How to Roast a Turkey Overnight
Need a great slow-roasted turkey recipe you’ll use for years to come… all the information is in this post. You can roast your turkey overnight or begin it in the morning if you choose.
I prefer to roast my turkey overnight.
Top 3 reasons to roast the turkey overnight
- Plenty of room in the oven all day, no waiting for th turkey to finish
- No waking up at the crack of dawn to put the turkey in, put it in before you go to bed (my favorite one, I’m a night owl)
- Roasting it low and slow, no need to open the oven and baste it, it’s pretty much set it and forget it!
If you start the turkey at night, you’ll get to sleep late and have this no-fuss turkey beautifully roasted and ready when you are.
I have roasted well over a hundred turkeys for holiday dinners, family meals, and I want you to be as successful as I am!
How to Roast a Turkey Overnight – Slow Roasted, Juicy, and Foolproof
If you’ve ever wished the turkey could take care of itself while you sleep, this overnight slow-roasted turkey method is the secret you need.
Cooking the bird low and slow through the night leaves you with tender, juicy meat and crisp golden skin, all without the holiday stress.
By the time your guests arrive, the oven is free for side dishes, and your turkey is ready to carve. This guide walks you step-by-step through how to roast a turkey overnight so it turns out perfectly every time.
Yes, this post is a bit long. It’s been around for years on my website, and I update it as needed to answer common questions and I try to answer all questions, even on busy holidays.
Email me if you need to 🙂 I’m usually busy in the kitchen, but take time to help out as much as I possibly can.
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I first started off cooking a turkey the way my mom did it. Then one night, I just knew I was ready for a change.
Viola, overnight roasted turkey, and a lot less stress for holiday meals was the answer.
This slow-roasted turkey is just the perfect main dish for holiday meals, and I have lots of tips on cooking and serving this delicious bird too.
Traditions! There’s nothing more comforting than a holiday tradition, especially after the year 2020 dished up to us, whew!
But sometimes you want a new twist on an old favorite. Which is why I decided a few years ago to switch up tradition and opt for an overnight roasted turkey recipe!
After all, with the hubbub in the house and the many side dishes a holiday requires, your oven is going to be busy.
Why pull your hair out the morning of, trying to balance it all when you can wake up to the smell of crisp, golden-brown turkey ready for your holiday get-together?
And the best part of any holiday meal is the leftovers. I have some excellent ideas for this succulent and juicy turkey you’ll be making – that is, if there’s any left once your guests head home.
I offer new twists and old tried and true favorites; Instead of plain Jane turkey sandwiches, I have Cornbread Waffle Sandwiches with Cranberry Aioli.
And getting creative and trying new ways to enjoy leftovers encouraged me to create this one a Left Over Pizza with Turkey and Roasted Cranberries. I have many more to explore!
Now, let’s talk turkey:
A common question I receive about roasting turkey overnight is, “Won’t the turkey get cold waiting for everything else to finish?”
Well, it can, BUT hang with me – here’s how it all comes together! (it’ll depend on when you’re serving)
I allow the turkey to rest for at least an hour and then slice it (do not slice a hot turkey, all the juices run out and leave the meat dry, just like a great steak… rest is key)
So if you’re planning an early mealtime, great, or I place it all on a platter and cover it with plastic wrap. I store it in the fridge until about an hour before serving.
When I’m ready, I allow the turkey to come to room temperature for about 30 minutes (don’t skip this step!), then I put it in an oven that has been pre-heated to 300-350°.
It doesn’t take long to re-heat the turkey so keep an eye on it to avoid overheating and drying it out. You can also cover it in foil or spritz it with water (or chicken broth) if you want to be extra careful.
Regardless, the turkey is the first thing to cool off in a large meal, so keep your gravy HOT and everyone will love it. As long as the turkey is not ice cold, it will be enjoyed and enjoyed again the next day!
Below, I walk you through how to make this hassle-free turkey, so without further ado – let’s get to it! Gobble Gobble!
This is how this method was all developed
… It was 1 A.M. and I had baked all the pies and got everything ready for Thanksgiving day, and was exhausted.
The thought of getting up early to put the turkey into the oven was not exciting. At all!
I decided to slow-roast the turkey overnight at a lower temperature than I normally would so that I would not have to tend to it.
I knew at a lower temperature it would take longer, but knowing what I do about cookie slow roasted meats are always delicious, so I slept late and the next morning opened my oven…
And the turkey turned out PERFECT!!!
I just knew this method of cooking a turkey would interest anyone who cooks for holiday meals.
OMG, my mind was blown. Why hadn’t I thought of that before, all those early mornings I woke up just to put the turkey in, and then by the time I served dinner, I was exhausted.
I recall falling asleep on the couch as soon as I sat down. I knew there had to be a better way.
This is especially great for the person doing all the work. I’m sure it’s different if you have lots of people chipping in. Helping in the kitchen, everybody is bringing items. That is not the case for me.
I slow-roasted my turkeys. But now I could really do it all on my schedule, this method decreased the stress of making such a huge dinner, and so many people reach out and tell me it’s helped them as well.
The meat was juicy, and I had plenty of time to let it rest, carve it, and have all the side dishes cooking or staying warm in the oven.
Don’t miss seeing my Cranberry Sauce Recipes and my post on how to make Great Gravy! Both of which you can make the day ahead, you can always add turkey dripping to the gravy when you reheat it.
