I was recently asked to “test” a Roaster Oven and review it for Cooking.com where I am one of the moderators. This roaster also had a the buffet server feature which is a value added to what I think is a great little appliance.
I have used the same method for making my turkeys for about 5 years now and I’ll never go back to the “traditional” way to roast a turkey. What makes it unconventional is that I roast it with the breast side DOWN. Our family isn’t the type to bring a turkey to the table all gussied up for the Norman Rockwell painting anyway. Taste is more important and once again, this method did not fail me in providing a moist, wonderfully-flavored turkey.
I usually don’t stuff my turkey. I salt the interior of the bird and put a big apple inside the cavity. It gives it a nice flavor.
I wait until the turkey is almost done and make the stuffing with juices from the actual turkey. It cooks while I slice and arrange the turkey on the platter.
I roasted my turkey at 300º for 4 hours (it was a 17 lb. turkey).
I hope you can see from the photograph just how moist this turkey was. This is a shot of breast, which is usually dry when I have it at other people’s homes. That was not the case here…
This is the roaster I reviewed. roaster
If you want a traditional looking turkey, you can still do it in the roaster but it will take a little longer to cook because you will have to baste it and unlike a conventional oven, you will lose a lot of heat by lifting the lid.