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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Cooked this way for years,I don’t use a rack I put celery and carrots on bottom of pan then put turkey on top of veggies at the end I mashed it up and put in my gravy…. DELISH
With a 10.5 pound turkey- would you cook it 400 degrees for 30 minutes, then 4.5 hours at 200?
Would this work with stuffing IN the bird?
Yes, I think that timing and temp with work well with a 10.5 lb turkey. Yes, you can stuff the turkey if you prefer. Wiggle the leg before you take it out of the oven, it shouuld be a little loose, that is a good tell if the temp of the turkey is at least 165 and you’re ready to take it out. The bones start to break down and loosen, hence the term fallin off the bone. The meat will be easy to remove from the bone as well.
Thanks much for that input.
My mother just told me about the “wiggle the leg” check which she uses, too.
Hello Diane, like many of the comments , my mother cooked her turkey , upside down and overnight. I always have. too, but in the morning , I’d turn it up to the normal 325 for the remainder of cooking (always covered in foil until the last 30 minutes or so) It was fun to read all the comments from what some remember their moms and dads doing in the 1950’s) My question is that I always stuff my bird so want to do it again. My turkey is 26 lbs and I want to be sure everything cooks completely using the low, slow method. I’ve read that a 26+ pound turkey is most likely a TOM and will be older and less tender. Is that your experience with this size bird? This method seems to cover all sizes. Please advise on time for cooking 26 pound , stuffed bird. This year we are celebrating early for family reasons and eating at about 6 pm for the working family members so it’s a little different. I’d prefer letting it rest one hour or so and then serve….so it probably means getting up at 4 or 5 am, right? Will it dry out if I do my usualy with overnight and then bring it up to 325 for the remainder? thank you for a wonderful website and blog. I’ve never responded to a blog before. hope it works. Sandi
Hi Sandi, I’ve most often roasted low and slow and haven’t experienced a “tough” turkey no matter what size I’ve had. I do not stuff my birds, but you’re welcome to, I’d add an hour to the timing at least if you are stuffing it and if by chance the turkey isn’t looking like it’s cooking quickly enough for you, boost up the temp for the last couple hours covered,(like you mentioned) You asked if it will dry out if you bring the oven to 325 in the morning, I wouldn’t if you put it in at 4 am, but you’ll have to see how it’s coming along at that point. it won’t dry out especially upside down. You could put it in at say 11 pm, then when it’s done the next day let it rest, make gravy, carve it and cover and simply reheat the turkey in the oven for 20 minutes.I’ve done that and there is no rushing at the end and since it’s such a large turkey it will not cool down as quickly as say a 14lb turkey. As we all know the turkey is the first item to cool off, you can do many things to ensure the turkey is warm-hot when serving, steam it in oven on a rack for 10 minutes before serving if you fear it will dry out, pour a small amount of gravy over it before heating, heat your dinner plates if they are oven safe to keep all food warm- like restaurants do, as long as the gravy and the mashed potatoes are hot most people won’t notice that the turkey isn’t “hot”.Have a great Thanksgiving 🙂 let me know if I can help you with anything else.
Hello again Diane and thank you for your quick response. Since we will want the turkey displayed on the table before carving, I’ll opt for the 4am (uuug) start and go the extra hour for a stuff bird making it 5 pm for the low and slow cook 🙂 Question is: Should I cook one hour at 400 at first or just preheat the over at 400 and put it in the preheated over ( 26lb turkey) … thanks! Sandi
Yes, I would cook for the first hour at 400 degrees, it’s a big bird and that helps seal in the juices. Happy Thanksgiving!
Can’t wait to try!
I want to try this method of slow roasting overnight, to. My question is.. can I use a roasting bag?
I haven’t used a roasting bag overnight (I don’t think it’s necessary at all) but I don’t see anything wrong with using one if you want to.
What about a stuffed turkey? Can you roast a stuffed turkey overnight?
I don’t stuff my turkeys, I’m sure you could though, I just prefer my turkey’s unstuffed and the stuffing cooked separately.
Thank you I just made a 16 lb turkey using your instructions and it was perfect, I just love how simple it is!
My wife would like to stuff the turkey. Can I use this method for a 20 pound thawed turkey? If so, how long do you think it would take for a 20 pound stuffed turkey?
Thank you.
Even with it stuffed I’d use the same timing, it’s slow-roasted and should not take much longer since, but if you think it’ll be close, in your head you can add an hour if it’s necessary just leave it in the oven an extra hour. Use a thermometer to test the internal temperature. So many variables, ovens don’t all run the same, some run hot, some run cold… so a thermometer is essential to ensure the proper internal temperature of the stuffing as well as the meat and when slow roasting it’s ok if the temperature of the meat is higher than the minimum, most often mine will read 180+ and the meat will be fully cooked without being dry and will easily pull away from the bones. Happy Thanksgiving!
