Easy guide for How to Roast a Turkey Overnight! Crispy and golden skin on the outside, juicy and tender meat on the inside, and no basting!
When it comes to classic Holiday Recipes, who doesn’t picture a big, plump Roasted Turkey with crisp, golden brown skin and juicy, moist meat? There are many ways to make a flavorful, tender turkey, but this easy overnight method might just be your new favorite!
Table of contents
Sabrina’s Overnight Turkey Recipe
This overnight roasting method is perfect for when you want to have an early dinner but don’t want to get up at the crack of dawn to start cooking. Plus who doesn’t want to wake up to the heavenly aroma of juicy turkey slow roasting? One of the best parts is you don’t have to keep opening your oven to baste the bird, risking the heat escaping and the meat drying out! It’s a fool-proof way to get tender, moist meat and the crisp, golden-brown turkey skin you crave during the holidays.
Note: You will need to use a thawed turkey for this recipe. Forgot to pull your bird out in time or is it still frozen? Don’t panic, you can still make a complete Thanksgiving meal with my easy method for Roasting a Frozen Turkey!
This recipe is featured in my Thanksgiving Turkey and Ham Recipe Collection. Check it out!
Video Guide
Ingredients
- 14-16 pounds Whole Turkey: If you want to use a smaller or larger bird, please see my Alternate Cooking Times section for adjustments.
- ½ cup Unsalted Butter: Butter adds richness and helps to brown the skin of the turkey.
- 1 tablespoon Kosher Salt: Salt not only adds to the seasoning, it also helps in retaining moisture within the meat.
- 1 teaspoon Coarse Ground Black Pepper: Coarse-ground pepper provides a more pronounced flavor than finely ground pepper.
- 1 teaspoon Garlic Powder: Garlic powder offers a concentrated yet subtle garlicky aroma and taste, with burning like fresh garlic would.
- 1 teaspoon Dried Rosemary: Rosemary provides a woody, citrusy aroma, complementing the turkey’s savory flavors.
- 1 teaspoon Dried Sage: Sage brings a slightly peppery, earthy note, traditional in poultry seasoning.
- 32 ounces Chicken Broth: Adds moisture to the turkey during the cooking process. You use a lot because although it will steam and evaporate slowly, you don’t want it to burn off too quickly.
Step by Step Guide
Time needed: 10 hours
- Preheat Oven
Set to 180 degrees (or 200 degrees if that’s the minimum).
- Herb Butter
Combine the butter, salt, pepper, garlic powder, rosemary and sage in a bowl.
- Dry and Butter the Turkey
Thoroughly dry a 14-16 pound thawed turkey, then rub it with the herb butter.
- Set in Pan and Add Broth
Place the turkey breast side up in a roasting pan, pour 32 ounces of chicken broth into the pan.
- Tent with Foil and Roast
Cover with foil, cook for 9 hours.
- Check and Crisp
After 9 hours, check internal temperature for 160 degrees. Then, increase oven to 450 degrees, remove foil, and roast for another 15-20 minutes for a crispy skin.
- Rest and Serve
Let the turkey rest for 30 minutes before carving. Enjoy your succulent and flavorful turkey!
Recipe Card
Ingredients
- 14-16 pounds turkey , thawed
- 1/2 cup unsalted butter , softened
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 32 ounces chicken broth
Instructions
- Preheat oven to 180 degrees. (If your oven has a minimum temperature of 200 degrees, set it to 200, but the turkey will likely be done sooner, so use a meat thermometer).
- In a medium bowl, mash together the butter, salt, pepper, garlic powder, rosemary and sage.
- Dry your turkey well inside and out with paper towels, then rub the butter mixture all over the outside of the turkey.
- Put the turkey on a rack in a roasting pan breast side up then pour the chicken broth into the bottom of the pan.
- Tent the roasting pan with aluminum foil but make sure the foil is not touching the turkey.
- Cook the turkey for 9 hours.
- Use a meat thermometer to check the turkey's internal temperature and make sure the thickest part of the turkey thigh is at 160 degrees.
- Raise the oven temperature to 450 degrees, remove the foil tent and cook an additional 15-20 minutes until the skin is browned and crispy.
- Remove the turkey from the oven and allow to rest for 30 minutes, with the foil loosely covering the turkey.
