Bugster2 wrote:That is an interesting way of cooking the bird. I have never seen it done like that. Tell me more.
What size bird and when will it be done?
Is it stuffed?
Did you bring it to room temp before putting it in the oven?
Do you eventually unwrap it to brown it? What is the oven temp when you do that?
Betty next door always did her turkey like that. I never could imagine it, but we tried it and will never use any other method.
Slow and Low
21 Lb. turkey..internally salted...then. stuffed with bread stuffing.
I add a heel of the bread or a hard roll dry to the opening and tie the legs together
I oil and salt and pepper the bird heavily , In a roasting pan that has carrots, celery , and onion slices. I set a small piece of non stick foil on the breast, then wrap and crimp all the edges with heavy duty foil tightly wrapped. I poke a little hole on the top. ( pencil size )
Stick it in the oven at 225 / 230 degrees at 12 midnight....
We will eat early at 2/ 2:30 so I wake up at 5, and suck out the excess drippings and recover. The last hour....( 12:00 / 12:30 ) I open the foil and uncovered 1 hour more at raising the oven temp. to 350 degrees. At 1:00 it's out to rest, and I get to sample the skin crust....LOL...
Not that much difference in time even with a 16 lb bird. Maybe an hour less time.
One can tell with a tug on the leg and it will start to pull out of the socket joint easily....
As a matter of fact.... I am in the ring now, to have the battle with the bird