Slow Roasted Turkey
Achieve holiday perfection with this Slow Roasted Turkey recipe, a true showstopper for Thanksgiving or any special gathering. Seasoned with a blend of fresh rosemary, thyme, and garlic-infused butter, this turkey is slow-roasted to ensure tender, juicy meat and irresistibly crispy, golden skin. Stuffed with aromatic lemon, onion, celery, and carrots, and roasted atop a fragrant vegetable bed with rich chicken stock, this recipe guarantees layers of flavor in every bite. With a cook time of approximately 5 hours, it’s a labor of love that yields unforgettable results, complete with savory pan drippings ideal for a luscious homemade gravy. Whether you're carving for a crowd or savoring leftovers, this recipe ensures a memorable centerpiece for your table. Perfect for "slow roasted turkey," "holiday turkey recipes," and "juicy roast turkey" searches!
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Recipe Information
Ingredients
- 1 piece Whole turkey (12-14 lbs)
- 3 tablespoons Kosher salt
- 1.5 tablespoons Black pepper, freshly ground
- 0.5 cup Unsalted butter, softened
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 piece Lemon, halved
- 1 piece Onion, quartered
- 2 stalks Celery stalks, roughly chopped
- 2 pieces Carrots, roughly chopped
- 2 cups Chicken or turkey stock
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey from the fridge and let it sit at room temperature for 30 minutes. Pat the turkey dry with paper towels.
Season the turkey generously with kosher salt and freshly ground pepper, both inside and out.
In a small bowl, mix softened butter, minced garlic, chopped rosemary, and chopped thyme to create a herbed butter.
Using your hands, gently separate the turkey skin from the breast meat and rub half of the herbed butter under the skin. Rub the remaining butter all over the turkey's exterior.
Stuff the turkey cavity with the halved lemon, quartered onion, and a portion of the celery and carrots.
Add the rest of the chopped celery and carrots to the bottom of a large roasting pan to create a vegetable bed. Pour chicken or turkey stock into the pan.
Place a roasting rack over the vegetable bed and set the turkey on the rack, breast-side up. Tuck the wings under the bird and tie the legs together with kitchen twine.
Cover the turkey loosely with aluminum foil to prevent over-browning and place it in the preheated oven.
Roast the turkey for approximately 4.5 to 5 hours, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thigh reads 175°F (79°C).
Every 45 minutes, baste the turkey with the pan juices to keep it moist.
In the last 30 minutes of cooking, remove the foil to allow the turkey skin to develop a golden, crispy texture.
Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
Strain the pan drippings to use as the base for a flavorful gravy, if desired.
Serve your beautifully roasted turkey warm and enjoy!
Nutrition Facts
Calories |
11270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.5 g | 648% | |
| Saturated Fat | 182.0 g | 910% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3525 mg | 1175% | |
| Sodium | 15382 mg | 669% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.7 g | ||
| Protein | 827.6 g | 1655% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1077 mg | 83% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 9551 mg | 203% | |
*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.
