It might have come as a surprise that you could roast a frozen turkey. Now here’s another one: you can do it while you sleep!
At a typical roasting temperature (around 325ºF), a large turkey can take upwards of four hours to roast. Taking the bird out of the fridge to remove the chill, letting it rest, and carving it all add up to almost six hours. If you aim to serve your turkey around lunchtime, this means starting things at 7 a. m. There is an easier way, so don’t worry if the thought of it makes your blood pressure rise. Roast the turkey overnight.
Roasting a turkey while you sleep might seem like a strange way to cook at first, but it makes a lot of sense in the end. Cooked low and slow, turkey is tender, juicy, and pretty hard to mess up.
Cooking a turkey can be a daunting task especially if you’ve never done it before. One of the most common questions is how long to cook a turkey at 180 degrees Fahrenheit. The cooking time will depend on the size and weight of your turkey, but this temperature will ensure moist, tender meat. In this article, we’ll walk through everything you need to know about cooking a turkey at 180 degrees Fahrenheit.
Overview of Cooking a Turkey at 180 Degrees
Cooking a turkey at a low temperature like 180 degrees Fahrenheit results in incredibly moist and tender meat. The lower heat gently cooks the turkey, breaking down the proteins and connective tissue over an extended period of time This is similar to sous vide cooking
The general guideline is to cook approximately 15-20 minutes per pound at 180 degrees F. So a 15 lb turkey would take 3.75 to 5 hours to reach the optimum internal temperature.
Benefits of cooking a turkey low and slow:
- Juicy, tender meat
- Allows more even cooking and less risk of overcooking
- Flexible cook times if your dinner plans change
The one downside is that it takes longer than traditional high-heat roasting. But the trade-off for flavorful, fool-proof turkey is worth it!
Choosing the Right Turkey Size
When calculating cook times, the weight of your turkey is crucial. Smaller turkeys will cook faster and large turkeys will take more time. Here are some common turkey sizes and approximate cook times:
- 10 lb turkey: 2.5 – 3.5 hours
- 12 lb turkey: 3 – 4 hours
- 15 lb turkey: 3.75 – 5 hours
- 18 lb turkey: 4.5 – 6 hours
- 20 lb turkey: 5 – 6.5 hours
- 24 lb turkey: 6 – 8 hours
For the most accurate estimate, weigh your turkey at home before calculating the timing. The size ranges on the packaging are often a broad estimate.
If you’ll be feeding a crowd, choose a large 18-24 lb turkey. For a smaller gathering of 4-8 people, a 12-15 lb turkey should be sufficient. Pick whatever size makes sense for your group.
Step-by-Step Guide
Follow these simple steps for perfectly cooked turkey at 180°F:
1. Prepare the Turkey
First, remove the giblets from the interior cavities of the turkey. Rinse the turkey inside and out with cold water and pat dry completely with paper towels. Season the cavities lightly with salt and pepper.
Some people also like stuffing the cavity with onions, garlic, herbs, citrus, or other aromatics which will impart flavor during the long cook time. Next, truss the turkey legs together with kitchen string to maintain its shape. Finally, coat the skin liberally with butter or oil to prevent it from drying out.
2. Preheat the Oven
Preheat your oven to 180°F or the closest temperature setting below 180°F. Be sure to allow at least 30 minutes for your oven to fully preheat before cooking.
Place a roasting rack inside a roasting pan and spray with non-stick cooking spray. This will elevate the turkey for even cooking and make transferring easier.
3. Calculate Cook Time
Calculate the approximate cook time for your turkey based on its weight. Refer to the times listed above for your turkey’s size. It’s always better to err on the side of caution and plan for extra time.
4. Place Turkey in the Oven
Once the oven is fully preheated, place the seasoned turkey directly on the roasting rack breast side up. Insert an oven-safe meat thermometer into the thickest part of the thigh, being careful not to hit bone. The tip should reach the center of the turkey to get an accurate reading.
5. Monitor the Temperature
Throughout cooking, monitor the turkey’s internal temperature periodically. Our target temperature is 165°F in the breast and 175°F in the thighs to ensure it reaches safe doneness. Expect this to take roughly 15-20 minutes per pound.
