Juicy, Tender, Slow-Cooked, Simple Turkey
Serves: 1 cooked turkey of any size
  • 1 whole raw turkey
  • special equipment required: oven thermometer
  1. Check the accuracy of your oven's temperature before putting in the turkey: set the oven to 190°, place the oven thermometer in the oven and wait until the oven is fully heated. Look at the thermometer. If it registers too high or low, adjust the temperature setting on your oven accordingly. You want the turkey to cook at no more than 200° and absolutely no less than 180° (or you'll get food poisoning).
  2. Preheat the oven to 190° and adjust the rack so that the turkey will fit in the oven.
  3. Remove the giblets and neck from inside the turkey and discard or save for another use. Rinse and place turkey breast side down in the pan. Roast for 35 minutes per pound or until a meat thermometer, inserted into the dark meat, registers 165°. Remove from oven and place turkey on a cutting board. Cover loosely with foil and let rest for 20-30 minutes.
  4. Pour out the pan juices into a fat separator, if you have one, or a bowl. Separate the juice from the fat. Discard fat (or refrigerate and use for cooking). Pour the pan juices into the already made gravy for extra flavor.
  5. Carve the turkey in the kitchen and arrange nicely on a platter.
  6. Note on the timing: Plan ahead! If you're eating dinner at 5:00, 35 minutes per pound for a 15 pound turkey means that the turkey cooks for 8 3/4 hours. It should be ready 30 minutes ahead of time so that it rest and the oven is free for heating and baking the other dishes. That means that the turkey needs to go into the oven at 6:30 am. Figure out the cooking time for the size or your turkey and the start of your meal.
Recipe by Preheat to 350˚ at https://preheatto350.com/thanksgiving-menu-low-carb-gluten-free-sugar-free/