Slow Roasted Turkey
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 1 turkey
  • 1 turkey (12-15 lbs)
  • 2-3 onions, chopped
  • 2-3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 1-2 lemons, sliced
  • thyme, parsley
  • 1 Tablespoon table salt
  • 2 teaspoons ground black pepper
  • 1 cup chicken or turkey broth
  • 4 Tablespoons butter, melted
  1. Preheat the oven to 275 degrees Fahrenheit.
  2. Cut up the whole turkey so that you end up with 2 thighs, 2 drumsticks, a whole turkey breast and section the 2 turkey wings into 4 pieces. You should be left over with the neck, wing tips and backbone. I usually make a delicious turkey gravy with all these leftover turkey pieces. You can also buy the turkey already cut up at the grocery store.
  3. Chop all the vegetables into coarse pieces. It doesn't really matter how you cut them, since the vegetables are only there to add flavor, you won't actually be eating the vegetables. Arrange the vegetables and lemons on a rimmed baking sheet. Season them with salt and pepper. Add the herbs and pour in the chicken broth. Place a wire rack over the vegetables on the baking sheet.
  4. Season the turkey pieces with 1 Tablespoon of table salt and 2 teaspoons ground black pepper. Place the turkey pieces on top of the wire rack. Brush the melted butter all over each piece of turkey.
  5. Turn the turkey breast and the thighs skin side down. This will help keep the turkey moist. Roast the turkey in the preheated oven for 1 hour and then turn the turkey breast over, skin side up.
  6. Keep roasting the turkey until it reaches 160-165 degrees Fahrenheit in the center of the breast meat and 175 degrees Fahrenheit in the center of the thigh meat, 1-2 hours more, depending on the size of your bird.
  7. Take the turkey out of the oven and let it rest for at least 30 minutes. At this point, the turkey won't look pretty at all, it will be flabby and ugly. Don't worry, we will fix that soon. At this point, all we care about is having the turkey cooked all the way through and resting it while we make the gravy.
  8. Meanwhile, prepare the gravy. Strain the juices and vegetables through a fine mesh sieve. Wipe out the rimmed baking sheet. You may wish to line it with aluminum foil, to prevent it from smoking, since we will be crisping up the turkey at a really high temperature.
  9. Preheat the oven to 500 degrees.
  10. When the turkey has rested for at least 30 minutes, it's time to put some color on that skin and make it beautiful and deliciously crisp.
  11. Place the turkey back in the oven and roast for about 15 minutes, until the turkey is golden brown.
  12. It's so easy to serve this turkey, since the carving is practically done. Slice the turkey breast meat, by making a cut a long, thin cut along the breastbone, right in the center. Keep cutting on one side, keeping the knife right next to the ribcage. Repeat with the other side. Slice each side of the turkey breast into serving sized pieces.
  13. You can cut the thigh meat and drumstick meat off the bone as well, but I usually just serve them whole and cut them at the table if necessary. Serve the turkey with the Best Gravy on the side.
Recipe by Olga's Flavor Factory at