I have had turkey dinners at other people’s homes, and while it was nice to be invited… I could never help but think to myself, How do people think that taking the turkey out of the oven 10 minutes before serving it was a good idea?
The turkey needs to rest, the juices settle into the meat, and makes it irresistible!
*A turkey that does not slice easily is not cooked properly, with juices running pink, which is a turkey that is not cooked fully. Don’t be caught with an undercooked, dry, poor-tasting turkey. It’s easy to prepare ahead of time and have the turkey of your dreams come out perfectly every time with this method.
Slow roasting is the way to go! Especially if you like to sleep!
Holidays are stressful enough, and if you’re doing the cooking, TRUST me, you need to start roasting your turkey overnight!
I often get messages asking what my favorite items are to use, so I’ve added a few below, and HERE is the full list of my favorites.
This is most similar to the turkey roasting pan I use. I’ve had it for years and love it.
These turkey lifters work great, they really help lift heavy turkeys easily.
This is my favorite thermometer, it may seem pricey, but it’s so fast, and no more cheap plastic thermometers, melting thermometers, or guessing when items are at the correct temperature. Easy to grip and hold for cooking, baking, and grilling!
I’ve bought so many of these great thermometers for gifts, and everyone says it’s the BEST Gift EVER!
If you cook, you need the right tools to make your job easier, more efficient, so your meals will be less stressful!
Now, if you still want to roast your turkey by getting up at a crack of dawn… you’ll need to see this! And it works great whenever you want to be sure you don’t oversleep.
Slow roasted cooking takes time,
and if you follow the suggestions on the package of the turkey… I do NOT feel that is enough time at all to have a delicious turkey.
That is the way to have a turkey cooked, but in my opinion, not the best-tasting turkey.
The meat will not be tender. It won’t come off the bone easily either.
The best part of the slow-roasting turkey is the delicious, juicy results.
I made a 20-pound turkey this week, just to share with you how exactly I do it.
It’s EASY!
I typically make at least a 20-pound turkey. I figure, why not have extra turkey! I’m already making it, why not make more? It’s really no more work to cook a 20 lb turkey than it is a 10 or 15 lb turkey.
This method works if you want to roast 1 turkey or maybe you’d like to roast 2 turkeys side by side. I’ve done 2 as well.
(For every 2 lbs of turkey more or less than 20 lbs add or subtract an hour to the time of 9 hours)
You can always leave the turkey in longer. I’ve had my turkey in for an extra 3 hours, and it was falling off the bone, really delicious, juicy turkey, easy to remove the bones, but it didn’t look quite as pretty. But I don’t carve at the table, so I’m just concerned about how to turkey tastes!
I love having the turkey to put in all sorts of meals. And I don’t want to have to “cook” the whole weekend after a Holiday meal, and I know I’m not alone. So make plenty of turkey, there are so many great uses for it:
Having the turkey cooked makes for easy meals, just add the turkey to these meals to replace the chicken.
My top 3 leftover meals for turkey (or chicken)
I use a large roasting pan with a rack. I have also just placed the turkey in the bottom of the pan over top of some scrunched up aluminum foil.
I prefer the rack, it’s sturdier, and the turkey itself does not sit on top of the liquid.
Cover the turkey with aluminum foil before placing the turkey in the oven.
I took the turkey out of the oven to show you how it’s going. It has about another hour to go.
- Be sure to check the temperature of the turkey with a thermometer.
- Don’t guess, undercooked turkey is not something you want to serve, the juice of a turkey should run CLEAR, not pink. Carving turkey that is not fully cooked, it’s tough to slice, it’s resistant, that is another clue that the turkey needs more time.
- The fail-proof way to roast a turkey is to use a thermometer.
- The breast should be at least 175 degrees, and the thighs should be at 185 degrees. (I really prefer when the turkey is at a higher temperature, as long as you are slow roasting the turkey, I prefer it at 200° (like a slow roasted pork shoulder butt). That is what will help it fall off the bone!
- Remove the turkey from the oven, and now it’s time for the turkey to take a rest.
- It’s difficult to carve a hot turkey, and it doesn’t carve as well as it does when it’s cooler, either.
I do not set a big turkey on the table and begin carving (I think that is something you only see on TV)
You also see people putting a big turkey in the oven frozen, or somehow it thaws out in a couple of hours, again, only on TV does that seem to work.
A fun way to check your turkey to see if it’s done roasting… wiggle the leg, if it’s loose, that’s a good sign, if it’s stiff, it won’t fall off the bone and give you the most tender meat.
The truth is, it takes time to thaw a 20 lb. turkey!
Plan ahead.
Thaw your turkey in cold water or in the refrigerator.
2 days in cold water (I thaw my turkey in a cooler), this is my preferred method. We have a large cooler. I clean it and then fill it with water. Place the turkey inside still wrapped in its original plastic wrapping)and cover it, and let it thaw. If I remove it from the freezer midday.
That’s day 1, I am ready to roast it late on day 3. (I have thawed a 15 lb turkey in water, and it took 4 hours)
or 3-4 days in the fridge. I take it out of the freezer on say day 1, it’s ready to go into the oven the evening of day 4.
If it’s still frozen, fill a clean sink with cold water and let the turkey set it inside, until it’s completely thawed.
Make sure your oven rack is low enough to fit your turkey with equal airspace around the whole turkey, this will ensure even cooking.
This time guide is a guide, be sure your oven is at the temperature for roasting and that you use an oven thermometer to test your turkey. Be sure your turkey is thawed before putting it into the oven.
