Is Thanksgiving stressing you out? Fear not; with this roaster oven turkey method, you can serve up a golden bird that's both juicy and flavorful with ease.
18 pounds turkey, fresh or frozen (thawed)
Preheat an 18-quart roaster oven to 450 degrees F. Remove the rack before preheating.
Place the turkey on a sheet of waxed paper or paper towels. Remove any giblets from the cavity of the turkey. Pat the turkey dry with paper toweling. Tie the legs together with kitchen twine. Fold the wings under the bird (this keeps them from drying out too much).
Season the turkey with poultry seasoning or any other desired seasonings. Make sure to season inside the cavity as well. If desired, put pats of butter under the breast skin.
Place the rack inside the roaster oven. Place the turkey on the rack.
Cook for 1 hour at 450 degrees F then reduce the temperature to 425 degrees F. Cook for 10-12 minutes per pound or until the meatiest part of the thigh registers 180 degrees F on a meat thermometer.
Remove the turkey from the roaster oven and place on a cutting board. Let the turkey stand for at least 10 minutes before slicing and serving.
If you need to keep the turkey warm longer before serving, leave in the roaster oven and set the temperature to 200 degrees F (unplug the fan if your unit has one).
The 18-quart roaster can hold up to an 18 pound turkey. If you have a smaller size roaster such as a 12-quart use the corresponding size turkey (12 pound) as the maximum size.
For a crispier skin, make sure the turkey is patted dry and the skin is not wet before seasoning.
Try brining the turkey a day before to boost flavor and moisture.
Use a combination of herbs and spices for a more flavor.
Adding vegetables such as onions, carrots, and celery in the base of the roaster can add flavor to the drippings (making even better gravy).
If your turkey is browning too quickly, tent it loosely with aluminum foil.
Keep an eye on the cooking time; larger birds may take longer than expected based on size and other variables.
Experiment with fruit juices or wines in the bottom of the roaster for added flavor depth.
A Nesco Roaster Oven is a countertop appliance designed for roasting, baking, steaming, and slow cooking food.
You can use a frozen turkey in the Nesco Roaster Oven, but it must be completely thawed before cooking, just like in a regular oven.
The safest way to thaw a turkey is in the refrigerator, allowing about 24 hours of thawing time for every 4-5 pounds of turkey. Alternatively, you can submerge it in cold water, changing the water every 30 minutes, allowing approximately 30 minutes of thawing time per pound.
Trussing a turkey helps it cook evenly by making sure that the legs and wings are held close to the body, leading to a more uniform cooking temperature and reducing the risk of dry meat.
You can use a variety of seasonings such as garlic powder, onion powder, paprika, rosemary, thyme, or even a marinade of your choice to infuse different flavors into the turkey.
Letting the turkey rest allows the juices to redistribute throughout the meat, which results in a moister and more flavorful turkey when sliced.
The turkey is done when the internal temperature reaches 180 degrees F in the thickest part of the thigh, as measured by a meat thermometer. Additionally, the juices should run clear when the thigh is pierced. You can also measure the temperature in the breast where it should be 160 degrees F when you remove it from the oven (the temperature will continue to rise a bit while it rests).
In an 18 Qt. Nesco Roaster Oven, you can cook a turkey up to 18 pounds, while a 12 Qt. model can accommodate a turkey up to 12 pounds.
Yes, but keep in mind that they all heat a little differently so you may need to alter the cook times. It's always important to test for doneness of the turkey using a meat thermometer rather than just relying on cooking times.
It is recommended to cook stuffing separately to make sure both the turkey and stuffing reach safe temperatures. If you do stuff the turkey, make sure the stuffing reaches at least 165 degrees F internally.
Leftover turkey should be stored in an airtight container in the refrigerator within two hours of cooking and can be kept for up to 3-4 days.
Yes, leftover turkey can be frozen. Store it in airtight containers to prevent freezer burn. It can be stored for up to 2-6 months.
Reheat leftover turkey in the oven at 325 degrees F until heated through, or in the microwave for quicker results. Adding a little broth can help add back moisture.
Yes, after removing the turkey, you can make gravy using the drippings left in the roaster. Simply transfer the drippings to a pan, add flour, and cook over medium heat while whisking to thicken.
Nesco Roaster Oven: This appliance is for roasting the turkey. It allows for even cooking and has a large capacity to accommodate an 18-pound turkey. Other brands can be used as well. Follow manufacturer instructions.
Meat Thermometer: For making sure the turkey is cooked safely and thoroughly. It is used to check that the internal temperature reaches 180 degrees F in the thickest part of the thigh.
Basting Brush (optional): This can be used to apply seasonings or oils to the turkey during the roasting process or to baste with drippings from the bottom of the roaster for added flavor and moisture.
Carving Knife: For carving the turkey after roasting.
Cutting Board: Provides a stable surface for carving the turkey after it has finished roasting.
Paper Towels: Helpful for patting the turkey dry before seasoning.
Gravy: Use the turkey drippings to create a rich giblet gravy, adding moisture and flavor to both the turkey and side dishes.
Stuffing: Prepare a savory traditional stuffing with herbs, bread, and vegetables.
Cranberry Sauce: Serve cranberry jezebel sauce as a sweet and tangy contrast to the savory turkey, balancing flavors on the plate.
Mashed Potatoes: Creamy fried onion mashed potatoes are a perfect companion, providing a smooth and buttery base that complements the turkey's texture.
Biscuits or Dinner Rolls: Soft, fluffy biscuits or dinner rolls are a comforting addition to the meal.
Sweet Potato Casserole: The sweetness of a fancy sweet potato casserole contrasts nicely with the savory turkey and adds a festive touch to the plate.
Simple Salad: A mixed greens salad with a light vinaigrette can refresh the palate and add brightness to the meal.
Wine Pairings
Chardonnay: A lightly oaked Chardonnay can be a great match here. Its creamy, buttery texture will complement the turkey's flavors, especially if you've used poultry seasoning. Look for one with notes of apple or pear.
Pinot Grigio: This dry white wine has a crispness that beautifully cuts through the richness of roast turkey. Look for one with floral and citrus notes to keep it bright and refreshing.
Zinfandel: For those who prefer red, a smooth Zinfandel is up to the task. Its jammy flavors of blackberry and cherry with a bit of spice will pair well with roasted turkey, bringing out the savory qualities of the seasoning.
Other Alcohol Pairings
Dry Riesling: A dry or off-dry Riesling will provide an excellent tartness that brightens the savory turkey.
Saison: This unique Belgian-style beer has farmhouse spice and fruity esters. Its effervescence and slightly fruity character can add an interesting element.
Bone Dry Rose: Not your ordinary pink drink! A dry rose adds a casual, refreshing character to the savory offering, with notes of watermelon and a little acidity.
Non-Alcoholic Pairings
Apple Cider: Pump up your roast-n-toast situation with crispy, spiced apple cider. Its faint sweetness and comforting spiciness pair well with your stuffing and turkey.
Herbal Iced Tea: This chill drink can offer a subtle herbal contrast to the savory turkey, adding refreshment without overwhelming the palate.
Sparkling Grape Juice: If you're looking for a wine resemblance, give sparkling grape juice a spin. It's bubbly and fruity and feels festive.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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