I cook my turkey in an electric roaster out on the back patio, it frees up my oven and keeps the heat out of the house. I carve the turkey in the kitchen and serve a platter of white meat and another leg thigh wing pieces.It browns ok but the skin is not really crispy, I only use fresh frozen turkey (Publix) not injected(Butterball) so I don't know how that would come out.The turkey is kind of foolproof but everytime you lift the lid you lose some temperature (like a crockpot) so if you keep checking or baste you might have to add some time. |