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A Thanksgiving turkey cooked in a electric roaster oven.

Turkey in a Electric Roaster

How to cook a turkey in a roaster answers all your questions about cooking a picture-perfect golden brown turkey in your electric roaster every single time.
Servings: 10 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients
 

  • 18-20 lb. turkey, completely thawed, rinsed well and patted dry, innards removed
  • 1 medium orange halved
  • 1 medium lemon halved
  • 1 medium yellow or white onion halved
  • 1 head garlic cut in half horizontally
  • 6 ribs celery, for making a cooking rack in the roaster
  • 6 whole carrots, for making a cooking rack in the roaster
  • 1 bundle fresh poultry herbs, such as sage, thyme, rosemary, oregano tied together with kitchen string
  • 3 tablespoons olive oil
  • 1 teaspoon baking powder
  • 1-2 teaspoons Seasoned salt, such as Lawry's or to taste
  • 2 cups chicken, turkey, or vegetable broth

Instructions
 

  • Preheat the electric roaster to 450 degrees F. or it's highest temperature.
  • Use the celery and carrots to make a cooking rack by laying them side-by-side across the bottom of the center of the roaster. **Or if you prefer, use the metal cooking rack that came with the electric roaster at purchase.
  • Place the turkey breast-side-up onto the celery and carrots. Insert the oranges, lemons, and garlic into the cavity of the turkey. Lastly, insert the fresh herbs, allowing them to protrude from the cavity of the turkey.
  • In a small bowl, combine the olive oil, baking powder, and seasoned salt until smooth.
  • Using a silicone pastry brush, brush the prepared oil mixture all over the exterior of the turkey, taking care to get down into all the nooks and crannies of the turkey skin.
  • Cover the roaster with the lid and let the turkey cook at 450 degrees F. for 45 minutes.
  • Lower the electric roaster cooking temperature to 325 degrees F.
  • Remove the lid and slowly pour the broth into the roaster, taking care as you add it since the roaster has just been cooking at 450 degrees - there may be steam involved when the broth encounters the bottom of the roaster.
  • Continue roasting the turkey, covered, at 325 degrees F. until the internal temperature reaches 180°F in the thigh and 165°F in the breast when tested with an instant-read meat thermometer probe.
  • When the turkey has reached the safe internal temperature, use two heavy-duty meat forks to carefully lift the turkey from the roaster oven to a large cutting board.
  • Cover with the turkey with foil and allow it to rest for at least 30 minutes before carving to serve.

Notes

  • Get beautifully browned by adding baking powder to the oil used to brush the exterior of the turkey.
  • Thaw your turkey 2-3 days ahead. Never cook a frozen turkey.
  • Always cook your turkey by internal temperature, never by time. A fully cooked turkey should be be 165 degrees F. in the breast and 180 degrees F. in the thigh when tested with an instant-read meat thermometer probe.
  • Don't open the roaster too often since this will delay when the turkey is finished cooking. Every time the lid is removed, the roaster loses about 25 degrees F. in temperature.
  • Don't touch a bone or the bottom of the roaster with your thermometer. This can give you a false read.
  • When you place the turkey onto a platter for your holiday table or buffet, replace the herbs with fresh ones for beautiful presentation.

Nutrition

Calories: 361kcalCarbohydrates: 4gProtein: 45gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 161mgSodium: 295mgPotassium: 713mgFiber: 1gSugar: 2gVitamin A: 3086IUVitamin C: 8mgCalcium: 66mgIron: 4mg
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