So it is your job to cook the turkey, where should you do the cooking? A roaster oven is a great option, leaving the kitchen oven open for other cooking. Plus, you get a moist turkey that cooks simply and easily.
Roaster Ovens are inexpensive and a great way to expand your cooking options.
Thaw the turkey. It is recommended that the turkey be completely thawed before cooking, however I’ve cooked several turkeys in the roaster oven that were still a bit frozen – and they turned out great. Don’t sweat it if it is not completely thawed by the time you are going to cooking.
Place the turkey in the roaster oven. Pat the skin dry with a paper towel. Rub skin with olive oil and sprinkle with favorite seasoning. I just use poultry seasoning. I also cut up and onion and a few stalks of celery and spread them on the bottom of the pan.
Place the lid on and Turn the oven all the way up to the highest setting (450 to 500 degrees) and cook for 30 minutes(this will crisp the skin), Then turn the roaster down to 325 degrees.
Do not remove the lid until it is time to check the bird, that will let moisture escape and alter cooking time.
Also, the roaster oven cooks faster than a traditional oven.
For small birds (13 pounds and less) first check in 2 hours, for medium birds (14 to 19 pounds) check after 3 hours and large birds (20 pounds and above) check after 4 hours.
Remove from heat when deep in the breast measure 160 degrees, it will continue to heat to 170.
Let the bird rest at least 15 minutes before carving. Slice for serving.
Now, if it cooked longer than needed and the breast meat dried out a bit, don’t worry. Strain and defat some of the liquid from the bottom of the roaster and pour over the meat before serving. Enjoy.
Be sure to save the bones and make some amazing turkey broth!