I’ve been cooking turkeys for my family for 40 years and have never cooked one upside down, until finding your website and decided to try it. OMG!! My husband said it was the best turkey dinner he ever ate!! I put butter, spices, olive oil all over the turkey inside and out and under skin, added onions to the cavity, put in frig. uncovered overnight to air dry upside down in the roasting pan. I took it out of frig. and set on counter for 1/2 hour. I covered in foil really tight and put it in oven on 400 for 20 mins. then turned oven down to 200 cooking for 7 hours. It was an 18 lb. turkey and thermometer read done at 7 hrs. No carving necessary as meat fell right off the bone. It rested for 1 1/2 hours and was still hot. So easy to debone. Gem of a recipe!! Thanks Diane
I’m so happy to hear you tried it and how much you liked it. My mom is still surprised by how delicious the turkey is this way! Happy Thanksgiving!
Diane, I am so disappointed. I checked my 14 pound turkey @ 5 1/2 hrs. (supposed to cook in 6 hours) and the juices ran pink and there is NO browning taking place like your photo shows. I went over the instructions again and I did everything as you instructed. I have raised the temp to 350 and will continue to bake it until it reaches 165 degrees. Have you any idea why the juices would still be pink after 5 hours of baking?
There are many reasons why a turkey won’t be cooked, was is fully thawed, does your oven temperature accurately run at temperature, I keep an extra oven thermometer in my oven to be sure it runs at the proper temperature. If the roasting pan you are using is small and the turkey is stuffed in it, it will take longer to cook. Juice can be pink up until 30 minutes before it’s done cooking, but typically not when slow roasting. If or when this happens no matter the reason, yes, bump up the temp and continue cooking, it only takes about 10 minutes to brown a turkey so an hour might just be what it needed. I do find most people who message me with questions on timing and oven temp and find later their oven does not run at the proper temperature all over the oven, a hot spot or cold side is often the cause, if that is the case, don’t drop the temperature so low when slow roasting and extra time will help as well.
Wow Diane.
I have been using a bag for years and have not been very happy with the results. You low-cook-slow-cook method worked great. Thank you very much – can’t wait to try it again (upside down?)
Hello, yes I do roast it upside down, breast down. It ensures the white meat will not dry out. Give it a try, it may just be your new favorite way to roast a turkey!
Hi, and thank you so much for this recipe! My father, the cook of the family (surprising since he was a steelworker and Air Force jet crew chief) used this overnight slow roasting technique for decades which he learned from his mother back in the 1950’s. He passed away seven years ago and I had forgotten most of the method and temps, so I really appreciate this! I don’t cook turkeys often (we had Ham for Christmas) but had decided to get a turkey while it was on sale during the holidays and couldn’t remember exactly how he did it. Your post reminded me very well and taught me a few extra little tricks along the way. I have now taught my teenage son, as well, so you’ve helped carry on a family tradition! We’ll use the slow-roasting method from now on. The only difference is that we serve it right after its resting period, no need for reheating. It turned out so well that my family is asking for turkey much more often now. Thanks so much again, and Happy Holidays!
I’m happy you found this helpful. I love a good turkey and this sure works well. It’s great that your dad does the cooking.
and yes depending on timing, sometimes we serve right away too, sometimes it needs reheating, so instructions are there any way you prefer to serve.
Wanted to let you know we’ve already made another turkey with your instructions yesterday. This time, I oversaw my 13-year-old son while teaching him how to prepare the turkey. It turned out just as wonderfully as when I first followed your instructions this past December 27th! He watched me prepare it then, but now HE handled ALMOST ALL of the prep HIMSELF! We followed your directions for serving later, reheating, this time, too. It was incredible!!! I wanted to thank you again for this. My son really enjoyed preparing it and thanks you, too.
My father cooked our holiday turkey using this technique his entire life, as did his mother before him. But since my Dad passed away seven years ago, I had forgotten how Dad taught me to do it. Thanks to you, I’ve been able to re-learn, plus pick up some extra tips, and teach my young son, as well. Without your directions, a family tradition would have been lost!
Now, my family is requesting turkey much more often than holidays since it turns out so well. We’ll always think of you during our turkey dinners from now on!
I couldn’t be happier to hear that you’ll be making more turkeys and that your family traditions will continue. It’s so great that your 13-year-old is so interested in following along with family tradition. I love this method and sure wishes someone showed me all the years I had to set an alarm and get up at 5 am to put the turkey in the oven. I always dreaded that part, but love turkey and am happy more people are finding this all so helpful!
