Slow Roasted Turkey

• Gluten free
• Paleo

• Meat

  • 1 Turkey (about 5.5kg

• Baking & Spices

  • 1 Salt

• Dairy

  • 40 g Butter

• Liquids

  • 500 ml Water

Found on sprinklesandsprouts.com.au

Description

Directions

• Remove the turkey from the fridge before you want to cook it to ensure it isnt icy cold.
• Pre-heat the oven to 70ºC-80ºC/155ºF-170ºF (or the lowest your oven will go)
• Remove any giblets or neck from the turkey.
• Place the turkey on a trivet or rack over a large roasting tin
• Pour the boiling water into the roasting tin and then cover the turkey with foil. Ensure you cover the bird and really seal the edges.
• Place the turkey in the bottom of the oven for 10 hours.
• After this time use a meat thermometer to check the internal temperature of the bird. Check the temp of the thigh meat and the thickest part of the breast.
• If they arent at 64ºC yet then give it a further 30 minutes. (See notes)
• Remove the turkey from the oven and leave it in its foil tent.
• Cook your sides and then turn the oven up as hot as it will go.
• Place the butter in a small frying pan and melt over a high heat until it starts to foam and turn golden.
• Remove the foil from the turkey and pour the butter all over the skin.
• Sprinkle with salt and then place the turkey in the hot oven for 15-20 minutes until golden brown and gorgeous.