Whether you’re roasting a turkey for Thanksgiving or just any old Sunday, knowing how to slow cook a turkey includes knowing when to defrost, how to prep, what temperature to cook it at, and what to do with the leftovers. It’s a simple way to make any day feel festive!
The age-old question: roasted turkey vs. slow cooker turkey. Which reigns supreme in the battle for the best Thanksgiving bird?
I’ve experimented with both methods, and let me tell you, each has its own unique set of pros and cons. So, buckle up, buttercup, because we’re diving deep into the juicy world of turkey cookery.
Roasted Turkey: The Traditional Titan
Ah, the classic roasted turkey A golden-brown masterpiece, glistening with crispy skin and emitting an aroma that could lure even the most devout vegetarian to the dark side.
Pros:
- Presentation: Let’s be honest, a roasted turkey is a showstopper. It’s the centerpiece of any Thanksgiving table, a feast for the eyes before it even hits the taste buds.
- Crispy Skin: That crackle, that crunch, that symphony of textures in your mouth… roasted skin is a culinary delight.
- Flavor: The high heat of the oven caramelizes the sugars in the turkey, creating a depth of flavor that’s hard to beat.
- Leftovers: Roasted turkey bones are the gateway to a delicious post-Thanksgiving turkey soup.
Cons:
- Effort: Roasting a turkey requires a bit more elbow grease. From prepping the bird to basting it throughout the cooking process, it’s a labor of love.
- Time: This ain’t a quick meal, folks. Roasting a turkey takes time, so plan accordingly.
- Potential for Dryness: Overcooking is a real threat, leading to a dry, disappointing bird.
Slow Cooker Turkey: The Effortless Alternative
The slow cooker turkey is the champion of convenience. Throw it in, set it, and forget it. It’s the perfect option for busy cooks or those who want to minimize their Thanksgiving stress.
Pros:
- Effortless: Seriously, it’s as easy as throwing the turkey in the pot and letting it do its thing.
- Moist Meat: The slow and steady heat of the crockpot ensures a juicy, tender bird.
- Flavor: The slow cooking process allows the flavors to meld and develop, resulting in a flavorful turkey.
- Easy Deboning: The slow-cooked turkey practically falls apart, making deboning a breeze.
Cons:
- Presentation: Let’s be real, the slow cooker turkey ain’t winning any beauty contests. It’s more of a “rustic” look.
- No Crispy Skin: Sorry, skin lovers, the slow cooker won’t give you that satisfying crunch.
- Limited Leftovers: The bones from a slow-cooked turkey aren’t ideal for making soup.
So, Which Reigns Supreme?
The answer, my friend, depends on your priorities. Do you crave a picture-perfect turkey with crispy skin and the potential for a delicious post-Thanksgiving soup? Then roasting is your champion. But if you’re all about convenience and juicy, flavorful meat, the slow cooker is your go-to hero.
Ultimately, the best way to cook a turkey is the way that works best for you So, experiment, have fun, and enjoy the delicious fruits of your labor!
Bonus Tip: Whichever method you choose, don’t forget to season your turkey generously! A good rub or marinade will take your bird to the next level.
Happy Thanksgiving!
How To Slow Roast A Turkey
First, make sure your turkey is completely thawed. (See more tips on defrosting below. ) It’s ok to err on the side of an extra day or two in the fridge. If you’ve bought a fresh turkey, then you’re good to go!.
To prepare your turkey, stuff the cavity with quartered lemon and fresh herbs, and tuck some butter under the skin. I like to add plenty of kosher salt under the skin and in the cavity with the herbs.
I picked up this technique in culinary school from an Italian chef who made Pollo al Limone, which is using lemons instead of onions. The lemon makes the breast meat unbelievably moist.
Should you baste your turkey or not?
Some may argue that basting or not makes no difference, but I enjoy giving the bird a quick checkup and basting every thirty minutes or so. It allows me to take the bird’s temperature and ensure that its skin isn’t becoming overly brown. If so, depending on when dinner is served, I’ll either tent it or turn down the heat a little.
