Turkey in an electric roaster?? I'm thinking about using an electric roaster this year instead of the oven. I've heard this way of cooking will result in a very moist bird. The only drawback is the turkey may be lacking in color. A pasty white turkey would not look to appetizing... I'm not finding much in my search addressing this issue. I've found one poster who cooks the turkey at 400 degrees for the first hour then reduces the heat to 325. Another poster said remove the turkey last 30-45 minutes and finish it in the over to brown the skin. Another poster said to just cook it as if it's in the oven, it will eventually brown but not a deep hued brown. I'm tired of dry azz turkey and I figured I have nothing to lose cooking it this way. Anyone experienced with this way of cooking? Oh, also does it cook faster in the roaster? |
I have no experience with an electric roaster but if it could be perfected it would free up your oven for other things :thumbup::thumbup: |
Be careful. I remember when I was a kid my dad put the turkey outside in a roaster pan. That bird caught fire and we ate smoked turkey that year. Just watch the grease. I would not try this if I were you. Probably if you watch it carefully it will be ok. The funny part of this turkey disaster is that my dad is a fireman. Good thing because that bird was smokin! |
I personally have great success with brining and "The Mayo Method" :winky: |
Lisa, I havent done a turkey in an electric toaster, but I have done a ham...it turned out beautiful...very moist and juicy! I do my turkey in the oven, 350 degrees from start to finish, basted about every hour...turns out nice and moist. |
If you want a moist turkey, brine it and you can cook it lots of different ways. Brining it means soaking it in a saltwater solution. Old time cooks did this to remove impurities, but it also has the benefit of allowing the tissues to hold extra water, thus enabling the cooked turkey to taste moist. It doesn't taste salty, but there is no need to add extra salt to the bird. It has a wonderful flavor and it’s so moist. |
I don't see why you couldn't. I would cook it in the roaster then brown it on the oven if you want that brown on it. I personally don't care for the brown. It's too dry. |
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. |
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I use one of these Nesco 18 Qt. Porcelain Roaster Oven in Ivory with Metal Lid - Walmart.com and it works great. I do add water to it and cook breast down and I do brown the skin in the overn. But the pan can be lifted out and placed in the oven so no extra dishes. It does help in freeing up the oven as mentioned. |
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Can you brine a turkey if it has already been injected with the solution? I thought Butterball and Honysuckle had theirs with this. |
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