Roaster Oven Turkey (or chickens)

Roast Turkey

I’m fond of turkey roasted in my roaster oven as they always come out so moist done that way.   If you don’t own a roaster oven, they are really getting cheap and around Christmas, can be had for around $30, sometimes even less.  They are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim.  They bake cakes, muffins, cookies, and meats just beautifully!  Turkey is suitable for Atkins, Keto, Primal and Paleo diets alike.

VARIATION:  Roast chickens in a similar manner. I like to do TWO chickens at a time so I have leftover meat for snacks and sandwiches at lunchtime.

INGREDIENTS:

1  12-13 lb. turkey, thawed (follow chart on wrapper for a larger bird)

4 T. melted butter

Dash each of salt and black pepper

4 small pieces of foil

DIRECTIONS:   Preheat oven to 325º.  Open turkey wrapper and remove bird to a clean sink.  Remove the leg binding gadget.  Remove giblets and set aside for making your gravy.  I only use the neck meat for gravy and my dog usually gets the liver, heart and gizzard in her dinners over a week or so.   I like to eat them; I just don’t like them in my gravy much.

I like to rinse out the inside of the bird.  Pat the exterior dry with paper towels.  Melt the butter in a small saucepan or in the microwave.  Place turkey, breast side up in a pan large enough to hold it.  Baste with the butter all over on the outside and inside with a basting brush, using half the butter.  Sprinkle bird inside and out with salt and pepper.  I cook my dressing outside the bird as I like it to brown.  You can add some chunks of celery, onion and parsley if you like to the cavity, but I do not.  Your call there, but be sure to add those carbs below if you do. Cover wing tips and leg knuckles with foil so they will not burn.

Place pan with bird into the roaster oven, cover with lid and cook, for 1½ hours.  Open oven and baste with remaining butter.  Recover and cook for 1 hour and check for doneness with a meat thermometer in the thickest part of the breast and around the thing-leg joint (slowest area to get done).  You want the thermometer to read 170º.  Cook for another 30 minutes or so, checking with thermometer every 10-15 minutes now so as to not over cook.  Remove when it has reached 170º internal temperature. Set on cutting board for 15-20 minutes before attempting to carve to avoid tearing up the meat and all the juices running out.  You want those juices to STAY in the meat.  This turkey should be extremely moist.  Roaster ovens do an incredibly good job at moist heat roasting.

NUTRITIONAL INFO:   I can’t know what pieces or amount you will eat, so I’ll provide some numbers for both white meat and dark meat.

4 oz. dark meat contains:  250 calories, 13 g  fat, 0 carbs, 0 fiber, o net carbs, 31 g  protein and 269 mg sodium

4 oz. white meat, skin eaten contains:  222 calories, 9.4 g  fat, 0 carbs, 0 fiber, 0 net carbs, 32.3 g   protein and 255 mg sodium

2 thoughts on “Roaster Oven Turkey (or chickens)

  1. I have never added water, because the tight-fitting lid holds in all the moisture in the bird itself, much like covering a bird with foil in a conventional oven. I do use the rack, mostly so I can lift the bird out easily when it is done. I’ve never had one come out dry from the roaster oven, either.

  2. Liza

    interesting post, I also use an electric oven, just like my grandmother and mother before me. BTW – do you add water to the roaster? I have been adding an inch of hot water to the pan, the turkey is on a rack. Sounds like you are just setting the bird on the bottom of the oven.

    Thanks as usual, Happy Thanksgiving and enjoy the duck LOVE duck.
    Liza

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