Video
Nutrition
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Kitchen Tools & Equipment
- Roasting Pan with Rack: A large roasting pan fitted with a rack is essential for cooking the turkey. The rack elevates the turkey, allowing heat to circulate evenly. A pan approximately 16 x 13 inches or larger is recommended, depending on the size of the turkey.
- Meat Thermometer: Crucial for ensuring the turkey reaches the safe internal temperature of 160°F before the final browning stage.
- Aluminum Foil: Used to tent the turkey during the initial long, slow cooking process to prevent excessive browning.
- Medium Bowl: Needed for mixing the butter, salt, pepper, garlic powder, rosemary, and sage. Any standard kitchen bowl will suffice.
- Paper Towels: For drying the turkey inside and out before applying the herb-butter mixture.
- Kitchen Utensils (Spatula, Spoon, or Brush): To apply and spread the butter mixture evenly over the turkey. You can also just use your hands.
Nutritional Facts
Tips & Tricks
- Thaw Completely: Start with a completely thawed turkey to ensure even cooking. A partially frozen turkey can cook unevenly, resulting in some parts being overcooked while others remain undercooked. Thaw the turkey in cold water in the refrigerator for several days prior to cooking, allocating about 24 hours for every 4-5 pounds of turkey.
- Crispy Skin Trick: For a juicy turkey with extra crispy skin, brush or spray a little oil over the turkey skin before increasing the oven temperature in the final browning phase.
- Avoid Opening the Oven Too Often: This causes temperature fluctuations that can lead to uneven cooking. When needed, keep the oven door opening to a minimum.
Storing Leftover Turkey
- Store: To keep leftover Overnight Turkey fresh, carve and store the meat in airtight containers in the fridge within two hours of cooking. Adding a bit of chicken broth can help maintain moisture. Consume within three to four days for best flavor.
- Reheat: For reheating, warm the turkey pieces in a 325 degree oven, covered with foil and a splash of broth to prevent drying.
- Freeze: Remove the meat from the bones and store in freezer-safe containers. Personally I like to keep the dark meat and white meat separate because I use them for different recipes later on. I also freeze the bones and carcass if I’m not making turkey soup within a few days. Leftover turkey can be kept frozen for up to 4 months. Thaw the meat in the fridge overnight before reheating. You can use the bones from frozen.
Easy Homemade Gravy Recipe
There will be plenty of juices and drippings to make a rich and flavorful gravy! Here’s my tried and true recipe that might be the best gravy you’ve every had:
- Pour the liquid left behind in the roasting pan into a measuring cup and remove as much of the fat (reserve two tablespoons) as you can.
- Add two tablespoons of your turkey fat into a saucepan on medium-high heat and combine with 2 tablespoons of flour.
- Whisk and let cook on medium for a minute to cook out the raw flour taste.
- Add in the rest of the turkey broth and let it cook until thickened approximately 3 – 5 minutes.
- Season to taste.
Alternative Size Cooking Times
- 20-25-pounds: You’ll need to add around 2 hours of time for this large of a bird. Begin checking around the 9 hour mark, checking on it every 30 minutes or so.
- 10-12 pounds: Estimate around 5 to 6 hours for a turkey of this size. Start checking at 5 hours, then check every 15-20 minutes to avoid overcooking.
Frequently Asked Questions
If you’re in a pinch and don’t have the seasonings called for in this recipe, you can swap 1 tbsp of poultry seasoning for 2 tsp sage and 1 tsp either dried thyme or marjoram.
Yes, you can use stock concentrate, bouillon cubes or instant bouillon granules mixed with water. You’ll need the equivalent of 4 cups of broth. Personally if I’m using bouillon, I add extra so there is plenty of flavor.
You can add aromatics inside, just don’t overfill it, you want air to be able to circulate. A chopped celery stalk, small onion, and a small peeled carrot is perfect. You can also add some fresh herbs stalks or up to 2 quartered apples inside cavity.
Stuffing is best cooked separately at all times for food safety reasons. By the time the liquid from the turkey (that the stuffing has absorbed) reaches a food-safe temperature, the white meat of the turkey will be overcooked.
Variations
- Herb Variations: Swap out rosemary and sage for other herbs like thyme, oregano, or tarragon for a different aromatic experience. Fresh herbs can also be used for a more subtle flavor.
- Citrus Twist: Add lemon or orange zest to the herb butter for a refreshing citrus note. The acidity of the citrus balances the richness of the turkey.
- Spicy Rub: Incorporate spices like smoked paprika, cayenne pepper, or a Cajun seasoning blend into the herb butter for a kick of heat.
