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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This method is worth the long post, it’s perfect. The turkey’s I’ve made using it come out great. I have made 3 turkeys using it so far and I plan on using this method again and again. It’s perfect, so detailed and answers all the questions! Thanks so much.
it always amazes me people leave such rude comments on my website after receiving all the free information and recipes I provide. If you don’t like how my website is, too many ads or whatever. Don’t visit my website. I offer this information at my own expense, and it’s a full-time job, and earnings from ads is my choice!
And my recipes have no reviews because that has come and gone in popularity over the 11 years I’ve been blogging. If you read the comments you’ll see this method and my post get rave reviews.
Wow – that was incredibly rude.
My bet is he was looking for an App that does it all for him in an instant. I might suggest Uber Eats instead of trying to learn great new techniques from someone who has obviously poured over the details of her craft for years.
Diane, thank you for all of the work you put into this (I see that you update it from time to time, like the comment about 2020 🙂 ). I’m giving your techniques a try this year, but I only have a 13 pound bird, so putting it in at bedtime would have me eating it for breakfast – LOL, so I’m going to pop it in the oven at 6am instead and let it slow cook until about 2pm, then eat at 3pm (I don’t have other things that need the oven). I’m a big-time believer in Low And Slow, as I cook a lot of my meat Sous-Vide style. I’ve often done turkey rolls or breast that way, but this year I really wanted a full bird so I could have lots of variety and leftovers.
If I remember, I’ll report back here to thank you again.
Sounds like you’re going to have a great Thanksgiving Turkey this year Terry! And thanks for the comment, I really appreciate it.
Can this recipe be followed using a speccklwd granite covered roasting pan instead ou using the foil or would the roasting times change due to that?
The timing would be the same if you use a lid or foil.
Thanks it was very helpful to learn roasting a turkey.
Thanks for explaining how the best way to roast a turkey is. My husband and I are alone for thanksgiving for the first time and want to do a turkey ourselves. When we do, we’ll have to make sure to slow roast it in order to keep in all the juices.
Well, didn’t work very well for me. 12.5 lb turkey, in the oven at 9am, 225 degree oven. 8 hours later, even though thermometer gave the temp in the thigh as 165, breast was not nearly done.
Would I use the same timing using a turkey bag instead of foil? And do o lay breast side down in a bag?
Yes, you can use a turkey roasting bag with the same instructions. It may be done sooner since the heat will trap in the bag check it an hour before is my best guess.And, yes breast side down is good.
Thanks for posting this. I bought a 23.5 lb bird and was beginning to have an anxiety attack. All other instructions are for birds roughly half the size of mine. I was fearful the bird would be dry because it’s so large and needs longer cooking time. I’m feeling more confident now!
Mine turned out beautifully (at 3:15 am HST)!
I did end up putting the turkey back in the oven on convection at 425 for 20 min to brown the best. there with was too much water in the pan or the foil sealed too well. All good though. Can’t wait to try it!
Do you leave the tin foil on after you turn the oven down to 200?
Yes, I cook the turkey covered in tin foil. Depending on the pan you use, and sometimes the oven, the turkey will brown nicely. Mine does every time. If you want the turkey browner, the last 20 minutes, just turn up the temperature of the oven to 400 and it will brown. The pan I use is nonstick and it tends to brown the turkey nicely while slow roasting.
Oh my God! I can’t believe this, I’m definitely going to make my turkey next week using this. GENIUS! Thanks so much, Diane, I love all your recipes.
This is the absolute best way to roast a turkey, it turns out so moist and delicious. It really is such a low stress way of cooking, I couldn’t be happier tell everyone to try it.
I haven’t tried roasting a turkey using wine. I myself would stick to water or chicken stock and pour myself a glass of wine and maybe put some in the gravy instead. If you do try it, let me know how it turns out.
Moscato has a lot of sugar as it is a dessert wine, so it may burn due to the length of time needed to roast the turkey. It’s best left to drinking or perhaps poaching pears or when making cranberry relish! 😋
I’m guessing reading the part about 4 cups of water in the bottom and making a tight seal with the foil was important? I started cooking our 12 pound turkey at 9am and it is now 5:30pm and it is still not done even after finally turning the oven up higher. We got tired of not getting to eat. Thought 12 lbs meant 5 hours.
