Italian Slow-Roasted Chicken or Turkey
This is a no-recipe recipe. I never measure the seasonings. It’s really pretty hard to use an inappropriate amount. The cooking time is pretty forgiving, too. Until you get the hang of it, I suggest planning on the longer cooking time and the higher temperature. If the chicken or turkey is falling-apart tender before you’re ready for it, just reduce the oven to 150°F to keep the bird warm.
My mother would usually brine the bird for about an hour before cooking. Time permitting, I do the same. This basic recipe works for everything from a three pound chicken to an 18 pound turkey.
Just for a point of reference, the pictures feature a 12 pound turkey.
Servings |
Prep Time |
4-12people |
10minutes |
Cook Time |
40minutes per pound |
Servings |
Prep Time |
4-12people |
10minutes |
|
Cook Time |
40minutes per pound |
|