There were many years that I would get up at 6 in the morning to start the turkey – and I would be exhausted by the time we sat to dinner. I began to dread the holiday.
I am a night person and had to come up with a solution. One year my father, Nathan, recommended that I stay up all night and cook. I knew he was joking – but why not cook and sleep at the same time!
So be brave and try my overnight turkey – you will awake to a house that smells divine, an oven that is perfectly warm and ready to be filled with stuffing, yams and pies.
This recipe works best with a large bird. I prefer a turkey that is 20 – 22 Lbs. You will also need an instant read thermometer so that you can be totally convinced that the turkey is fully cooked. I start at 11:00 pm – so that by midnight the kitchen is cleaned and the turkey is cooking all by itself. When I awake I have a fully cooked turkey and empty oven.
Since this turkey is going to be cooked slowly at a fairly low temperature, do not stuff the turkey cavity. Cook your stuffing separately.