How Long Does It Take To Cook A Halved Turkey

Saundra November 8, 2021 - 6:15 am

I've used this method for years and years. I've tried so many methods in the 50+ years I've cooked our Thanksgiving dinner and overnight wins hands down. It's easy and the turkey is moist and delicious!

mcneelamusic August 19, 2021 - 9:22 am

We have a dish that is more tasty which I like more but here I have found a lot of unique information that I will make at home

VIVID Fire Safety March 5, 2021 - 9:35 pm

Actually, the information given here is working which has been very helpful to me while cooking. Here you have given the information of Cook a Turkey Overgrowth which has been very useful to me. Thanks for sharing.

Selah Lapinskas December 25, 2020 - 8:08 am

Hi! Just wanted to warn you all on here. The turkey headline is very misleading. This is not a recipe for a turkey that is frozen to slow cook, its for a thawed turkey. Currently in a predicament and its Christmas day because its not done…

Mr Barry Wake December 24, 2020 - 7:16 pm

I have slow cooked our turkey overnight ever since we had children, wouldn't do it any other way. Temperatures and times here are about right on.

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Jane Hathorn December 13, 2020 - 9:38 am

I love the suggestion of cooking over night. I will try this at Christmas
Thank you.

Katie November 26, 2020 - 12:34 pm

I have been using this method for years but this year my turkey is almost 25 pounds. Can I still do it? Our Thanksgiving is Saturday if you're wondering why I'm asking at 12:30 pm on Thanksgiving day. I would have to start the bird tomorrow at 4:00 pm to eat on Saturday at 5:00.
I'm a vegetarian but I don't want any of my family getting food poisoning. That would make 2020 even better.

"I'll do it my way" November 25, 2020 - 8:19 pm

Thank you, WS. Interesting to read all of these comments. I've been overnight slow cooking turkeys most of the 50 years I've been roasting turkeys. I often felt insecure when reading "thou shalt not stuff when slow cooking" about the possibility of bacterial contamination. But, like a few others, I have always stuffed (no egg ever in my stuffing), turned the temperature up high for maybe the last 15 minutes, made sure the inner deep part of the breat and leg were [165 and 175]. Always delicious, moist. My stuffing was never a soggy mess, but I use Ezekiel flourless sprouted grain bread for the stuffing (and fresh herbs, and broth from the neck and gizzards to hold it together). And, no illnesses, only satisfaction.

LeeAnn Brocious November 25, 2020 - 10:21 pm

Do you get the neck and gizzards out before you slow
cook the turkey?

Julia November 25, 2020 - 10:39 pm

Yes, you should remove those parts before cooking a turkey in any fashion.

Vicky November 26, 2020 - 2:26 am

Pretty sure this turkey cooking method will end up with an unplanned trip to the emergency room during a pandemic, so now I will go throw out my Williams Sonoma cookbooks.

Misha November 26, 2020 - 8:19 am

Meat only has to be 165° internally. You can slow cook safely up to 12 hours. Just remember to finish it off at a high temperature and your guests will be amazed. I do not stuff my turkey before cooking even tho there are no eggs or other cross contaminants in my stuffing. You can also cook beef brisket or roast and chicken like this. Adjust cooking times for smaller portions of meat. Overnight chicken and overnight crock pot recipes are also to die for in my opinion. Proper cleaning and frequent hand washing are the only things you need to really watch to keep everyone from getting sick. You are highly unlikely to undercook this way.

Vicky November 26, 2020 - 5:21 pm

165 is not what the recipe claims to be shooting for, 160 is, and that is after the 15-30 minutes at the higher temperature. "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."

Scott Bissell December 17, 2020 - 9:22 pm

Okay, I hear you, but you need to understand that actually, once removed (and tented with foil), the turkey's internal temperature continues to rise while the meat 'rests'. You will achieve the last 5 degrees you're looking for without any problems whatsoever, once your masterpiece is removed from the oven.

Tonya November 26, 2020 - 8:28 am

So how long do I cook a 17.66lb turkey for???

jenn November 29, 2020 - 4:18 pm

No it most certainly will not…🤣😂😂😂🤣 I cooked my stuffed 16 lb turkey at about 200 degrees for 11 hours covered with aluminum foil and took off the foil, and turned it up to 350° for the last two hours and everyone raved over it!! Of course I smothered it in butter even under the skin and threw in some chicken broth and seasoned it before baking it..please 🤣🤣

Lindsey early November 25, 2020 - 5:36 pm

Can I do this with an eight pound turkey breast? Or will it dry out also I don't have a rack to put my turkey on in the roasting pan does that matter ??

