Slow Roasted Turkey

This Slow Roasted Turkey is golden on the outside, and tender and juicy on the inside. Complimented by my homemade herb butter, this recipe is jam packed full of flavor for Thanksgiving dinner or a special Sunday night meal.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 10 Servings

Calories: 663 kcal per serving

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
½ tsp - pepper
2 teaspoons - Fresh thyme
2 teaspoons - Poultry Seasoning

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.

Nutrition