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Dare I Cook a Turkey Low and Slow

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Plans have changed and T Day is not at my place but back at moms.
I'm bring over all the food that was prepped that we were going to have at mine.

Here's the challenge.
I have 2 meats to cook and a single oven.
A 15lb Rib Eye and a 20lb Bird.

I plan to sear the aged rib eye.

Dare I roast the bird at 500F, then crank it down to 250F and then put the rib eye in a short while later.

Or am I asking for trouble cooking the bird at 250F(bacteria wise).

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  1. Two masses in the same oven prolong cooking times and require a bunch of rotating and flipping to strive for even cooking. I have successfully done numerous low roasting temperature efforts with big turkeys, usually at 275 in a convection mode lasting 5+ hours for 22 to 28 lb unstuffed birds. I would start at a preheated 500 degree oven turned down as soon as the bird goes in and results were always exceptional. Give your dilemma, any consideration to deconstructing the bird into parts to reduce roasting times OR to consider cooking the roast in advance and serving that at room temperature with the bird served hot?

    1. I haven't done 2 large roasts in a single oven.....so thanks for the feedback.

      Hmm. I've yet to dial in the convection settings. I'll use it if I want it to cook/brown faster but I've always had a better bird in non convect mode.

      1. Call me and Alton Brown nuts. I preheat the oven to 450F Put the turkey that was wet brined over night in the oven UNCOVERED! Turn the temp to 210F and in a few hours the enteral temp will be about 150F I then crank up the heat as high as it will go. In a couple of minutes the once pale skin will turn a lovely golden brown. I turn off the oven and remove and tent the bird with a piece of tin foil and rest it for at least half an hour or more depending on the size of the bird. Then I carve a succulent juicy turkey. Any protein strand in any form that is heated above 212F will turn to rubber. Sure the interior of the bird may only be 150F or so but the surface of the bird will be rubber. We have all had a slice of turkey breast that is juicy in the middle but dry and tough around the edges. Not in my house. Not any more. LOL

        1. I don't think what you propose to do is low enough. I used this Adele Davis type method when I roasted a very large turkey breast, stuffed, a couple of years ago, and had very good results: http://www.bellaonline.com/articles/a...

          2 Replies
          1. re: greygarious

            An oven set at 210F will thoroughly cook a turkey A LOT FASTER then some might think. I cooked a good size turkey last thanksgiving at 210F in a few hours.

            1. re: Puffin3

              I'm not sure what your definition of "good size" is, but a 20 pound turkey takes more than 8 hours at 250F to reach 160/165F internal temperature.

          2. 200 is my temp for standing ribs.

            I don't think for a bird that size, I would want to go even lower. I don't plan to stuff but at those low temps, AFAIK, it becomes a breeding ground (going back to the 1st post) for bacteria.

            Hence, the middle ground for me would be 250F.
            I'd prefer to stay lower for the ribeye....but I want higher for the bird.
            Hence the question - dilemma

            1. You should! If your total cooking time will be less than or equal to the cook time for the largest possible turkey cooked per USDA instructions and you cook to a safe internal temperature, you are posing no additional bacterial risk. My go-to is 450, though. At 500, if the oven you're using heats up using the top element, you'll need to watch the top of the turkey like a hawk, and possibly foil it. If you're oiling the skin, watch it like two hawks. Also keep in mind that the oven will probably cool off a lot when you add the beef, so plan for the turkey to be ready to eat half an hour before you need it. An extra half hour at low temp won't dry it out.

              According to my last year's thread, my 20 pound turkey was perfect (able to cut with a fork once on the plate, but still holding together enough to cut into pretty slices) after 450 for an hour + 250 for 7 hours. http://chowhound.chow.com/topics/819294