Slow-Roasted Turkey Recipe
Are you tired of your Thanksgiving turkey turning out dry, tasteless, rubbery, or undercooked? Today, I am excited to share with you my simple techniques for preparing a perfect slow-roasted turkey overnight. By following the steps below, you can create a masterpiece that will undoubtedly be the highlight of your next Thanksgiving dinner.
Ingredients:
1 turkey
1 large onion, chopped
3 cloves of garlic, minced
1 cup of chicken broth
1 tablespoon of olive oil
1 teaspoon of seasoning salt
1 teaspoon of freshly ground black pepper
1 teaspoon of smoked paprika
1 tablespoon of onion powder
1 teaspoon of thyme
1 teaspoon of rosemary
4 to 6 tablespoons of butter
Please note that brining the turkey is not necessary for it to be delicious. However, if you are interested in learning all of my turkey preparation tips, my brining recipe is provided below.
Ingredients for the brine:
1 cup of kosher salt
1/2 cup of brown sugar
2 tablespoons of hickory smoke flavoring
1 gallon of vegetable broth
1 tablespoon of black peppercorns
1 1/2 teaspoons of allspice berries
1 1/2 teaspoons of chopped fresh ginger
1 gallon of ice water
Instructions for brining the turkey:
First, make sure to thaw your turkey completely before brining.
In a large stockpot, combine the vegetable broth, kosher salt, brown sugar, hickory smoke flavoring, peppercorns, allspice berries, and ginger. Bring to a boil, stirring occasionally to dissolve the kosher salt and brown sugar. Remove from heat and let cool to room temperature.
Once the broth mixture has cooled, pour it into a clean, food-grade 5-gallon bucket. Stir in the ice water. Place the turkey in the bucket, breast side down, making sure it is fully submerged. Cover and refrigerate for 12 to 24 hours.
Instructions for slow-roasting the turkey:
Place half of the chopped onion and minced garlic in the bottom of your roasting pan. Then add the rest inside the bird's cavity.
Carefully slide your fingers under the skin of the turkey. Once the skin is loosened, gently insert tablespoons of butter underneath. The butter will melt into the meat as the turkey roasts, resulting in a juicy and flavorful bird.
Rub the olive oil all over the turkey and season with seasoning salt, freshly ground black pepper, smoked paprika, onion powder, thyme, and rosemary.
Carefully place the seasoned turkey on top of the onions and garlic in the roasting pan.
Pour the chicken broth over the turkey.
Cover and cook at 275 degrees overnight for 7 to 10 hours, or refer to the cooking chart above for the appropriate cooking time based on the size of your turkey.
Set your timer and alarm clock to wake you every couple of hours in order to baste the turkey with its own juices. While not entirely necessary, I assure you it is worth the effort.
After the turkey has finished cooking, ensure that the internal temperature reaches 165 degrees Fahrenheit. If it has not reached this temperature, return the bird to the oven and continue cooking until it reaches the desired temperature.
Allow the turkey to rest before carving and serving.
Enjoy your delicious slow-cooked turkey with your family and friends! Happy Thanksgiving to all!