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Quick Roast Turkey
The roaster oven cooks a turkey in about half the time of a regular
oven, but use a meat thermometer to make sure your turkey is
thoroughly cooked. The roaster oven DOES NOT brown a turkey.
The constant dripping of condensation from the cover of the
roaster prevents the turkey from browning but also produces a
turkey that is moist and juicy.
14- to 18-pound (6.4–8.2 kg) fresh or thawed turkey
1 onion, cut in half
2 stalks celery
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1⁄4 cup butter (59 ml), melted
Remove the rack. Pour 1/2 cup (118 ml) water into the insert pan,
cover, and preheat to 325°F (163°C). Remove giblets and neck
from cavities of turkey. Set aside and use for giblet gravy. Rinse
bird inside and out with cold water. Place onion and celery inside
turkey. Rub outside with salt and pepper. Place on rack. Brush
whole turkey with butter. Place in roaster. Cover and cook at 325°F
(163°C) for 2 to 2 1/2 hours. Check meat thermometer reading.
Continue cooking until meat thermometer registers 180°F (82°C).
Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before
cooking:
1⁄4 cup (59 ml) melted butter or margarine
1 1/2 teaspoons (7.5 ml) browning sauce, like Kitchen Bouquet
1 teaspoon (5 ml) paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning
mixture and cook as directed. Makes 8 to 12 servings.
Roasting Recipes
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