Roast Turkey (Nesco Turkey Roaster)

One of the most famous meals prepared in Nesco® Roaster Ovens is the traditional turkey dinner. People have been making their holiday meals in Nesco® roasters since first introduced in the 1930's.

Completely thaw turkey before roasting. The National Turkey Foundation recommends thawing in the refrigerator.

Allow about one day for every five pounds of turkey. For example, a 20 pound turkey would thaw for 4 days. Place turkey in original wrapping in a shallow pan. Rinse in cold water before roasting.

To thaw turkey quicker, keep it in original wrapping, place in sink with COLD water. The COLD water must be changed every 30 minutes and must completely cover the bird. For example, a 20 pound turkey would thaw in 10 hours.

How to Roast Turkey

One 14 to 22 pound turkey, fresh or frozen

Poultry seasoning

Salt

Pepper

1/4 cup butter or margarine, melted

1 teaspoon browning sauce such as Kitchen Bouquet®(optional)

Preheat 18 quart Nesco® Roaster Oven to 400º F. If you have a 12 quart Nesco®, a maximum 14 pound turkey is recommended. Cooking times (per pound) remain the same. Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired, prepare separately.(I use these for the gravy.) Place turkey on rack. Use a pastry brush to spread mixture of butter and browning sauce evenly over turkey skin. Season with poultry seasoning, salt and pepper.

Determine length of roasting time, normally 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes to total roasting time.

Stuff cavity, if desired. Cover. Roast one hour at 400º F. With baster, remove any liquid and fat from cavity of bird and cookwell. Set aside to make gravy. Brush bird with basting liquid or butter mixture. Reduce temperature to 350º F. Roast for remainder of cooking time. Use baster, to remove any liquid from cavity of bird and from cookwell when cooking time is about half-way through. If dry, baste turkey with basting liquids.

If turkey isn't as brown as you like it, increase temperature to 400º F. Roast remaining portion of time.

Use lift handles to remove turkey. Be careful - rack will be hot. Set turkey on a platter or cutting board. Let stand 10 minutes before slicing. If turkey is done early, reduce temperature to 200º F. until serving time. (Turkey is almost ALWAYS done early)

Note: Roast turkey until internal temperature of meat reaches 180º F. on meat thermometer in the thickest part of the thigh muscle. Save juice to make gravy or as a base for soup. If you choose not to stuff the turkey, a sliced onion or a little garlic inside cavity of turkey also gives it a nice flavor.  But Gary would shoot me if I didn't stuff the turkey.