Slow-roasted Turkey Stuffed with Onions and Herbs
Recipe type: Entrée
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 16 servings
Slathered with butter, dressed with thyme and stuffed with onions and lemons, this slow-roasted turkey is rich with flavor, succulent and wonderfully easy to make. Slow roasting is a long process with a rewarding result, make sure to plan in advance.
  • ½ cup butter, softened
  • ¼ cup chopped fresh thyme
  • ¼ cup chopped fresh sage
  • 2 teaspoons finely ground sea salt
  • 1 whole turkey, about 16 to 18 lbs, giblets removed and reserved for another purpose
  • 2 large yellow onions, quartered
  • 2 large lemons, quartered
  • 1½ cups dry white wine
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Beat the butter together with thyme, sage and sea salt until well-combined.
  3. Rinse the turkey and pat it dry. With a butter knife, loosen the skin of the turkey from the flesh of the breast. Spread the herb butter between the skin and the meat of the turkey breast, and place the seasoned turkey on a rack in your roasting pan.
  4. Stuff the turkey’s cavity with onions and lemons. Pour wine into the pan.
  5. Roast the turkey for 45 minutes. Remove the turkey from oven, tent it with foil, and then return it to the oven.
  6. Turn down the heat to 225 F, and slow roast it approximately twelve hours. Baste with pan juices every 2 to 3 hours.
  7. Increase the heat to 375 degrees and continue roasting for twenty minutes or until the skin is a rich brown and the meat has reached an internal temperature of at least 185 F.
  8. Allow the turkey to rest for 30 minutes prior to carving.
Recipe by Nourished Kitchen at