Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
Searching for the best method to cook large cuts of meat or a turkey? Look no further! Get the results you want by learning about the advantages of slow roasting and then try your hand at one of our delicious recipes.
Slow roasting refers to cooking large cuts of meat or poultry at a lower temperature over a longer period.
Why this method? When cooking low and slow, less moisture is lost from the meat and it is cooked more evenly so you are left with a more tender and juicier product. A technical explanation is that this low and slow method allows the collagen, a protein that makes the meat tough, to break down slowly. Since less moisture is lost, the connective tissues relax, and you are left with meat that is tender and shreds beautifully. Cooking at higher temperatures causes the opposite reaction where the collagen tightens up making the meat tougher as moisture is rapidly lost.
Low and slow roasting works best on cheaper cuts of meat such as brisket, pot roasts or pork shoulder roasts. More expensive cuts can benefit from this process, depending on how the meat is cooked, such as using a sous-vide.
Slow cooker – a trusty appliance that most people own and a great way to cook cheaper cuts of meat over a long period to get tender results. For more information, check out our slow cooker information.
Barbecue smoker – cooks cheaper cuts of meat at lower temperatures with smoke, resulting in fully cooked meat that is juicy and flavourful.
Sous-vide - meat is sealed in a bag and cooked in simmering water. The temperature of the water is carefully controlled, resulting in cooked meat that is moist and tender. More expensive cuts of meat can benefit from this method.
Oven – probably the most popular way to roast.
It is important to remember that it is not safe to cook large pieces of meat or poultry in an oven set lower than 325°F. Doing so will put that meat into what is called the Danger Zone for too long. The danger zone is between 40°F and 140°F in which bacteria grow. Staying in the danger zone too long can lead to food poisoning. This is particularly a concern when cooking large cuts of meat due to size and density. We suggest that you start the meat or poultry off at a higher temperature initially or sear it to get the meat above the danger zone temperature as soon as possible.
Smaller cuts of meat, such as ribs, can cook at lower temperatures because they are thinner. The heat can go through the thinner meat faster and get it out of the Danger Zone quickly. It is important to accurately follow recipes and not open the oven while cooking as this will lower the temperature and extend the cooking time.
Only use this method if you can be present and monitor the entire cooking process. Cooking times will vary depending on the size of the roast or turkey. Always use a meat thermometer to accurately determine when your meat is done. The method of slow cooking can take a long time, but the result is well worth it!