Turkey Roaster Oven --Anything I Should Know? Tricks/tips?

We have used our roaster for the past six years. It comes out beautifully. There really isn't a need to start in the oven and transfer. The only time I had a less than perfect golden skin (was still crispy) was when I went overboard with fresh herbs on top. It was my first time doing a smaller bird, but I used at least a many fresh herbs as before, LOL.

Also, I've never had to add any liquid to the pan. The natural juices of the turkey have always been more than sufficient.

Not specifically related to roasters, I do not baste the bird at all. I check it for doneness about 45-60 minutes before I anticipate it being done and then check periodically after that, depending on how close it is. Removing the lid introduces cold air, which can contribute to dryness. *knock wood* I haven't had a dry bird yet.

I use an electric roaster oven on Thanksgiving so I can free up room in my oven for other things. To get the turkey brown, though, I do put it in the oven at 425 for 30 minutes (after thoroughly rubbing it with herbed butter first). That gets a quick brown layer going, then I move it (which is a bit difficult, but can be done!) to the roaster. The cooking time from there depends on how big your turkey is. I do try to keep about a cup of broth or turkey stock in the bottom of the roaster, which helps keep the turkey moist. It evaporates during the cooking process, so you have to peek once in a while to see if you need to add more. Once done, make sure you let it rest for 20-30 minutes before carving. Hope that helps!

ETA: In the roaster, I cook the turkey at 325.

We love our roaster for many reasons. I love that it frees up the oven for all the side dishes. I like it that I can take the turkey out and then make the gravy in the juices. I like that it makes for a very juicy turkey..in less time. Soooo easy!!

Yes it will brown. Yes the skin will get crisp. Read the directions really well before putting your turkey in.

Good luck and best wishes for a delicious Turkey Day!!

My family has used a roaster for our turkey for years and it works beautifully.

1. Yes it will brown. We like to brush on butter while it is cooking when we check it periodically.
2. Depending on how large your turkey is the lid may not sit properly at first, we just use foil all the way around the top of the roaster/bottom of the lid. Usually by about half way through cooking the lid will sit just fine. (I always buy the biggest turkey I can find.)
3. Be sure to check the level of moisture and add water to the bottom if needed.
4. We have found that making gravy in the roaster is a pain. We pour the juices into a different pan and make the gravy on the stove.
5. All I do is make sure the turkey is good and clean. Put a little vegetable oil, salt and pepper on it.

I love the roaster because it frees up the oven for the other goodies!

M