Can I swap out the chicken for a 10 pound turkey? Would this method and temp still work?
Can I do this with a Turkey? It’s about 10 pounds and currently defrosting in my fridge.
Recipe question for: Slow-Roasted Chicken With Extra-Crisp Skin From Lindsay Maitland Hunt
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Both birds need to reach 165F internal temp to be safe to eat, so use that guideline. Some people remove the roasted bird when it reaches 160F internal, tent it with foil, and let rest at room temp, while the internal temp rises another 5 degrees.
The only thing I'm worried about is the turkey drying out at such a long roasting time.
I would check it at about 2 1/2 hours and see how it's doing. It may be done sooner than the chicken would be.