THIS IS MY GO-TO way of thawing turkey’s.
It is not uncommon for the internal temperature of a well-cooked turkey to be above the recommended temperature while still producing a delicious and juicy turkey.
Low and slow, the temperature of the turkey will likely be 180-200° that is the result of low and slow. If it doesn’t reach your ideal temp, bring up the heat of the oven the last hour.
As long as it’s slow-roasted, the meat will not dry out.
Turkey slow roasting time resting times
25-26 lb 11-12 hours 2 hours
23-24 lb 9-10 hours 1.5-2 hours
21-22 lb 8-9 hours 1-2 hours
18-20 lb 7-8 hours 1 hour
16-18 lb 6-7 hours 1 hour
14-16 lb 5-6 hours 1 hour
Remember longer is better when roasting low and slow. You don’t want to rush it.
Use the longer time if roasting at 200° and use the shorter time if roasting at 250°
What temperature you use for your oven often depends on how well your oven holds the lowest temperature. When my oven was new, it held a 200° temp for years, now I roast at 225-250°. The oven is over 25 years old, and sometimes it drops the temperature lower than 200, which I do not think is ideal.
Start the turkey at 400° F for the first hour. If you don’t extend the roasting time by an hour.
I have roasted all sizes of turkeys and used this schedule. I will mention, I always estimate I may need an extra hour to cook the turkey,
Example: a 20 lb turkey will take about 10 hours start to finish.
400° for 1 hour
200° for 8 hours, then take the foil off the turkey (brown skin at 350° for 15 minutes)
1 hour of resting time
Let’s suppose you are getting close to the time you think the turkey will be done,
And it doesn’t quite have an internal temperature of 165°.
What should you do?
Use an oven thermometer to be sure your oven is holding the temperature you set it to.
Turn the temperature of your oven up 50°. This will increase the heat, but you will still be roasting it at a low temperature of 350-300° which will ensure your turkey will be moist and juicy.
If you want to print the turkey roasting ime scedule- click here
Truthfully, I always make sure I have at least an hour cushion in case I need to cook my turkey longer. Remember, cooking it at a low temperature, it will not be dry even if you roast it longer. And still giving plenty of time to cook any other item, or to keep items warm before you’re ready to serve the whole meal.
If you do NOT want to start with first hour at 400°, just add an additional hour to the end of the roasting time.
What if my timing is off? Can I leave the turkey in the oven longer?
YES!
I have roasted turkeys 2 hours longer than the schedule above without any problems; the bones start to soften a little more, and the meat almost begins to fall off the bone, which makes it easier to carve as a bonus.
I always figure it’ll take at least 10 hours to slow roast my turkeys, keep that in mind!
Need help making gravy?
Great GRAVY recipe, you can even make this gravy a day ahead to save time on the last-minute rush of getting the food on the table.
Potato Recipes can be found here:
- Slow Cooker Mashed Potatoes
- Spinach Artichoke Mashed Potatoes
- Sour Cream and Onion Mashed Potatoes
- Roasted Holiday Potatoes
- Easy Cheesy Potato Casserole (made with frozen hash browns)
- The BEST Potato Salad– yes you can serve a dinner on holidays that is cold, you can choose turkey sandwiches if you’d like to, there are NO RULES!
I have LOTS of recipes on my website and hope you’ll have a minute to take a look around. There is a “recipes” tab on the top toolbar of my site to help you locate all the recipes.
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TIME and OVEN TEMPERATURES are in the instructions below
(on the printable recipe card for easy reference)
Be sure your oven holds a lower temperature well. If it fluctuates greatly, you’ll need to bring the temperature up 50 degrees to be sure the turkey will be done on schedule. When I message people who have had differing results, they often say they think it’s their oven.
Roasting the turkey at 300° will produce good results. Be sure you cook the turkey long enough and that you have plenty of time to have the turkey rest so the juices absorb into the meat as it cools.
When cooking any items that take a while, having a plan is best.
Be sure to allow enough time to prep, cook, rest, and slice the turkey. Do not try and RUSH a SLOW ROASTED TURKEY, it’s pointless, and you won’t like the results.
Can I cook the turkey right side up?
Absolutely, you can roast the turkey right side up or upside down. I’ve done it both ways many times with great results. Slow roasting a turkey is the foolproof way of ensuring a juicy turkey.
Can I roast my turkey longer without it drying out?
Yes, I have roasted my turkey for an additional 2 hours, and it was delicious, that is the bonus of slow roasting.
No matter the size, I typically plan on a 10 hour roasting time myself, the guide above is more specific to turkeys I’ve roasted at the minimum internal temperature.
As I mentioned, I like the turkey to be cooked a little longer, the bones weaken, the turkey is easier to pull apart to carve, the meat begins to fall off the bone, and the turkey is moist and juicy when you slow roast.
What do I do if my turkey doesn’t seem to be done in the time stated?
As with any recipe, your oven may vary in temperature. Allow extra time when you plan on cooking something to ensure you have enough time and your turkey is done exactly when you need it to be done.
Allow an extra hour, maybe you’ll need to turn the temperature up for the last hour to get it to the desired doneness, and crisp up the skin the last 15 minutes or so.
And you do not want to rush the RESTING time, this allows the turkey to absorb the juices and remain moist. Then you’ll carve it.
Is it really safe to roast a turkey and have your oven on all night?
Yes, it is safe, the temperature is low, and the turkey is covered to reduce any risk of splattering.
