- HP
- LS
- LF
- LC
Turkey in the Roaster Oven
Turkey in the Roaster Oven frees up kitchen space, delivers juicy results, and makes holiday prep feel a whole lot easier. With even heat and hands-off roasting, it’s a foolproof way to serve a golden, tender bird. Skip the oven shuffle and let your roaster do the heavy lifting.
Ingredients
Herb Butter
Instructions
- Step 1
Take the insert pan out of the roaster and pre-heat the roaster to 450℉.
- Step 2
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Step 3
Clean turkey – remove neck and gizzards from the cavity.
- Step 4
Rinse the turkey thoroughly with cold water, including the cavity. Pat dry with paper towels.
- Step 5
Season the outside and cavity generously with salt and pepper.
- Step 6
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
- Step 7
Rub herb butter all over the outside of the bird, including the underneath.
- Step 8
Place chopped onion, carrots and celery in the bottom on the pan; add stock.
- Step 9
Add roasting rack to the pan and place turkey on top of the rack.
- Step 10
Insert a wired meat thermometer into the thickest part of the bird, avoiding the bone.
- Step 11
Add the cover to the roaster and roast at 450℉ for 30 minutes.
- Step 12
Turn down to 325℉ and roast for 2-3 hours depending on the size (Unstuffed: 13 minutes per pound, stuffed: 15 minutes per pound) or until internal temperature (between the leg and breast) reaches 165℉.
- Step 13
Remove turkey from roaster and let rest for 15-30 minutes before carving.
Tips & Tricks
Per serving
My Notes
PrivatePRIVATE TO YOUOnly you can see these
Private to you. Jot down what you changed so it's here next time you cook this.
Keep your own notes on this recipe
Private to your account — what you changed, what you'd do differently next time.
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
