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turkey baked in an electric roaster




Source of Recipe


BBR


List of Ingredients




I used to work at a college and every year before Thanksgiving I would make two 20 pound turkeys in roasters for the students. I would put it on about 7 a.m., at 350-375 and they would eat by 1 o'clock. It was always delicious and brown. Try it - it works great.


unstuffed 14 to 18 pounds 3¾ to 4¼ hours
I always cook mine at 325 in the Nesco. I think 350 is a little too hot for the whole time. I usually just start at 350 for an hour and then turn it down.



Recipe



I use a thermometer and a cooking bag. It is fabulous. Not sure how long but would never use an oven again.

I will post below the info I got from Nesco.com. I have cooked my bird this way for at least 8 yrs. with perfect results. I do use browning sauce to help it brown.
How to Roast Turkey
One 14 to 22 pound turkey, fresh or frozen
Poultry seasoning
Salt
Pepper
1/4 cup butter or margarine, melted
1 teaspoon browning sauce such as Kitchen Bouquet®(optional)


Preheat 18 quart Nesco® Roaster Oven to 400º F. If you have a 12 quart Nesco®, a maximum 14 pound turkey is recommended. Cooking times (per pound) remain the same.

Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired, prepare separately. Place turkey on rack. Use a pastry brush to spread mixture of butter and browning sauce evenly over turkey skin. Season with poultry seasoning, salt and pepper.

Determine length of roasting time, normally 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes to total roasting time.

Stuff cavity, if desired. Cover. Roast one hour at 400º F. With baster, remove any liquid and fat from cavity of bird and cookwell. Set aside to make gravy. Brush bird with basting liquid or butter mixture.

Reduce temperature to 350º F. Roast for remainder of cooking time. Use baster, to remove any liquid from cavity of bird and from cookwell when cooking time is about half-way through. If dry, baste turkey with basting liquids.

If turkey isn't as brown as you like it, increase temperature to 400º F. Roast remaining portion of time.

Use lift handles to remove turkey. Be careful - rack will be hot. Set turkey on a platter or cutting board. Let stand 10 minutes before slicing.

If turkey is done early, reduce temperature to 200º F. until serving time.

Note: Roast turkey until internal temperature of meat reaches 180º F. on meat thermometer in the thickest part of the thigh muscle. Save juice to make gravy or as a base for soup. Variation: For extra flavor, add 1/4 cup apple or orange juice concentrate to butter basting mixture. If you choose not to stuff it, a sliced onion or a little garlic inside cavity of turkey also gives it a nice flavor