Overnight Turkey Recipe

25 servings
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes

Easy Overnight Turkey with easy gravy is crispy and golden brown on the outside, moist and juicy on the inside, and no basting is needed!

The Overnight Turkey Recipe, a hallmark of American cuisine, is celebrated for its comforting flavors and often features as the centerpiece in family and holiday gatherings. A holiday classic, most people are used to the Traditional Roast Turkey Recipe. Along with other easy Holiday Recipes you can make in your slow cooker, you could put the recipes together the night before and wake up to a fully prepared feast without any of the extra work! Plus, this recipe is perfect for those of you who like to serve Thanksgiving lunch!

Flavor-wise, Overnight Roasted Turkey is a medley of savory and aromatic tones, thanks to a blend of garlic, rosemary, and sage. The low-temperature overnight roasting not only infuses deep flavors but also ensures a moist, tender outcome, making it perfect for family meals and larger gatherings. While it’s synonymous with Thanksgiving and Christmas, its simplicity and appealing taste have made it a year-round favorite for both formal and casual dining.

Overnight Turkey vs. Classic Turkey

A typical roasting temperature is around 325º F for 4 to 5 hours depending on the size of the turkey.  

As the turkey slowly roasts at around 200º F for almost 10 hours, the lower temperature and moisture are basting your turkey while you sleep. No need to baste the turkey! So easy!

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Video: How to Make Overnight Turkey

How to Cook a Turkey Overnight
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Sabrina’s Overnight Turkey Recipe

This Overnight Turkey Recipe is a contemporary twist on the traditional Holiday turkey. Originating from the festive feasts of early America, this dish is a staple of Thanksgiving, symbolizing prosperity. While variations exist, such as brining or deep-frying, this recipe sticks to simplicity, focusing on the natural flavors of the turkey, seasoned with herbs like rosemary and sage. It’s versatile and suitable for both grand celebrations and casual family dinners.

This version of the turkey recipe stands out for its straightforward overnight roasting method, appealing to cooks of all skill levels. Avoiding the need for constant basting, it delivers a moist and delicious bird with minimal effort. 

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  • 14-16 pounds Whole Turkey: The centerpiece of the dish, a whole turkey provides a substantial amount of meat that’s ideal for feeding a large group.
  • ½ cup Unsalted Butter: Butter adds richness and helps to brown the skin of the turkey. 
  • 1 tablespoon Kosher Salt: Kosher salt is ideal for seasoning the turkey evenly without being overpowering. It also helps in retaining moisture within the meat. 
  • 1 teaspoon Coarse Ground Black Pepper: Adds a mild heat and depth to the flavor profile. Coarse-ground pepper provides a more pronounced flavor than finely ground pepper. 
  • 1 teaspoon Garlic Powder: Garlic powder offers a concentrated flavor that infuses the turkey with a subtle garlicky aroma and taste. Substitution: Minced fresh garlic can be used, but keep in mind it will have a more pungent flavor.
  • 1 teaspoon Dried Rosemary: Rosemary provides a woody, citrusy aroma, complementing the turkey’s savory flavors. Dried herbs are more potent than fresh, so they work well in a slow-cooked dish. Substitution: Fresh rosemary can be used; triple the amount since fresh herbs are less concentrated.
  • 1 teaspoon Dried Sage: Sage brings a slightly peppery, earthy note, traditional in poultry seasoning. Like rosemary, its dried form is more concentrated, ideal for slow cooking. Substitution: Fresh sage can be substituted in a 3:1 ratio.
  • 32 ounces Chicken Broth: Adds moisture to the turkey during the cooking process and forms the base for the gravy. The broth’s savory flavor complements the turkey’s richness. Substitution: Vegetable broth can be used for a lighter flavor profile.
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Kitchen Tools & Equipment

  1. 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.
  2. Meat Thermometer: Crucial for ensuring the turkey reaches the safe internal temperature of 160°F before the final browning stage. 
  3. Aluminum Foil: Used to tent the turkey during the initial long, slow cooking process to prevent excessive browning. 
  4. Medium Bowl: Needed for mixing the butter, salt, pepper, garlic powder, rosemary, and sage. Any standard kitchen bowl will suffice.
  5. Paper Towels: For drying the turkey inside and out before applying the herb-butter mixture. 
  6. Kitchen Utensils (Spatula, Spoon, or Brush): To apply and spread the butter mixture evenly over the turkey. Substitution: Clean hands can be just as effective for rubbing the mixture onto the turkey.
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How to Roast an Overnight Turkey

Time needed: 10 hours.

  1. Preheat Oven

    Set to 180 degrees (or 200 degrees if that’s the minimum).making herb butter for Overnight Turkey

  2. Dry and Butter the Turkey

    Thoroughly dry a 14-16 pound thawed turkey, then rub it with the herb butter.

  3. 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.

  4. Tent with Foil and Roast

    Cover with foil, cook for 9 hours.covering turkey with tinfoil for Overnight Turkey

  5. 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.crisping turkey for Overnight Turkey

  6. Rest and Serve

    Let the turkey rest for 30 minutes before carving. Enjoy your succulent and flavorful turkey!cutting turkey for Overnight Turkey

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Nutritional Facts

Nutrition Facts
Overnight Turkey Recipe
Amount Per Serving
Calories 292 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 147mg49%
Sodium 936mg41%
Potassium 645mg18%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 55g110%
Vitamin A 164IU3%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tips & Tricks

  • Ensure Complete Thawing: 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 for 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.
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Storing Leftover Turkey

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.

