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Turkey Cooked Overnight Recipe

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This recipe for Turkey Cooked Overnight is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 lb turkey (thawed)
2 tbsp butter (room temp)
salt and black pepper
crushed garlic (optional - rubbed on with butter)
4 cups water
large roasting pan with rack (or crushed aluminum foil)
Directions:
Directions:
Preheat oven to 200º.
Remove giblets and neck. Rinse bird inside and out. Pat outside dry. Bind legs of bird. Rub butter over bird. Place bird breast side down on roasting rack (to ensure juicy breast - juices run down to the breast). Add salt and pepper.

Put 4 cups water in roasting pan. Wrap pan tightly in aluminum foil. Place in oven. Roast 10-12 hours. (longer = tenderer) Remove from oven. Turn heat to 475º. Turn bird over. Place unwrapped bird back in oven until skin is browned - about 15-20 min. Let turkey rest 30 min - 1 hr. Carve and serve.

Notes:
To thaw, if frozen: either fill a large cooler with water, put frozen turkey (still in plastic wrap) inside, wait 2 days; or 4 days in fridge.

Turkey must be 165º breast, 175º thigh to be done.
A 20 lb turkey takes at least10 hrs to come to 165º and another 15 min for the skin to brown.

For every 2 lbs of turkey more or less than 20 lbs, add or subtract an hour.

 

 

 

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