Name: Slow Roasted Turkey
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 10 Servings
Cuisine: American
Ingredients: 1 Whole Turkey; 1 Onion; 2 Carrots; 2 stalks Celery; 2 cups Turkey stock; 1 cup Dry white wine; Stuffing; 2 tablespoons Butter; 1 tsp Salt; 0.5 tsp Pepper; 2 teaspoons Fresh thyme; 2 teaspoons Poultry Seasoning

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1/5

Slow Roasted Turkey

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Herb Butter Under the Skin 🧈
Carefully loosen the turkey skin and spread your herb butter directly under the breast and thigh skin before roasting for maximum flavor infusion and incredibly moist meat.
Low and Slow Temperature Strategy 🔥
Roast at 275°F instead of the traditional high heat to ensure even cooking from outside to inside while preventing the breast from drying out before the thighs finish cooking.
Baste with Wine-Stock Pan Drippings 🍷
Every 45 minutes, baste the turkey with the accumulated pan drippings mixed with your dry white wine and turkey stock to build rich flavors and maintain moisture throughout the slow roasting process.
Prep Your Vegetable Aromatics Properly 🥕
Cut celery, carrots, and onions into large chunks rather than small pieces so they flavor the pan drippings without breaking down into the sauce during the extended cooking time.
Rest Period is Non-Negotiable ⏱️
Let the finished turkey rest for 20-30 minutes before carving to allow carryover cooking to finish and redistribute all internal juices for maximum tenderness and juiciness.