How long to cook a Heritage #35 -45 lbs turkey?
This is just an estimate. A 35lb bird would be about 15 hours, a 45lb bird would be about 20 hours based on my experience, If you give me a little more info I think I could possibly help you more. a 10 lb range is large. If you want it done in less time, I would spatchcock it and remove the backbone to lay the turkey flatter. Here is my post on this method, you can still slow roast it at the lower temperature. https://www.createdby-diane.com/2014/12/spatchcock-a-turkey.html
Hi Diane one last question I do put foil over the turkey correct at 200 degrees for my 29 lb turkey?
Yes, cover the turkey with foil.
I have a 29 pound turkey. How long will it take to cook at this method, I was wanting to put it in at noon the day before ndnhave it ready but 1pm next day. Is this possible or should I put the temp at 190? Thanks
I would not drop the temperature lower than 200, you want the oven to do more than keep it warm you’re slow cooking it and want the temperature to be at a safe temperature the entire time you’re cooking. I’d estimate a 29 lb turkey will take 12 hours, so if you put it in at Midnight it would be done at Noon, not 1pm as that would be done at 1am.If you want it done by 1pm I would put it in at 11pm, then the next day at 11am check it, you can leave it in longer if needed, or take it out and allow it to rest before carving a large bird will stay hot for a while. I would let it rest an hour then carve.
Hi Diane, Thank you. On my oven do I put I on bake or roast, I am not sure what the roast feature does since I have never used it. Does it make a difference since it will have tin foil ove it?
I’m not sure what the “roast” setting would be, I think that is a convection type of oven which I don’t know anything about. For this slow roasted method, I’d just the regular oven at (bake) 200°
Stupid question …is it safe to have the Oven on all night? Do you need to watch or keep checking? Live in an apartment & and wouldn’t want anything to happen. I know it’s dumb ….but I just had to ask anyway. So go ahead and laugh 😂….Have a Happy Thanksgiving.
As they say, there is no stupid question, only the one not asked. I’ve cooked many, many turkeys this way for many years without any issue. I’m completely comfortable doing it this way.Everyone has to make decisions for themselves that they are comfortable with. I share my experiences and recipes as far as what to do and what not to do those decisions are left up to the individual.
Have a happy thanksgiving!
If you’d like to see another post I have on cooking a turkey, maybe you’d like to spatchcock it, here is my post on that method.https://www.createdby-diane.com/2014/12/spatchcock-a-turkey.html
How long will a 14lb turkey take at 200 degrees?
I estimate a 14lb turkey will take about 7 hours at 200° Use a meat thermometer and the other way to tell that is not only at the temperature you need 165+ is that when you tug on the turkey leg it’s loose, and the meat will come off the bone easily. You can always leave it in longer, it won’t hurt 😉
I have a friend who always cooks her turkey this way. I believe she uses a bag but foil would work as well. When the turkey is done in the morning she removes it from the oven. She seals the pan in foil and then wraps it in a heavy towel or blanket and it remains warm for hours. No need to reheat. She is set for several hours until ready to carve and eat. I do not know if she removes the juice and plastic bag before sealing but imagine that she would do this quickly to prepare it for serving and then wrap it in foil and towels to enclose the heat.
Hi Diane, I have an 18.65 pound turkey that I plan to slow cook in my new roaster oven. All the suggestions I’ve seen for cooking times have been for much larger turkeys than mine. What is a good rule of thumb to calculate cooking times? I do not stuff my turkey, but I do put in some cut up onion, celery and carrots along with some garlic and herbs for flavoring. Also, will the skin be browned in a roasting oven or would I need to place it in the over for a bit to brown up the skin?
I haven’t used a roaster oven, as far as timing goes if all other suggestions are for 20-22 lb turkeys and yours is about 19 it will most likely be done an hour or so ahead. I’m assuming the roaster will allow it to brown. If it doesn’t yes, place in oven to brown, it will not take but maybe 20 minutes at 350, go hotter if you want it done a little quicker.
Hi. I’m planning to try my turkey this way this year. I would really like to flip the turkey back over toward the end to brown the breast side a little. Will this ruin the breast side or will it fall apart? Suggestions?
