I was very nervous about cooking a turkey in an electric roaster. However, the turkey turned out better than expected. I was told best turkey ever! The only thing I would have done differently because my roasting lid was a little warped (lid didn't fit properly )I should have used a little foil to close some of the gaps. I cooked a 20.5 lb butterball turkey. put butter under the skin. Some garlic,onion and an apple in the cavity. I used olive oil, garlic powder, onion powder, salt and pepper on top of the skin. Most people in my family dislike sage, an ingredient in poultry seasoning. in 4 hrs 15min the turkey was done to perfection. I let it rest for 20min. so juicy. Still too hot to cut ( the breat was shredding.so we had to let it cool a little longer.( My mother in law said that when turkey is too hot it will tend to shred instead of slice.) After cooling a bit longer it sliced perfectly. I had tons and tons of gravy! best gravy ever! I even bought back up gravy. never had to touch it. Thanks so much for posting this recipe. I had room in my oven for everything else.
This was my first time using a Roaster Oven to cook our turkey. I was worried about it so I went looking for tips on the net. So glad I found your recipe!!! I followed it exactly, stuffed the inside of the turkey with onions, fresh rosemary and sage and rubbed the outside with olive oil and butter, salt and pepper. I resisited the urge to lift the lid and check on it. (That was hard to do!! lol) At 4 hours (had an almost 18 pounder) I checked and the thermometer had popped and it was done! The meat fell off the bones! Everyone loved it. The skin was nice and brown and crisp. I will never cook another turkey in the oven again. Now I just have to find a place to store this huge roaster oven! ;o) Thanks for a GREAT recipe!
Flawless and effortless compared to the usual oven method! I'm literally eating this turkey as I type. Tender, juicy, perfect. Two tips: If you want vegetables (I do quartered onions, small red potatoes, and carrots) with the turkey, make sure they are on top of the wire rack with the turkey, otherwise, as the turkey juices fill up the bottom of the roaster pan during cooking, the veggies will become completely saturated with bird grease. Second, the whole "tenting with foil" business isn't needed. Just let the turkey cool down in the roaster itself, which is basically a rather solid metal tent; no need to waste foil. Anyway, thanks for the superb recipe/instructions.
Oh Em Gee - I will not cook another turkey in the big oven - from now on it's going in the roaster oven! I've cooked many a turkey in my 59 years and I have to say, this one was awesome. The ONLY thing it lacked was more crispy brown skin, but there was enough, on the parts closest to the oven walls, to keep me happy. The meat was so moist and tender and yet pulled right away from the bones.
I followed the instructions pretty much as given, putting one halved onion and one halved lemon in the cavity. I used olive oil, garlic salt, a little crushed dried thyme, and some coarsely ground black pepper for seasoning. Started it at 450* (as high as my roaster goes) and set a timer for 30 minutes, then turned down to 325* and set the timer for 3 hours and 30 minutes, for my unstuffed 18 pound bird.
Well I did check it after 3 hours and that sucka was DONE! Checked it in several spots with my instant-read thermometer and it was cooked through, and the meat pulling away from the leg bones. Since it was only 4 pm, I turned off the roaster, sucked out some of the wealth of luscious juice so the turkey wasn't sitting in it (it had risen very slightly above the rack) and let it sit til we were ready to eat about 5:15. I made the best gravy with that juice from the pan too.
DH who LOVES his turkey asked me to please come in here and give highest praise to Squirrel Gone Wild on this one! THANK YOU!
OMG... The Best Turkey I've ever had!.. I never even cared or turkey that much unless it was slathered in gravy but I brined my turkey for two days using a citrus brine; I used this method and stuffed my turkey with lemons, limes, onion and a couples sprigs of fresh rosemary! I could not stop picking on the turkey when it came out of the oven; my hubby agreed. It was even moist in the white meat. My recommendation is to use a brine and then use your roaster oven for a beautiful browned turkey that needs no basting and is juicy and delicious!.. For a 15lb bird I cooked 3 1/2 hours total and let rest for 30 minutes.
WARNING--WATCH TIMING. I was excited to find this recipe for my Nesco roaster. With a targeted eating time of noon, I followed the directions to the letter. Put my 18 pound turkey in at 7:30 am at 450 degrees for 30 minutes and then reduced the temp to 350. I was using a remote meat thermometer that goes off when the breast hit 160. My husband and I both had a "deer in the headlights" moment when at 9:00 am the thermometer started beeping. Assuming the thermometer wasn't working properly, I used my instant read thermometer at various locations. Sure enough--the turkey was done at 9am. Gulp. I was concerned that the leg and things weren't done enough so I cut them from the bird and returned to roaster pan for an additional hour at 300 degrees. I wrapped the rest do the bird in foil to keep warm. It actually worked out well. The meat stayed warm and was easy to slice and not dried out. Will definitely will use the Nesco again but will adjust the timing.
Perfect!! I was nervous as well about cooking it on high and not putting any liquid in the pan. I had my parents over for dinner and used this recipe. Everyone was super impressed (including myself). So impressed, my parents want a turkey roaster! The turkey was delicious and moist and cooking it was effortless. I never opened the roaster, not even to peek, and after 4 hours it was done perfectly. I will use this recipe every single time!
I've had a lot of trouble with turkeys in the roaster oven in the past, but we followed this recipe exactly and were thrilled with the results. Cooked two turkeys yesterday -- one in a fryer and one in the roaster per this recipe. Both were good, but it was the roast turkey that was completely gone. I had always thought you needed to add liquid and baste, but the "dry" method recommended yielded a moist and delicious tureky. Our 18 lb stuffed turkey did require the longer of the cooking time range recommended. I will never get stressed about making a turkey again -- easy and delicious!
Every year around June/July I start craving turkey! I had gotten a new roaster and really wanted to try it so I went in search of an amazing recipe, boy did I find it! It was easy, took very little time, and after having to restrain myself of the hourly desire to "peek" in on my bird, easy to make! The meat retained so much of it's juice that it just fell apart! I have sent this recipe to friends so that their Thanksgiving Feasts can turn out perfect! Thank You for sharing this with us!!
I used this recipe and it worked great!! Thank you so much! The turkey was golden brown and very juicy. Only took 4.5 hours for a 22 pound turkey!