It’ll hold a temperature without anyone opening the oven door and letting the heat out. Even my mom, someone who swore she’d never try my method, did and likes it so much that she calls to tell me every time she uses this great overnight roasting method.
Can I put stuffing in my turkey?
I don’t stuff the turkey. Stuffing the turkey and cooking is actually NOT recommended. The turkey takes quite some time to cook generally and the juice of it gets into the stuffing. Plus it takes longer to cook when it’s stuffed. I cook my stuffing on the side. That said. I’m not a huge rule follower and I’m sure if you were to stuff it, it would be fine.
How long does it take to cook a turkey overnight?
With an average time of 9-10 hours, it’ll depend on the size of the turkey. It’ll slow roast, and it’s easy to adjust your cooking schedule if you want to extend it a couple of hours or speed it up the last hour, just bring the heat up a bit and uncover it to crisp the skin.
Can I cook my turkey for 8 hours at 250 instead of a lower temperature?
Yes, just estimate that the turkey will be done an hour or two easier than the schedule I listed above.
How do I make sure my turkey is moist?
Slow roasting ensures it will be moist, turkey the breast down is another great tip for moist white meat.
Where can I find more info on cooking turkeys?
Check out THIS comprehensive post on turkeys, how much you’ll need, how to cook it, different methods, seasoning, air fryer turkey, deep-fried turkey, electric roaster, brining, and other great tips you won’t want to miss.
Be sure to check out my post on turkey thawing for tips, timings, and methods.
Those are even more reasons roasting a turkey overnight is one of the best ideas ever!
TO REHEAT the TURKEY: I allow the turkey to rest for an hour. Then I slice it and place it all on a platter and cover it with plastic wrap and place it in the fridge. Then about an hour before serving I take it out of the fridge and place it on the counter and unwrap it for about a half-hour, then I put it in a heated oven 300-350° and heat it up, avoid overheating and drying it out by covering it with foil, spritz it with water (or chicken broth) if you feel it’s necessary. The turkey is the first thing to cool off on a large meal, if your gravy is HOT, everyone will love it. As long as the turkey is not ice cold, it will be enjoyed!
What pan size is good to use for a large turkey?
I use a 12×16 roasting pan. Similar to this style pan, mine is thick and heavy. I’ve had it for years. I used to use the rack that came with the pan. Now I use these silicone roasting pan “racks“. They work great and clean up much easier than the metal type.
Disposable foil pans are another alternative they come in many sizes. Depending on how large of a turkey you’re roasting. It’s best to use foil pans on top of a baking sheet for stability.
How to Roast a Turkey Overnight
Ingredients
- 20- pound turkey
- 2 tablespoon butter
- salt I prefer coarse Kosher Salt, the meat and drippings don't taste over-salted
- black pepper
- 4 cups water 32 oz
Instructions
- Preheat oven to 400 degrees.
- Rinse turkey, remove giblets, and neck.
- remove turkey legs from the plastic holder if needed, rinse out the inside of the turkey really well on both ends, the cavity, and the neck.
- Then drain the water out of the turkey.
- Place the legs back into the plastic holder.
- Place thawed turkey on a rack in a roasting pan, breast side down (this will ensure juicy turkey breast and not dry meat, the juices run down to the breast)
- most turkeys nowadays have a plastic piece securing the legs, you bake the turkey with that in.
- Alternatively, you can tie the legs together with baking string, or simply tuck them under the bird.
- Pat dry with a paper towel.
- Rub room temperature butter over the top of the turkey
- add salt and pepper.
- Place 4 cups of water into the bottom of the roasting pan
- wrap in aluminum foil
- Place the turkey in the oven,
- Roast the turkey for one hour at 400 degrees
- then turn the oven to 200° (or 250° if your oven doesn't hold a steady lower temperature) and roast 8-9 hours
- otherwise, turn the temperature to 250 degrees
- Roast turkey overnight for 9-10 hours
- *be sure your oven holds a solid temperature at 200 for hours and does not drop below that with an additional thermometer you put in the bottom of your oven. If your oven doesn't hold at 200°- 250°F. Most people don't have their ovens on for 8+ hours at a low temperature, and I've found they don't check them, so you could roast it at 250°.
- Just before you think it's done, you can turn the oven temperature to 350° to brown the skin uncovered if it's not brown yet. This usually takes 20 minutes.
- LONGER is better for slow roasting, having the turkey fall off the bone is far better than undercooked tough meat.
- ALLOW PLENTY OF TIME, if your turkey needs an extra hour plan ahead for that.
- Turkey will stay hot for at least an hour or TWO before carving.
- The temperature of the breast should be at least 165 degrees and the thigh should be at 170 degrees. (but I really prefer when the meat is closer to 180°-185°, as long as it's slow-roasted it will not be dry, the liquid in the pan will help keep it moist, and with the breast down it won't dry out.
- If your oven runs cool, it will need more time to cook.
- If your oven runs hot, it may be done sooner.
Notes
*
I start the oven at 400° then turn it down after the first hour to 200°
If you don’t start it at 400° the turkey will need an extra hour.
If your oven doesn’t hold a low temp of ° well roast it at 250° and subtract an hour from the roasting schedule in the post for the weight you’ll be roasting.