Julia November 25, 2020 - 10:46 pm

You can slow roast a smaller turkey, just keep in mind that cooking time varies depending on the size of the turkey. If you cook an 8lb turkey for the amount of time listed in the recipe, it might dry out, so be sure to calculate the amount of time to your specific sized turkey. Also, it's not exactly required that you use a toasting pan, but in my experience the skin comes out crispier and the meat tastes better when it isn't cooking directly in the juices all night. A roasting pan helps keep the turkey elevated off of the drippings so that you can get crispy skin and still use the drippings in the pan for other dishes.

Cynthia Bell Dixon November 25, 2020 - 10:07 am

Does this work for the turkey roaster or only the oven?

Myrna Hammer November 22, 2020 - 4:04 am

I just slow cooked a 14 lb stuffed turkey in an oven bag at 200 Degrees but didn't do the hour at 450 degrees. Will it be safe??

Marcus Caffron November 24, 2020 - 4:36 pm

Never stuff a slow-roasted turkey prior to cooking. The juices within the deepest portions of the turkey do not reach minimum safe temperatures timely enough and bacteria can build within your stuffing in the cavity. Adding stuffing to a slow-roasted turkey also fills the cavity of the bird and further prevents slow heat from penetrating evenly. This is an extremely common error. Always cook the stuffing of a slow-roasted turkey separately. Failure to do so very often results in the significant potential for sick guests.

Sharnall Stone November 25, 2020 - 1:24 pm

So when is a good time to stuff, at the last hour?

Darla P November 26, 2020 - 1:52 am

I love to cook my turkey over night and have done this for almost 40 years. The one and only time I cooked on during the day was not the same. I like my turkey juicy and cook it breast side down. Start it at 450 for an hour then 250 til I wake to the smell and know it is done when it is falling apart! I have stuffed it but it is best not to cause I like to make a gumbo out of the leftovers and seem the turkey stays tasty longer. The one I stuffed went bad in just a few days. So do not stuff and make gumbo in a few days!!

jenn November 29, 2020 - 4:20 pm

not true just turn it up to 350-375 during the last two hours. You will see the juices boiling in the pan!

puzzle jisaw November 21, 2020 - 2:12 am

The cooking method is very good, with this way I can prepare food from the previous night so that the next morning, I do not need to get up early to prepare meals for my family. puzzle jigsaw

tim little November 20, 2020 - 1:11 am

Ingrid Roades April 30, 2020 - 8:09 pm

I am cooking a 15+lb bird tonight; stuffed with my thoroughly cooked dressing. Started preheated oven 400 degree. Bird was buttered, Salted, covered with foil. Baked for 1 hr; reduced heat to 230 degrees and I did not add water ( already had it in oven when I found this site). I will ck it out in the early A M to see if thermometer has popped! I will jack up temp on oven to 450 to brown skin for about 30 min. Wish me luck!

Cory Allen April 15, 2020 - 11:49 pm

I'm trying this right now and it's stuffed and I am going to bed, will let you know if we end up dead tomorrow after dinner.

DJFiCo November 15, 2020 - 11:11 pm

Are you still alive?

H.Gordon November 18, 2020 - 4:19 pm

Maybe not!

Andrew November 21, 2020 - 7:30 pm

Stuffing a turkey and cooking at low heat seems risky, health perspective.

LUCAS COLLINS November 25, 2020 - 1:16 pm

Why would it be risky? As long as the internal temperature reaches the same 160○ there is no difference, except the tenderness and moistness of the meat.

Marcus Caffron November 24, 2020 - 4:40 pm

Never pre-stuff a slow-roasted turkey or any other bird. At low temperatures required, the juices in the bird begin to seep into the stuffing early and insufficient heat permits bacteria to manifest. The cavity of a slow-roasted turkey needs to remain free of any stuffing mix so that heat can penetrate from both the outside and inside evenly. Always cook stuffing separately when using a slow-roast method.

J,shewmake November 25, 2020 - 10:48 am

I'm going to try this with my turkey breast tonight. Hopefully everything goes well.

jenn November 29, 2020 - 4:22 pm

The Doc November 25, 2020 - 10:39 am

Def dead.

