It might have come as a surprise that you could roast a frozen turkey. Now here’s another one: you can do it while you sleep!
At a typical roasting temperature (around 325ºF), a large turkey can take upwards of four hours to roast. Taking the bird out of the fridge to remove the chill, letting it rest, and carving it all add up to almost six hours. If you aim to serve your turkey around lunchtime, this means starting things at 7 a. m. There is an easier way, so don’t worry if the thought of it makes your blood pressure rise. Roast the turkey overnight.
Roasting a turkey while you sleep might seem like a strange way to cook at first, but it makes a lot of sense in the end. Cooked low and slow, turkey is tender, juicy, and pretty hard to mess up.
Cooking a turkey can be intimidating, especially if you’re tackling the big bird for the first time on Thanksgiving. While 325°F is the standard roasting temperature, dropping the oven temp to 180°F and slow roasting the turkey overnight is an easy, foolproof method that delivers a tender and juicy bird.
Why Cook a Turkey at 180°F?
There are several advantages to cooking your turkey low and slow overnight:
-
It frees up oven space and cook time on Thanksgiving day. Since the turkey roasts while you sleep, your oven is free in the morning for heating up side dishes and pies
-
It results in exceptionally moist, tender meat. The gentle heat tenderizes the turkey and allows fat to fully render
-
It’s nearly impossible to overcook. The low temp prevents the turkey from drying out
-
The aroma of roasting turkey doesn’t overpower the house. With oven temps below 200°F, smells are kept to a minimum overnight.
How Long Does it Take to Cook a Turkey at 180°F?
Cooking time depends on the size of your turkey. Plan for about 40 minutes per pound. So for a 16 lb turkey, expect around 11 hours at 180°F.
Here are approximate cook times:
- 12 lb turkey: 9-10 hours
- 14 lb turkey: 10-11 hours
- 16 lb turkey: 11-12 hours
- 18 lb turkey: 12-13 hours
- 20 lb turkey: 13-14 hours
These times are for an unstuffed turkey placed breast side up on a rack in a roasting pan. Use an instant read thermometer to check doneness, not a pop-up timer.
Step-by-Step Guide
Follow these simple steps for roasting a turkey overnight at 180°F:
-
The night before: Remove giblets and neck from the turkey cavities (discard or use for gravy). Rinse turkey under cold water and pat dry with paper towels.
-
Season: Generously season inside and out with salt and pepper. Rub the skin with oil or butter.
-
Prep pan: Place a rack in a large roasting pan. Add 1 cup chicken or turkey stock to the bottom of the pan.
-
Roast: Place seasoned turkey breast side up on the rack in pan. Tent turkey tightly with aluminum foil. Roast at 180°F for 40 min per lb.
-
Uncover and complete cooking: Remove foil after estimated cook time. Increase oven to 350°F. Roast until skin is browned and crispy and breast meat registers 160°F.
-
Rest and carve: Let turkey rest 30 minutes before carving. Serve and enjoy!
Pro Tip: For extra moist meat, roast the turkey breast side down. The juices will run into the breast meat. Flip breast side up for the last 45-60 minutes.
FAQs
Still have questions about roasting your turkey low and slow? Here are some common questions:
Is it safe to cook a turkey overnight at 180°F?
Yes, it is completely safe when cooked for the recommended time. Whole turkeys need to reach an internal temperature of 165°F in the thickest part of the breast and 180°F in the thickest part of the thigh. Cooking low and slow ensures the turkey reaches a safe final internal temp.
Can I stuff the turkey before roasting at 180°F?
Stuffing is not recommended, as it can increase the risk of bacterial growth in the stuffing during the long cook time. Cook stuffing in a casserole dish.
Should I brine the turkey first?
Brining is optional but infuses flavor and keeps the turkey extra juicy. Brine for 12-24 hours in the fridge before roasting.
Do I need to baste the turkey while it cooks?
Basting is not necessary. The low heat dries out the skin less. Tenting with foil prevents moisture loss overnight.
Can I roast a turkey breast instead of a whole bird?
Absolutely! Roast an 8 lb breast for 5-6 hours or a 4 lb breast for 3-4 hours at 180°F.
What if my oven’s lowest temp is 200°F?
That will work perfectly. The most important thing is to keep the temperature under 200°F for gently cooking overnight.
Get Moist, Tender Turkey Every Time
Letting your turkey roast low and slow overnight frees up time on the big day. With no need to wake up early to get the bird in the oven, you can relax and enjoy prepping the rest of the meal. Using an oven temp of 180°F delivers incredibly moist, fall-off-the-bone tender turkey that your family will rave about.
/Turkey-Cooking-Times-The-Spruce-59f8d20daf5d3a001044d03d.png)
How to Cook a Turkey Overnight
- Set your oven to between 170 and 180oF when you’re getting ready for bed. If your oven doesn’t go this low, just turn it down to its coolest setting; 200ºF or less is fine. Take the turkey out of the fridge, season it with salt and spices, and then rub butter all over the outside. Put a rack in a roasting pan and add about a quart of water to it. Place the turkey breast-side up on the rack and cover the pan tightly with aluminum foil.
- It can take up to 9–11 hours to roast the turkey while you sleep and get ready in the morning. It will cook slowly because the water and low temperature will do the basting for you.
- Use an instant-read thermometer to find out how hot the turkey is after taking off the foil. The goal is for the breast to be 160oF and the thigh to be 170–175oF. Roast it at a low temperature until it gets close to these numbers, which are about 155oF. Turn the heat up to 475ºF and take the pan out of the oven. The turkey should be roasted until the skin is browned and the breast is 160oF and the thigh is 170oF to 175oF. This should take between 15 and 30 minutes.
- Let the turkey rest for 20-30 minutes.
- Carve and serve!
Our test was done with a 14-pound turkey. It took 10 and a half hours to reach 155oF, and another 15 minutes for the skin to turn brown and the temperature to reach 160oF. Keep in mind that smaller birds might get dry after being cooked for this long. That being said, they don’t take long to roast at a normal temperature, so this overnight method doesn’t solve that problem. This technique might make sense, however, if you’re roasting a turkey in the neighborhood of 16-20 pounds. For the most freshly-cooked bird possible, plan to tuck in to your Thanksgiving meal around lunchtime.