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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
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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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