Here is the full post if you need to refer to it
I read every comment, but on Holidays you can imagine I’m busy in the kitchen as well, some years I’m available for an immediate response, while other years I’m not as easy to get ahold of, but there are so many questions I’ve answered in the comment area and updated this post to be full of the information everyone has wanted over time, take a look first, then feel free to message me and I hope to get back to you promptly.
Be sure to see my post on Cooking, Methods, Times, Temperatures, and so much more information on TURKEY’S HERE.
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Thank you for taking the time to share your recipe and answer all these questions on a holiday. It really worked wonderfully for me. I’m taking a bath and no stress on the turkey! Happy Holidays from Texas!
Great to hear, Happy Thanksgiving!
Ah! Something went wrong. I followed the recipe exactly for a 21 pound bird, 4c of water in the bottom, wire cooking rack. Tight foil seal, 400f for 1 hrs then 10 hrs at 200. Turkey fell completely apart, half submerged in liquid. I picked it out and will broil before serving, but: Waaah! What did I do wrong? It is the tenderest, but it is literally falling apart. No carving is possible. Maybe my oven was keeping too hot? My husband’s need to slice a giant bird is unmet this year lol
It does sound like you oven ran hot, and that it was done far before the time. Did you check it at anytime from putting it in to the end time? Its perfectly fine if the bones start to break down, but fully submerged, I try to avoid. I do place my turkey on a stong/firm metal rack. I have also used silicone racks too, that keeps it off the liquid. If I don’t have those, I make a thick, sturdy, foil ring to place the turkey on, it should not be touching the water.
Next time check the turkey at the 8 hour mark, then you can figure out from there how much longer it’ll need.
Today we did a 19.5 lb turkey at 250 (400 first hour) and it was perfect at 9 hours. At my moms using a different oven than I normally do. So many factors come into play when cooking/baking, the pan, the oven, the temp of the turkey when it goes in the oven. I am glad it was tender 🙂
Help!! I put my pasture-raised, fully thawed, unstuffed 17 lb bird in 450o oven for 1 hr. Then covered turkey with foil and Turned temp to 170o (based on Sppendid Table recipe). I checked bird this morning at 630 am and found my oven display said 170, but the thermometer on my oven rack read 150. Total panic set in. I turned oven up to 225 and all is now holding fine at 225. Dinner is in eleven hours. Is this bird okay to serve??
That’s 450 and 170 degrees. The degree symbol I used looks like a zero!
It should be, but I do not recommend cooking it at 170, I recommend cooking a turkey at the low temp of 200 degrees, low lower, so I’m not sure about the temperature of cooking at 170 since I have not done it and don’t know what sppendid table is at all. I would think as long as you cook it fully you should be ok, when the turkey reaches the proper internal temperatures 165 breast, 170 thigh then remove turkey from oven, make your gravy, carve you turkey and put it in the fridge is you still have 10 hours to go and it’s fully cooked, do not leave turkey out on the counter after cooking for that many hours. Then simply have turkey on a platter sliced ehead with a little chicken broth or foil covering it for 15 mintues or so before serving.
Diane, thank you for your response! I’ll go ahead and cook it to the proper temperatures as you describe and trust it will be okay. Have a wonderful holiday!
I have had my 24 pound turkey in the oven for almost 8 hours, on 200 degrees from the start, just looked at it and it is white. I’m afraid that when it’s suppose to be done in about 4 hours, it’s going to look the same. Help!
It will brown up in 4 hours, remove foil and brown it up the last hour, increase the oven temp if you need to, to 300 or 350 and it will brown quick enough.
My Husband got me a 32 pound turkey! The biggest one I have ever done is 22 pounds, I’m not going to stuff it, do I put it in oven, breast side down 400 for 1 hour then turn down too 200? We will be eatin 12:30, so how long should I cook my turkey?
that is a big turkey! Yes put it in the first hour at 400 degrees, yes roast it breast side down, and for the timing, I would figure on 15 hours, you can make the time shorter by raising the temperature to 250 if you need to speed it up at any time. during the cooking process.
Happy Thanksgiving
Oh, no, her turkey probably got burnt!
Can i brine the turkey? I found an Apple cider brine i want to try. Plus, hubby wants a sweet turkey 😛
Or if you know a way to sweeten it? Like a glaze or somethin’? I was planning on stuffing it with leftover veggie from my sides to give the meat the same flavoring. But hubby wants a sweet Turkey. Im guessing like a brwn sugar.
I think rubbing the turkey with apple cider vinegar, brown sugar, and some orange juice would be a good sweet glaze for the turkey. I recall someone telling me those ingredients a while ago for a glaze.
Hello
Question I have a baby bird 12 1/2 lbs due to COVID plan on stuffing what do you recommend time wise?
Thank you!
I think it’ll take about 6 hours, could be longer, use a thermometer to be sure the center of the stuffing reaches 165 degrees. When you take the turkey out of the oven, making sure all meat reaches a minimum of 165, cover it, let it rest at least an hour before carving.
I have a 27 lb turkey and want to slow cook it…….how long do you recommend
my guess would be 12 hours, but use a meat thermometer to test it of course.
I plan to try your overnight method. I already bought a 15 lb turkey. So, hoping it won’t be overcooked. Planning to eat right a noon on Turkey day. Would you suggest possibly NOT pre cooking the bird at the high temp – maybe just start it out at 225? Or does it need to come up to temp fast for safety. Or maybe I will set an alarm for 2 a.m. I am a worry wort.
I am also planning to use a roaster oven which I have done for several years. I will just use a lower temp and hope for the best. Should I cover it with foil inside the roaster oven? I do not plan to stuff – I always do the dressing separately.
