Overnight slow-cooking a turkey means using a low, steady heat so the meat becomes very tender, while still keeping it at safe temperatures the whole time. The safest and easiest way at home is either a low-oven “overnight roast” or using a large slow cooker for a smaller bird.

Important safety tips

• Always start with a fully thawed turkey; plan about 24 hours of fridge thaw time for every 4–5 pounds.

• Do not cook a stuffed turkey overnight; cook stuffing separately so the center is safe.

• Use a meat thermometer and only consider the turkey done when the thickest part of the thigh and breast reach at least 165°F.

• Avoid very low oven settings (around 190–200°F) for 12–13 hours as some food-safety experts consider that unsafe for home ovens.

Method 1: Overnight in the oven

This works best for medium to large turkeys (around 12–20 pounds). Adjust timing if your bird is smaller or larger.

1. Prep the turkey (evening)

• Make sure the turkey is fully thawed, remove giblets and neck, and pat very dry with paper towels.

• Rub the outside with softened butter or oil and season well with salt, pepper, and herbs (like rosemary and sage).

• Place the turkey breast-side up on a rack in a roasting pan and pour about 3–4 cups of broth or water into the bottom of the pan.

• Leave the cavity empty or loosely filled with aromatics (onion, celery, herbs), not dense stuffing.

2. Start with higher heat, then go low

• About 9–10 hours before you want the turkey finished, heat the oven to 375–400°F.

• Roast the turkey uncovered for about 45–60 minutes to brown the skin and bring it quickly through the temperature “danger zone.”

• Lower the oven to about 225–250°F, cover the pan tightly with foil, and leave the turkey to cook overnight.

3. Overnight roasting

• At 225–250°F, a 14–16 lb turkey often needs roughly 8–10 hours total, but always rely on the thermometer, not the clock.

• Check once in the early morning: if the breast is already at or just below 165°F, you can turn the oven to its lowest “keep warm” setting (around 170–180°F) until closer to mealtime.

4. Finish and crisp the skin (morning)

• When the thickest part of the thigh and breast reach at least 165°F, increase the oven to about 425–450°F, remove the foil, and roast another 15–25 minutes to brown and crisp the skin.

• Take the turkey out, tent loosely with foil, and let it rest for at least 20–30 minutes before carving so the juices redistribute.

Method 2: Whole turkey in a slow cooker

This method is better for smaller birds that physically fit in a large slow cooker, often in the 8–10 pound range or for turkey breast roasts.

1. Prep

• Pat the turkey dry, rub with oil or butter, and season thoroughly.

• Place chopped onions, celery, carrots, and herbs on the bottom of the slow cooker as an aromatic bed, optionally with a small amount of broth.

2. Cook on LOW overnight

• Place the turkey in the slow cooker, cover, and cook on LOW for about 8–9 hours, or until the thickest part reaches at least 165°F.

• If you want crisp skin, transfer the cooked turkey (or just the skin-on pieces) to a hot oven for 10–15 minutes at about 425°F.

Quick timing and safety recap

• Use 225–250°F for overnight oven roasting, not lower, and start with a short high-heat roast (375–400°F) for about an hour.

• Plan around 8–10 hours total for a 14–16 lb turkey at low oven heat, but confirm doneness with a thermometer at 165°F in thigh and breast.

• For a slow cooker, cook on LOW about 8–9 hours for a small whole turkey or large breast, again checking for 165°F in the thickest part.

If you tell the turkey’s weight and whether you’re using an oven or slow cooker, a more precise overnight schedule can be suggested.