More Ways to Cook Whole Turkey
Photos used in a previous version of this post.
This recipe is simple & Delicious! I thawed my turkey completely in the refrigeraytor for several days prior to cooking to insure the turkey cooked evenly. I Then just follow the directions of recipe, ( I printed the directions so I could refer back to them while preparing the turkey). I followed this recipe to the tee and the results looked just like the picture. I Would definitely re-use and recommend this recipe to others!
Thank you Gale and thank you for the five star review!
I’m definitely trying this method this year. I have 2 questions. You give almost half the time for cooking a 10-12# turkey as the 14-16#. That doesn’t sound right to me. Mine is just under 14#.
Also, is it better to use foil even if my roasting pan has a lid that will not touch the turkey? Thanks
The foil keeps the skin from over browning. How did your Turkey turn out?
If the turkey is allowed to rest for 30 minutes, do you serve it “cold” or reheat it somehow?
Thank you.
If you don’t let the turkey rest the juices will end up all over the cutting board and not to worry, the turkey will still be plenty warm for your guests to enjoy. Feel free to keep it covered with foil to trap the heat while it’s resting.
I was so nervous cooking my organic expensive turkey this way but I will likely never cook a turkey any other way from now on. It was fall off the bone perfect! Thank you very much for the recipe! ?
Yay! So glad your turkey turned out!
This will be my third year using this recipe. I don’t use a rack for my turkey,but it come out delicious. It falls off the bone. My family loves it.
My turkey is 25 pounds. How much longer do I have to cooke?
Unstuffed at 325 degrees plan for 5 1/2 hours. Use your meat thermometer at 5 hours in the thickest part of the breast to check for 165 degrees. This means the meat is ready to rest at least 30 minutes before carving.
Can I do this with a 10-12 pound turkey?
Yes! Use the Yield button to decrease the amount of servings from 25 to 15 and the recipe will automatically change to reflect the smaller turkey!
Great recipe, super easy. I was dubious about such a low temp but followed instructions, removed the turkey after 9 hours and let it sit under foil and then put it back in the oven a few hours later with the fan on at 360 for 20 mins only. Didn’t want to overcook. Used a hawaiian spice mix with the butter. Came out perfect for Christmas lunch. Now everyone thinks I’m a genius.
I’m a bit of a turkey roasting amateur. The blog instructions, recipe instructions and the video are all slightly different! One says Thyme and the other Rosemary. No biggie – preference will do, but can I put both in the butter mixture – do they go together well?
Blog says tent the foil tightly, recipe says don’t let it touch the buttered bird and the video shows the foil just lightly resting on top.
Blog says 200 degrees for 10 hours, recipe says 180 for 9 hours.
Video doesn’t say anything about turning up to high heat and uncovering for the last 15-20 mins.
I’m nervous after reading the comments about it not working for quite a few people. But I’ll try it! Since dinner is at 6pm I’m putting it in the oven around 7 or 8am to leave time for resting and carving. Here’s hoping for a great turkey! ?
Sorry I just saw this comment, would love to know how it turned out for you?
Hi Sabrina, it turned out fantastic! I bumped it up to 225° as I was late getting it in the oven. I had trouble slathering it with butter – no matter how much I dried the skin the butter would not stick, plus it kept hardening because of the coldness of the bird. When I moved the bird most of the hardened butter cracked and fell off. So I just melted all the butter, put the bird in the roaster and poured it on. I threw a few chunks of onion and a quartered lemon in the cavity and covered it with foil. Used heavy duty foil so it kept its shape better but it was hard not to let it touch the bird. Into the oven and it ended up being done early! Tented it for 30 minutes then put a thick towel over the foil until I was ready to carve – over an hour. Still very hot when I went to carve it. The bird fell apart beautifully! It was moist and tasted great! Thank you. It’s Now Christmas day and I’m about to do it again! Thank you!
So glad it worked out so well for you! ?
Wow! Perfection! Teeheehee ? both were just some of the comments my family gave me when I served them turkey using this method. I’m one of those people who has to do an 11AM & 7PM meal for Thanksgiving. Which can be very hectic. But now thanks to you, I have one less worry. I even took a tip from one of your other reviewers, and put a few strips of fatty bacon over the breasts to help add even more flavor and moisture. Needless to say, I will definitely be using this method for many years to come. Thank you so much from a busy mama in Ohio. ?
