Name: Slow Roasted Turkey
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 10 Servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Herb Butter Under the Skin 🧈
Carefully separate the skin from the breast meat and spread your herb butter directly underneath to infuse flavor from within and keep the meat incredibly moist during slow roasting.
Dry Brine for Crispy Skin ✨
Salt and season the turkey inside and out 12-24 hours before roasting; this allows the skin to dry out slightly, resulting in golden, crispy exterior while keeping meat tender.
Mirepoix Base for Rich Gravy 🥕
Arrange celery, carrots, and onions on the roasting pan bottom to create a flavorful base that caramelizes and infuses both the drippings and your turkey stock gravy with depth.
Low and Slow Temperature Control 🌡️
Roast at 275°F instead of traditional high heat to prevent the exterior from overcooking while the interior reaches safe temperature, resulting in evenly cooked, juicy meat throughout.
Wine Basting Every 45 Minutes 🍷
Baste the turkey with dry white wine mixed with pan drippings every 45 minutes to add acidity that breaks down muscle fibers, enhancing tenderness and flavor.