Friday, November 30, 2012

Turkey in my Electric Roaster Oven

I have had my roaster oven for many years, but this Thanksgiving was the first time I used it to cook my turkey.  It was so nice to have the oven to cook fresh warm rolls while the turkey finished cooking.  I will be cooking turkey this way from now on.  It was really easy and I didn't have to worry about basting it.

Recipe from: food.com


1 whole turkey, thawed up to 20 lbs
1/4 cup olive oil or 1/4 cup butter
1 teaspoon seasoning salt
 
Take the insert pan out of the roaster and pre-heat the roaster to 450.

Prep the turkey by rinsing and patting dry. Sprinkle salt in the cavities. Stuff your turkey if desired. (I did not stuff mine. I did slice 3 onions and toss those inside to add some flavor.)
 
Place the bird in the roasting pan on top of the wire rack that comes with your roaster. Make sure the handles are up, not tucked below.
 
Rub the entire bird with olive oil.  Doctor up your bird with whatever special seasonings you wish. I used some rosemary and thyme.
 
Finish with a good sprinkle of seasoning salt and black pepper. The olive oil will help the skin brown nicely.
 
Roast at highest setting for 30 minutes. The oil, seasoning salt and the searing time will make the skin beautifully browned and perfect!
 
After 30 minutes, turn the oven temperature down to 325.
 
The bird will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. 

Check your Bird - Figure your total cooking time from the time you first put the bird in the roaster. FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink. 
 
Your turkey will almost certainly be done at the earliest of the suggested times on the chart. Lift lid only slightly and quickly to check the pop-up thermometer or use your meat thermometer. If necessary, check after another 30 minutes, but you shouldn't have to do that. If the pop-up thermometer isn't popped, double check with your regular meat thermometer because those little plastic things stick sometimes. Check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using this method if you let it go for 1/2 hour.
 
Figure your total cooking time from the time you first put the bird in the roaster. Check your bird at the EARLIEST of these times:.
 
Unstuffed
8 to 12 pounds 2¾ to 3 hours.
12 to 14 pounds 3 to 3¾ hours.
14 to 18 pounds 3¾ to 4¼ hours.
 18 to 20 pounds 4¼ to 4½ hours.
 
 Stuffed.
8 to 12 pounds 3 to 3½ hours. 
12 to 14 pounds 3½ to 4 hours.
14 to 18 pounds 4 to 4¼ hours.
18 to 20 pounds 4¼ to 4¾ hours.
 
When done, remove the bird from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.

No comments:

Post a Comment