This Slow Roasted Turkey is golden on the outside, and tender and juicy on the inside. Complimented by my homemade herb butter, this recipe is jam packed full of flavor for Thanksgiving dinner or a special Sunday night meal.
If you want even more great turkey recipes, try my Turkey Breast in Air Fryer and my Citrus Brine for Turkey.
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Why this Slow Roast Turkey Recipe is a Keeper
This recipe is tender, quick and super easy, which makes it good for beginners. It’s truly the perfect turkey for Thanksgiving.
- Crispy Skin, Juicy Meat: Convection ovens circulate hot, dry air, which helps to sear the outside of the turkey quickly. This creates a beautifully golden-brown and crispy skin while locking in the juices, resulting in a moist and tender bird.
- Faster Cooking Time: The circulating heat in a convection oven cooks food more efficiently and evenly, which can reduce the overall cooking time by 25% or more compared to a traditional oven.
- No Basting Required: Because the hot air circulates evenly, there’s no need to constantly open the oven to baste the tender turkey. This keeps the heat consistent and further contributes to a juicy result to the slow roasted turkey.
- Hands-Off Approach: The “slow and low” method with a convection oven is very forgiving and doesn’t require constant attention, freeing you up to prepare other dishes. This long roast produces a turkey moist and delicious.
Can I Roast a Turkey Overnight in the Oven?
If you want to do an overnight turkey, set your oven to 200 degrees and continue to roast for about 8 hours. Be sure to check the slow roasted turkey for doneness with a meat thermometer.
What Reader’s Are Saying…
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“It simply never gets better than a classic turkey dinner. Your recipe was easy to follow and the bird came out flavorful and juicy! Thanks for sharing.”
~ Glenda
Ingredients Needed to Roast a Turkey
This recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Whole Turkey: A whole turkey is best for flavor. Make sure to clean it and rinse before putting the turkey in the oven. Find out how to thaw a turkey.
- Herb Butter: This recipe for herb butter makes the best turkey even better.
- Veggies: You will need an onion, 2 carrots and 2 celery stalks.
Variations and Substitutions to Slow Roast a Turkey
This slow roasted turkey recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
- Dry Brine: A dry brine (a salt-based rub) gives the slow roasted turkey a day or two in advance. This helps season the meat and promotes a very crispy skin.
- Flavor Rubs: Instead of just salt and pepper, you can create a custom rub with herbs like rosemary, thyme, sage, and paprika for a more complex flavor.
- Butter vs. Oil: You can use melted butter or olive oil to rub on the turkey skin. Butter adds a rich flavor, while oil can help achieve a very crispy finish.
- Stuffing: While some people stuff their turkey, it can increase the cooking time and make it more difficult for the heat to penetrate the turkey evenly. To ensure the stuffing is safe to eat, it must also reach 165°F.
Special Equipment Needed for Slow-Roasted Turkey
While most of this slow roasted turkey recipe uses everyday kitchen tools, a few items make it even easier.
- Rack in a Roasting Pan: Placing the turkey on a rack is essential for allowing the air to circulate underneath the turkey.
- Meat Thermometer: This is the most important tool for ensuring your turkey is cooked to the correct internal temperature (165°F in the thickest part of the thigh and breast). An oven thermometer is highly recommended.
How to Slow Cook a Turkey
This fresh turkey comes together in 5 easy steps. This recipe is so good, it’s a great one to have on deck during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Herb Butter: In a food processor, pulse together the softened butter, minced thyme, poultry seasoning, salt and pepper. Set aside.
- Prepare the Turkey: Remove the gizzards and neck from turkey cavity, then rinse thoroughly. Pat dry with paper towels and season the turkey.
- Stuff and Season: Stuff your turkey with stuffing or extra veggies. Rub the herb butter all over the outside of the bird and between the turkey breast and the skin of the turkey. Place chopped vegetables in the bottom of the pan, followed by the stock and wine. Place turkey on top, breast side up.
- Slow Roast your Turkey: Cover the turkey loosely with foil and roast in a preheated oven until the internal temperature is 165 degrees. Remove foil for the last 30 minutes to brown the top.
Prep Ahead Suggestions for Convection Oven Turkey
I like to prepare ingredients ahead of time for herb roasted turkey in a convection oven so that I don’t have to do all of the steps at once when I’m making dinner.
- Thaw the Turkey: Depending on the size of your turkey, it can take several days to thaw in the refrigerator (about 1 day for every 4 pounds). Plan ahead to ensure it’s completely thawed before you begin.
- Dry Brine: If you’re dry-brining your turkey, this needs to be done 1-2 days in advance.
- Make Your Rub: You can prepare your herb and spice rub in advance and store it in an airtight container until you’re ready to use it.
- Chop Aromatics: If you plan on stuffing the cavity with aromatics like onion, lemon, and herbs, you can chop these ahead of time.
Alternate Cooking Methods for a Whole Turkey
This slow roasted turkey recipe is best in the oven, but there are a couple ways to switch it up.
- Reverse Sear: Some chefs recommend a “reverse sear” method: cooking the turkey at a low temperature for most of the time, then increasing the heat at the end to crisp up the skin. This can be done in a convection oven as well.
- Slow Cooker (for breast/thighs): You can cook turkey pieces low and slow for a very moist result, but you won’t get the crispy skin.