Slow roasting is not fast, it’s “slow”. Yes, you’ll need water in the pan, and a good seal on the foil is important. If your turkey wasn’t done after the correct time, I’d suggest getting a thermometer and checking your ovens temp at different temperatures to be sure it holds at the low temps, or next time raise it 50 degrees if your oven holds a better temp there, (check the temp every 1/2 hour to see that it is really at the right temp. Ovens are funny that way and don’t all work well at all temperatures and need to adjust your cooking accordingly). The other questions to ask yourself is when you put it in was your oven preheated well at 400 did you leave it in at 400 for the first hour?
I preheated at 400, then when we put the bird in we turned it down to 200. I think it was the lack of water and seal maybe. I didn’t see the part about 4 cups of water until after 4 hours and couldn’t figure out why my bird was still looking pretty raw. After a few more hours I turned it up 50 degrees at a time. Finally turned it up to 400 and cooked it for an hour at the end. It is now resting and we are now putting in the other food to cook. I figured not to sleep while 12 pound bird cooked for 4-5 hours, so started it at 9am. We will be eating dinner at 7pm, 10 hours later.
Surprised how no water really threw it off. It must need to steam. Totally my fault. I didn’t see the recipe at the very bottom so I didn’t see the water part and somehow missed it up above in the article.
Just did this for Thanksgiving. I am a convert! I had a full night sleep and all my dishes were done before guests came in the door. That is a lot of time freed up! Thank you!
I have been slo roasting since Hector was a pup. I have alsways had the easiest tastiest time of it on Thanksgiving! I love your write up!!!!!!!!!!! 50 years of doing Thanksgiving!!!!!!!!!!!!!!!
Diane,
great recipe first impressions!! This is my first time trying it and i think it’s a brilliant idea. We’ve been toying with ideas for thanksgiving turkey the past 4 or 5 years and have tried some things that worked… i’ll admit the best one was to cater the turkey! HAH. I’m good with a BBQ and a smoker but this time of year has me missing summer and the sunny poolside so I just want to get the Turkey thing over with. This year… i’m hoping for a win on convenience and quality!
Same as you, I’m not much of a rule follower so we did some things on our own, except select the lucky bird which happened to be selected by my cater company employee for a mother in-law (WHICH HAPPENS TO BE A 31 POUNDER!!!) We didn’t have a pan big enough, and neither did my relatives in the area so my mother in-law got us a aluminum foil cater pan double stacked (for sturdiness). The turkey was free…. so i object to purchasing a pan to accommodate at the cost of a turkey (could be just me).
Things we did:
Stuffed it with apples, celery, fresh spices, onions and coated the skin with butter, sea salt, pepper and garlic. We covered the bird with foil and shoved it in the oven. We took your advice and preheated at 400 and reduced to 200 at the time we put turkey in.
Now, I don’t hold anyone accountable for our actions, and i actually love the idea of turning it upside down so the breast meat has a chance at staying moist, counter to the dry paste like sensation you get with a traditionally roasted bird. We also placed some celery, onion and a few apples that didn’t fit in the cavity in the base with the 4 cups of water in hopes of making some delicious gravy out of the drippings. So far i’m confident with it, and as I sit here at 11:30PM on 21 NOV 2018 drinking a Coors Light, am satisfied with our performance.
Tomorrow, if, when I check this bird it’s not meeting my heat time-frames, color and any other rule-breaking sixth sense, i’ll take some corrective actions as you’ve mentioned. Not cooking fast enough? Jack the temp up steadily to increase cook times… not brown enough? remove foil and let brown up a bit! And if this big bird cooks too fast, i’ll take it out, carve and stow on a platter in the fridge with an intention to reheat in the oven with a spritz of stock or water.
