How to Slow Roast a Turkey at 300 Degrees

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Roasting a turkey is a great way to cook it.

There are many ways to slow roast a turkey, some requiring an overnight roast, and others requiring hours according to the weight of the bird, but to slow roast a turkey at 300 degrees Fahrenheit, it takes more time than either roasting a spatchcocked turkey (which takes less than two hours) or conventionally roasting it at a higher temperature. The prep time and the amount of attention to the slow-roasted turkey isn't any more complicated than if it was done conventionally, and the slow roast may ensure a holiday turkey that is juicy and tender.


The United States Department of Agriculture doesn’t recommend roasting a turkey at less than 325 degrees.

Total Time: Up to 8 hours | Prep Time: 30 minutes | Serves: Up to 15


  • 1 18-pound turkey (not Butterball), thawed and insides cleaned

  • 1 1/2 sticks cold butter, diced

  • 1 pound baby carrots

  • 2 large onions, chopped

  • 2 large leeks, sliced

  • 3 stalks celery, chopped

  • 1 head garlic, cut in half across center

  • 2 tablespoons dried thyme or 4 sprigs

  • 2 tablespoons dried sage

  • 2 bay leaves

  • Salt and pepper to taste

  • 1 quart chicken stock

  • 2 cups cream sherry

  • Garlic powder


  1. Under cold running water, rinse the turkey and remove the inner giblets. Pat dry.

  2. In a low-sided roasting pan, situate the turkey in the center of the pan and loosen the skin by running your fingers between the skin and the meat.

  3. Slip the cubes of chilled butter underneath the skin. Using toothpicks, secure the skin to the bird.

  4. In a large bowl, mix the carrots, onions, leek, celery, garlic halves, thyme, sage, bay leaves, salt and black pepper.

  5. Line the cavity of the turkey with cheesecloth, letting it fall just outside the cavity.
  6. Stuff the vegetables inside the bird and sprinkle what is left into the roasting pan. Twist the cheesecloth ends to close.

  7. Tipping the bird upward, pour the chicken stock into the cavity, letting the runoff go into the pan.

  8. Truss the bird when you lay it back down and cover with aluminum foil.

  9. Heat the oven to 300F and remove all oven racks except the one in the lower position. Make sure there is room above the turkey.

  1. Slow roast the turkey at 300F. Using a digital thermometer, start testing the internal temperature in the meatiest part of the thigh after 6 hours. Keep the bird in the oven until the temperature reads 140F.

  2. Remove the foil from the turkey.

  3. Pour the cream sherry over the skin and then sprinkle with salt, pepper and garlic powder. Roast for another 30 minutes or until the skin is dark and crisp.

  4. Test the temperature again. When it reads 160F, take out the turkey and let it sit.

  5. Remove the cheesecloth lining the cavity, bringing all the stuffing with it.

  6. Turn the oven heat up to 375F and place the stuffing in a baking dish to heat until it's time to serve.

  7. A large wooden carving board is where the turkey should rest as you prepare the gravy from the ingredients still in the roasting pan.