I normally don’t leave a comment after my rating but I have to this time. My first turkey dinner, I cooked and it was a hit. The only change I made was 1 granny Smith and 1 fuji apple.
No complaints. Very flavorful and juicy.
I’ve cooked my turkey for the last 20 years this way!!! When get up at 6:00 I turn it up to 325!!!!!!
Hello, can I follow this method using two 10-12 lb. turkeys. Would cooking time remain the same?
I didn’t see a question about doing just a little over 6lb turkey breast in this method. I’m sure it would be a lesser cooking time, but was wondering if you thought it might work, or would it maybe dry the turkey out? Thanks! Like your recipes!
Will this recipe work for a larger turkey of 22 to 24 pounds? If so, how much longer does it need to cook and how much mor chicken broth needs to be added? Love this recipe and the thought of getting it done early! I saw this recipe last year but was afraid to try it in case it didn’t come out good. I want to try a small bird 14 lbs in the next 2 weeks to see if I get the results that I want. I have tried so many of your recipes and have not been disappointed!
Hi Sabrina.
I cooked this last night. It did not meet temp at 5 am (after 9 hours).
I turned it up to 275 and it is just hitting 149 degrees Fahrenheit at 9 a.m.
I have just turned it up to the 425 to get it up to 165.
Is this still safe to eat or is it garbage?
?
The bird was 14.5 lb
I cooked a turkey in this way overnight and it came out terribly! It was an 11 lb turkey that I cooked for about nine hours. I started the oven at 200 and then moved it up to 225, feeling that 200 was not enough. I also had a tough time spreading the butter/herb marinade. No matter how much I dried the skin, when I tried to put the butter mix on it it just clumped up and would not spread. When i took it out of the oven, it looked positively prehistoric! The spread did not melt all over the body as it looked in the pictures and the skin and meat were all wrinkly and dried out. It is a small oven and it sat on the lowest level so the foil tent did not touch the turkey or the heating element. Help! It is largely inedible and none of the flavor from the marinade came though. Dried out and kind of tough. All around disaster!!
I’m in the middle of making this, so can’t actually comment on the results, but do you realize that most people will be eating Thanksgiving/Easter Dinner in the afternoon or later? I don’t know ANYONE who eats before 1 or 2 p.m. on either of these holidays which means you have to put it in the oven at about 3:30-4:30 a.m. Considering church on Easter, and you are either staying up till 3:30 a.m.+ or dragging yourself out of bed after an hour or two, going back (?) to sleep, getting up again at about 7:30 or 8:00 a.m…. and you have one tired cook/host/cleaner/decorator.
Hi Tawna. This recipe was made because I got hundreds of requests specifically for a lunch turkey option. There are other turkey recipes for dinner that you may prefer!
Thank you!! This was a great way to prep for a big dinner. Now I can focus and delegate the other dishes. ?
Good for you delegating dishes to make the celebrations go easier! Appreciate your feedback!
Amazing recipe ….thank you
Best turkey we’ve ever had and was the most popular food on the table this Christmas. Great Recipe, I also rubbed some of the butter under the skin.
It would be great to also have metric measurements on your recipes, for all of us non-American peeps.
I am so happy I tried this!! My turkey was a little over 15lbs. My oven only goes down to 200 degrees but after 10-11 hours (20 minutes at 450 degrees to brown and crisp) and a couple hours cool down, it literally pulled off the bone. Lots of yummy broth for gravy. Absolutely perfect! Thank you! ?
I’m delighted to read your feedback and thanks so much for the 5 star rating.
I’ve never cooked a bird before… 19lbs… Thank you for detailed instructions – it was a memorable Christmas feast!
WHat about the stuffing?
Can I stuff my turkey and still cook it over night?
Hi Susan, no the stuffing should be cooked separately as it will get too soggy with the long cook.
I roasted a 17.5 lb turkey at 180’ in a gas oven over night for 10 hours. Turkey temp was only 131. Roasted another hour at 200’ temp only 140.
When cooking a turkey overnight, it will be ready to carve in the morning and set aside until dinner time. What method do you use to reheat meat prior to serving?
Used this recipe for Thanksgiving for our 14 pound turkey and it turned out perfect. Very easy to put it in the oven and come back 9 hours later. Ive tried brining and other cooking methods and this was by far the easiest and turned out great. Thanks for the recipe!