Bravo! Thanks for reinforcing my willy nilly approach to cooking and with your guided outline, I think we’re going to eat something that resembles turkey tomorrow. If not, KFC here we come (I think granny is bringing a ham and we have some Turkey lunch meat too). To be honest, I’m hoping for a huge win here… and I smell it already.
So, to all the stressed out Thanksgiving hosters/cooks out there… *cheers* Mimosas in the morning, coors light in the afternoon and brandy eggnog in the evening. If everything else fails, at least you can say it’s one to never forget. I mean… XMAS is coming along with another opportunity to make some adjustments to cooking Turkey Bird. Afterall, it is what we get for only cooking it 1 or two times a year.
Cheers again Merica!~
I’ll post later to let you all know how it turns out!
31 pounder turned out perfect! Cook time was just at 15 hours with the Pre-heat to 400 and drop to 200 degree when you put turkey in method. Breast meat was moist on delicious, dark meat was as good as ever. I actually recommend the bigger turkey for an overnight cook (especially if you’re going to eat around 3-4pm) because cook and rest time is perfect for eating fresh off the carving board on-time.
We did open the oven twice at about 8 hours cooktime to look at it (couldn’t help it), and another at 10 hours to insert thermometer for duration of cook time. Also, we did broiil for about 5-10 minutes to get browning affect.
*Cheers* Diane… thanks for the recipe! Happy Thanksgiving to everyone!
How long and when do I start to roast a 27lb turkey to be ready for about 1pm on Thanksgiving .
The time chart is in the post, 12 hours +2 for the large turkey to rest. The temperature instructions are in the printable recipe area. Put it in at 400° for the first hour, then drop the temp. If you need a faster way to cook it, try spatchcocking it, here are those instructions.https://www.createdby-diane.com/2014/12/spatchcock-a-turkey.html
Okay, we celebrated Thanksgiving today.
I cooked an 11# turkey, stuffed, in a covered roaster at 400 (preheated) for 30 minutes, then turned down heat to 200 for 4 hours. It was nowhere near done and the skin was not crispy.
I was able to pull the cover and cook for 1 hour, 15 minutes more at 375 and it was almost done, still had to flash heat it another 10 minutes.
I think this might work 400 degrees for 30 minutes, then 200 degrees for 7 hours, but not sure.
You should have roasted it at 400 for an hour, then turned the temperature down, if you want it really crispy at the end raise the temp to 400 again and uncover it. Be sure your oven is running at the correct temp with an additional thermometer. 7 hours for an 11lb turkey is quite long, if you start by roasting it for the first hour at 400 it will be done by 5 hours. If your oven is not holding a solid 200 temp and drops below that it will take longer.
I may try that next time, an extra 30 minutes at 400.
What was surprising was after 30 minutes total at 400 covered and then 4 hours at 200 covered, the skin was not even slightly crispy. I thought the covered roaster would crisp the skin.
I also turned the turkey over (from breast down to breast up) for the 1 hour, 15 minutes and then let it set another 30 minutes breast up, uncovered outside the oven. Even after while the breast had some crisp on it, the back had zero, it was almost soggy.
I’m wondering if an extra 30 minutes at 400 initially will cure all that.
After my turkey is thawed I use a Sweet Basil Rub all over it – inside & out and put the turkey in the refrig. for up to 24 hours. Recipe is for chicken so double it for turkey. 1T salt, 2t sugar, 1/4 t garlic powder, 1/4t onion powder, 1/4t paprika, 1/2T lemon juice, 1/2t pepper, 1T crushed basil, 2T olive oil (can be mixed ahead of time). I’ve been slow cooking my turkeys in a conventional oven for 10 years and they turn out well. I never thought of turning them breast side down. The basil rub makes a delicious gravy. This year I’m going to try something – I have an electric roaster and when my turkey is done and out of the oven, I will remove the large bones (the meat does fall off) and put the meat with some of the juice in the roaster at a setting of about 170. It should all fit in the roaster – it is 14#. Then use the oven for all other dishes. I have 3 warmer trays (when microwaves came to be – I still kept my warmer trays) so can keep a lot of things warm and everything will be ready at the same time.