Thanks for these tips.
if your turkey is done before you thought, simply remove it from the oven. Carve it and reheat before serving. Heat it on a tray in the oven with about 2 cups of water next to it or below it in an oven safe dish. It will only take 10-15 minutes to quickly heat the meat before serving. I would start the temp higher and lower it as in my instructions.
Thank you.
I will follow your suggestions/directions. I may just stay up until midnight though and start it then :0) I am usually doing last minute prep until then anyway.
I will cook the turkey overnight and cool/carve and prep it for reheating in the morning. Looking forward to trying this method. :0) I make my dressing and sweet potatoes ahead and will pop those into the oven after I am finished carving the turkey and putting it on the platters for reheating.
I usually make the pies the evening before – I will just time them to be done about the time the turkey needs to go in. Thinking about using the oven – but may still go with the roaster oven.
What about a stuffed turkey… Can I cook that all night… It is 14 pounds…
my estimation is that a 14 lb turkey will cook in about 7 hours with this method, check with a thermometer at 6 or 7 hours to see how it’s progressing.
Hi Diane! When you are thawing your turkey in the cooler, do you change the water? Many thanks.
no, the turkey is well sealed and no need to change the water.
Hi, can I brine the turkey first? I found an apple cider brine i want to try. The hubby wants some kind of sweet Turkey.
Yes, you can brine the turkey. Apple cider brines are popular, so I’m sure you will enjoy it.
I’ve done this the last few years. It turns out so moist. Thanksgiving turkey always seemed so dry before I started doing this.
One year it wasn’t quite thawed when I put it in the oven. I was nervous about it getting done, but it turned out perfect. Plus, because I couldn’t get the giblets out (they were frozen in), they cooked right along with the turkey. I just chopped them up for the gravy. Simple and delicious!
I couldn’t refrain from commenting. Very well written!
Do you flip the bird to carve it? Or just carve it upside down and put the turkey slices on a serving platter?
I typically take off the wings and legs first, so the weight of the bird is less and then remove the bones to expose the breast and carve it. I have flipped it as well. But just deconstructing it the way it comes out of the oven works fine too. Whatever is easiest for you will work.
I pray you’re right about cooking a frozen bird! I’m going to give it a try tomorrow!
I took our original frozen turkey out of the freezer and put it in the fridge in the garage three days ago. At that time, I turned down the temp a bit because the beer kept getting frozen. Yesterday I found all of the ice cream thawed in the freezer and nothing in the fridge very cool. The bird thawed over the last three days for sure, but so much so that I’m afraid that the temp in fridge may have not been cool enough! Out of fear of bacteria, I’m now faced with cooking a frozen turkey tomorrow (14 pounds). I will follow your directions explicitly! Thank you for the information! I want everyone to be thankful that it’s safe to eat!
When do you take the foil off the turkey? And does the breast get a golden roasted color? What about making gravy, is there any liquid left in the pan? Thanks. Getting the bird ready for the oven NOW! Happy Thanksgiving
You can remove the foil the last 1/2 hour of cooking. By checking the temperature of the turkey when it reaches 150 degrees or so would be suggested. The breast is down and will not get golden, but as you can see the turkey will be golden, but I don’t flip the bird to get the breast golden. You can certainly try to turn it. Yes there is plenty of liquid to make gravy.
I did not cook my turkey frozen, I cook a thawed turkey.
Thank you!! I was searching for a good “low & slow” cooking instructions. Yours are perfect, I’m using the same size turkey…so i”m giving this a shot tonight.
Thanks again.
Thank you! This was the best turkey I have ever made! Loved having crispy skin by not using the foil though. It was fall off the bone tender!
Ok, every year my dad insists on doing the turkey, this same way, except for he DOES NOT thaw the turkey first, crazy and unthinkable I know, but IT WORKS!!!
Interesting, I’ve always thawed it. But I’m sure it would work frozen now that you mention it. I’ll have to give it a try sometime!
How big of a turkey does your dad usually roast? I don’t think I bought a big enough one & I’m going to try & roast one 2 nights before & then have a turkey roasting the night of but I am having my Thanksgiving Tuesday so I’m running out of time!
Would it work the same in a roaster oven.
I do believe it would work well in there too.
I have done my turkey the overnight way for 40 years. You get so much broth. I don’t use a rack so just stuff and put the turkey in the pan. I cook it all night on 225 degrees. Put it in before I go to bed and turn the oven off when I get up. I always use at least a 20 pound. If it’s smaller it is just too long cooking. The turkey is so tender it falls apart but that doesn’t bother me either. I never put the whole turkey on the table to serve it. I always put a platter of cut up turkey out.
I roasted my turkey overnight on 200 degrees but i was wondering how long it would take to get done. I do not want it to dry out on me that would horrible. I put it in the roaster oven I have so i could have the oven free for other things.
It will depend on how many pounds your turkey is. At 20 lbs, it will be about 10 hours at the temp I believe. Test it with a meat thermometer to be sure it’s done. Cooking it at 200 will not dry it out, low and slow is better than a high temperature, that is what dries out a turkey. Check the temperature of the turkey after 8 hours, then check every half hour to hour. Then be sure to write it down for next time 🙂
I don’t have a rack for my pan. If I put water in the bottom of my roaster I don’t want the turkey sitting in that do I ?
You should make three or four large roughly scrunched up balls of aluminum to elevate the turkey. That does the trick.
