add the veggies you had roasted with the Turkey, they can be placed in the same "pan " as the Bird,just not "in" the Turkey.

    Take the drippings and make a gravy and serve the Veggies as a side with your other goodies.

    Smoking is as easy as an oven,with practice, and imparts such a better flavor , IMHO[​IMG].

    Have fun and have a good Holiday.

    Stan   aka   oldschool
    Last edited: Nov 14, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Like Ross said, why not smoke it?

    It's a perfect size for smoking.

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