Roast Turkey In An Electric Roaster Recipes

ROAST TURKEY (IN AN ELECTRIC ROASTER)

Steps:

• Remove the giblets and neck from the turkey cavity and pat it dry.
• Remove the rack from the roaster oven.
• Place turkey in the roaster, breast side up.
• Rub the turkey with the butter and season with salt and pepper.
• Cover the roaster and cook at 400 degrees for 30 minutes.
• Lower the heat to 325 degrees and cook for 3 1/2 - 4 hours until a thermometer reads 165 degrees in the thickest part of the turkey thigh.

ROAST TURKEY IN AN ELECTRIC ROASTER

Steps:

• Mix together 1/2 cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from the fridge 1 hour before using so that it is soft enough to spread. (Or you can microwave to soften the herb butter).
• Set the roaster oven (with the lid on) to the highest temperature setting it will go.
• Remove the neck and giblets from the turkey cavity. (Throw them away or set them aside for gravy.)
• Take paper towels and dry off your turkey.
• Take your hand and loosen the skin over the turkey breast. Rub half of the butter underneath the skin of the breast.
• Rub the other half of the butter over the outside of the bird.
• Sprinkle the outside of the bird with salt and pepper.
• Put 1/4 cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper.
• Place the turkey in the preheated roaster and cook at the highest temperature for 30 minutes.
• Without opening the lid, turn down the temperature to 325 degrees Fahrenheit and roast until the turkey tests done (at least 165 degrees Fahrenheit in the thickest part of the thigh).
• The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 8-10 minutes per pound for an unstuffed turkey.

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN

Steps:

• Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
• Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
• 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.
• I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
• Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
• Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
• After 30 minutes, turn the oven temperature down to 325.
• The turkey 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. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
• Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
• http://www.butterball.com/calculators-and-conversions.
• FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
• Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. 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.
• When done, remove the turkey 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.
• If you try this method, please let us know your results!
• Happy Thanksgiving everyone!