- Grilling: You can cook a turkey on a grill using an indirect heat method. This will also give you crispy skin and a smoky flavor.
How to Store, Reheat and Use Leftover Turkey
- Store: Store leftover turkey in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the turkey for up to 3 months.
- Reheat: The best way to reheat turkey is gently, to prevent it from drying out. A great method is to slice the turkey and place it in a baking dish with a little bit of chicken or turkey broth, cover it with foil, and warm it in the oven at a low temperature (around 300°F). You can also use a microwave for smaller portions, but be careful not to overcook it.
- Use Leftovers: Leftover turkey is incredibly versatile. It can be used for:
- Sandwiches: Classic turkey sandwiches with cranberry sauce and stuffing.
- Soups: Use the turkey carcass to make a flavorful turkey stock, then add shredded turkey for a hearty soup.
- Casseroles: Turkey pot pie, turkey and stuffing casserole, or turkey and noodle bakes.
- Salads: Shredded turkey for a quick and easy salad.
Common Questions About This Cooked Turkey Recipe
Do I Need to Baste the Turkey?
Basting is often seen as a traditional step, but it’s not essential for a juicy, flavorful bird. In fact, many experts argue that basting doesn’t actually penetrate the meat and can even slow down cooking by repeatedly opening the oven.
What Oven Temperature Should I Use?
For a classic, juicy roast turkey, 325°F (163°C) is widely recommended as the sweet spot. It’s hot enough to cook the bird through safely, but low enough to retain moisture and avoid drying out the meat.
Expert Tips for Cooking Turkey in Convection Oven
- Rest the Turkey: This is a crucial step! Once the juicy turkey is cooked, remove it from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes. This allows the juices to redistribute throughout the meat, ensuring a more succulent and juicy result.
- Don’t Truss: Avoid trussing the turkey. Keeping the legs and wings untied allows the hot air to circulate more effectively, leading to more even cooking.
- Mind the Position: For a large turkey, place it on the lowest or middle rack of the oven to ensure there’s enough room and the top of the turkey is centered.
- Use a V-Rack: A V-shaped rack is ideal for roasting a turkey because it elevates the bird and allows for maximum air circulation.
- Serve With: Serve this recipe with Turkey Gravy from Drippings, Easy No Knead Rolls and No Bake Pumpkin Pie Cheesecake.
More Recipes You Might Like
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Juicy Slow Roasted Turkey
This slow roasted turkey is the ultimate no-fuss holiday centerpiece. By roasting low and slow, the turkey turns out perfectly juicy and flavorful with golden, crisp skin and tender meat that practically falls off the bone. It’s a tried-and-true method for a stress-free feast—whether you’re cooking for a crowd or planning ahead.
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Ingredients
- 1 Whole Turkey
- 1 Herb butter, recipe below
- 1 Onion, peeled and quartered
- 2 Carrots, peeled and chopped into chunks
- 2 stalks Celery, cleaned and chopped into chunks
- 2 cups Turkey stock, or chicken stock
- 1 cup Dry white wine, or water
- Stuffing , prepared stuffing or extra vegetables such as 1 onion, 1 carrot, 1 stalk of celery)
Herb Butter
- 2 Tablespoons Butter, softened
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoons Fresh thyme, minced
- 2 teaspoons Poultry Seasoning Blend
Instructions
- Preheat oven to 325℉.
- Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Clean turkey – remove neck and gizzards from the cavity.
- Rinse the turkey thoroughly with cold water, including the cavity.
- Pat dry with paper towels.
- Season the outside and cavity generously with salt and pepper.
- If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
- Rub herb butter all over the outside of the bird, including the underneath. Also loosen skin around the breast and spread underneath the skin.
- Place chopped onion, carrots and celery in the bottom on the pan.
- Add stock and wine.
- Place bird on top of veggies and stock.
- Cover loosely with foil.
- Roast at 350℉ until internal temperature (between the leg and breast) reaches 165℉.
- Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
- Remove turkey from oven and cover and let rest for 15 minutes before carving.
Christina’s Notes
- Use a Meat Thermometer: The most reliable way to ensure your turkey is fully cooked and juicy is by checking the internal temp—it should reach 165°F in the thickest part of the thigh.
- Start at High Heat: Begin roasting at a higher temperature for the first 30 minutes to help brown the skin, then lower the oven for the rest of the cook.
- Let It Rest: After roasting, always let your turkey rest for at least 20 minutes before carving to lock in moisture.
- Use Herb Butter Generously: Slathering herb butter under and over the skin adds rich flavor and helps the skin crisp beautifully.
- Don’t Overstuff: Skip stuffing the bird—it slows cooking and can make it harder to reach safe temperatures. Cook dressing separately for the best results.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 69kcalCarbohydrates: 5gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 332mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 2146IUVitamin C: 2mgCalcium: 17mgIron: 1mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
Did You Make This Recipe?Leave a review & star rating to let everyone know what you thought.
It simply never gets better than a classic turkey dinner. Your recipe was easy to follow and the bird came out flavorful and juicy! Thanks for sharing.
Absolutely delicious! I’m never going to roast turkey any other way. Definitely recommend!!
This taste just like my grandmother’s thanksgiving turkey. It was wonderful and the dripping made an amazing gravy. So flavorful!!!!