Monday, November 21, 2016

Perfect Turkey in an Electric Roaster REPOST

I posted this in Dec of 2011  Thought this may come in handy for someone this year. 
This is year 2 to make our turkey this way. Last year I only had one oven, so really NEEDED to make the turkey in the roaster. We LOVED how moist it was, so even though I now have a double oven, I decided to do my 20.5# turkey this way again. It was quite moist and tender.

Perfect Turkey in an Electric Roaster Oven
By Squirrel Gone Wild on 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 its highest setting

Prep the turkey by rinsing and patting dry. Sprinkle salt in the cavities 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 or butter.  Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning.

Finish with a good sprinkle of seasoning salt and black pepper. The olive oil and seasoning salt will help the skin brown nicely Put the insert pan with the bird into the roaster oven and cover. I never add water or other liquid to the pan, but some people do.

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 I doubt you'll 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. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my 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:.

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.

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.

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