Get tender, flavorful turkey with this overnight slow-roasted turkey recipe! Perfect for beginners, it’s brined, buttery, and ready by morning for an easy, juicy meal.
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!
Why This Recipe Works
- Easy Overnight Method: Roasting at a low temperature overnight creates a moist, juicy turkey without constant monitoring.
- Savory Brine for Maximum Flavor: A mix of salt, sugar, and herbs deeply seasons the meat, adding layers of flavor.
- Butter-Rubbed for Crispy Skin: The butter rub enhances the skin’s crispness while keeping the meat moist and tender.
What You’ll Need
For the Brine
- Kosher Salt: Essential for seasoning and tenderizing.
- Brown Sugar: Adds a slight sweetness and helps create a lovely crust.
- Bay Leaves, Black Peppercorns, Thyme: Aromatics that build layers of flavor.
- Water: Divided, to dissolve the brine and to fully submerge the turkey.
For the Turkey
- Whole Turkey (12-14 lbs): Thawed if frozen.
- Unsalted Butter: Softened for easy rubbing on the skin.
- Salt and Pepper: To season before roasting.
Turkey Buying Guide
When choosing a turkey, aim for one that’s free-range or organic, as these typically offer more flavorful and tender meat. A 12-14 pound (5.4-6.3 kg) bird is ideal for overnight roasting and serves 10-12 people. For optimal taste, look for fresh turkey in the poultry section. If you’re using frozen turkey, allow 24 hours of thawing time for every 4-5 pounds (1.8-2.3 kg) of weight.
Perfect Brining
- Brining time: The longer you brine a turkey, the better, but don’t go overboard—too long can make it way too salty and spongy.
- Brining temperature: Keep the turkey covered and in the fridge while it’s brining, and make sure the temperature stays between 32°–40°F.
- Brining position: Flip the turkey every 6–8 hours so it gets brined evenly.
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.
Cooking Temperatures For Slow Roasted Turkey
For turkeys weighing 12-20 pounds (5.4-9 kg), aim to cook the breast to 160°F (71°C) and the thigh to 175°F (79°C). After removing from the oven, carry-over cooking will raise the temperatures to 165°F (74°C) for the breast and 180°F (82°C) for the thigh. Start by roasting at 450°F (232°C) for 45 minutes to 1 hour to crisp the skin. Then, lower the oven to 170°F (77°C) and continue roasting based on the turkey’s weight:
- 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.
Make It Your Own
- Citrus Brine: Add orange or lemon slices for a subtle citrusy flavor.
- Herb-Infused Butter: Mix chopped rosemary, sage, or thyme into the butter for a fresh herb flavor.
Stuffing Options: Add halved onions, garlic, or apples inside the cavity for an aromatic profile.
Erren’s Top Tips
- Brine Thoroughly for Moisture and Flavor: Brining the turkey for 12-24 hours before roasting adds flavor and locks in moisture. The salt in the brine helps the meat retain juices during the long cooking process, resulting in a juicier turkey.
- Start with a High-Temperature Sear: Begin roasting at 450°F (232°C) for the first 45 minutes to 1 hour. This initial high heat crisps the skin, sealing in moisture and creating a beautiful golden color before lowering the temperature for the slow roast.
- Butter Under the Skin: For maximum flavor and to keep the meat moist, rub softened butter under the turkey skin, especially around the breast. This technique enhances the flavor and allows the skin to crisp up beautifully.
- Monitor Internal Temperatures Carefully: Use a meat thermometer to check the internal temperature, ensuring the breast reaches 160°F (71°C) and the thigh 175°F (79°C). This temperature guideline is essential for both safety and achieving juicy meat.
- Rest the Turkey Before Carving: Allow the turkey to rest for 20-30 minutes after removing it from the oven. Resting helps the juices redistribute, making the meat more flavorful and easier to carve without losing moisture.
- Serve with Classic Side Dishes: For a well-rounded holiday meal, pair the turkey with favorites like creamy mashed potatoes, sausage stuffing, green bean casserole, cranberry sauce, and roasted Brussels sprouts or broccoli. These sides balance the flavors of the slow-roasted turkey perfectly, adding variety and color to your meal.
Storage & Freezing Instructions ❄
Storage: Refrigerate leftover turkey in an airtight container for up to 4 days.
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.
FAQs
No, it’s not recommended for safety and even cooking. Instead, place the turkey on a rack in a roasting pan, tent with foil, and ensure it reaches 165°F in the breast and thighs.
