Simple Roasted Turkey, The Low & Slow Way


Looking for a simple roasted turkey recipe for your Thanksgiving feast? Look no further! Our “low and slow” roasted turkey is coated with olive oil, simply seasoned with our poultry seasoning blend, salt and pepper, and slow roasted for a deliciously succulent bird, with little hands-on time. This recipe uses an Oster® 18-Quart Roaster Oven with High Dome Lid to achieve a rotisserie-like taste. We highly recommend you give this a try; it is a favorite of our Co-President Kemper Isely! If you do not have an Oster Roaster Oven, you can find other roasted turkey recipes, in addition to a cornucopia of Thanksgiving recipe ideas, on the Natural Grocers website at

8-12 (Plan on two pounds per person)
1 Mary’s Organic Turkey, up to 24 pounds
1⁄4 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 teaspoon s Natural Grocers Brand Bulk Organic Poultry Seasoning Blend
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
Optional Ingredients
1 small organic onion, quartered
2 stalks organic celery, chopped into 1-inch chunks
1 organic lemon, cut into quarters
1 bunch fresh poultry herbs

Equipment: OSTER 18-QUART ROASTER OVEN with High Dome Lid (available at all Natural Grocers)

  1. Ensure the turkey is completely thawed before roasting.
  2. Make sure the removable roasting pan is in the roaster. Take roasting rack out of the roaster and pre-heat the roaster to 250° F.
  3. Remove the giblets and neck and reserve to make a stock or gravy.
  4. Rub the turkey with the olive oil, making sure to evenly coat the entire bird. Season with the poultry seasoning and salt and pepper to taste. If using the optional ingredients, place the onion, celery, lemon quarters and fresh poultry herbs inside the turkey cavity.
  5. Place roasting rack into the roaster oven, ensuring the handles are up, not tucked below, put the turkey on the rack, and place the lid on the roaster oven.
  6. Roast until an instant-read thermometer inserted into the breast reads 165° to 170° F. Depending on the size of turkey, this should take 5 to 12 hours. Begin checking the temperature at least one hour prior to the time you have calculated it should be done. Note: When lifting the lid on a countertop roaster, the temperature will drop rapidly. Avoid the temptation to lift the lid frequently. 
  7. Optional: Baste the turkey with the pan drippings every hour or so. Part of the reason to use the low and slow cooking method is so you do not have to baste the turkey to keep it from drying out.
  8. Once done, transfer the turkey to a cutting board, tent with foil, and let rest for 30 minutes, or until ready to carve.


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