Has anyone had experience baking a turkey on very low heat (200 degrees) for many hours?

Answer 1

Yes,

I have a water smoker which basically roasts the bird at a 185 - 225 temperature for 7 - 12 hours (depending on the size of the bird). I love my smoker.

You can re-produce that effect in any oven. You just don't add the wood chips.
That method of cooking works well with ribs too.

Answer 2

I cook turkey every Thanksgiving at 250 degrees. I normally get a 20 lb bird and put it in a pan with a rack. I then put the pan in a paper shopping bag, then I place another paper shopping bag over the other end. The bird takes 24 hours Cook. During the last 1/2 hour I take the bags off the turkey in order to brown it. I boost the temperature to 350 for the browning. If you cook the turkey at a low heat you'll never have a dry turkey.

Answer 3

Some Unsafe Cooking Methods

Brown Paper Bag Method

This method involves placing the turkey in a large brown paper bag, the type used in grocery stores, and cooking the bird at a very low temperature. Experts agree that brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and other materials used in recycling grocery bags are unsanitary and some bags may even contain tiny metal shavings.

Make It Safe - To make this method safe, replace the brown bag with a turkey-size oven-cooking bag. Cooking turkey at temperatures below 325°F is unsafe, so increase the oven temperature to 350°F. Use a food thermometer. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, you may choose to cook the turkey to higher temperatures. The temperature in all parts should read 165 °F or higher. (See Oven Cooking Bag Method above).

Trash Bag Method

This method is also known as the "Mississippi Trash Bag Method." A whole turkey is placed in a large trash bag and marinated in salt brine, herbs and spices for several hours at room temperature. The unsafe part of the method is the use of a trash bag and no refrigeration during marinating. Never use non-food grade materials as holding vessels for food. Chemicals and non-food colors may leach into the food.
Make It Safe - To make this method safe, replace the trash bag with a large oven-cooking bag. Refrigerate the turkey during the marinating process, and the results will be safe and just as good.

Slow-Cooking Overnight Method

This method is dangerous and involves cooking the turkey at 190 to 200°F overnight or for 12 to 13 hours. There are many versions of the slow-cooking method around and all of them put you and your dinner guests at risk of foodborne illness (food poisoning). A low oven temperature means the turkey will take longer to heat, increasing the risk of harmful bacteria growth and the production of toxins that may not be destroyed with further cooking.

Make It Safe - The USDA recommends temperatures no lower than 325°F for cooking meat and poultry.
Turducken

A turducken is a partially boned turkey layered with a boned duck, then with a boned chicken and spread with layers of stuffing between each bird. The entire mass is rolled, tied and roasted at 190°F for 12 to 13 hours. According to the USDA Meat and Poultry hotline, this recipe has been circulating for a number of years.

Make It Safe - USDA Hotline representatives recommend keeping the birds chilled until ready to assemble. While boning each bird, keep the others refrigerated. After all three birds have been boned and the stuffing has been prepared, assemble the Turducken ingredients and quickly get it into a pre-heated 325°F oven. Use a meat thermometer inserted in the thickest part of the bundle and cook the turducken to an internal temperature of 180°F or more. Check the temperature in several locations.

http://www.urbanext.uiuc.edu/turkey/techniques.html

Answer 4

I did it in my oven a couple of years ago. I put it in before I went to bed and took it out the next morning. It was very good and produced alot of drippings to make gravy with.

Answer 5

I have done this in my smoker and also in a kettle barbeque with good results.