Roasting A Turkey In A Granite Roaster

Pour chicken broth into the pan.

Roasting a turkey in a granite roaster.

To crisp the skin of a turkey cooked in an electric roaster oven remove the turkey from the roaster approximately 45 minutes before the turkey is done. Cover the roasting pan with a lid. Whenever the drippings evaporate add stock to moisten them about 1 to 2 cups at a time. Place turkey breast side up on a roasting rack inside of a large pan.

Baste all over every 30 minutes with the juices on the bottom of the pan. On mine it s 450 but use 500 if your oven goes that high. Pick up the rack and gently place the rack and the turkey in the turkey roaster. Pour water into the roasting pan so that it comes up to the top of the rack.

Pour 1 can of chicken stock into the roaster and close the lid. Place the turkey breast side up on top of the roasting rack inside the roasting pan. Roast uncovered according to cooking schedule or until meat thermometer in center of breast roast reaches 170 f and in center of turkey roast reaches 175 f. 1 4 cup salted butter 1 teaspoon salt 1 teaspoon black pepper.

Cook at 400 degrees for 1 hour. Sprinkle salt in the cavities. Transfer to oven and immediately reduce oven heat to 350. After 1 hour turn the temperature down to 350 degrees and cook until the turkey s internal temperature reaches 170 degrees.

First apply the butter or oil to the skin of the bird. Do not wash the turkey. Take the insert pan out of the roaster and pre heat the roaster to its highest setting. The basic ingredients required to cook a turkey in a covered roasting pan are a 14 pound turkey olive oil or butter salt and pepper to taste low sodium chicken broth 1 dried bay leaf 1 2 cup of white wine and a pinch of chopped herbs such as thyme or rosemary.

The usda says that washing it could cause a spread of salmonella poisoning. Baste the turkey with melted butter and place without a lid in a conventional oven for the remaining cooking time. Baste every 30 to 45 minutes with. To determine doneness use a meat thermometer.