Imagine gathering your loved ones around the table to enjoy a juicy, golden Slow-Roasted Turkey that’s been patiently coaxed to absolute perfection. This centerpiece dish boasts all the hallmarks of a classic holiday meal: tender meat, a crisp and herb-flecked skin, and a deeply savory aroma that draws everyone into the kitchen. Whether you’re hosting Thanksgiving, a family reunion, or simply celebrating the joy of good food, this Slow-Roasted Turkey recipe never fails to impress, bringing warmth and comfort to any occasion.
Ingredients You’ll Need
With just a handful of fresh herbs, pantry staples, and flavorful aromatics, each ingredient in this recipe pulls its weight to create a beautifully balanced Slow-Roasted Turkey. The magic lies in simple, thoughtful preparation and the right combination of savory, zesty, and earthy components.
- Whole turkey (12–14 pounds), thawed if frozen: Start with a fully thawed bird for even roasting and juicy, tender meat.
- Unsalted butter (½ cup, softened): Butter not only keeps the meat moist but also encourages a gorgeous crispy skin.
- Kosher salt (1 tablespoon): The essential flavor enhancer, salt helps the turkey retain moisture and brings out all those savory, natural juices.
- Black pepper (1½ teaspoons): Adds a gentle kick to balance the herbs and aromatics.
- Garlic powder (1 tablespoon): Deepens the flavor, infusing every bite with mouthwatering garlic notes.
- Onion powder (1 tablespoon): Lends sweetness and a whisper of savory complexity without overpowering the turkey.
- Fresh rosemary (1 tablespoon, chopped): Its piney fragrance complements the turkey and brightens the overall flavor.
- Fresh thyme (1 tablespoon, chopped): Thyme subtly enhances everything with its earthy, robust aroma.
- Fresh sage (1 tablespoon, chopped): Sage brings a softly peppered warmth, making the turkey unmistakably festive.
- Onion (1, quartered): Used to flavor the cavity, onion adds depth and moisture from within.
- Lemon (1, halved): Offers a pop of citrus that uplifts and balances the richness of the meat.
- Garlic cloves (4, smashed): Imparts an aromatic boost when nestled inside the turkey cavity.
- Low-sodium chicken or turkey broth (2 cups): Keeps the turkey moist during its long roast and forms the foundation of a delicious pan sauce later.
How to Make Slow-Roasted Turkey
Step 1: Prep the Turkey
Begin by preheating your oven to 325°F (165°C). If your turkey is frozen, ensure it’s completely thawed in the fridge (this can take a few days, but it’s worth the planning). Remove the giblets from the cavity and thoroughly pat both the inside and outside of the turkey dry with paper towels. Drying the skin is actually the secret to that irresistible, crispy finish!
Step 2: Make the Herb Butter
In a small bowl, mash the softened unsalted butter together with the salt, black pepper, onion powder, garlic powder, and the holy trinity of fresh herbs: rosemary, thyme, and sage. This mixture should smell nothing short of heavenly and look gorgeously speckled with green.
Step 3: Butter Up the Turkey
Gently loosen the skin over the breast—use your fingers to make a little pocket without tearing the skin. Spread half of your herb butter directly under the skin, which helps baste the leanest part of the bird as it cooks. Massage the remaining butter all over the outside for that golden, flavorful crust!
Step 4: Stuff with Aromatics
Stuff the turkey’s cavity with the quartered onion, halved lemon, and smashed garlic cloves. As the turkey slow roasts, all these aromatics infuse the meat with subtle, complex flavors that make a memorable difference.
Step 5: Set Up for Roasting
Place your beautifully prepped bird breast-side up on a rack inside a large roasting pan. Pour the chicken or turkey broth into the pan so it can gently steam and keep the meat moist during the long roast. Loosely tent the turkey with foil to prevent over-browning early on, but don’t seal it tightly.
Step 6: Slow-Roasting Turkey to Perfection
Slide the pan into the preheated oven. Let the Slow-Roasted Turkey cook, basting every hour with those flavorful pan juices. Plan on about 15 minutes per pound (roughly 3½ to 4½ hours for a 12–14 pound bird). Remove the foil for the last 30 to 45 minutes, so the skin turns gloriously golden and crisp. The turkey is done once the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer.
Step 7: Rest and Serve
Lift your Slow-Roasted Turkey onto a carving board and loosely cover it with foil. Let it rest for 20 to 30 minutes. Resting is crucial for juicy meat! While you wait, use the pan drippings to make a rich gravy if you like.
