Perfect Turkey in an Electric Roaster Oven
Sharing my tried and true tips for making a moist, beautiful whole roasted turkey in an electric roaster oven. Don’t believe the myth that they steam the turkey—follow my advice for rave reviews this holiday season!
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Steps for Perfect Turkey in an Electric Roaster Oven
Here's a step-by-step instructions for making Perfect Turkey in an Electric Roaster Oven:
- 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!
Why you'll love Perfect Turkey in an Electric Roaster Oven
- Consistent Temperature Control: Electric roaster ovens maintain a steady and precise cooking temperature, ensuring even heat distribution throughout the turkey. This prevents hot spots and helps achieve a juicy and tender turkey, minimizing the risk of overcooking or undercooking.
- Space-Saving Convenience: Using an electric roaster oven frees up valuable oven space, which is especially beneficial during holiday gatherings when multiple dishes need to be prepared simultaneously. With its compact design, it can easily be placed on a countertop, allowing for more room in the main oven for side dishes and desserts.
- Easy Cleanup and Versatile Cooking Options: Most electric roaster ovens feature removable, non-stick roasting pans that make cleanup a breeze after cooking. Additionally, these versatile appliances can be used for various cooking methods, including roasting, baking, and even steaming, making them a valuable addition to any kitchen for year-round meal preparation.
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Perfect Turkey in an Electric Roaster Oven
Ingredients
- 1 whole turkey, thawed up to 20 lbs
- 1⁄4 cup olive oil or 1/4 cup butter
- 1 teaspoon seasoning salt
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon pepper
Instructions
-
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!
Notes
- Ensure that the turkey is properly thawed and brined if desired, as this will enhance flavor and moisture retention during cooking. A brined turkey typically requires less cooking time, so be sure to adjust accordingly. Additionally, use a reliable meat thermometer to check the internal temperature, aiming for at least 165°F (74°C) in the thickest part of the breast and thigh for safe consumption.
- Preheat the electric roaster oven to the recommended temperature (usually around 325°F or 163°C) before placing the turkey inside. Arrange the turkey on a rack to allow for even heat circulation, and consider adding aromatics like onions, garlic, and herbs to the cavity and around the turkey for added flavor. Cover the roaster with its lid to retain moisture and prevent drying out, and avoid opening the lid frequently to maintain a consistent cooking environment.