Average Recipe
Prep Time
15 minutes
Cook Time
6 hours 40 minutes

Slow-roasting a whole turkey at a lower heat is an excellent way to produce very tender meat. If you have the time, I would highly recommend trying this method! Every year I like to purchase a couple of extra whole turkeys in November when they are in season and put them in my deep freezer. In spring and summertime I'll cook a whole turkey using this method, because I can put it in the oven early in the morning and come home later in the day to an entire cooked bird! I prefer to store all of the leftover turkey in its juices in sealed glass containers in my fridge or freezer for later use; this also keeps the meat extra moist and tender. The next day, I like to reheat the turkey and juices and serve with gluten-free hamburger buns along with some sort of cabbage slaw. It's a very flavorful and easy spring or summer meal!

1 whole turkey rinsed and patted dry (12 to 20 pounds)
2 large onions chopped
6 celery stalks chopped
3 large carrots chopped
5 sprigs fresh rosemary
5 sprigs fresh thyme
5 sprigs fresh sage
¼ cups extra virgin olive oil
4 teaspoons sea salt