Overnight Slow Roasted Turkey

Why This Recipe Works

• Easy Overnight Method: Roasting at a low temperature overnight creates a moist, juicy turkey without constant monitoring.
• Savory Brine for Maximum Flavor: A mix of salt, sugar, and herbs deeply seasons the meat, adding layers of flavor.
• Butter-Rubbed for Crispy Skin: The butter rub enhances the skin’s crispness while keeping the meat moist and tender.

What You’ll Need

For the Brine

• Kosher Salt: Essential for seasoning and tenderizing.
• Brown Sugar: Adds a slight sweetness and helps create a lovely crust.
• Bay Leaves, Black Peppercorns, Thyme: Aromatics that build layers of flavor.
• Water: Divided, to dissolve the brine and to fully submerge the turkey.

For the Turkey

• Whole Turkey (12-14 lbs): Thawed if frozen.
• Unsalted Butter: Softened for easy rubbing on the skin.
• Salt and Pepper: To season before roasting.

Turkey Buying Guide

When choosing a turkey, aim for one that’s free-range or organic, as these typically offer more flavorful and tender meat. A 12-14 pound (5.4-6.3 kg) bird is ideal for overnight roasting and serves 10-12 people. For optimal taste, look for fresh turkey in the poultry section. If you’re using frozen turkey, allow 24 hours of thawing time for every 4-5 pounds (1.8-2.3 kg) of weight.

Perfect Brining

• Brining time: The longer you brine a turkey, the better, but don’t go overboard—too long can make it way too salty and spongy.
• Brining temperature: Keep the turkey covered and in the fridge while it’s brining, and make sure the temperature stays between 32°–40°F.
• Brining position: Flip the turkey every 6–8 hours so it gets brined evenly.

Cooking Temperatures For Slow Roasted Turkey

For turkeys weighing 12-20 pounds (5.4-9 kg), aim to cook the breast to 160°F (71°C) and the thigh to 175°F (79°C). After removing from the oven, carry-over cooking will raise the temperatures to 165°F (74°C) for the breast and 180°F (82°C) for the thigh. Start by roasting at 450°F (232°C) for 45 minutes to 1 hour to crisp the skin. Then, lower the oven to 170°F (77°C) and continue roasting based on the turkey’s weight:

• 12-14 pounds: 8-10 hours
• 14-16 pounds: 9-11 hours
• 16-18 pounds: 10-12 hours
• 18-20 pounds: 11-13 hours

After roasting, allow the turkey to rest for 20-30 minutes before carving to let the juices redistribute.

Make It Your Own

• Citrus Brine: Add orange or lemon slices for a subtle citrusy flavor.
• Herb-Infused Butter: Mix chopped rosemary, sage, or thyme into the butter for a fresh herb flavor.

Stuffing Options: Add halved onions, garlic, or apples inside the cavity for an aromatic profile.

• Brine Thoroughly for Moisture and Flavor: Brining the turkey for 12-24 hours before roasting adds flavor and locks in moisture. The salt in the brine helps the meat retain juices during the long cooking process, resulting in a juicier turkey.
• Start with a High-Temperature Sear: Begin roasting at 450°F (232°C) for the first 45 minutes to 1 hour. This initial high heat crisps the skin, sealing in moisture and creating a beautiful golden color before lowering the temperature for the slow roast.
• Butter Under the Skin: For maximum flavor and to keep the meat moist, rub softened butter under the turkey skin, especially around the breast. This technique enhances the flavor and allows the skin to crisp up beautifully.
• Monitor Internal Temperatures Carefully: Use a meat thermometer to check the internal temperature, ensuring the breast reaches 160°F (71°C) and the thigh 175°F (79°C). This temperature guideline is essential for both safety and achieving juicy meat.
• Rest the Turkey Before Carving: Allow the turkey to rest for 20-30 minutes after removing it from the oven. Resting helps the juices redistribute, making the meat more flavorful and easier to carve without losing moisture.
• Serve with Classic Side Dishes: For a well-rounded holiday meal, pair the turkey with favorites like creamy mashed potatoes, sausage stuffing, green bean casserole, cranberry sauce, and roasted Brussels sprouts or broccoli. These sides balance the flavors of the slow-roasted turkey perfectly, adding variety and color to your meal.

Storage & Freezing Instructions ❄

Storage: Refrigerate leftover turkey in an airtight container for up to 4 days.

Freezing: To freeze, wrap turkey slices tightly in foil or freezer bags. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm in a 325°F oven until heated through.

FAQs

The Perfect Pairings

Serve your slow-roasted turkey with a spread of classic sides for the perfect holiday meal! Creamy mashed potatoes are great for soaking up that rich turkey gravy, while sausage stuffing adds a savory, herb-filled warmth that pairs perfectly with the turkey. Green bean casserole gives a creamy, crunchy contrast, and sweet-tart cranberry sauce brings a bright, refreshing kick to the plate. For a touch of caramelized crunch, roasted Brussels sprouts or broccoli add color and texture, making for a delicious and memorable holiday feast!