Yes, slow-roasting can be safe with the right precautions. Set the oven between 170°F and 200°F, and use a meat thermometer to ensure the turkey reaches 165°F in the breast and 175°F in the thigh to eliminate bacteria.
No, it’s best to cook stuffing separately to ensure safe internal temperatures.
Basting isn’t necessary; the low, slow heat keeps the turkey moist.
Yes! Cooking it ahead saves time. Carve and refrigerate, covering with broth to retain moisture. Reheat at 325°F until the internal temperature reaches 165°F.
Brining adds flavor and helps the meat retain moisture during the cooking process. This results in a juicy, well-seasoned turkey.
The Perfect Pairings
Serve your slow-roasted turkey with a spread of classic sides for the perfect holiday meal! Creamy mashed potatoes are great for soaking up that rich turkey gravy, while sausage stuffing adds a savory, herb-filled warmth that pairs perfectly with the turkey. Green bean casserole gives a creamy, crunchy contrast, and sweet-tart cranberry sauce brings a bright, refreshing kick to the plate. For a touch of caramelized crunch, roasted Brussels sprouts or broccoli add color and texture, making for a delicious and memorable holiday feast!
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Let’s Make Overnight Slow Roasted Turkey
Ingredients
For the Brine:
- 1 cup kosher salt
- ½ cup brown sugar
- 4 bay leaves
- 2 garlic cloves
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme or a few sprigs of fresh thyme
- 1 gallon cold water
For the Turkey:
- 1 whole turkey 12-14 pounds, thawed if frozen
- ½ cup softened butter for rubbing
- Salt and pepper to season
Instructions
To Brine
- In a large pot, combine kosher salt, brown sugar, bay leaves, garlic, peppercorns, and thyme.
- Add 2 cups of water to the pot, and bring it to a boil over medium heat. Stir until the salt and sugar dissolve completely.
- Remove from heat and let the brine cool to room temperature. Then add the remaining cold water to fully cool the brine. The brine should be completely cold before adding the turkey.
- Place the thawed turkey in a large container or brining bag.
- Pour the brine over the turkey, ensuring it’s fully submerged. If needed, place a plate on top of the turkey to keep it submerged.
- Refrigerate the turkey in the brine for 12 to 24 hours, allowing the salt to penetrate the meat for a juicy, well-seasoned bird.
- After brining, remove the turkey from the brine. Rinse it thoroughly under cold water to remove any excess salt, then pat it dry with paper towels.
- Place the turkey on a rack in a large roasting pan. Let it sit at room temperature for about 30 minutes to ensure even cooking.
Crisping the Skin
- Preheat your oven to 450°F (232°C).
- Rub the turkey generously with softened butter, ensuring even coverage over the skin. This will help keep the turkey moist and allow the skin to brown gradually.
- Season the turkey with a light sprinkle of salt (the brine adds most of the salt needed) and black pepper.
- Optional: Place aromatics like sprigs of thyme, halved onions, garlic, or lemon inside the turkey cavity for additional flavor.
- Place the turkey in the preheated oven and roast at 450°F for 45 minutes to crisp the skin.
Slow Roast
- After crisping the skin, lower the oven temperature to 170°F (77°C).
- Continue roasting the turkey overnight for 8 to 10 hours. For a 12- to 14-pound turkey, this slow-roasting method allows the meat to cook gently, making it tender and juicy.
- Remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes before carving. This resting period helps the juices redistribute, resulting in tender and flavorful meat.
Tips + Notes
Brine For Larger Birds (16-20 Pounds):
Use 1 1/2 cups kosher salt, 3/4 cup brown sugar, 4-5 bay leaves, 1 1/2 tablespoons black peppercorns, and 1 1/2 gallons of cold water. Brine the turkey for 12-24 hours.Cooking Temperature Gude For Slow Roasted Turkey
For turkeys weighing 12-20 pounds (5.4-9 kg), aim to cook the breast to 160°F (71°C) and the thigh to 175°F (79°C). After removing from the oven, carry-over cooking will raise the temperatures to 165°F (74°C) for the breast and 180°F (82°C) for the thigh. Start by roasting at 450°F (232°C) for 45 minutes to 1 hour to crisp the skin. Then, lower the oven to 170°F (77°C) and continue roasting based on the turkey’s weight:-
-
- 12-14 pounds: 8-10 hours
- 14-16 pounds: 9-11 hours
- 16-18 pounds: 10-12 hours
- 18-20 pounds: 11-13 hours
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