Overnight High Heat Turkey
Unlock the secret to a stress-free holiday feast with this "Overnight High Heat Turkey" recipe, a game-changer for succulent, golden perfection without the hassle. Featuring a 14-pound bird roasted under high heat before being slow-cooked overnight, this method ensures crispy, golden skin and tender, juicy meat every time. Infused with the irresistible flavors of fresh rosemary, thyme, and a buttery spice blend, the turkey is roasted atop a bed of carrots and celery for added depth. With minimal prep time and the ability to wake up to a nearly finished centerpiece, this recipe is perfect for entertaining family and friends. Serve it warm with your favorite sides for a show-stopping holiday meal that’s as flavorful as it is easy to prepare!
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Recipe Information
Ingredients
- 14 pounds Whole turkey
- 1 cup Unsalted butter
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 Lemon
- 1 Yellow onion
- 2 Carrots
- 2 Celery stalks
Instructions
Preheat your oven to 475°F (245°C). Position your oven rack to the lowest setting to accommodate the turkey.
Rinse the turkey thoroughly under cold water, pat it completely dry with paper towels, and remove the neck and giblets from the cavity.
In a small bowl, combine the butter, salt, pepper, garlic powder, and onion powder to create a seasoned butter mixture.
Carefully loosen the skin of the turkey over the breast using your fingers or a spoon. Spread half of the seasoned butter under the skin, directly on the meat. Rub the remaining butter all over the outside of the turkey.
Stuff the cavity of the turkey with the fresh rosemary, thyme, halved lemon, and chunks of onion.
Create a bed for the turkey in the roasting pan by arranging chopped carrots and celery stalks at the bottom. Place the turkey breast-side up on top of the veggies.
Roast the turkey at 475°F (245°C) for 30 minutes to develop a golden, crisp skin.
Without opening the oven, reduce the temperature to 250°F (120°C). Roast the turkey overnight for approximately 4-5 hours (about 20 minutes per pound) or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Remove the turkey from the oven, tent it loosely with aluminum foil, and let it rest for 20-30 minutes before carving. This ensures that the juices redistribute for a tender and flavorful bite.
Carve your turkey and serve warm with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
9568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.4 g | 409% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 4693 mg | 1564% | |
| Sodium | 18174 mg | 790% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.3 g | ||
| Protein | 1530.3 g | 3061% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 73.6 mg | 409% | |
| Potassium | 16311 mg | 347% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
