Overnight Turkey
User Reviews
4.8
Overnight Turkey
Description
The Overnight Turkey recipe features a large whole turkey rubbed with a softened butter blend of kosher salt, black pepper, garlic powder, rosemary, and sage. The turkey is placed breast side up on a rack over chicken broth, which keeps the bird moist during a long gentle roasting at 180 degrees Fahrenheit. After approximately 9 hours, the internal temperature should reach 160 degrees in the thickest thigh tissue. At this point, the oven temperature is increased to 450 degrees and the foil tent covering the pan is removed to brown and crisp the skin for 15 to 20 minutes. Resting the turkey while tented in foil for 30 minutes after cooking allows juices to redistribute for an even texture.
This slow roasting method gently cooks the bird and helps develop a tender texture without drying. The herb butter rub provides savory layers of flavor that infuse the turkey skin and meat. Using chicken broth in the pan enhances moisture and flavor from the bottom up. The final high heat crisping step creates a contrast of textures between the juicy meat and baked, browned skin.
The finished turkey is suitable for a special occasion or family meal where pre-planning allows the long cook time. It pairs well with traditional roasted vegetables, mashed potatoes, and gravy made from pan juices. The recipe’s long, slow roasting method requires a meat thermometer to accurately judge doneness and prevent overcooking.
Ingredients
- 14-16 pounds turkey , thawed
- 1/2 cup butter softened, unsalted
- 1 tablespoon kosher salt
- 1 teaspoon black pepper coarse ground
- 1 teaspoon garlic powder
- 1 teaspoon rosemary dried
- 1 teaspoon sage dried
- 32 ounces chicken broth
Instructions
- Preheat oven to 180 degrees. (If your oven has a minimum temperature of 200 degrees, set it to 200, but the turkey will likely be done sooner, so use a meat thermometer).
- In a medium bowl, mash together the butter, salt, pepper, garlic powder, rosemary and sage.
- Dry your turkey well inside and out with paper towels, then rub the butter mixture all over the outside of the turkey.
- Put the turkey on a rack in a roasting pan breast side up then pour the chicken broth into the bottom of the pan.
- Tent the roasting pan with aluminum foil but make sure the foil is not touching the turkey.
- Cook the turkey for 9 hours.
- Use a meat thermometer to check the turkey's internal temperature and make sure the thickest part of the turkey thigh is at 160 degrees.
- Raise the oven temperature to 450 degrees, remove the foil tent and cook an additional 15-20 minutes until the skin is browned and crispy.
- Remove the turkey from the oven and allow to rest for 30 minutes, with the foil loosely covering the turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 0.5g | 0% |
| Protein | 90g | 180% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 282mg | 94% |
| Sodium | 1116mg | 47% |
| Potassium | 949mg | 20% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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