How to Host a Holiday Dinner Like a Pro December 2, 2019 - 6:11 am

[…] If your holiday dinner is earlier in the day, think about jump-starting your preparation by cooking the turkey overnight. Time it so it's ready about half an hour before dinner to have time to carve […]

Robert Renzine November 25, 2020 - 9:58 pm

So nice to see a website that use a similar message that I do when it comes to cooking turkey or chicken slow roasting overnight. I've done methods like this multiple times, never got sick, and the food was the best I've done. In fact, the turkey or chicken was so tender that when I picked it up from The neck to the breast cavity, the whole breast section both sides poured right off the bird. It was juicy, and extremely tender I love this method… Thank you so much for sharing this and putting it up on the website.

Patricia Pettit November 29, 2019 - 4:08 pm

This video was great and my first turkey came out wonderfully!! Thank you! I was home sick with strep throat while my family was out and luckily I had bought our family a 13lb turkey for leftovers. So I cooked it up while I napped off my illness. House smelled great and turkey, once I was able to eat it, came out great!

Sam November 28, 2019 - 6:57 am

To W-S: I'd love to know what "research" you said you did on this method. All FDA food safety rules say never to cook a turkey at lower than 325, and that the overnight roasting is not safe. Two hours is the usual rule for food being out of the safety zone temperatures (below 40 / above 140). Unless you can cite a government food safety source that says it's OK to use the W-S method, then you aren't being responsible by suggesting this method. Anecdotal "I've always done it this way" evidence is not scientific evidence.

inez rivera November 28, 2019 - 9:55 am

Actually as long as its cooked above 135 you're in the safe zone.

Marcus Caffron November 24, 2020 - 4:54 pm

Okay, it is not simply the cooking temperature that is vital, but more critically the end cooking time temperature of the deepest portion of the meat that renders it safe for consumption. A pre-heated source must be used, never allowing temperature necessary for cooking to slowly rise while the meat is exposed to the process. Secondly, the deepest portion of breast meat of a turkey must be 165 degrees and the deepest portion of thigh meat must be 175 strictly using an instant-read thermometer to be considered safe for consumption.

Jack November 28, 2019 - 3:36 pm

USDA has separate specifications for cooking at low temperatures and even tells you how to safely cook the turkey in a crockpot.

Stuart November 30, 2019 - 12:15 pm

Marcus Caffron November 24, 2020 - 4:49 pm

Using a slow-roasted method for turkey or any other fowl is fine at a constant 200 degrees with the following caveats:

-the oven must be pre-heated
-Absolutely no stuffing should be inserted into the cavity of the bird under any circumstances.
-Following the final cooking time to crisp the outer skin, the internal temperature of the deepest breast portion should be 165 degrees and the deepest portion of the thigh should be 175 degrees. Meat of a turkey which holds these temperatures constantly when checked strictly using an instant-read thermometer constitute safe consumption.

Rhonda November 25, 2020 - 3:07 am

Marcus—can you flip the browning at 450 degrees to the beginning of the roast and stay safe? I was considering roasting for 45 minutes at 450 degrees and then lowering temperature to 170 to 180 degrees as suggested in an article by Andrew Schloss.

LUCAS COLLINS November 25, 2020 - 1:31 pm

Rhonda, any crispiness obtained before slow roasting would be lost by the slow cooking process, due the any steam in you bag or cooking vessel. It is best to do it afterwords. Another tip is to slow cook the Turkey upside down, so that the best are naturally basted in the juices from th back.

Felipe Maldonado November 27, 2019 - 5:03 pm

So when I cook it for the first he. Do u cover it with foil?

Kathy A Schroeder November 27, 2019 - 8:12 pm

Absolutely! You need to retain the moisture. Also, if you roast it breast side down, , and let it cool for about an hour, the juices wick into the meat.

Julia chen November 28, 2019 - 6:31 am

Does it matter if you slow cook it first then bring the temp up after? Or do you have to bring the temperature up first to brown the turkey then slow cook it?

Lina Hernandez November 26, 2020 - 12:41 am

I lightly covered my Turkey & put the lid on. I hope it's cooked after 10 hrs at 225

Home Cook Chef November 21, 2019 - 8:08 am

I just did the Williams Sonoma method and my turkey is gorgeous. I wish there was a way to upload a picture. I did put the breast side down in onions and celery with a 16 oz bottle of water since I'd already brined the turkey for 48 hours. Thank you for the wonderful post!

