Name: Turkey in the Roaster Oven
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 15 Servings
Cuisine: American

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Turkey in the Roaster Oven

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Instructions

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Instructions

Take the insert pan out of the roaster and pre-heat the roaster to 450℉.

Combine all ingredients for herb butter together (I do this in a food processor); set aside.

Clean turkey – remove neck and gizzards from the cavity.

Rinse the turkey thoroughly with cold water, including the cavity. Pat dry with paper towels.

Season the outside and cavity generously with salt and pepper.

If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.

Rub herb butter all over the outside of the bird, including the underneath.

Place chopped onion, carrots and celery in the bottom on the pan; add stock.

Add roasting rack to the pan and place turkey on top of the rack.

Insert a wired meat thermometer into the thickest part of the bird, avoiding the bone.

Add the cover to the roaster and roast at 450℉ for 30 minutes.

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℉.

Remove turkey from roaster and let rest for 15-30 minutes before carving.

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Tips & Tricks (5)

Dry Brine Your Turkey 🧂
Pat the turkey completely dry and rub it inside and out with salt and poultry seasoning 12-24 hours before roasting to ensure deeply seasoned, juicy meat that cooks evenly in your roaster.
Elevate with a Vegetable Rack 🥕
Arrange celery, carrots, and onion pieces as a natural rack on the roaster's bottom to lift the turkey off direct heat, allowing air circulation underneath for even browning and preventing soggy skin.
Butter Basting Through Glass 🧈
Use the roaster's transparent lid to monitor your turkey without opening it; baste with herb-infused butter every 30 minutes by lifting the lid briefly to maintain consistent internal temperature and golden color.
Stock Your Roaster Strategically 📊
Pour turkey or chicken stock into the roaster base (not over the bird) to create steam that keeps meat moist while the exposed skin stays crispy—this dual-zone cooking is the roaster's secret advantage.
The Carryover Cook Rest 🌡️
Remove your turkey when the thickest thigh reaches 160°F (not the typical 165°F) and tent it loosely with foil for 15-20 minutes; carryover heat brings it to safe temperature while residual juices redistribute for maximum tenderness.