All night "Turkey"

Unknown

I would like to slow cook a 15 lb fresh turkey overnight at low temp to have ready for Christmas dinner at noon. Any suggestions on method and temp?

Tim M

Ole JR,[p]My first turkey was done at 250 deg (as I recall) and I quickly decided 350 was better. The low temp made the bird a gray color and never browned the skin. The meat was a bit rubbery too. Maybe others have better suggestions.[p]Tim

Puj

Ole JR,[p]Turkey is not a candidate for a lo' and slo' overnight event. You'll be much better off roasting the turkey at 350°F for approximately 15 min/pound.[p]Puj

Nature Boy

Ole JR,
Sounds like some others have tried this without great results. I agree that roasting a bird at higher temps is the way to go.[p]Yet Smoke and Spice has a recipe that involves wrapping the bird (10-11 pounds) in cheesecloth, and cooking at 200-225 (which means 225-250) for about 1.5 hours per pound.The recipe mentions basting, which might not be necessary on the egg. Just thought I would throw this put in case you wanted to try it.[p]Have fun!
NB

Big Murth

Ole JR,
That's why I just bought my first egg. To "not" have to spend 12 hours doing a turkey. The egg chops 30-50% of the time off, allows the smoke process to take place and keeps your meat more moist than any smoker, water types included, and with less fuel and less waste. Everyone is right on, go with 325-350 and 15 minutes per pound. My first Egg turkey came out great, stripped to the bone by the mad dogs at our Xmas Open House last night. Feliz Navidad, bro.