I did not use the method that Lisa kept posting. I came to this website because of Williams Sonoma only. I think it's rude to do what she did by trying to steer people elsewhere which made me confused as to which method to use. Thank you again Williams Sonoma for your excellence and professionalism even when it comes to not addressing Lisa posts.

Keep providing us delicious recipes.

Joanne Engel November 25, 2019 - 1:16 pm

I have done this method all my married life and it always comes out perfect. I put my turkey in a BROWN GROCERY BAG AFTER I BUTTER IT WELL ON THE OUTSIDE. The brown bag is porous and the turkey comes out beautifully browned without raising the temperature at the beginning or end.

Erika Nieuwhof April 20, 2019 - 1:04 pm

Is the turkey frozen or thawed with this method? If thawed can I stuff it?

Tom October 29, 2019 - 7:49 pm

It should be thawed and it is not recommended to stuff it

kruegkelhmailcom November 26, 2019 - 8:04 am

I always stuff mine and nobody has ever gotten sick. My mother stuffed hers and her mother before that. The hour at higher temp kills the bacteria. But that's how all of my family, aunts, brother, sisters, etc cook their turkeys too.

Claire November 27, 2019 - 7:03 am

I want to slow cook a 27# stuffed turkey. Any suggestions on the time?

Bill Vosteen November 27, 2019 - 12:35 pm

See the October 5, 2018 message from Rainer Schmoll below. He talks of cooking a 32 pounder.

Dessie Rembert November 22, 2018 - 1:04 am

I just love goggiling anything and everything that comes to my mind

John M Ventimiglia April 22, 2019 - 5:20 pm

goggle – goggle

Todd November 21, 2018 - 4:39 pm

I grew up with slow roasting the turkeys overnight and so did my mom when she was a child. We never got sick from it nor did we ever die. This is actually my preferred method of cooking it and I have tried several other ways as an adult. Plus, just like my mom and her mom before her, I also like to stuff the bird beforehand too. That to me makes the best stuffing because it incorporates the juices from the turkey. We never got sick or dies from that way either.

Sabrina Barr November 26, 2019 - 9:20 pm

I know you won't see this prob but I especially enjoyed your line "We never got from it nor did we ever die"…..😂😂😂 Thanks for the recommendation!!

Judy Ann Martin November 25, 2020 - 9:08 pm

I also grew up with cooking the turkey over night and it being stuffed. I have cooked mine overnite and the other ways. I think it is much more moist cooking it lower temperature and longer time. I have used the bags and they are okay but I think I'm putting my turkey in oven before going to bed tonite since we are staying home this year,thanks to covid. We have never gotten sick or died. But then again I don't think back in the day you heard of people getting sick like you do in this day and age.

Rainer Schmoll October 5, 2018 - 12:46 pm

I have been slow roasting my frozen solid, very large Turkeys at low temperatures for 15 years and have never had any problems. Just now (12 noon Friday) I put a 32 pound frozen turkey into the oven at 450 degrees for 30 minutes then I will turn it down to 180 degrees and leave it till tomorrow evening (Saturday) at around 5pm when we will eat the most juicy, most mouth watering Turkey and no one will have any kind of worries about bacteria. Of course, I came upon this by accident one year when I forgot to take my Turkey out of the freezer to thaw a few days earlier and with a house full of people coming over the next day for my typical Christmas feast, I had no choice but to try this. I was nervous and worried and after the dinner, with everyone raving about it I realized that I had never eaten a Turkey this good before in my life and I will never change how I do Turkey, I actually make a large Turkey every month this way so that has me successfully testing this method with over 150 Turkeys and never an issue.

Patrick December 28, 2020 - 1:02 pm

Do you put any stock or liquid in the pan first? Or oil and season the frozen turkey skin? Thanks.

تجهیزات فست فود April 11, 2018 - 11:23 am

amazing post. it was really helpful. thanks for the sharing. i love turkey so much.
thanks again

Hazel April 3, 2018 - 8:15 pm

Perfect!! Just bought two deep discounted turkeys after Easter and cooked one overnight using the overnight method. Never done it before, but I'll be doing it again and again! Deelish! Thanks all for the tips in the comments section too!