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Reheating Overnight Turkey

For reheating, warm the turkey in a 325°F oven, covered with foil and a splash of broth to prevent drying. Heat until the internal temperature reaches 165°F, ensuring the turkey stays juicy and flavorful. Reheating time will be about 30 minutes if the bird has not been carved. Check internal temp with a thermometer. 

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Freezing Overnight Turkey

To freeze, wrap carved turkey pieces tightly in freezer-safe materials and store in airtight containers. It can be kept frozen for up to 4 months. Thaw in the fridge overnight to preserve taste and texture for later enjoyment.

Cooking Turkey Overnight in large pan
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Stuffing for Overnight Turkey

It is not recommended to stuff a slow-cooked turkey. Grandma’s favorite stuffing recipe (normally cooked in the cavity of the turkey) will be a flop because the low temperature and moisture overnight will make it a soggy mess.

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. It is always best to cook them separately.

This Thanksgiving be kind to yourself. Plan for Thanksgiving dinner to be around Noon.  Both the Overnight Turkey and the Slow Cooker Stuffing will be hot and ready to enjoy.

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Gravy for Overnight Turkey

This recipe calls for 32 oz. of broth to roast your Thanksgiving Turkey in all night long.  Cooked low and slow, the turkey juices will be full and rich with flavor.

This year’s gravy might just be the best gravy you’ve ever had.  Here’s a tried and true recipe tested for years for you to use.

  • 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.
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Alternative Size & Cooking Times

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25-pound Turkey Cooking Time 

Under normal circumstances, expect the cooking time of a thawed 25-pound turkey to be the same as the 15-pound turkey as this is slow-cooked. 

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10-12 pound Turkey Cooking Time

At 180°F (82°C), the cooking time will naturally be shorter than that of a larger turkey. Estimate around 5 go 6 hours for an unstuffed turkey of this size, but always verify the internal temperature with a meat thermometer for food safety.

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Cooking Two 10-12 pound Turkeys

When cooking two 10-12 pound turkeys simultaneously at 180°F (82°C), the cooking time will be the same as the recipe instructions here. 

Frequently Asked Questions

What other seasonings can I use for Overnight Turkey?

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.

What if I don’t have enough chicken broth for this recipe?

You’ve been to the store so many times already and you don’t want to run back for chicken broth? No worries, if you have 1 bouillon cube or 1 teaspoon of instant bouillon granules, pour into 1 cup of water, and Voila! you have 1 cup broth. You’ll need 4 cups of broth to cook a 14 – 16 lb bird.

Should I put anything in the turkey cavity while cooking?

Some place a celery stalk, small onion, and a small peeled carrot in the cavity of the turkey while cooking to add flavor. But, unless cooking potatoes, we recommend avoiding this as the vegetables tend to become too soggy for enjoyment. 

Overnight Turkey on plate with stuffing and gravy

Overnight Turkey Recipe

Easy Overnight Turkey with easy gravy is crispy and golden brown on the outside, moist and juicy on the inside, and no basting is needed!
Yield 25 servings
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Calories: 292kcal | Carbohydrates: 1g | Protein: 55g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 936mg | Potassium: 645mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

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Variations on Overnight Turkey

  • 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 Interesting Turkey Recipes

Overnight Turkey Pin

Photos used in a previous version of this post.

Overnight Turkey Collage
How to Cook Turkey Overnight collage
Overnight Roasted Turkey with juicy turkey meat

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.

  1. 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! ?

  2. 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.

    1. 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.

    1. 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!

  3. 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.

  4. 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! ?

      1. 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!

  5. 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. ?

  6. 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.

  7. 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!

  8. 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!

  9. 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

  10. 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!!

  11. 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.

    1. 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!

        1. Good for you delegating dishes to make the celebrations go easier! Appreciate your feedback!

  12. 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.

    1. 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! ?

  13. I’ve never cooked a bird before… 19lbs… Thank you for detailed instructions – it was a memorable Christmas feast!

  14. 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.

  15. 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?

  16. 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!

  17. 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!!

  18. 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!

  19. 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!

  20. 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:)

  21. 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.

    1. 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 ?

    1. I tried testing larger birds, it did not work out well. So sorry for delay in response, happy thanksgiving!

  22. 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

  23. 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.

    1. 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.

  24. 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.

  25. If you are starting with a raw turkey does cooking at such a low temperature encourage bacteria growth before it reaches 165°F?

    1. 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.

    2. 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.

  26. 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?

    1. 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.

    2. 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.

      1. 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.

        1. 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!!!

      2. 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.

        1. 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!

          1. I haven’t tested overnight turkey at 18 pounds, I don’t know that it would cook through the middle.
            Happy Thanksgiving!

  27. 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.

  28. 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

    1. 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!

  29. 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.

  30. 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!

    1. 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!!!

      1. 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.

    1. 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.

      1. 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.

          1. 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?