![]() ![]() ![]() The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven.After 30 minutes, turn the oven temperature down to 325.The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect! Roast at highest setting for 30 minutes.If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover. Put the insert pan back into the roasting pan. Put the bird in the insert pan on top of the rack. Put the rack into the insert pan and make sure the handles are up, not tucked below.If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them. ![]() Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid.Finish with a good sprinkle of seasoning salt and black pepper. Doctor up your bird with whatever special seasonings you wish. Rub the entire bird with olive oil or butter.Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey. Don’t pre-stuff your turkey mix and stuff ingredients immediately before roasting. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning.On mine it's 450, but use 500 if your oven goes that high. Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. ![]()
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