How To Make Overnight Turkey
The meat is brushed with rosemary, sage, and garlic powder, then baked for hours for this overnight turkey that’s perfectly brown and crispy.
Serves:
Ingredients
- 16lbturkey,defrosted
- ½cupunsalted butter,softened
- 1tbspkosher salt
- 1tspcoarse ground black pepper
- 1tspgarlic powder
- 1tspdried rosemary
- 1tspdried sage
- 32ozchicken broth
Instructions
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Preheat oven to 180 degrees F. (If theoven has a minimum temperature of 200 degrees, set it to 200 F, but the turkey will likely be done sooner, so use a meat thermometer.)
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In a medium bowl, mash together the butter, salt, pepper, garlic powder, rosemary, and sage.
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Dry the turkey well inside and out with paper towels, then rub the butter mixture all over the outside of the turkey.
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Put the turkey on a rack in a roasting pan, breast side up, then pour the chicken broth into the bottom of the pan.
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Tent the roasting pan with aluminum foil but make sure the foil is not touching the turkey.
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Cook the turkey for 9 hours.
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Use a meat thermometer to check the turkey’s internal temperature. Make sure the thickest part of the turkey thigh is at 160 degrees F.
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Raise the oven temperature to 450 degrees F, remove the foil tent, and cook for an additional 15 to 20 minutes until the skin is browned and crispy.
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Remove the turkey from the oven and allow to rest for 30 minutes, with the foil loosely covering the turkey.
Nutrition
- Calories: 461.63kcal
- Fat: 20.51g
- Saturated Fat: 6.70g
- Trans Fat: 0.33g
- Monounsaturated Fat: 6.47g
- Polyunsaturated Fat: 4.47g
- Carbohydrates: 1.86g
- Fiber: 0.07g
- Sugar: 0.78g
- Protein: 63.81g
- Cholesterol: 219.86mg
- Sodium: 603.41mg
- Calcium: 35.83mg
- Potassium: 692.97mg
- Iron: 2.61mg
- Vitamin A: 80.95µg
- Vitamin C: 0.11mg
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