Emilia January 7, 2018 - 9:43 am

Please advise – am having an argument with husband as to wether turkey MUST come to room temperature before being put in oven. Thank you Williams Sonoma for your reply

Xxlcountryguy December 24, 2017 - 3:34 am

I have been doing this for YEARS and sadly my culinary arts teacher would have been so disappointed lol but it has always come out beyond perfect. I suggest covering with foil for all those asking. At the end of the cooking you want to throw it in the over as hot as possible to brown quickly because if you don't turn up the heat high enough it will dry the turkey very quickly. Another suggestion is to inject your turkey at the end. I always make a concoction of melted butter and brown sugar white pepper or red pepper along with other spices "have to keep some secrets" this makes the turkey very very moist. The family always volunteer me to cook it every year. I don't argue because it's the easiest thing to make and I actually get to rest during the holidays lol.

DAVE December 23, 2017 - 9:39 pm

Can you fix the print function here?
I printed your recipe using the button under the share functions- out came 12 pages (1 page picture, 1 page recipe, + 10 pages of comments)

Gail November 26, 2017 - 9:08 pm

AMAZING!!!! I cooked our turkey with the overnight roasting plan and it was the best turkey we have ever had. Some details which may be helpful….(1) I bought a fresh 18 1/2 pound turkey from Byerly's – excellent flavor (2) Seasoned the turkey with salt and pepper and rubbed butter on the turkey (3) I roasted the turkey breast side down (after the first hour) as recommended by Lisa above (4) The article Lisa refers to in her post was REALLY helpful (5) I put the turkey in the oven at 5 PM and roasted it at 450 degrees for one hour. The skin browned beautifully. I then turned the turkey over so the breast was facing down (6) I turned the oven down to 170 degrees at 6 PM and roasted it until 11:30 AM (17 1/2 hours). The suggestion of roasting the turkey one hour PER POUND is spot on
(7) I took the turkey out at 11:30 AM and covered it with foil to rest for 30 minutes (8) I carved the turkey at noon and it was absolutely delicious. I will always, always make the turkey this way. No more guessing on time. Thanks Lisa and WS for the help!!!

Josh Stevenson November 25, 2017 - 6:55 am

did it, first turkey ever for the family! Woohoo!. I covered in McCormick Poultry Seasoning. Put a quartered onion and a halved lemon in the middle. 22# bird, Cooked at 200 in an 18 quart roaster for 11ish hours, turned the heat up to 400 until it was done. The skin wasn't super crispy but the meat was tender and juicy. I also put butter slices between the meat and skin on the bird. Thanks so muc!

Deann Mccoy November 25, 2019 - 6:40 pm

I am also going to be cooking my first turkey and I also have a 22# turkey. Did you bake for 9 hours covered? Also, you said you turned the heat up to 400 until it was done. Do you recall approximately how long that was, 30 minutes, 2 hours? I would like to put the bird in the oven at some point the evening before,.. still not sure what time that should be. We are eating at 1 pm. Thank you for any help.

kruegkelhmailcom November 26, 2019 - 7:35 am

I put mine in by 11pm and browning takes 20-30 minutes usually. Make sure to put water in the bottom and tightly foil the top. Works every year and we eat 12:30-1:00pm. Hope this helps!

kruegkelhmailcom November 26, 2019 - 7:55 am

Also, make sure your bird is thawed before cooking and I cook for an hour at 350-400 degrees to start. This kills all bacteria. Then lower to 200 degrees. I have started earlier then 11pm and bird is fine cooking longer. It is fall off the bone tender. You can baste a couple of times during the day if you want or just let it cook.

Lisa A Amorelli November 27, 2019 - 3:04 pm

Did you cook the turkey breast side down? People on here have been saying this but I never did is it better?

Cynthia T. November 24, 2017 - 5:52 am

I prepared my 2017 fresh 13-pound turkey (13.78 pounds) using this method and it came out beautifully. It was golden brown and juicy. The breast was a tad dry to me but everyone enjoyed and ate abundantly. This was so easy. My only issue was that I had the turkey done by around 11:30 and my guests were delayed in coming. I wrapped the turkey in foil and it stayed hot for an hour or so. I cooked the turkey on 200 degrees. My turkey was done and the oven was free for my sides and bread. Will definitely do this again.

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Barb November 23, 2017 - 10:33 am

We been cooking our turkey overnight for years. It's always perfect and done.sometimes it was never ready if cooked during the day, this it's done and room in over for other things

Karen November 23, 2017 - 7:38 am

PERFECT!!! Just finished making this delicious recipe. Will only cook overnight from now on. Thank you Williams-Sonoma!

