Overnight Roasted Turkey
with Giblet Stuffing
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Get ready to enjoy our Beginner-Friendly Overnight Roasted Turkey with Giblet Stuffing – it's perfect for folks who are just getting into cooking. This recipe delivers a mouthwatering Thanksgiving centerpiece that's tender, juicy, and beautifully golden-brown. You'll find easy-to-follow instructions and handy tips to create a dish that's as tasty as it is simple. It's like embarking on a delicious adventure in your own kitchen, and you'll definitely want seconds!
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You Will Need
For the Turkey:
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1 (15-pound) turkey
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1 tsp garlic powder
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1 tsp salt
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1 tsp pepper
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2 sticks of butter
For the Stuffing:
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6 cups water
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6 chicken bouillon cubes
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Giblets from the turkey, including the neck
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4 celery stalks, sliced 1/2 inch thick
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1 stick of butter
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2 packages of Stove Top Stuffing (Turkey flavor)
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1 medium onion, diced
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How to make Over night Roasted Turkey
Preparing the boxed Giblet Stuffing:
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Begin by making the stuffing. In a medium saucepan on the stove, combine 6 cups of water, 6 chicken bouillon cubes, giblets (including the neck), sliced celery, diced onion, and 1 stick of butter. Allow the mixture to come to a boil until the celery and onion become almost translucent, and the giblets are fully cooked.
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While the giblets and vegetables are simmering, wash the turkey thoroughly with cold water. Place the turkey in the sink, covering it with cold water to prevent it from drying out while you prepare the stuffing.
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Once the giblets, celery, and onions are done, remove the turkey neck and giblets to a plate. Dice everything up, and shred as much meat as possible from the turkey neck.
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In a separate bowl, combine the diced giblets with both packages of Stove Top Stuffing. Strain the celery and onion from the broth and add them to the bowl. Mix everything together until well combined.
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Measure out 3 cups of the broth from the saucepan and pour it into the stuffing mixture. Stir until the stuffing is moistened. Shape the stuffing into grapefruit-sized balls and use them to stuff the turkey's cavity and neck.
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If you're looking to elevate your Thanksgiving feast, consider a mouthwatering butter-roasted turkey recipe. This classic method involves basting the turkey with rich, melted butter to create a perfectly roasted bird with crispy, golden skin. To make it even more delicious, infuse the butter with aromatic herbs like garlic and rosemary. These simple yet gourmet butter-roasted turkey ideas ensure a tender and juicy centerpiece for your holiday table. With step-by-step instructions and cooking tips, you can impress your guests with a succulent butter-roasted turkey that's sure to be the star of the show.
Roasting the Turkey:
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Preheat your roaster to 200°F (93°C).
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Sprinkle the top and legs of the turkey with garlic powder, salt, and pepper.
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Cut the two sticks of butter into chunks and place them on top of the turkey. Insert some chunks into the legs on both sides and on the wings. Place any remaining butter in the bottom of your roaster. Pour in the remaining giblet broth.
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Carefully place the stuffed turkey into the preheated roaster. Cover and cook at 200°F (93°C) overnight. Adjust the start time according to when you want your dinner to be ready. For a 12 PM mealtime, start the turkey earlier, and for a 5 or 6 PM meal, adjust accordingly.
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In the morning, increase the roaster's temperature to 350°F (177°C) and continue cooking until the turkey is thoroughly cooked. This should be around 1 or 2 PM.
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To ensure the turkey is done, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the thigh.
Allow the turkey to rest for a few minutes before carving. Enjoy your flavorful overnight roasted turkey with giblet stuffing!
To achieve a golden brown turkey, follow these steps:
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Butter or Oil Rub: Before roasting, rub the entire turkey's skin with softened butter or oil. This helps in browning and crisping up the skin during cooking.
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High Heat Start: Begin roasting the turkey at a higher temperature, around 425°F (220°C), for the first 30 minutes. This initial blast of heat will jumpstart the browning process.
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Baste or Brush: Throughout the roasting process, occasionally baste or brush the turkey with its own pan juices or a mixture of melted butter and oil. This helps to keep the skin moist and promotes even browning.
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Use a Roasting Rack: Elevate the turkey on a roasting rack in the pan. This allows hot air to circulate around the bird, helping it brown evenly.
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Monitor Temperature: Keep an eye on the turkey's temperature. When it reaches about 140-150°F (60-65°C), you can tent it loosely with aluminum foil to prevent excessive browning while it continues to cook.
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Final High Heat: In the last 30 minutes of roasting, remove the foil tent and increase the oven temperature to 425°F (220°C) again. This will help the skin achieve a beautiful golden brown color.
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Resting Period: After removing the turkey from the oven, allow it to rest for about 20-30 minutes. During this time, the skin will continue to crisp up and turn golden brown as it cools slightly.
By following these steps, you should be able to achieve a gorgeous, golden brown turkey that's both beautiful and delicious
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This delectable recipe for butter-roasted turkey is an absolute crowd-pleaser and a perfect choice for Christmas, Thanksgiving, or any Holiday celebration. The secret to its greatness lies in the rich and velvety butter that envelops the turkey as it roasts, infusing every bite with incredible flavor and moisture
Here are some tips for making your family dinner a total success!
Turkey Roasting Tips:
Thaw the Turkey in Advance:
If you're using a frozen turkey, make sure to thaw it in the refrigerator well in advance. A general rule of thumb is to allow 24 hours of thawing time in the fridge for every 4-5 pounds of turkey.
Safety First:
Handle raw poultry with care and follow food safety guidelines. Wash your hands and utensils thoroughly after handling the turkey or any raw poultry products.
Stuffing Consistency:
When preparing the stuffing, ensure it's moist but not overly wet. Adjust the amount of broth you add to the stuffing mixture to achieve the desired consistency.
Seasoning: Feel free to customize the seasoning of the turkey and stuffing to your taste. You can add herbs like rosemary, thyme, or sage to enhance the flavor.
Truss the Turkey: Trussing (tying up) the turkey's legs and wings with kitchen twine helps the turkey cook more evenly and maintains its shape.
Use a Meat Thermometer: To ensure your turkey is perfectly cooked and safe to eat, use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C).
Basting: While this recipe doesn't mention basting, you can occasionally spoon some of the pan juices over the turkey during the roasting process to keep it moist and flavorful.
Resting Time: Allow the turkey to rest for at least 20-30 minutes after removing it from the oven. This allows the juices to redistribute, resulting in a more tender and juicy bird when you carve it.
Carving: Carve the turkey with a sharp carving knife for clean slices. Start by slicing the breast meat against the grain, and then work on the drumsticks and thighs.
Gravy: Save the pan drippings and make a delicious gravy to serve with the turkey. You can use a roux or cornstarch slurry to thicken the drippings into a tasty gravy.
Plan Ahead: This recipe requires overnight cooking, so plan your timing accordingly. If you want to serve the turkey at a specific time, calculate the cooking time backward to ensure it's ready on schedule.
Extra Ingredients: If you have extra stuffing, you can bake it separately in a covered dish alongside the turkey or save it for another meal.
Enjoy your Thanksgiving or special occasion with this delicious Overnight Roasted Turkey with Giblet Stuffing recipe!
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