How to Serve Slow-Roasted Turkey
Garnishes
Dress up your Slow-Roasted Turkey platter with fresh rosemary sprigs, thyme, and slices of lemon. A sprinkle of flaky salt and a touch of cracked pepper on top makes the presentation instantly elegant. A few roasted garlic cloves or a handful of ruby-red cranberries add a festive, inviting touch.
Side Dishes
No turkey feast is complete without an array of comforting sides! Think buttery mashed potatoes, garlicky green beans, and a classic pan gravy made from the turkey’s drippings. Homemade stuffing, sweet-tart cranberry sauce, and roasted root vegetables turn a Slow-Roasted Turkey meal into a celebration.
Creative Ways to Present
For a showstopping presentation, carve your Slow-Roasted Turkey at the table and arrange the slices on a warmed platter. Drizzle with a little pan gravy and scatter more fresh herbs over the top. Or, for a rustic vibe, surround the carved meat with roasted seasonal vegetables and serve family-style for everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
Leftover Slow-Roasted Turkey is a gift that keeps on giving! Cool any extra turkey quickly, then refrigerate it in airtight containers for up to four days. Slice or shred the turkey so it’s ready to grab for sandwiches, salads, or quick weeknight meals.
Freezing
If you have an abundance of leftovers, freeze cooked turkey meat (without the skin) in resealable bags with as much air removed as possible. Label and date each bag; your Slow-Roasted Turkey will keep its best flavor and texture for up to three months in the freezer.
Reheating
To gently reheat, place slices of turkey in a baking dish, splash with a little broth, and cover with foil. Warm in a 300°F oven until heated through, about 15–20 minutes. This method keeps the meat tender and prevents drying. Microwave reheating works in a pinch for small portions—just cover and check often!
FAQs
How do I ensure my Slow-Roasted Turkey stays moist?
Basting every hour, rubbing butter under and over the skin, and not skipping the resting stage are all crucial. Adding broth to the pan and covering with foil for most of the roast helps lock in moisture too!
Can I use dried herbs instead of fresh for Slow-Roasted Turkey?
Absolutely! Use about one-third the amount if substituting dried herbs for fresh. The flavors will still be lovely, though fresh herbs add a bit more vibrant aroma and color.
What’s the best way to carve a Slow-Roasted Turkey?
Let it rest fully before you start! Use a sharp carving knife to remove the legs and thighs first, then slice the breast against the grain. Be patient and work slowly; presentation will be easier and the juices will stay in the meat.
Can I make Slow-Roasted Turkey ahead of time?
Yes, the turkey can be roasted a day before serving. After roasting and cooling, carve and store the meat with pan juices. Reheat covered in the oven with a little extra broth for best results.
What should I do with the turkey drippings?
Don’t let those drippings go to waste! Use them to make a rich and savory homemade gravy, or drizzle over side dishes for an extra punch of flavor. They’re culinary gold!
Final Thoughts
There’s a true sense of occasion when you pull a beautiful Slow-Roasted Turkey from the oven, and it’s an experience every home cook should savor at least once. Give this recipe a try the next time you want to create lasting memories and delicious leftovers—your family and friends will be talking about your turkey masterpiece for years to come!
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Slow-Roasted Turkey Recipe
- Total Time: 4 hours 20 minutes
- Yield: 10–12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the succulent flavors of a perfectly slow-roasted turkey, expertly seasoned with a blend of herbs and spices. This classic holiday main dish is sure to impress your family and guests with its juicy tenderness and rich aroma.
Ingredients
Main Ingredients:
- 1 whole turkey (12–14 pounds)
- ½ cup unsalted butter, softened
Seasoning Blend:
- 1 tablespoon kosher salt
- 1½ teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
Additional:
- 1 onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- 2 cups low-sodium chicken or turkey broth
Instructions
- Preheat the Oven: Heat the oven to 325°F (165°C).
- Prepare the Turkey: Dry the turkey and mix butter with seasonings. Rub half under the skin and the rest on the outside.
- Stuff the Turkey: Fill the cavity with onion, lemon, and garlic.
- Roast: Place the turkey in a roasting pan, add broth, cover with foil, and roast for 3½ to 4½ hours.
- Rest and Serve: Let the turkey rest before carving.
Notes
- Dry brine the turkey 24 hours in advance for enhanced flavor.
- Utilize pan drippings for a delicious gravy.
- Adjust roasting time based on turkey size.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz turkey
- Calories: 320
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 41 g
- Cholesterol: 140 mg
