Overnight Slow Roasted Turkey

A golden-brown, slow-roasted turkey graces a white platter, garnished with fresh herbs. In the background, a bowl of Brussels sprouts and a dish of mashed potatoes can be seen. The turkey's skin is crispy and shiny, embodying the essence of an overnight roasted masterpiece.

5 from 1 vote

Overnight Slow Roasted Turkey

This Slow Roasted Turkey is juicy, tender, and flavored with a perfectly balanced brine, giving the meat a rich depth. It’s perfect for holiday gatherings or any special meal, with a crispy, buttery skin and moist, flavorful interior.

Course Dinner, Main, Main Course

Cuisine American

Keyword brined turkey recipes, overnight turkey, Slow Roasted Turkey

Prep Time 30

Cook Time 3 30

Brine Time 12

Total Time 16

Servings

Calories 490

Author Erren Hart

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.

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
  After roasting, allow the turkey to rest for 20-30 minutes before carving to let the juices redistribute.

Nutrition