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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.
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.