Back in 1969, Better Homes & Gardens promised you could roast a 16-pound turkey in two hours. I’m here to tell you there’s a better way — and if you try it, you might just realize you don’t dislike turkey… you’ve just never had it cooked right. This is the way my mom taught me, and it’s hands-down one of the best things I eat all year. The trick? Time. If you’ve been duped into believing a turkey should be done in three hours — and that dry, stringy meat is just part of the deal — you’ve got to try this method. It’s low and slow, it takes all day, and it’s absolutely worth it. Once you taste it, you’ll never rush a bird again.
Active time: ~60 min • Total time: 12 hr
A 14–16 lb turkey yields about 9-10 lb cooked meat
~¾ lb per person
8–10
• Large roasting pan with rack • Baster or large spoon • Instant-read thermometer • Heavy-duty foil
Ingredients
- 1 (14–16 lb) turkey, thawed
- Extra-virgin olive oil for rubbing
- Kosher salt and freshly ground black pepper
- 1 Tbsp poultry seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 2 heads garlic, cloves separated and peeled
- 2 yellow onions, thickly sliced
- 4 celery stalks, coarsely chopped
- 3 parsnips and/or carrots, peeled and chopped
- ~2 cups water
- ½ cup melted butter
Instructions
- Turkey Prep (20 min)
- Preheat oven to 225°F.
- Remove the neck, gizzard, and liver — set them aside to make gravy later.
- Pat bird dry with paper towels. Season generously with salt, black pepper, poultry seasoning, paprika, and garlic powder.
- Set the turkey breast-side up on a rack in your roasting pan. Tuck the vegetables underneath, and pour in water to cover the bottom of the pan without touching the turkey.
- Slow Roast & Baste (10-12 hrs)
- Place the pan in the oven and roast for 10–12 hours, basting every 30–45 minutes.
- To baste: spoon or brush the pan juices over the turkey, making sure to coat the breast and legs evenly before sliding the pan back in.
- The turkey is ready to finish when an instant-read thermometer registers 155°F in the thickest part of the thigh.
- Crisp & Finish (30 min)
- Increase oven temperature to 400°F.
- Mix ½ cup melted butter with a few spoonfuls of pan drippings and brush this over the turkey.
- Roast uncovered for 20–30 minutes, until the skin is deep golden and the breast reads 160°F, thigh 170–175°F.
- Rest & Carve (30 min)
- Transfer the turkey to a carving board or platter and loosely tent with foil. Let rest for at least 20 minutes before carving.
- Strain and reserve pan drippings for Turkey Gravy.
Serving & Storage Suggestions
- Ideal Temp: Warm-Hot.
- Best By: Refrigerate leftovers up to 5 days or freeze up to 3 months.
- Surplus Ingredients: Use giblets and drippings for Turkey Gravy; Save bones for turkey stock.
- Complementary Dishes: Wild Mushroom Stuffing, Roasted Sweet Potatoes with Sage Butter, Citrus & Herb Salad with Shaved Fennel.
Did you make this?
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