Happy Thanksgiving to u, n your family…. I cook my turkey in a cooker, i never cooked it at night… My question is, what tempture to cook on , gor it to juicy yummy turkey?
your question is not very specific, do you want to know what temperature to cook it in a “cooker” which I’m guessing is an electric roaster oven? that answer is typically 325 for conventional roasting of a turkey, but it will work just as an oven, if you want to roast the turkey low and slow, start it off at a high heat for 30 minute to an hour then turn the temp down low, about 200-250 for the remaining time. Breast down for a juicy turkey!
Happy Thanksgiving
My mother always cooked her turkey like this, and my husband and I have continued to do it this way. We always stuff ours with an herbed bread stuffing–my husband is stuffing the turkey right now! Neither one of us could remember if we usually roast it breast side up or down, which is how we found your site. Thanks for sharing–I thought my family was the only one who roasted overnight.
If you roast overnight..in a bag …do you set temp at 200 degrees? the turkey is 15 lbs. plan on roasting at 2 am. Dinner is between 1 & 2 pm
I haven’t roasted a turkey in a bag, but I’m sure it will just hold in the juices so yes I think the temp will be the same.
Cooking the turkey in a sealed bag will hold in the steam, which will change the cooking time. The cooking time will shorten. Another note, is that the turkey may need some time at a high temperature out of the bag to crisp up the skin. I recommend not using a bag mainly because plastic is bad for the environment and it does not really help with keeping juices in the meat. The one thing that really effects the moisture content of the meat is the temperature of the meat. The hotter the meat, the more juice that is forced out. So, low and slow should be your motto.
It’d be a buttered paper bag. Not plastic…
Happy Thanksgiving! Can you tell me after you have your turkey cooked, it needs to rest for 1-2 hours, is the on the counter not in the fridge?Bernasdette
Yes, rest in on the counter. The turkey will be piping hot for at the very least 1 hour. (depending on the size of the turkey) as it rests the juices will absorb into the meat, if you slice it when it’s too hot, the juices will run out leaving you with dryer meat as it cools, just like it would for any meat. So then you’ll carve the meat and place it on a platter, and depending on what time you’ll serve… decide if it’s ok at room temperature, or keep in warm in a very low temp oven with some chicken broth covered, or put it in the fridge and reheat it. Happy Thanksgiving
I usually cook my turkey in a plastic cooking bag also. The turkey cooks faster this way so you might want to check the instructions on the bag and adjust down your cooking time. Now when I cook it over night I eliminate the cooking bag and cover my pan instead. Happy Thanksgiving! …….Sue J. WA
I think I missed something. Would you then, serve the turkey cold? I am just curious, if you have all of this time to use your oven for other things, won’t the turkey get cold?
If we are not going to eat it within an hour or so, I put it in the fridge. I take it out about an hour before serving and it comes to room temperature, and serve with hot gravy. If I want it hotter I put it in the oven for 10 minutes with a pie plate of water under it so there is moisture in the oven and it doesn’t dry out when reheating. By the time a turkey is carved and served it is rarely hot, it’s more of a warm temperature so 10 minutes on a platter usually does the trick. I do serve all the other items hot. I have even heated the platter for serving the room temperature turkey and that works well too.
Take a shallow sided cookie sheet, lay a cooling grill or two in pan. lay turkey slices on top. Next pour turkey or chicken broth over top and into cookie tray. reheat in a 250* oven for about 15/20 minutes.
I always por some drippings on the Turkey after its sliced, and then just put in oven for a short time to reheat!
POUR..
This is brilliant! Excellent points about cooking and roasting a turkey Diane – and you are so right… what is this with carving a turkey without letting it rest?? The poor thing is exhausted after all that time in a hot oven :-).
I found this recipe a couple years ago and its the only way i make my turkey Thank you Diana
I’m so glad you like this recipe. I’m looking forward to another great turkey this year using this too!
A few years ago, it occurred to me to roast the turkey upside down. Then the juices traveled down into the turkey. It really makes a huge difference. I have gotten up at 5 in the morning just to put the turkey in the oven, so I could have the oven free to bake the rest of the things to have Thanksgiving lunch at 12. About 30 minutes before lunch, I totally cut all the turkey off the bones (except the legs), put enough turkey for lunch on a platter, and the rest of it straight into the frig/freezer.
I have a Yorkie who gets totally hyper when he smells food cooking. I don’t think I would get any sleep if I had a turkey roasting throughout the night!
Can you stuff the turkey and use the slow roasted method?
Looks fabulous!
I don’t stuff the turkey. Stuffing the turkey and cooking them is not recommended as the turkey takes quite some time to cook generally and the juice of it gets into the stuffing. Plus it takes longer to cook when it’s stuffed. I cook my stuffing on the side. That said. I’m not a huge rule follower and I’m sure if you were to stuff it, it would be fine.
If you are concerned with bacterial growth around the stuffing in the cavity of the bird, try this: take several metal skewers and push them into the stuffing into the cavity of the bird until you feel them penetrate the interior cavity of the bird. Do this with the rest of the skewers so that they are evenly spaced. The metal skewer will catch the heat from the oven’s air and transmit the heat to the cavity of the bird where it will cook a little faster raising the local temperature above the danger zone. Also, always use pipping hot stuffing to put in the bird and then get the bird right in the oven after stuffing. There are many ways to deal with the possibility of bacteria. Also washing the bird with heavily salted warm water before you do anything with it will also help to disinfect the internal cavities of the bird. Think about what you have learned in Science class and apply it to cooking.
