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From the Cook
From the Cook
From the Cook
From the Cook
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Turkey in the Roaster Oven
Instructions
1
Take the insert pan out of the roaster and pre-heat the roaster to 450℉.
2
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
3
Clean turkey – remove neck and gizzards from the cavity.
4
Rinse the turkey thoroughly with cold water, including the cavity. Pat dry with paper towels.
5
Season the outside and cavity generously with salt and pepper.
6
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
7
Rub herb butter all over the outside of the bird, including the underneath.
8
Place chopped onion, carrots and celery in the bottom on the pan; add stock.
9
Add roasting rack to the pan and place turkey on top of the rack.
10
Insert a wired meat thermometer into the thickest part of the bird, avoiding the bone.
11
Add the cover to the roaster and roast at 450℉ for 30 minutes.
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℉.
13
Remove turkey from roaster and let rest for 15-30 minutes before carving.
My Calorie Intake
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Tips & Tricks (5)
- Dry Brine Your Turkey 🧂Salt your turkey inside and out 24 hours before roasting to enhance flavor and ensure juiciness throughout the meat, even in the white breast areas.
- Butter Under the Skin 🧈Gently separate the skin from the breast and thighs, then rub softened butter mixed with fresh thyme directly under the skin for golden, flavorful meat that stays moist.
- Vegetable Base for Stock 🥕Arrange celery, carrots, and onions on the roaster bottom before placing the turkey to create a natural trivet and infuse drippings with deeper flavor for gravy.
- Monitor with a Meat Thermometer 🌡️Insert a thermometer into the thickest part of the thigh (without touching bone) and remove the turkey at 165°F to avoid overcooking and ensure food safety without guesswork.
- Rest Before Carving ⏱️Let the roasted turkey rest for 20-30 minutes tented with foil before carving to allow juices to redistribute, resulting in moist, tender meat throughout.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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