If you’ve ever dreamed of a stress-free, show-stopping turkey, then this overnight slow-roasted turkey recipe is just what you need. This foolproof method lets you brine and slow-cook your turkey to perfection overnight, creating a juicy, tender bird ready for a feast without the need to wake up at dawn! With a few key ingredients, including a savory herb brine, butter rub, and low heat, you’ll have a turkey that’s perfectly golden and full of flavor by morning!
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Prepare the Brine: In a large pot, combine 1 cup (240 g) kosher salt, 1/2 cup (100 g) brown sugar, 3-4 bay leaves, 1 tablespoon (6 g) black peppercorns, and 1 tablespoon (5 g) dried thyme with 1 gallon (3.8 L) cold water. Stir until salt and sugar dissolve. Brine the Turkey: Submerge the 12-14 pound turkey in the brine, ensuring it’s fully covered. If necessary, use a brining bag. Refrigerate for 12-24 hours. Prepare the Turkey for Roasting: Preheat your oven to 450°F (232°C). Remove the turkey from the brine, rinse with cold water, and pat dry. Rub 1/2 cup (113 g) softened butter all over the turkey, under the skin if possible. Season with salt and pepper. High-Heat Roast: Place the turkey on a roasting rack in a pan and roast at 450°F (232°C) for 45 minutes to 1 hour to crisp the skin. Slow-Roast Overnight: Lower the oven temperature to 170°F (77°C). Roast for 8-10 hours or until the breast reaches 160°F (71°C) and the thigh reaches 175°F (79°C). Rest and Serve: Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.
12-14 pounds: 8-10 hours 14-16 pounds: 9-11 hours 16-18 pounds: 10-12 hours 18-20 pounds: 11-13 hours
After roasting, allow the turkey to rest for 20-30 minutes before carving to let the juices redistribute. Freezing: To freeze, wrap turkey slices tightly in foil or freezer bags. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm in a 325°F oven until heated through.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
