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kimoira
Kimoira  (Level: 202.1 - Posts: 1190)
Sun, 9th Nov '08 7:31 PM

ROASTER OVENS

I bought a roaster oven at Wal-mart the other day with the intention of cooking the Thanksgiving bird in it. The idea being it will free up the regular oven for other stuff.

Normally I roast the bird in a conventional oven using an old Martha recipe which calls for a lot of basting with Chard and melted butter mixture on a cheesecloth covered turkey. The recipe calls for basting every 15 minutes for the first hour or two and then 1/2 hour intervals afterward. This recipe comes out spectacular and I would like to follow the same routine but from what I am gathering, opening the oven roaster once the bird is in is discouraged at least according to the manual.

I plan to stuff the bird as well, not separately. I wonder if the cheesecloth idea will work in the roaster oven..

I would love to hear of experiences with cooking turkeys in roaster ovens. If you know of any dos and don'ts let me know. Thank you.





violetblue
Violetblue  (Level: 112.2 - Posts: 850)
Sun, 9th Nov '08 7:39 PM

Hey Kimoira~

I don't have an answer to your question, as I've never used anything but a traditional oven for Thanksgiving turkey. However, I have used that same MS recipe before and it makes a wonderful gravy!

I hope someone has an answer for you.

~Tracy

kimoira
Kimoira  (Level: 202.1 - Posts: 1190)
Sun, 9th Nov '08 7:40 PM

The gravy is incredible, I'm getting hungry just thinking about it.

tuzilla
Tuzilla  (Level: 134.2 - Posts: 3779)
Sun, 9th Nov '08 8:27 PM

I use one every year, and get fantastic results. Line it will aluminum foil for easy clean-up.

Watch for them on sale after Thanksgiving. Day attention to the volume. 19 qt. should be your minimum. If you are into 20+ lb. turkeys, you better go 21 qt. at least.

osuzannacollage
Osuzannacollage  (Level: 132.1 - Posts: 1299)
Sun, 9th Nov '08 8:32 PM


I'm perplexed. In my experience, toaster ovens are only used for polymer clay. Go figure.

pennwoman
Pennwoman  (Level: 155.2 - Posts: 2478)
Sun, 9th Nov '08 8:47 PM

Not that I am of any help -- I used my last roaster pan as a very nifty cat litter box (gee, I wonder if anyone will accept invitations to meals at my house after this post)

donleigh
Donleigh  (Level: 147.8 - Posts: 5085)
Sun, 9th Nov '08 8:47 PM

We've started cooking the turkey the day before and then reheating it in microwave. BIG time saver.

salzypat
Salzypat  (Level: 156.5 - Posts: 5316)
Sun, 9th Nov '08 9:58 PM

My son has my grandmother's Westinghouse roaster (which probably makes that thing upwards of 50-60 years old I would think). He doesn't use the cheesecloth, but he opens the lid and bastes the turkey fairly often. Think you have to work quickly and get the lid back on as quickly as you can to preserve the heat.

toledosugar
Toledosugar  (Level: 51.4 - Posts: 281)
Mon, 10th Nov '08 12:03 AM

My mother used the same roaster oven for probably 40 years (my brother inherited it). I bought one for myself about 20 years ago and have used it every holiday since then. The lid catches the juices, so there is no need to baste. 325 degrees for 20 minutes per pound and you have the perfect turkey. The insert comes out and lined with foil, clean up is easy. Now that my children are grown if one of them decides to host a holiday dinner, they borrow the roaster. My oldest daughter is a nurse in St. Paul and doesn't often get the chance to come home for both big holidays, so she bought her own. Hope this is helpful.
Sharyn

kimoira
Kimoira  (Level: 202.1 - Posts: 1190)
Mon, 10th Nov '08 4:48 AM

Thank you all! I like the idea that the lid catches the drippings so no need to baste as often. I might even go ahead with the cheese cloth as it sounds like less chance of it drying out.

toledosugar
Toledosugar  (Level: 51.4 - Posts: 281)
Mon, 10th Nov '08 12:56 PM

I've never had a dry turkey come out of a roaster and never used cheesecloth. But whatever you do, don't use a plastic turkey bag in a roaster.

bbear
Bbear  (Level: 161.7 - Posts: 2301)
Mon, 10th Nov '08 3:56 PM

Really want to do up? Down here we have large outside LP burners, forty quart pot, five gallons of peanut oil at 400 degrees and a 12 pound bird. Fry for 45 minutes.

You will never, every put a turkey in an oven again. It is fantastic!!!! You can cook four of them in the time it takes to bake one.

The oil can be saved for 12 fries or one year if kept in the closet.

YUMMMM

pennwoman
Pennwoman  (Level: 155.2 - Posts: 2478)
Mon, 10th Nov '08 4:16 PM

Have you seen the phone commercial about not getting the instructions on not putting a frozen turkey in the oil. Hilarious!

pepperdoc
Pepperdoc  (Level: 152.5 - Posts: 4286)
Mon, 10th Nov '08 4:35 PM

One word:

Butterball!

(nuff said)

pennwoman
Pennwoman  (Level: 155.2 - Posts: 2478)
Mon, 10th Nov '08 4:42 PM

Hey now, my diet has been going great! oh wait, whoops, sorry.


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