VIDEO: Cooking turkey at low temperature

Turkey - the cooking times at low temperature

• poultry, no matter if turkey, duck or goose, are particularly tender and juicy if they are cooked in the oven at a low temperature, i.e. at a low temperature of around 120 ° C. However, one must take into account when preparing the food that the low-temperature method requires long cooking times.
• If you have a poultry such as a whole turkey If you want to cook at low temperatures, you can estimate the cooking time using a rule of thumb: You need almost 2 hours of cooking time at a temperature of 120 for every kilogram of the whole poultry ° C. With the cooking time, you also have to take any filling into account.
• This cooking time is generous. However, it won't do the turkey any harm if it stays in the oven a little longer at low temperatures meat does not dry out, but pulls through rather tasty.
• However, check with a roasting thermometer whether the bird is really done in the oven. You should do this with poultry in particular, as they should only be eaten well cooked due to the risk of salmonella.
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• Poultry parts, such as turkey thighs or goose breasts, of course, cook faster because the heat can penetrate smaller pieces of roast more quickly.


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Tender roast turkey - a recipe with vegetables

In this autumn recipe, the whole turkey cooks on a wonderfully soft bed of vegetables. Alternatively, you can also use a duck or choose turkey parts for this recipe. Of course, you also have to bring time with you.

1. You may have to wash the ready-to-cook turkey again, pat it dry with kitchen paper and then rub it generously with salt and pepper.
2. You should also season the turkey inside.
3. In addition, fill the turkey with half of the fresh thyme, or sprinkle some dried thyme inside the turkey.
4. Preheat the oven to 120 ° C.
5. Heat the clarified butter (or another fat) in the roaster and sear the turkey in it for a few minutes.
6. Then pour in the white wine.
7. Heat that Fund and season it with salt and pepper.
8. Now lay the turkey breast side up and slide the roaster into the preheated oven.
9. Close the lid of the roaster.
10. Now clean the carrots, peel them and cut them into bite-sized pieces.
11. the potatoes are washed and brushed off. You should remove thick skins, otherwise the potatoes will stay in the thin skins.
12. Peel the garlic and cut it into fine strips.
13. Pluck the leaves from the remaining thyme stalks and finely chop them.
14. Mix the carrots, garlic and potatoes with the thyme.
15. Core that pumpkin and cut it into larger cubes. Hokkaido doesn't need to be peeled - however, you can if you want.
16. Mix the pumpkin cubes with the rest vegetables and season with ground nutmeg.
17. You should turn the turkey halfway through the cooking time (see above). Maybe you need some broth or Wine refill.
18. Now add the vegetable mixture to the turkey.
19. Close the lid again and finish cooking the turkey and vegetables.

Before serving

• To make the turkey nice and crispy, you should cook it before Serve grill briefly. You can keep the vegetables warm during this time. You should scoop up the turkey with some of the sauce once or twice.
• Or you can simply give the dish a lush 200 ° C temperature with the lid open for a few minutes before carving the turkey on a platter.
• As another garnish Fresh baguette is recommended. And a dry Riesling (if possible from the one that ended up in the sauce) goes well with turkey.

The recipe can of course also be freshly prepared with other types of poultry and other vegetables, depending on the season. You can also add peeled chestnuts.