Slow-roasted Turkey Recipe
This slow-roasted turkey, slathered with butter and stuffed with thyme, onions, and lemons, is flavorful, succulent, and easy—just plan ahead for the long roast.
Servings: 8 servings
Calories: 372kcal
Equipment
- Roasting Pan
Ingredients
- ½ cup salted butter (softened)
- ¼ cup fresh thyme leaves
- ¼ cup chopped fresh sage
- 2 teaspoons fine sea salt
- 14 pound turkey (giblets removed)
- 2 large yellow onions (quartered)
- 2 large lemons (quartered)
- 1 ½ cups white wine
Instructions
- Preheat oven to 350 F.
- Beat the butter together with thyme, sage and sea salt until well-combined.
- With a butter knife, loosen the turkey skin around 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.
- Stuff the turkey’s cavity with onions and lemons. Pour wine into the pan. And then tuck it into the oven, baking for about 45 minutes.
- Turn the oven down to 250 F, and then continue roasting the bird until cooked through and evenly browned all over (about 4 hours for a 14-lb bird and 5 hours for a 16-lb bird). The bird should be a beautiful amber brown, and an instant-read thermometer should register an internal temperature of at least 165 F when stuck into the thickest part of the thigh.
- Allow the turkey to rest for about 30 to 40 minutes before carving. Store any leftovers in the fridge for up to 5 days.
Nutrition
Calories: 372kcal | Carbohydrates: 1g | Protein: 47g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 175mg | Sodium: 696mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
