Cooking a turkey “at 2” sounds unsafe as written and needs clarification before you proceed. If you mean 2 °C (about 35 °F, fridge temperature), that is not a cooking temperature and will keep the turkey in the food‑danger zone, which is unsafe and can lead to serious foodborne illness. Here are safe options depending on what you meant:

• If you meant 2 °C / 35 °F: That is for storing or thawing in a refrigerator, not cooking. You must roast the turkey in an oven or use a slow cooker so the meat reaches at least 74 °C / 165 °F internally in the thickest part.
• If you meant 200 °F (about 93 °C): Many “low and slow” turkey methods use about 170–250 °F, but always follow a tested recipe and check with a meat thermometer until the thickest part of the breast and thigh reach at least 165 °F.
• If you meant “2 on a dial” (like setting 2 on an electric oven or hob): That number is not a real temperature and is not reliable for cooking poultry safely. Use an oven setting that corresponds to at least 325 °F / 165 °C and verify with a thermometer.

If you can, reply with:

• What appliance you’re using (oven, slow cooker, etc.)
• The exact setting (°C/°F, or model of slow cooker)
• The weight of your turkey

With that information, a safe, slow‑cook schedule can be suggested. In the meantime, do not try to “slow cook” a turkey anywhere near fridge temperatures or on an unknown, very‑low setting, because it will not get safely hot all the way through.