Fall Off the Bone Roasted Turkey

With Thanksgiving right around the corner, I want to clear up some of the confusion going around, fried turkey is NOT the best turkey you’ll ever have nor is it the most convenient to cook! GASP! Oh no she didn’t! No need to buy special equipment and fire extinguishers when your oven really is the answer to the BEST turkey you have ever put in your mouth. Today, I am going to share with you a turkey cooking method that happens while you sleep, that’s right, while…you…sleep!


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I have waded my way through plenty of dry and inconvenient turkey cooking methods. There’s high temp for a short time, there’s high-then low for a moderate time and you can NOT cook anything else while these are roasting. I grew up in a fried turkey family and don’t get me wrong, fried turkey is the bomb, all I’m saying is that this slow roasted fall-off-the-bone turkey is the bomber! Er…why don’t I just tell y’all how it’s done!


Some of the best recipes, I have found, are the simplest! Take this turkey for instance. If you want to go over the top (and for Thanksgiving you do), you can season it Wednesday morning, then preset your oven to start when you need it to that night so that literally ALL day it is marinating and tenderizing in delicious seasonings. BUT! If simple and hassle free is your game (as was mine for this pre-Thanksgiving run), just season this guy and set your oven. No foil, no altering temperature, just roast for 10 hours and 30 minute rest time before you are ready to serve! We ate our on Sunday afternoon and it was the perfect skin (crispy) and you couldn’t ask for a more flavorful or tender inside!

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Perfectly crispy skin and the most tender and juicy meat you’ve ever eaten!

Here’s what I did…

1- 14lb. turkey (I used Butterball, nothin’ fancy, although this works on organic turkeys as well!)

4 tbsp melted butter

1 tbsp apple cider vinegar

1 tsp Tony Chachere’s creole seasoning

3 tbsp basil pesto

1 tbsp oil (or melted bacon grease works wonderfully)

1/2 tsp onion powder

1/2 tsp garlic powder

more Tony Chachere’s

Mix the melted butter, ACV, and 1 tsp Tony’s  and inject into the main parts of the turkey*. Mix all other ingredients except the “more Tony’s” and spoon a couple small spoons under the skin of the breast meat and spread the rest evenly over the skin of the wings, legs and breasts. Sprinkle one last evenly administered sprinkle of Tony’s over the top and then set in oven and program your oven to start 10 1/2 hours before you want to eat (e.g…If you want to eat at Noon, set your oven to 1:30 a.m., if you are eating at 5p.m., start it at 6:30 a.m.). Set oven to Cook for 10 hours at 250º and then remove and allow to rest for 30 minutes before serving. I used my broiler pan, but you can also use an aluminum tossable pan for ease of use!

Here is a peak the morning after. It cooked all night with NO foil coverage!

*if you do not have an injecting needle for food marinades, then I recommend allowing the turkey to set in the spices for at least a day, if you do this, just mix all but the final sprinkle of Tony’s together and insert under skin and over skin like above mentioned and cover with plastic wrap until ready to cook.


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