You can certainly flip the turkey to brown the breast if you’d like, you may want to turn up the temperature and give it a faster brown maybe 20 minutes at 400. Place 2 large pronged turkey “spatulas” (if you have them they are great I’ve used them with great success) they look like giant metal combs. Regular spatulas are often slippery and the turkey will be hard to turn with them. I used to turn the turkey and brown it, but since I never carve the turkey at the table, I forgo the mess at this point. But if you’re carving at the table it’s always nice to have a nicely browned skin, my family is used to not seeing breast up 😉
Thank you! 🙂
Hi, I am cooking a 28lb turkey this Saturday, today is Thursday. Can I defrost the turkey in cool water all day tomorrow (Fri) and leave in the fridge overnight to cook in my electric roaster on Saturday? This will be the first time I’m using a roaster. I have it in the fridge since Tuesday but it still seems to be frozen solid. How long will it take to defrost tomorrow. Is it really important to turn the turkey in the water bath?
Since your turkey has been in the fridge for a couple days it may be thawed by using a one-day water bath, but you could put it in the water today or tonight (that is what I would suggest since it still seems frozen) to be sure it’s completely thawed as it’s a large bird. Once it’s thawed, just place it in the fridge, it’s better to have it thawed a little ahead of time that not thawed enough. You don’t need to turn the turkey in the water bath, as there is water all around the turkey.
Hello! I am definitely going to try your method this year, but I have 2 questions. First I have a 23.5 lb turkey, if I choose not to put it in for an hour at 400 and only want to put it in for 200 degrees roughly how long. I know check my temp at 165 but just checking to see how long you think that might be, also I always stuff my cavity with stuff which I wont do this year, so how long does a person usually cook stuffing on the side??
It will take 9-10 hours if starting at 200, but I would suggest preheating oven to 400 then when you put the turkey in drop the temp to 200. It’s best to start with a hot oven when cooking a large cold item. (the instructions #16 is for just what you are asking)
As far as stuffing and cooking time, it will depend on how much you’re making but 20-30 minutes if you mix with hot liquid to prepare it since there is no raw meat involved in cooking “dressing” you’re essentially heating up broth and bread until hot. Cook it covered so it doesn’t dry out.
This recipe looks amazing! How long can you let the turkey rest for? If I put it in over night, and have it out by 7 or 8 AM. Can I re-heat it somehow if we want to eat later that afternoon? Should I carve and then re-heat? Should I keep it under foil on the counter? Where should it be stored until ready to re-heat? Thanks!
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!
I’m gonna making this meal tonight, I’m sure dinner is going to be delicious!
Hi! Today I tried this method for the first time. I am very, very pleased with the results. I read several articles, sites etc, various arguments back and forth pro/con for this method and several suggestions and recipes. I decided to try yours since it sounded more reasonable than a few others I had read. I had a 15lb bird, and we decided to stuff it. The stuffing was WAY OVER COOKED, so I won’t be stuffing the next bird. I got up at 5:30am, preheated the oven and set the bird on the counter for 30 minutes while the oven heated. At 6, the bird went in and I went back to bed. At 7, I got up and turned the temp down to 210 and went back to bed. I slept in, and checked on it about 10:30. It looked good. I basted, back in it went. I think I waited too long to take it’s temp, because at 2:45 the thermometer read 187. I was afraid I hadn’t tested right, since this was less than 8 hours at the lower temp, so I stuck it back in and checked again 30 minutes later. It crept up to close to 190 again. I turned the oven down to 175 to keep it warm since I was not planning to eat for over 2 more hours. 45 minutes prior to carving, I took the bird out to rest on the counter. It was the best bird I have ever made! The white meat was moist and tender!! My Mom went crazy with how juicy the dark meat was. The flavor seemed deeper and fuller as well. I will be doing it this way from now on and will tweek what I need to for even better results.
2 questions:
Do you let your bird rest uncovered on the counter and does that matter?
How long can you let it rest before you have to worry about safety or drying out? (I’ve let one sit covered for 1.5 hours before)
THANK YOU for this article!! It’s what made me decide to try it and I’m glad I did.
I’m afraid I messed up my Turkey 🙁 It’s not browned like the pic you showed? My turkey was 15.77 lbs, and I didn’t realize the difference in your 20 lbs vs my 15.77 but it has temp of 165 in breast but the outside of skin looks light color and not brown. This doesnt look like the skin I love to eat on. Should I had uncovered toward the end?
yes, if it’s not browned enough to your liking, remove foil and brown the last 1/2 hour. Different pans will brown a turkey differently. Foil throw away pans will not brown as a hard metal pan would I have found. Pop the turkey back in the oven for 20 minutes at 350 if you need to quickly brown it.
I’d like to suggest brining the turkey. Besides adding flavor and juiciness to the bird, if your thawing isn’t going as fast as you hoped a cup of kosher salt per gallon of water will lower the freezing point to about 26F, This means that the big block of ice in the middle of your turkey will start melting at 26 degrees instead of of 32, they use salt to melt ice on roads and the brine does the same thing for your turkey. Just a thought