Cooking a Turkey in Electric Roaster
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
20
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Calories
470 kcal
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Course
Main Course
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Cuisine
American
Cooking a Turkey in Electric Roaster
Description
The method starts by preparing a softened butter blended with freshly snipped thyme, rosemary, and sage to create an herb butter that both seasons and moistens the turkey. The butter is placed under the skin on the breast and spread over the exterior of the bird.
The turkey cavity is also treated with butter, salt, and pepper, enhancing flavor from inside. After removing the neck and giblets, the turkey skin is dried and seasoned with salt and black pepper before roasting in an electric roaster set to its highest temperature setting.
Roasting times vary depending on size and whether the bird is stuffed, with a typical allowance of 8-10 minutes per pound at 325ºF mentioned in the notes. Letting the cooked turkey rest before carving seals in juices and improves texture. This approach provides a straightforward way to prepare a large turkey for about 20 people.
The calorie estimate varies by ingredients, and nutritional advice should be sought for exact figures.
Ingredients
- 18 pound whole turkey
- 1/2 cup butter salted
- 2 tablespoons thyme freshly snipped
- 2 tablespoons rosemary
- 2 tablespoons sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the cavity:
- 1/4 cup butter salted
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Make the herb butter:
- 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). 1/2 cup salted butter, 2 tablespoons freshly snipped thyme, rosemary and sage
Prepare the turkey:
- 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. 18 pound whole 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. 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Put 1/4 cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper. 1/4 cup salted butter, 1 teaspoon salt, 1 teaspoon black pepper
- Place the turkey on the rack 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.
Notes
- Cooking time varies by turkey weight and whether it is stuffed; plan about 8-10 minutes per pound at 325°F for unstuffed birds.
- Use the roaster's warm setting if the turkey finishes early to keep it hot without overcooking.
- Let the cooked turkey rest for at least 20 minutes before carving to preserve juiciness.
- The recipe serves approximately 20 people; calorie counts are estimates due to ingredient variations.
- Consult a nutritionist if precise nutritional information is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Protein | 62g | 124% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 226mg | 75% |
| Sodium | 559mg | 23% |
| Potassium | 649mg | 14% |
| Vitamin A | 375IU | 8% |
| Calcium | 34mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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