Using this recipe and my 16.45 lb Butterball, I made the best turkey I have EVER made!! This recipe makes me WANT to fix turkey again. I just loved it, and we’re loving it every day since. I set the temp to 180 and after 9 hours moved it up to 200 until the turkey made temp. My turkey went in still frozen in the middle, but there was nothing to be done about that so I kept with the plan. Truly delicious and I will recommend this recipe and cooking overnight always. Thank you!!
I will never make a turkey any other way! It was so moist and juicy, even the white meat, which is usually dry. The best turkey I’ve ever eaten, my whole family agreed!
Worked out great! I had a 16.5 lb turkey- I slow roasted at 190* overnight for 11 hours. Was great to wake up to the smell of thanksgiving and to carve and clean up the mess before guests arrived… rave reviews too!
Best and Juicest turkey I have ever had and I’m 63 years old
This was awesome. I had a 24lb turkey so i cooked it at 275°F for 8 hours then 350°F for one hour uncovered. I also did a 16lb turkey for my other dinner i had to attend and it was a hit! Following the recipe exactly is the way to go! Super tender and a hit for thanksgiving:)
They came out deliciously! Only note I have, she probably even mentioned it in the recipe idk; be careful when taking it out of your oven, if your dish or tray isnt deep enough the broth and juices almost overflowed on me:) whoops but over all a very good recipe:)
Used this recipe for a 19 lb. bird (used the herb/butter rub, put some herbs and onions and dark beer in cavity and chicken stock in the bottom of roasting pan). I decided to play it safe and set the oven to 220 and put turkey in at about 11pm, breast side down with foil tent. By 9am internal temp was 152, so I turned temp down to 170. At about 10am, I flipped it over and turned up heat to 450. After 15 minutes, it was nicely browned and took it out to rest (covered again with foil). Carved around 1130. Super moist and delicious. The aroma from the herbs was fabulous and the drippings made wonderful gravy. Thanks for the recipe. I will repeat next year, maybe try 200.
Only way I will cook a turkey! Reminds me of my grandmas!
That’s so sweet to hear! Happy Thanksgiving!
Hey there! My 15.5 Turkey has been in for 9hours on 180. It’s at about 152. I just upped the temp to 200..do you know how long I should wait until check again? I don’t want to let heat out of oven unnecessarily ?
Sabrina, Have you tested this recipe for larger bird? Mine is 22lbs and would love to try this recipe.
I tried testing larger birds, it did not work out well. So sorry for delay in response, happy thanksgiving!
My mom cooked our turkey overnight for years I finally decided to try it I did one last year for 20 lb turkey at 200 degrees when I got up the next morning I turned it up to 325 it came out moist juicy and brown and cooked all the way through without a problem definitely going to do it again this year
I have a 20lb turkey! What recommendations would you make Sabrina?? Thank you!
20 pounds wouldnt work with this method, I wish I could help more.
Trying this for the first time with a 14.46 pound turkey. I had a terrible time rubbing the butter mixture on the turkey; it would not stick. The butter sat out for 6 hours to soften. The turkey was refrigerated. I dried and dried the turkey but could not get the butter to stick. Was the turkey too cold? I finally microwaved the butter mixture for a few seconds and poured it over the turkey. Kinda sorta worked. What am I doing wrong? I am planning to roast it overnight and then carve it and freeze until thanksgiving day.
For those saying the butter mixture won’t rub on…
I measured my 32 oz stock, poured it in my pan, then used my same measuring cup to add butter to and melt in micro for 40 seconds.
Then I added my spices to my butter and use a small whisk to blend into a smooth slurry. Then I just pour over my turkey and smooth on with my hand, as needed. It works great.
Hi there, how do you recommend I tent the turkey without the foil touching the turkey? I’m looking forward to using this method this year.
If you are starting with a raw turkey does cooking at such a low temperature encourage bacteria growth before it reaches 165°F?
When you wake up the next day, the whole house is going to smell like turkey. The last 15 or 20 minutes is when you remove the foil and raise the heat. I did this recipe last year and everyone in my family loved it. At 180 to 200 degrees at 10 hours, there will be some light browning. If you want darker, crispier skin then keep the turkey in the oven longer at 450. You also have to consider the weight of the bird too. A smaller bird is going to brown quicker than a 20 pounder.
I forgot to mention. After the turkey is browned the internal temp will/ should be well over 165. It worked for me. I hope you guys try this recipe.