Carmen Queen November 22, 2017 - 6:24 am

I have done this for a couple years now…. WARNING- Most ovens are built with a setting that automatically turns the oven off after 12 hours. So, beware! Otherwise the oven turns off in the middle of the night and your bird won't be cooked!!

Ginger November 22, 2017 - 4:03 pm

made my turkey this way last year for the first time and it was the best turkey I ever made! That's why I'm here to get the roasting time and temp. again. Everyone loved it and mine was very moist.

Drexel November 21, 2017 - 7:37 pm

My father lived with his grandparents til the end of WWI in Denver. He fondly remembered how his grandmother would cook the turkey all night in the wood fired oven. These were obviously fond memories for him because it was the only thing he ever did in the kitchen. Every year he'd stay up late to prep the bird then tend it every couple of hours during the night.
It was always wonderful.

Judy Greenwell November 19, 2019 - 9:46 am

If frozen, what about neck and paper goblet pack inside turkey?

kruegkelhmailcom November 26, 2019 - 7:46 am

You can cook the neck and giblets our side the bird or throw them away or use for stock for gravy. Everyone is different. I personally don't use them, my mother cooked the neck in the same pan and my mother-in-law cooked the neck for stock for gravy in a separate pan. If frozen put in sink with cold water the day of cooking in the am and should be thawed enough to cook by night. May need too increase temp a little the morning of. Use a food thermometer to check the temperature if you question whether to increase oven temp before browning.

Gail November 20, 2017 - 6:08 pm

Just to clarify…. Sounds like cooking it at high heat for an hour (at 400 degrees) and then one hour per pound at 170 to 180 degrees is the trick. Since we are all cooking different size turkeys and serving at different times, this might be a good guideline. That's helpful in devising our timelines. Please weigh in WILLIAMS-SONOMA if this isn't correct. Thanks!!!

Lisa November 21, 2017 - 7:49 am

Hi Gail,
I suggest going to https://www.splendidtable.org/story/this-year-roast-the-turkey-while-you-sleep for a more complete recipe that answers all those questions. It's the opposite of what WS says to do and makes more sense. High heat first, as you write, to kill the bacteria, and then slow cook. They also specify timing per pound of turkey and have a good discussion about slow roasting.

Mary Nefsky November 20, 2017 - 11:27 am

Thanks for the very specific instructions. I'm trying this later this week. Please add me to your blog.

Rachel November 19, 2017 - 6:05 pm

I am cooking a 25 pound turkey. How long do you think this will take to cook? Can I loosely add onions, celery and carrots to cavity of turkey?

Lisa November 21, 2017 - 7:47 am

dana November 19, 2017 - 2:53 pm

I usually cook my turkey breast side down to keep the breast meat from drying out while roasting. Can I cook the turkey this way overnight?

Lisa November 21, 2017 - 7:46 am

Jeff November 22, 2017 - 5:45 pm

I use the Splendid Table method as well, but you're approaching spam levels of referring to it.

J November 21, 2018 - 5:29 pm

OMG, right? Her posts have definitely reached spam level.

Bobbi November 19, 2017 - 1:36 pm

I am cooking a 9 lb turkey – yes small but it is for 2 people – before i used to cook big turkeys overnight…. really it is the only way i know how to cook a turkey. Can I still cook my turkey overnight?

Sue November 17, 2017 - 4:18 am

I would like to cook a stuffed unfrozen 22lb turkey overnite and eat at 3:30pm. Any suggestions for time and temp? Thanks

Lynne November 15, 2017 - 9:43 am

I've cooked turkeys both ways – conventional and overnight. The overnight is always best. I put the turkey in around 11:00 pm and take it out in the late AM; I take out the drippings to start the gravy and now that the oven is free I can bake other things (stuffing, squash). The turkey, in the roasting pan, is then set in on the outdoor grill with only the side burners lit to keep it at the right temperature.

Tammy Nelson November 11, 2017 - 8:28 pm

My mother has always cooked her turkey overnight in a Brown Paper Bag.I am worried that the store may not carry Brown Paper Bags any longer.That Turkey cooking overnight is one of the best smells.I think its the onion and Bell Pepper and Celery that I am smelling but it still smells heavenly.Do you mean we can wrap the Turkey in foil and bake it?

tina mcclain November 8, 2017 - 5:53 am

I am having 29 for sit down Thanksgiving dinner. I am cooking a 20-24lb turkey and an additional turkey breast @ 16lbs @ the same time. What do you recommend as far as time frame for slow cooking overnight.

