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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.
Ingredients
Herb Butter
Instructions
- Step 1
Preheat oven to 325℉.
- Step 2
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Step 3
Clean turkey – remove neck and gizzards from the cavity.
- Step 4
Rinse the turkey thoroughly with cold water, including the cavity.
- Step 5
Pat dry with paper towels.
- Step 6
Season the outside and cavity generously with salt and pepper.
- Step 7
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
- Step 8
Rub herb butter all over the outside of the bird, including the underneath. Also loosen skin around the breast and spread underneath the skin.
- Step 9
Place chopped onion, carrots and celery in the bottom on the pan.
- Step 10
Add stock and wine.
- Step 11
Place bird on top of veggies and stock.
- Step 12
Cover loosely with foil.
- Step 13
Roast at 350℉ until internal temperature (between the leg and breast) reaches 165℉.
- Step 14
Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
- Step 15
Remove turkey from oven and cover and let rest for 15 minutes before carving.
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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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