Overnight Turkey
Unlock the secret to hosting a stress-free holiday feast with this succulent Overnight Turkey recipe, guaranteed to impress your guests with minimal effort. This method combines the magic of low-and-slow cooking with a flavorful herb butter rub, ensuring perfectly tender, juicy meat and a gorgeously golden skin. Stuffed with aromatic onion, lemon, rosemary, and sage, this turkey absorbs mouthwatering flavors while roasting atop a bed of carrots and celery for added moisture. With just 30 minutes of prep followed by 8 hours of hands-off cooking, this recipe is perfect for overnight roasting, resulting in a show-stopping centerpiece that melts in your mouth. Whether for Thanksgiving or a celebratory dinner, this foolproof recipe promises a beautifully moist turkey with impeccable flavor every time. Perfectly paired with your favorite sides, this ultimate slow-cooked turkey will easily become a family tradition.
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Recipe Information
Ingredients
- 1 piece whole turkey (12-15 pounds)
- 1 cup unsalted butter, softened
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 piece onion, quartered
- 1 piece lemon, halved
- 3 pieces fresh rosemary sprigs
- 6 pieces fresh sage leaves
- 2 pieces carrots, cut into chunks
- 2 pieces celery stalks, cut into chunks
- 2 cups chicken broth
Instructions
Preheat your oven to 450°F (232°C).
Remove the turkey giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.
In a small bowl, mix together the softened butter, kosher salt, black pepper, garlic powder, paprika, and dried thyme to create a flavorful butter mixture.
Carefully loosen the skin over the turkey breast using your fingers or a spoon. Spread half of the butter mixture under the skin, directly over the meat. Spread the remaining butter mixture all over the top of the turkey skin.
Stuff the turkey cavity with the quartered onion, halved lemon, rosemary sprigs, and sage leaves.
Place the carrots and celery in the bottom of a large roasting pan to create a bed for the turkey. Position the turkey on top, breast-side up.
Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.
Roast the turkey at 450°F (232°C) for 30 minutes to create a golden brown skin.
Reduce the oven temperature to 200°F (93°C). Cover the turkey loosely with aluminum foil to prevent over-browning, and let it cook overnight for 8 hours (or until a thermometer inserted into the thickest part of the thigh reads 165°F/74°C).
Once cooking is complete, allow the turkey to rest for 30 minutes before carving. This helps retain the juices.
Serve the turkey warm with your favorite side dishes, and enjoy a stress-free, perfectly cooked feast!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1836 mg | 39% | |
*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.
