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Golden brown roasted turkey in roasting pan

Slow Roasted Turkey

This slow roasted turkey is cooked low and steady at 250 degrees for incredibly juicy, well seasoned meat. It is a calm, low stress method that works especially well with a brined turkey and delivers tender results every time.
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Prep Time 20 minutes
Cook Time 6 hours
Rest Time 30 minutes
Total Time 6 hours 50 minutes
Servings: 12 servings (depending on turkey size)
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey brined if possible
  • ½ cup butter (softened) or olive oil
  • 1½ teaspoon salt adjust if turkey is brined
  • 1 teaspoon black pepper
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 onion quartered
  • 2 stalks of celery cut into chunks
  • 3 cloves of garlic smashed
  • fresh rosemary

Method
 

  1. Remove turkey from brine, if using, and pat completely dry with paper towels. Let sit at room temperature for about 30 minutes.
  2. Preheat the oven to 250 degrees. Place rack inside a roasting pan.
  3. In a small dish, blend together salt, pepper, garlic powder, onion powder, paprika, sage, and thyme.
  4. Rub turkey all over with softened butter or olive oil, including under the skin if desired.
  5. Season the turkey with the spice blend. Be sure to season the cavity as well.
  6. Stuff the cavity with onion, celery, garlic, and fresh rosemary.
  7. Place turkey breast side up on the rack. Loosely cover with foil.
  8. Roast at 250 degrees for about 30 minutes per pound, check internal temperature as it cooks.
  9. During the last hour or so remove the foil so the skin can finish browning.
  10. The turkey is done when the breast reaches 165 degrees and the thigh reaches 175 to 180 degrees.
  11. Optional: For extra browning, increase oven temperature to 400 degrees for the final 10 to 15 minutes, watching closely.
  12. Remove turkey from the oven, tent loosely with foil, and rest for at least 30 minutes before carving.

Notes

  • Cooking time will vary depending on turkey size and oven accuracy. Always rely on internal temperature rather than time.
  • If using a brined turkey, reduce added salt to avoid over seasoning.
  • Resting the turkey is essential for juicy slices and easy carving.