Low-Temperature Method

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Preheat oven to moderate (325°F.). Place turkey breast side up on a rack in an open roasting pan. Grease the surface well with shortening and on top lay a fat-moistened cheesecloth, large enough to drape down over the sides of the bird.

Roast at a constant temperature. Do not add water. Baste only once or twice with fat or drippings from the pan. Remove the cloth for the last half hour of cooking time to allow the turkey to brown.
When the turkey is lightly browned, cover with a loose tent of aluminum foil to avoid overbrowning.
To test for doneness, move the leg joint up and down. It should give readily or break. Another test for doneness is to place a meat thermometer in the center of the inside thigh muscle or the thickest part of the breast muscle; it should register 185°F.

Timetable for Roasting Turkey by Low-Temperature Method

READY-TO-COOK WEIGHT AMOUNT OF STUFFING TOTAL COOKING TIME AT 325°F.
(pounds) (quarts) (hours)
6 to 8 1 to 1½ 2 to 2½
8 to 12 1½ to 2¼ 2½ to 3
12 to 16 2 to 3 3 to 3¾
16 to 20 3 to 3¾ 3¾ to 4½
20 to 24 3¾ to 4½ 4½ to 5½

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