Hello! Do you dry the turkey in the refrigerator overnight first? Thank you!
No, I don’t but if that is the way you want to start it, go right ahead.
This will be my first time to try this method. How long will it take for a 14 lbs turkey?
I remember my mother cooked her stuffed turkey overnight in the oven. The fantastic smell would wake us up in the morning. Everything would be done to perfection. She would then make the gravy and mashed potatoes. As a 72 year old, I still think of all that glorious food she made. My parents would go to a farm to purchase the biggest turkey that they could find. What a fantastic life that was then.
I agree nothing better than waking up to the aroma of a turkey in the oven! Great memories.
My mother always cooked her turkey this way so she could use her oven on Thanksgiving. She made the best meals.
I’m still trying to convince my mom to do it this way. I think she’s done it once 🙂 I love having the oven free and turkey all day long!
I put the 20 pound bird in the oven at midnight on 200. Checked on it an hour ago and it’s anemic looking and not too hot. I am beginning to doubt the process. I did cook for one hour initially at 400 prior to lowering the oven temp. It’s on a rack, covered with foil. I am tempted to turn oven up! HELP! Or at least calm me down…is this usual?
Looking at the time this posted, I am definitely in another “zone”, it’s 7:10 a.m. now so it looks like I’m 2 hours ahead of you Diana. I didn’t want you to think I only had the bird in the oven for a few hours.
So, I guess I get no words of wisdom? I’ll crank up the oven temperature. Thanks!
I’m on the west coast. Cook your turkey until it reaches 165 is the key at a MINIMUM, and yes in the last hour if you need to quicken it up you can turn the temperature up to 250, 300, or 350 if needed. A turkey roasted low and slow will creep up at the end and be cooked fine. I’ve cooked plenty of turkeys this way. You just need to check for the proper temperature before removing from oven and you’ll be fine.
the first thing I do on Thanksgiving morning it tend to the two turkeys I have in my oven, so I’m just seeing this now at 9am. Hope the temp increase worked and that you have a lovely Thanksgiving.
Sound’s like you may not have had a good enough seal with your foil lid, thus all of your steam escaped during cooking. This is only a guess of course. Try marinating your bird @ least 12 hrs & add some soy sauce, oyster sauce, tamarind or something dark & fermented to add some color to your bird. Cheer’s!
A friend did it once overnight at 200 and it was the best turkey I’ve ever had. I’m doing one tonight and my dog and I will enjoy it for the next week.
How long do you let it rest and what method do you use to reheat the turkey at dinner time?
I allow the turkey to rest for at least an hour. Then I slice it and place it all on a platter and cover it with plastic wrap and place it in the fridge. Then about an hour before serving I take it out of the fridge and place it on the counter and unwrap it for about a half hour, then I put it in a heated oven 300-350° and heat it up, avoid overheating and drying it out by covering it with foil, spritz it with water (or chicken broth) if you feel it’s necessary. The turkey is the first thing to cool off on a large meal, if your gravy is HOT, everyone will love it. As long as the turkey is not ice cold, it will be enjoyed!
Hello, hee hee, its that time of year again already, you ought to be inundated with turkey questions starting about now. When you pull it out of the oven to rest for one hour, do you leave the foil on or remove at this point while it rests for the hour?
thx
I leave the foil covering the turkey as it will then cool evenly. Happy Thanksgiving!
So my turkey came out amazing, moist and tender wise. i pulled out the breastbone and the meat fell off,… seriously! However, it had basically no browning look at all compared to the pictures of yours. It was a 23 pounder i went ahead and did 11 hrs @ 200, was 175 in thighs and breast , it was covered with foil throughout cooking. Any idea why i don’t get the roast look? Did you do a higher temp at the end uncovered to get the browning?thx
Happy Thanksgiving
I’m happy to hear your turkey came out well. If it’s not as brown as you’d like, yes raise the temp and brown the skin until it’s at the crispiness you like. Sometimes it depends on the pan, some pans I’ve used produce a really brown skin others don’t and need a higher temp. My roasting pan is non-stick inside and somehow produces a crispy skin. I know people who have used aluminum foil pans (the throwaway type say it doesn’t brown) so you have to do what will work for you and your pan. I do also think it depends on how large your oven is, how close the bird is to the heat source etc.
A variant of the method described in this recipe is to cook the turkey uncovered at 475 for 20 minutes, and then 20 minutes a pound at 250. Comes out PERFECT, beautiful color and very tender. No need for basting!. If you want to do this overnight, then you can still start with 475 for 20 minutes but you will need to lower the temperature to use up the overnight time. I have tried 200 degrees for a 20 # turkey. My calculations are about 8 1/2 hours at 200 for a 20# turkey, AFTER you start it off for 20 minutes at 475. Try it out on your family first, that is what I did.
I cooked mine upside down and I actually turn my over half way so it’s brown and where’s it been turned it’s still soooo juicy!! I loved all your tips and your gravy is fantastic!
Can it be stuffed
Any research I did on this says It’s not recommended to stuff the turkey since it cooks slower, (personally I like it cooked separate, I cook my stuffing in a casserole dish. But as long as the temperature of the stuffing reaches 165 degrees it will be fully cooked as the turkey juices will get to the stuffing abs you’ll want to be sure it’s all fully to temperature if you do stuff it 😉
Happy Thanksgiving!