Holiday Recipe: How to roast a turkey
One of the most famous meals prepared in a Roaster Oven is the traditional turkey dinner, great for the Holidays! People have been making their holiday meals in a Roaster since they were first introduced in the 1930's, and still continue today! Below are the cooking methods used in our test kitchens. They should get you the best results in your 18 Qt. Roaster Oven. This recipe should give you a moist, tender turkey every time. Your family and guests will love it! Happy Cooking!
- Ingredients: 14 to 22 lb. Turkey, fresh or frozen (thaw completely before roasting - see notes in our downloable PDF file)--- Babe Winkelman Seasoning--- 1/4 cup butter or margarine, melted
- Preheat 18 qt. roaster oven to 400ºF. If you have a 12 Qt. roaster, a maximum of a 14 lb. turkey is recommended, although the cooking times (per pound) will remain the same.
- Melt the butter and mix with the seasonings.
- Clean and rinse turkey; pat dry. Remove neck & giblets (prepare separately if desired.) Place turkey on rack. Using a pastry brush, spread butter mixture evenly over skin of turkey. Season with additional seasonings if desired).
- Determine length of roasting time, normally 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes on to the total roasting time. First hour of roasting: Stuff cavity, if desired. Cover; roast one hour at 400ºF. With baster, remove any liquid and fat from cavity of bird and from cookwell. Set aside to make gravy if you wish. Brush bird with basting liquid or with butter mixture.
- Reduce temperature to 350ºF. Roast for the remainder of the cooking time. With baster, again remove any liquid from the cavity of bird and from cookwell when cooking time is about half-way through. Baste turkey with some of the basting liquids you're removing.
- If turkey isn't as brown as you like it, increase temperature to 400ºF. Roast remaining portion of time. Remove turkey using the lift out handles. Be careful, as the rack will be hot. Set turkey on a platter or cutting board. Let bird stand 10 minutes before slicing. If turkey is done early, reduce temperature to 200 degrees until serving time. Note: Roast turkey until internal temperature of meat reaches 180ºF on the meat thermometer in the thickest part of the thigh muscle. Save the juices to make gravy or as a base for soup.