Cooking turkey overnight in an oven bag is all about decreasing stress on the big day. With this simple overnight turkey recipe, you can be sure to wake up to the most deliciously moist and tender turkey meat ever.
Cooking turkey overnight in an oven bag is a Thanksgiving dinner game-changer. Moreover, the bird is done first thing in the morning so you can use that super-rich broth and some of the meat to make your dressing and turkey gravy for the big feast! This overnight turkey method is incredibly simple and will produce a moist, tender, and juicy bird—even the white meat!
The instructions couldn’t be easier. Simply take out the giblets from the turkey, place it in an oven bag with flour and butter, and bake it for the entire night. Then on the day, you can use your oven to cook all those delicious Thanksgiving side dishes.
I just want to clarify that there isn’t just one proper way to cook a turkey before we get into the recipe. Given the variety of turkey recipes available on Southern Plate, this is just one more technique to add to your toolkit! Like turkey on the grill, slow cooker turkey, and deep-fried turkey. This is just another method to add to your repertoire!.
Ah, the holidays A time for family, friends, and, of course, the centerpiece of many a festive gathering: the turkey. But who has the time to spend hours basting and fussing over a bird in the oven? Enter the magic of slow roasting a turkey overnight This method not only frees up your time, but also results in a juicy, flavorful, and perfectly cooked turkey that will have your guests raving.
In this article, we’ll delve into two fantastic overnight turkey recipes, each with its own unique twist:
The Fancy Pants Kitchen’s Overnight Turkey:
This recipe is a classic for a reason It’s simple, straightforward, and delivers consistently delicious results. The key is the low and slow cooking process, which ensures a moist and tender bird. Plus, with just a handful of ingredients, it’s perfect for even the most novice cook.
Dinner, then Dessert’s Overnight Turkey Recipe:
This recipe takes things up a notch with a flavorful herb butter rub and a savory gravy made with the turkey’s own juices. The result is a turkey that’s bursting with flavor and sure to impress even the most discerning palate.
No matter which recipe you choose, here are some key tips for slow roasting a turkey overnight:
- Start with a thawed turkey. This ensures even cooking and prevents the dreaded “frozen turkey” disaster.
- Pat the turkey dry. This helps the skin crisp up beautifully in the oven.
- Season generously. Don’t be shy with the salt and pepper, as they’ll help bring out the natural flavors of the turkey.
- Use a roasting rack. This elevates the turkey, allowing heat to circulate evenly and preventing the bottom from getting soggy.
- Tent the turkey with foil. This helps trap moisture and prevents the skin from drying out during the long cooking process.
- Don’t open the oven door too often. Every time you open the door, the temperature drops, which can prolong the cooking time.
- Let the turkey rest before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Here’s a quick breakdown of the two recipes:
The Fancy Pants Kitchen’s Overnight Turkey:
- Ingredients:
- 14-16 pound turkey
- 1/2 cup unsalted butter
- 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 the oven to 180°F (or 200°F if that’s the minimum).
- Dry and butter the turkey thoroughly.
- Place the turkey breast side up in a roasting pan and pour the chicken broth into the pan.
- Tent with foil and roast for 9 hours.
- Check the internal temperature for 160°F.
- Increase oven temperature to 450°F, remove foil, and roast for another 15-20 minutes for a crispy skin.
- Let the turkey rest for 30 minutes before carving.
Dinner, then Dessert’s Overnight Turkey Recipe:
- Ingredients:
- 14-16 pound turkey
- 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.
No matter which recipe you choose, you’re sure to end up with a delicious and stress-free turkey that will be the star of your holiday table. So go ahead, give it a try and let the slow roasting magic work its wonders!
Additional Tips and Variations:
- For a crispy skin: Brush or spray a little oil over the turkey skin before increasing the oven temperature for the final browning phase.
- For a juicy turkey: Add a few tablespoons of butter under the skin before roasting.
- For a flavorful turkey: Try different herb combinations, such as thyme, oregano, or tarragon. You can also add citrus zest, like lemon or orange, for a refreshing twist.
- For a spicy turkey: Incorporate spices like smoked paprika, cayenne pepper, or a Cajun seasoning blend into the herb butter.
- For a larger turkey: Increase the cooking time accordingly. For a 25-pound turkey, expect the cooking time to be around 12-14 hours.
- For a smaller turkey: Decrease the cooking time accordingly. For a 10-12 pound turkey, expect the cooking time to be around 6-8 hours.
With these tips and variations, you can customize your overnight turkey to your liking and create a truly memorable holiday feast. Happy slow roasting!
Frequently Asked Questions:
- What is the best type of turkey to use for slow roasting?
- Any type of turkey will work, but a fresh, free-range turkey will have the best flavor.
- Can I stuff the turkey before slow roasting?
- It is not recommended to stuff a slow-roasted turkey. The low temperature and moisture overnight will make the stuffing soggy.
- Can I use a different type of broth?
- Yes, you can use vegetable broth or even water, but chicken broth will provide the most flavor.
- Can I make the gravy ahead of time?
- Yes, you can make the gravy ahead of time and reheat it when you’re ready to serve.
- How long will the turkey last in the refrigerator?
- Leftover turkey will last in the refrigerator for 3-4 days.
Additional Resources:
- The Fancy Pants Kitchen’s Overnight Turkey Recipe: https://thefancypantskitchen.com/recipe/overnight-turkey/
- Dinner, then Dessert’s Overnight Turkey Recipe: https://dinnerthendessert.com/how-to-cook-a-turkey-overnight/
What You Need To Cook A Turkey Overnight
- Turkey
- Flour
- Butter
- To prevent the turkey broth from overflowing, you’ll also need a roaster pan and an oven bag big enough for your bird!
How to Cook Turkey Overnight in an Oven Bag
Look in the turkey cavity and make sure there are no turkey giblets (bags of anything). If there are, remove those.
Grandmama always saves hers for giblet gravy. You do what your heart tells ya to do.
Put one tablespoon of flour in the oven bag, then shut it and shake it.
With the oven bag now resting in your roasting pan, place the turkey breast side down in it.
Breast side down is key here for moist white meat. It may look funny but trust us!
Stick that butter where the sun don’t shine (up the little gobbler’s rear, sorry gobbler).
Seal the bag and cut a few small slits in the top.
Turn the oven to 250 and cook overnight.
I don’t put mine in until 10:30/11 and then take it out at about 6 in the morning. You want to cook it for about 7 hours but no more.
Your whole house will smell like turkey when you wake up, and the broth will be incredibly flavorful and rich!
At this stage, I recommend always using a thermometer to check the temp of the meat. 165 degrees F for the breast and 170 degrees F for the legs.
Slice the turkey and place it on a platter. Spoon the leftover turkey juices or broth over if you like.
Cover with cling wrap or foil and refrigerate until it’s time to serve.
Reheat it on low in the oven until warm and toasty. How long will depend on how thick you slice the turkey.