WebBaste the turkey with melted butter and place, without a lid, in a conventional oven for the remaining cooking time. To determine doneness, use a meat thermometer. The breast must reach an internal temperature …
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WebHeat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and …
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Place the turkey into the electric roaster, making sure it does not touch the sides of the roaster. Pour the bowl with boiling water and seasoning over the turkey. Turn down the temperature to 350° and place the lid on the roaster. Baste the turkey every hour with the juices in the pan. What if I do not have a roaster oven?
Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired.
JUICY AND TENDER MEAT: Roasting turkey in a roaster oven keeps all the steam inside, ensuring the meat does not dry out. FREE OVEN SPACE: Leaves your oven free to cook other dishes. FULL OF FLAVOR: The flavor from the juices and seasonings is infused in each bite of tender turkey meat. Mmmmm, it is so good!
Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey. If you notice the breast is getting too brown and crispy. then turn the oven down to 250 °.