I have a 21 lb Turkey
What temp should I cook it at ?
And for how long? Also if I don’t have a roasting rack what should I put At the bottom of the tray butter ? Wine? Broth?
I realize this was probably for Easter, so I am so sorry for the delay in replying. The overnight turkey isn’t for a bird that large.
Really, 180? I followed this recipe and after 10 hours it only register 133. I had to put it back in the oven to bake for 2 more hours at 375. Very dissatisfied.
Lisa, the recipe is very specifically tested multiple times based on the weight of the turkey. If your turkey is any bigger at all it will impact the cooking times. We’ve tested it no less than a dozen times and it should not have had that issue for you unless: 1. the turkey is larger, 2. the oven is not calibrated 3. There’s some heat leak in your oven. I’m very sorry it didn’t turn out well for you.
What time should you put the Turkey in the oven if you plan on eating at noon (12:00pm)? The recipe states overnight what does that mean? And I saw that it needs to sitting for 30 minutes and I have one oven and then I need to bake the sides!!! How long can the Turkey safely stay hot while you do this? No one ever tells us how to cook this stuff in order and how to time everything so it comes out perfect. Please help!!!
My mother always cooked our Thanksgiving turkeys overnight at 225 degrees. I have done the same thing for many years and it always comes out great! I’m not at all surprised that your turkey wasn’t done after cooking it at only 180 degrees.
Hello! I’ve done this once before so I know it works. Our Turkey is 18 lbs. Wondering how much I should adjust the time. Thanks!
I haven’t tested overnight turkey at 18 pounds, I don’t know that it would cook through the middle.
Happy Thanksgiving!
THANK YOU for this recipe. I remember my mom cooked the Turkey overnight but she passed before I was old enough to understand time and temperature for the bird to cook properly. Now I can make it like mom used to make hers.
Hi Sabrina, i have 10lb turkey and want to cook it overnight.
You say 180 to 200 degrees, but is that farenheight or Celsius and would you know what gas number that would be please.
Your way of cooking this looks the best i can find.
I live in the UK.
Please help. email me please
Regards
Alan
It looks like, after consulting google, that it 180 degree oven would be the equivalent to a gas mark of 4. 200 would be a gas mark of 6. I hope this helps, Alan. Enjoy!
FARENHEIT!!!!!
Love the recipe and the fact you love BACON so I imagineered then enhanced your recipe by laying strips of bacon all over the bird. Yummie for our tummies.
Sounds like perfection!
This is absolutely the best recipe for a turkey I have every come across!
With spices on hand already, it was so easy to prepare – the prep work was minimal. The directions are for up to a 16lb turkey, but I had a 23lb turkey so I had to adjust a bit with the proportions and the cook time.
My husband, whom says that Thanksgiving is his favorite holiday, raved about the flavor of the meat – he said it was the best tasting turkey, ever!
In addition to the delicious taste of the bird, it looked beautiful when fully cooked…but not too good not to eat 🙂
do yourself and your family a favor and use this recipe from now on when you are cooking a turkey!
Wow, thank you Julia! I appreciate the review so much, Happy Holidays!
Hi, does this recipe work for a 6kg turkey crown?
Thanks!
Had my bird at 225 for 9 hours. Was STILL RAW. I threw it out. Dinner ruined. This is NOT safe way to cook a turkey!!!
It depends on the size of your turkey. Was it in the right size range? We’ve tested this over 10 time, it is never raw if it is the correct size.
What is the best way to reheat the sliced turkey if my dinner is at 5p w/o drying it out ? Thnx !!
What did you do different?
What cooking time and temperature did you use that came out so well?
What time and temp did you use for the 23 lb turkey?
You can’t do a turkey that big overnight. It won’t cook through. It needs to be the listed size.
Followed it exactly using a 145 lb turkey after 12 hours it was only at 155 degrees. I’m so hungry. Ugh.
14.5 pounds and it didn’t hit 160? Bump up temp to 350 it’ll be done in 15 minutes. I’m so sorry you’re still waiting.
Thanks! Similar thing happened to my bird. But only at 140 after 9 hours….I bumped it up to the 450 to brown first, since I already took all the foil off.
Please let me know if you’d do something different.
Thanks Giving ruined, thanks for the recipe. Vegetarian dinner now.
Hi Jody, I’m happy to try to help, want to tell me what’s going on? Size of bird, cooked for how long, in oven? what temp?