Lisa November 21, 2017 - 7:44 am

Lillian October 31, 2017 - 9:59 pm

How many lbs of turkey do you need for about 15-20 persons and If I want my turkey done around 4:30 – 5 PM when do I start a 20 lb turkey or 22 lb turkey. Can we really cook at a low temp all night without bacteria setting in?

Lisa November 21, 2017 - 7:43 am

Hannah October 7, 2017 - 4:53 pm

I haven't made a slow cook turkey before, so I am a bit nervous about "safety". I'm trying this method because I love my "cheater" duck confit , slow cooked legs at about 200 F for a few hours. My dry seasoned 16 pound turkey has been air-drying in the fridge for about 24 hours. It's 8 pm now, and ideally, we will eat late afternoon. I might bail on the slow cooked turkey … so any tips or comments would be greatly appreciated. Canadian Thanksgiving = October 9th BUT we are having ours tomorrow.

Trish September 29, 2017 - 5:55 am

How long will a 23 lb turkey take?

Jeanne November 19, 2017 - 1:36 pm

I tried this method last year roasting my turkey at 400 degrees for one hour then lowering the temp to 170 and cooking one hour per pound. It came out golden, moist and delicious! Happy Thanksgiving!

Barb November 19, 2017 - 7:57 pm

How did you prep the turkey? Seasonings, brine etc? Did you stuff the bird?

Lisa November 21, 2017 - 7:42 am

J November 21, 2018 - 5:28 pm

We get it…

Sundy Fitch December 24, 2016 - 8:54 pm

Tried this recipe for the first time for our family's Thanksgiving dinner… It was received with rave reviews. .. The best turkey I've ever prepared… In fact, I have my oven preheated now and know it will again be a hit with my family! I generally don't roast a turkey for Christmas dinner, but , per my family's request, we will once more be dining on the best roasted turkey EVER!!!

Leslie November 24, 2017 - 12:34 am

Dear Williams Sonoma,

I live in Ireland so had to work on Thanksgiving, but thought I could get home by noon. So I put the turkey in the oven at midnight and when I woke it wasn't quite done (I am just learning about temperatures and my oven) so I went off to work. But I was in court which went on a long time so I didn't get home until six. At three I phoned a colleague to ask them to turn off my oven. With trepidation I came home and took the turkey out of the oven at six, and carved it for guests at eight. It was the loveliest turkey I have ever cooked. A real revelation. THANK YOU! I think I like turkey now!

Gail November 15, 2017 - 12:05 am

So for a 16 to 20 pound turkey, I should plan on roasting it around 10 hours? I am trying to get a timeline set so that we are ready to eat at noon. Any help you can send my way would be great. Thanks!

Lisa November 21, 2017 - 7:42 am

Gail November 21, 2017 - 8:38 pm

Thanks, Lisa. I read that entire article too. I guess I am just going to try it. And hope for the best. The article was helpful but again some conflicting ideas about foil or no foil. And people that complained about dry turkeys make me second guess my choice. But….there are enough great reviews for me to give it a whirl. Will post hopefully a success story after the holiday. Thanks again.

Lisa November 22, 2017 - 8:11 am

I've done this for many years. Here is a warning and a suggestion:
Warning: the skin does not look like the picture. No way. It is inedible and leathery. Which doesn't bother us because turkey skin is never really the point and there's never enough for the meat anyway.

Suggestion: cook the turkey breast side down. It makes the breast meat even moister.

Benefit: besides the no fuss cooking, the meat is fall= off-the bone tender and delicious.

Cyndi December 14, 2016 - 6:45 pm

Can it be stuffed and cooked overnight?

Sarg February 4, 2017 - 3:02 pm

Don't do this with a "frozen " turkey, defrost it first.
Cyndi, turkeys cooked this way cannot be stuffed. But I believe you will be OK if you put a quarter or so of onion inside the cavity. But be sure to not do to much. You'll have plenty of time to bake stuffing in a pan after the turkey comes out.

