If you were shocked to learn that you could roast a frozen turkey, you’re in for another surprise: You can roast that turkey while you sleep, too.
At a typical roasting temperature (around 325ºF), a large turkey can take upwards of four hours to roast. Add in pulling the bird out of the fridge beforehand to take off the chill, rest time, and carving, and you’re looking at nearly six hours. If you aim to serve your turkey around lunchtime, this means starting things at 7 a.m. If you can feel your blood pressure rising just thinking about it, don’t fret, there’s an easier way: roast the turkey overnight.
The unconventional cooking method of roasting a turkey while you sleep might seem crazy on the outset, but it actually makes a lot of sense. Cooked low and slow, turkey is tender, juicy, and pretty hard to mess up.
Cooking the perfect turkey for Thanksgiving or any special occasion can seem daunting but it doesn’t have to be. With some simple tips and tricks you can cook a moist, flavorful turkey in your oven at 180 degrees Fahrenheit. Here’s everything you need to know about cooking times, techniques, and tips to get a tender, juicy turkey every time.
Overview of Cooking a Turkey at 180 Degrees
Cooking a whole turkey at 180 degrees Fahrenheit produces a tender, moist, and delicious bird when done properly. Here are some key points to keep in mind:
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Cooking Time Plan for approximately 15 minutes of cooking time per pound So a 12 lb turkey will take about 3 hours to cook at 180 degrees F
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Monitor Temperature: Be sure to monitor the internal temperature of the turkey, not just the oven temp. The turkey is safe to eat once the thigh meat reaches 165F.
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Resting Let the cooked turkey rest for 15-30 minutes before carving This allows the juices to redistribute throughout the meat
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Prepare Correctly: Proper preparation like thawing, drying, seasoning, and roasting with aromatics ensures the best results.
Follow the tips below for success!
Step-by-Step Guide to Cook a Turkey at 180°F
1. Thaw the Turkey Completely
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Keep frozen turkey in the fridge for 24 hours per 4-5 lbs weight.
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Submerge in cold water, changing water every 30 mins, if short on time.
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Never cook a frozen turkey! ice crystals damage the meat.
2. Remove Giblets and Rinse Turkey
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Check inner cavities and remove giblets, neck, etc.
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Give the turkey a rinse under cool water inside and out.
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Pat very dry with paper towels – this promotes browning.
3. Season the Turkey Generously
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Inside cavity: Stuff with aromatics like lemon, onion, herbs.
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Outside skin: Rub olive oil and generously season with salt and pepper.
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You can also add poultry seasoning, garlic powder, paprika.
4. Set Up Roasting Pan Correctly
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Place turkey breast up on a roasting rack in pan.
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Add broth/wine/water to the bottom of the pan.
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Scatter chopped aromatics like onion, carrots, celery around turkey.
5. Maintain 180°F Oven Temperature
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Preheat oven to 180 degrees F.
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Use a meat thermometer to calibrate your oven.
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Keep oven closed as much as possible.
6. Baste and Tent Turkey
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Baste turkey with pan juices every 45 minutes.
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Loosely tent foil over turkey to prevent over-browning.
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Remove foil in last 45 mins if browning is needed.
7. Test Temperature in Thigh
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Insert instant read thermometer deep into thick thigh meat.
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Turkey is safely cooked once thigh reaches 165°F.
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If under, continue roasting and check temp every 15 mins.
8. Let Turkey Rest Before Carving
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Once 165°F is reached, remove turkey from oven.
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Let rest on cutting board for 15-30 mins.
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This allows juices to redistribute through meat.
9. Carve Turkey and Serve Immediately
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Use a sharp knife to carefully slice breast and thigh meat.
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Serve warm with pan gravy and side dishes.
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Refrigerate leftovers within 2 hours.
FAQs About Cooking a Turkey at 180°F
How long does it take to cook a turkey at 180 degrees F?
Plan for approximately 15 minutes per pound. So a 12 pound turkey will take about 3 hours, a 15 pounder will be around 3 hours 45 minutes. Always check internal temp.
What is the minimum safe internal temp for turkey?
165°F is the safe minimum internal temperature for turkey according to USDA guidelines. Check with a meat thermometer in the innermost part of the thigh and breast.
Should I tent the turkey with foil while roasting?
Yes, loosely tenting the turkey with foil prevents over-browning and drying out. Remove foil in the last 30-45 minutes if browning is needed.
Can I cook a turkey from frozen at 180 degrees F?
No, only cook fully thawed turkeys. Frozen turkeys should be thawed 1-2 days in the fridge before roasting. Cooking from frozen risks dangerous bacteria.
Is it necessary to let turkey rest before carving?
Yes, resting is crucial. It allows juices to redistribute through the meat for moister turkey. Let rest 15-30 minutes on a cutting board before slicing.
Tips for the Best Results Cooking Your Turkey
Follow these tips and tricks to get perfect results when roasting your turkey at 180°F:
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Dry thoroughly after rinsing and blot with paper towels. Damp skin prevents crisping.
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Season heavily with salt, pepper and aromatic herbs. Flavor permeates the meat.
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Roast breast up on a rack in a roasting pan with aromatics and broth. Allows even cooking.
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Baste frequently with pan juices to prevent drying out. Tenting with foil helps too.
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Check temperature in a few places with an instant read thermometer for accuracy.
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Let rest before carving so juices redistribute. Waiting is hard but worth it!
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Carve carefully by slicing breast meat first, then leg/thigh portions.
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Use leftovers properly refrigerating within 2 hours and using within 3-4 days. Freeze extras.
Conclusion
Roasting your turkey low and slow at 180°F delivers a wonderfully juicy and tender bird, but following some simple guidelines ensures the best, safest results. Thawing completely, monitoring the internal temperature, tenting with foil, and letting rest before carving are keys to success. With the step-by-step instructions and tips above, you can roast a mouthwatering turkey this holiday season that will wow your guests!
How to Cook a Turkey Overnight
- When you’re starting to think about going to bed, preheat your oven to somewhere between 170-180ºF. If your oven temperature does not go this low, set it to its coolest setting; anything up to 200ºF is fine. Pull the turkey out of the refrigerator, season it with salt and aromatics, and rub the outside with butter. Set a rack in a roasting pan, fill the pan with about a quart of water, arrange the turkey breast-side up on the rack, and wrap the pan tightly in aluminum foil.
- Roast the turkey while you sleep and get ready in the morning (as long as 9-11 hours). Don’t worry about basting; the low temperature and moisture from the water will cook it gently.
- Remove the foil and take the turkey’s temperature with an instant-read thermometer. Your end goal: a temperature of 160ºF in the breast and 170-175ºF in the thigh. Keep roasting at a low temperature until it is getting close to these numbers, around 155ºF. Remove the pan from the oven and turn up the heat to 475ºF. Once preheated, roast the turkey until the skin has browned and it is 160ºF in the breast and 170-175ºF in the thigh, about 15-30 minutes.
- Let the turkey rest for 20-30 minutes.
- Carve and serve!
We tested this with a 14-pound turkey, and it took 10-1/2 hours for it to come to 155ºF, and another 15 minutes for the skin to brown and the temperature to read 160ºF. Do note that smaller birds may dry out a bit if cooked for this long, and don’t take very long to roast to at a conventional temperature, eliminating the problem this overnight method solves. 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.