If the skin starts browning too quickly, tent foil loosely over the breast. This slow cooking method will not result in super crispy skin, so foil prevents over-browning.
6. Test for Doneness
Once the estimated cook time has elapsed, begin checking the turkey’s temperature every 15 minutes until it’s done. Insert the thermometer into both the breast and thigh areas to verify they’ve reached the safe minimum temperatures of 165°F and 175°F respectively.
The turkey should feel firm to the touch and the juices should run clear with no traces of pink when pierced with a knife. If underdone, continue cooking until fully cooked through.
7. Let Turkey Rest
Once the turkey has reached the target temperatures, remove it from the oven and transfer to a cutting board. Loosely cover with foil and allow to rest for 30-45 minutes. This resting time allows the juices to redistribute for better moisture.
8. Carve and Serve
Uncover the rested turkey and carefully carve using a sharp knife. Cut into the breast first, then work on separating the thighs and legs. Arrange slices on a platter and spoon over any collected juices. You now have a delicious, perfectly cooked turkey ready for your holiday table!
FAQs
What if my turkey finishes early?
Due to variances in shape and density, turkeys can sometimes cook faster or slower than expected. If your turkey reaches temperature early, you can remove it from the oven as soon as it reads 175°F thigh/165°F breast. Allow it to rest tented in foil for at least 30 minutes before checking again that it has reached safe minimums. The temperature will continue rising about 5-10 degrees during resting.
Can I speed up the cook time at a higher temp?
It’s best not to exceed 180°F if you want moist meat. Cooking faster at a higher temperature will dry out the turkey. If you’re in a time crunch, it’s better to cook the turkey partially at 180°F to an internal temp of 145°F the night before. Then you can quickly finish roasting at 325°F-350°F on the big day.
Do I need to baste or tent the turkey?
Basting isn’t necessary for a low slow cook. Tenting loosely with foil is recommended only if the skin starts over-browning before the turkey finishes cooking. Avoid heavy tight foil that can steam the bird.
Should I flip or rotate the turkey?
Flipping or rotating is not necessary. The constant low heat cooks it evenly on all sides. Just leave the turkey breast side up for best presentation.
Can I cook stuffing inside the turkey?
Cooking stuffing internally poses a safety risk, as it may not reach a high enough temperature in the center of the bird. It’s best to cook stuffing separately either in the oven or on the stovetop while the turkey roasts.
Get Platter-Worthy Results
Cook your turkey low and slow at 180°F this holiday season. With the simple tips above, you’ll have a tender, juicy turkey ready to wow your guests. Remember to factor in 15-20 minutes per pound, and use a meat thermometer to confirm doneness. Resting is also key for the most flavorful meat.
If you’ve never cooked turkey before, try doing a test run a few weeks before the big meal. Knowing exactly how long your turkey size takes to cook at 180°F will ensure perfect results when it matters most. Here’s to your best turkey ever!
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How to Cook a Turkey Overnight
- Set your oven to between 170 and 180oF when you’re getting ready for bed. If your oven doesn’t go this low, just turn it down to its coolest setting; 200ºF or less is fine. Take the turkey out of the fridge, season it with salt and spices, and then rub butter all over the outside. Put a rack in a roasting pan and add about a quart of water to it. Place the turkey breast-side up on the rack and cover the pan tightly with aluminum foil.
- It can take up to 9–11 hours to roast the turkey while you sleep and get ready in the morning. It will cook slowly because the water and low temperature will do the basting for you.
- Use an instant-read thermometer to find out how hot the turkey is after taking off the foil. The goal is for the breast to be 160oF and the thigh to be 170–175oF. Roast it at a low temperature until it gets close to these numbers, which are about 155oF. Turn the heat up to 475ºF and take the pan out of the oven. The turkey should be roasted until the skin is browned and the breast is 160oF and the thigh is 170oF to 175oF. This should take between 15 and 30 minutes.
- Let the turkey rest for 20-30 minutes.
- Carve and serve!
Our test was done with a 14-pound turkey. It took 10 and a half hours to reach 155oF, and another 15 minutes for the skin to turn brown and the temperature to reach 160oF. Keep in mind that smaller birds might get dry after being cooked for this long. That being said, they don’t take long to roast at a normal temperature, so this overnight method doesn’t solve that problem. 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.