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.