Recipes

Recipes · Chicken

Turkey in a turkey Roaster

Chicken · Meat

Turkey in a turkey Roaster
Prep 20 min
Cook 4hrs 20mins
Serves Yields: 1

Ingredients

whole turkey, thawed up to 20 lbs

  • 1/2 to 3/4 cup mayonnaise (amount depends on bird size)
  • Poultry seasoning (amount depends on bird size)

Directions

  1. Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it’s 450, but use 500 if your oven goes that high.
  2. Mix mayo and seasoning to create your “rub” and rub the entire bird. Finish with a good sprinkle of seasoning salt and black pepper.
  3. Insert a wired thermometer into the thickest part of the breast.
  4. Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn’t have an insert pan, it’s ok - just be very careful putting the bird into that hot oven, you don’t want to burn your hands on the sides of the oven! Cover.
  5. Roast at highest setting for 30 minutes. The turkey rub will sear and make the skin beautifully browned and perfect!
  6. After 30 minutes, turn the oven temperature down to 325.
  7. The turkey will self-baste if you do not lift the lid, so you don’t have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time!
  8. FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
  9. Check your turkey EARLY. Really start watching the temp an hour before it’s supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. It’s really OK to let the bird roast a little extra - you won’t dry it out using this method if you let it go for 1/2 hour.
  10. When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat.

Notes

Weight Time Temp

8-12 lbs 2 hrs 45 mins–3 hrs 170-175°F

12-14 lbs 3 hrs–3 hrs 45 mins 170-175°F

14-18 lbs 3 hrs 45 mins–4 hrs 15 mins 170-175°F

18-20 lbs 4 hrs 15 mins–4 hrs 30 mins 170-175°F

20-24 lbs 4 hrs 30 mins–5 hrs 170-175°F