Eva November 18, 2017 - 10:54 pm

I've been cooking turkeys
Overnight since I was 20yrs old. An now I'm 60yrs old still brown bagging it WITH STUFFING. Temp.200°

Lisa November 21, 2017 - 7:41 am

Sandra November 25, 2020 - 8:49 pm

Can my 20# turkey be slow cooked in plastic oven bag vs' foil ?

susan November 23, 2016 - 8:37 pm

Have been overnite roasting turkey forever..1 hour at 450° then down to 200° overnite. Perfect turkey everytime

Melissa November 12, 2017 - 5:00 pm

How many hours is the Turkey in the oven total? I love the idea of slow roasting the turkey, but we usually eat around 4 pm. So thinking about starting the process at 6 am when I get up rather than overnight so its not ready to eat at 9 am. Thoughts? Also do you Brine your turkey a day or so ahead still?

Lisa November 21, 2017 - 7:32 am

Sue November 17, 2017 - 4:16 am

Susan do you stuff the turkey. I want to stuff and 22 lb and cook overnight. Any suggestions?

Lisa November 21, 2017 - 7:30 am

Tonya November 22, 2017 - 7:22 pm

My grandma has done it for years and it's perfect everytime!

lande Oglesby November 22, 2017 - 8:34 pm

Your grandson stuffs the bird when slow roasting

Qbyrde November 22, 2017 - 8:34 pm

Yes you can!
I've stuffed my turkey with well-prepared and thoroughly cooked stuffing before putting it in the bird, for the past decade, and no one has ever gotten ill! As long as your bird is well cleaned & dried, inside and out, then cooked, depending on size, 25-60 minutes, at 475*, then reduce heat to 250*, you should have no problems. Preparation and temps are the key! Happy Thanksgiving to one and all.
Still alive😉

Renee D'Alessandro November 21, 2018 - 7:17 pm

I do this meathod every year and my turkey is always stuffed. I'm in my 50's and I'm still kicking! Lol!

Barb November 19, 2017 - 7:50 pm

Do you cover it with foil or any other details would be so helpful. Like the size of bird, temps how long all that good stuff please!

Lisa November 21, 2017 - 7:39 am

Tessa November 23, 2016 - 5:20 pm

This is wonderful! I am all about the slow roasting and while I sleep! I have already brined the bird for 20hrs then this method. I may not even have to carve it will be so tender.

Marge November 23, 2016 - 12:43 pm

But what about the bag inside the turkey?

Danny January 31, 2018 - 8:19 am

I defrost my turkey overnight and placed it in the oven so it would be ready for dinner. It was enough to remove the bag from the turkey. I used a bit of hot sink water to completely defrost it.

Eon MCKENZIE November 22, 2016 - 1:40 pm

This is great news.i didnt know you could roast a frozen turkey and even while you sleep.this will save me some time.

Randy November 17, 2017 - 11:55 am

Eon, I noticed that no-one responded to your post. This is not done with a "frozen" turkey. You have to thaw out the turkey in the refrigerator. Once thawed, then remove it from the refrigerator, allow it to come close to room temperature. Then you are ready to cook the turkey.

gfgtrfhrehtr November 21, 2016 - 8:22 am

blah blah blah

AnneMarie November 20, 2016 - 4:14 pm

I've always thought that according to food safety rules, it was not recommended to cook a turkey at such a low temperature, as it could harbor bacteria?

shorisuperstore[dot]com November 21, 2016 - 12:54 am

No i think its not, it says low temperature overnight..if we did it on a high temp overenight, there will be no chicken for tomorrow.
Overnight roasting is to ready the turkey and I think its the best timing so it will be ok for tomorrow's event..cooked and fresh.

Williams-Sonoma Editors November 22, 2016 - 11:12 am

Hi AnneMarie: We initially had the same concern ourselves, but did some research and found that as long as your turkey is finished at a temperature that's food-safe, you have nothing to worry about. (Similar logic applies to cooking poultry at a low temperature in a slow cooker or immersion circulator.) For that reason, we have to stress that an instant-read thermometer is crucial here! Hope this helps. Happy Thanksgiving!

Turkey Maker November 21, 2018 - 12:11 am

Is it safe to start it at 200 degrees and cook it at that temperature the entire time?

Judy tinker December 23, 2017 - 12:35 pm

I tried this at Thanksgiving and it was perfect!!!! My bird was 15 lbs. and was done by 1:00 pm…. No I didn't cover it until it reached it's brownness then I covered it until the internal temp. was right.. Yummy and moist…

Delia December 21, 2019 - 7:01 pm

I tried this and it was moist and delicious. I want to try the brown bag method next.

Magdalena Rangel-Berrum November 20, 2016 - 12:32 pm

My kind of #bird. Sharing to my FB page. Thank you.