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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 15 Servings

Calories: 508 kcal per serving

Ingredients

1 - Whole turkey
¼ tsp - Salt
¼ tsp - Pepper
1 - Onion
2 - Carrots
2 stalks - Celery
2–3 cups - Turkey stock, or chicken stock
Prepared stuffing
2 tablespoons - Butter
1 tsp - Salt
½ tsp - pepper
2 teaspoons - Fresh thyme
2 teaspoons - Poultry Seasoning

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.

Nutrition