Best 4 Commercial Turkey Roaster Recipes

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Turkey is a traditional feast centerpiece for many holidays and special occasions. Cooking a turkey can be a daunting task, however, especially if you don't have the right equipment. A commercial turkey roaster is a great option for those who want to cook a turkey without having to worry about the mess and hassle of a traditional oven. Commercial turkey roasters are available in a variety of sizes and styles, so you can find one that's perfect for your needs. Whether you're looking for a simple roaster or one with all the bells and whistles, this article has you covered. We'll provide you with all the information you need to choose the right commercial turkey roaster for your needs, as well as tips and tricks for cooking the perfect turkey.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN



Perfect Turkey in an Electric Roaster Oven image

I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews!

Provided by Squirrel Gone Wild

Categories     Whole Turkey

Time 4h20m

Yield 1 Turkey, 18 serving(s)

Number Of Ingredients 5

1 whole turkey, thawed up to 20 lbs
1/4 cup olive oil or 1/4 cup butter
1 teaspoon seasoning salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper

Steps:

  • Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
  • Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. 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.
  • Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
  • I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
  • Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. 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.
  • Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
  • After 30 minutes, turn the oven temperature down to 325.
  • 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. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
  • Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
  • http://www.butterball.com/calculators-and-conversions.
  • FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
  • Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
  • When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
  • If you try this method, please let us know your results!
  • Happy Thanksgiving everyone!

Nutrition Facts : Calories 482.9, Fat 25.9, SaturatedFat 6.9, Cholesterol 193.8, Sodium 185.3, Carbohydrate 0.1, Protein 58.2

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

ROAST TURKEY IN AN ELECTRIC ROASTER



Roast Turkey in an Electric Roaster image

Free up the oven for side dishes and make your roast turkey in a roaster oven! We give tips for the juiciest turkey recipe with fresh herb butter...and how to get that golden brown skin on your turkey.

Provided by Julie Clark

Categories     Main Dish

Time 3h10m

Number Of Ingredients 8

18 pound whole turkey
1/2 cup salted butter
2 tablespoons freshly snipped thyme, rosemary and sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup salted butter
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Mix together 1/2 cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from the fridge 1 hour before using so that it is soft enough to spread. (Or you can microwave to soften the herb butter).
  • Set the roaster oven (with the lid on) to the highest temperature setting it will go.
  • Remove the neck and giblets from the turkey cavity. (Throw them away or set them aside for gravy.)
  • Take paper towels and dry off your turkey.
  • Take your hand and loosen the skin over the turkey breast. Rub half of the butter underneath the skin of the breast.
  • Rub the other half of the butter over the outside of the bird.
  • Sprinkle the outside of the bird with salt and pepper.
  • Put 1/4 cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper.
  • Place the turkey in the preheated roaster and cook at the highest temperature for 30 minutes.
  • Without opening the lid, turn down the temperature to 325 degrees Fahrenheit and roast until the turkey tests done (at least 165 degrees Fahrenheit in the thickest part of the thigh).
  • The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 8-10 minutes per pound for an unstuffed turkey.

Nutrition Facts : Calories 470 kcal, Protein 62 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 226 mg, Sodium 559 mg, ServingSize 1 serving

HOW TO: COOK A TURKEY IN A TURKEY ROASTER



How To: Cook a Turkey in a Turkey Roaster image

How to cook a turkey in an electric turkey roaster, with step-by-step instructions for a beautiful, juicy roast thanksgiving meal every time.

Provided by Allison McGee

Categories     Holiday Recipes

Time 1h10m

Number Of Ingredients 14

1 thawed whole turkey (giblets and neck removed)
1/4 cup melted butter
1/4 cup cold butter (sliced into pats)
1 tsp browning sauce (optional)
Seasoning of your choice (I use poultry seasoning or Italian seasoning)
Salt
Pepper
1 apple (cut into slices)
1/2 onion (cut into slices)
2 stalks of celery (cut into large pieces)
1 can chicken broth
Special equipment:
Electric turkey roaster
Probe-type meat thermometer

Steps:

  • Remove the rack from the turkey roaster and preheat roaster to 400 degrees.
  • Place the rack on a large tray (to catch any liquid) and place the turkey on the rack.
  • Stuff the turkey cavity with sliced apples, onion, and celery.
  • Separate the skin at the top of the bird from the meat and slide the pats of butter in between the skin and the meat.
  • Make the browning sauce mixture by mixing together the melted butter and the browning sauce.
  • Using a pastry brush, generously brush the turkey with the browning sauce mixture. (This step can get messy, so be careful!)
  • Generously season the turkey with salt, pepper, and the seasoning of your choice.
  • Insert the meat thermometer into the thickest part of the breast meat, avoiding the bone.
  • Pick up the rack, and gently place the rack and the turkey in the turkey roaster.
  • Pour 1 can of chicken stock into the roaster and close the lid.
  • Cook at 400 degrees for 1 hour.
  • After 1 hour, turn the temperature down to 350 degrees and cook until the turkey's internal temperature reaches 170 degrees. (Cooking times will vary depending on turkey size.)
  • Once the turkey is cooked, remove it from the roaster using the rack. Tent the turkey with foil and let it rest for 20 minutes before carving.

Tips:

  • Choose the right turkey roaster: Select a turkey roaster that is large enough to accommodate your turkey with some extra space around it for air circulation. Also, ensure the roaster has a tight-fitting lid to prevent moisture loss.
  • Prepare the turkey: Rinse the turkey inside and out and pat it dry with paper towels. Remove any excess fat and giblets from the turkey cavity. You can season the turkey inside and out with salt, pepper, and herbs of your choice.
  • Place the turkey in the roaster: Place the turkey breast-side up on the roasting rack inside the turkey roaster. Add any desired vegetables, such as onions, carrots, and celery, around the turkey.
  • Add liquids: Pour about 1 cup of water or broth into the bottom of the roaster. You can also add some white wine, apple cider, or orange juice for extra flavor.
  • Cover and cook: Cover the roaster with the lid and place it in a preheated oven. The cooking time will depend on the size of the turkey, typically around 3-4 hours. Make sure to check the internal temperature of the turkey to ensure it has reached a safe 165°F (74°C).
  • Let the turkey rest: Once the turkey is cooked, remove it from the roaster and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the turkey, resulting in a more tender and moist bird.

Conclusion:

Cooking a succulent and flavorful turkey in a commercial turkey roaster is not a daunting task. By following these tips and using the provided recipes, you can achieve a perfectly roasted turkey that will impress your guests. The key is to choose a suitable turkey roaster, prepare and season the turkey properly, and maintain the correct cooking time and temperature. Experiment with different recipes and cooking techniques to discover your favorite way of roasting a turkey. Whether you prefer a classic roast turkey with herbs, a tangy citrus-infused turkey, or a flavorful smoked turkey, the possibilities are endless. With a little planning and effort, you can create a delicious and memorable Thanksgiving or Christmas feast that your family and friends will love.

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