Turkey Roaster Test Run

2chatter · November 2014

In two hours I will be cooking my first ever turkey in a countertop roaster oven. I prepped all the stuff last night so I can just dash down and throw it all together.

Any tips before I try this? We are hosting our families this year, so I really want to get it right.

I am stuffing it with the stuffing my mom makes, sprinkling the inside with poultry seasoning and rubbing it with olive oil (FML I just realized I am out of olive oil as I typed that - other ideas?). Good plan? Bad plan? Seriously, zero experience and my mom was all "it's so easy, just do it". (super helpful, thanks mom).

TheBorg7of9 · November 2014

I thought this post was going to be about home insemination.

2chatter · November 2014

That would be a turkey baster!!

I am stealing the spice rub from your recipe @beaubecca! I found some olive oil in my mister - probably not enough, but it's a baby 8 pound turkey so I am rolling with it.

Mustardseed2007 · November 2014

How big of a turkey can you cook in a turkey roaster?

Not like I can run out and buy one this year, but it sounds like a good idea for the future since it would obviously keep your oven free.

Ihope · November 2014

Does it brown in that countertop oven?

2chatter · November 2014

I have read that it does not brown, and that to brown it you have to microwave it (sounds really weird to me) or put it in the oven for an hour (defeats the purpose for us).

I have an 8 pounder in there now and could have fit two of that size. The roaster I bought was Rival from Walmart - it was on sale for $20 and got good reviews online. It holds up to a 20 pound turkey.

I actually just put it in - prep was 20 minutes, which wasn't as bad as I expected. Had a conference call move on me so had to go earlier. I cannot baste it at all because I have nonstop calls this afternoon. Fingers crossed!

vvvvvfee · November 2014

you might not want to stuff the bird with the stuffing, and instead bake the stuffing separately. if you cook the turkey long enough to get the stuffing hot enough to kill bacteria, the meat itself will probably be overcooked. (more info)

you can put some aromatics in the actual bird- a couple of lemon halves, onion wedges, rosemary, sage, etc. once the bird is cooked, take out the aromatics and put the stuffing back in for presentation purposes.

Mustardseed2007 · November 2014

vvvvvfee said:

you might not want to stuff the bird with the stuffing, and instead bake the stuffing separately. if you cook the turkey long enough to get the stuffing hot enough to kill bacteria, the meat itself will probably be overcooked. (more info)

you can put some aromatics in the actual bird- a couple of lemon halves, onion wedges, rosemary, sage, etc. once the bird is cooked, take out the aromatics and put the stuffing back in for presentation purposes.

Sounds like what Alton Brown does, which is also what I do. I also brine my turkey. Our turkey always ends up juicey and doesn't take that long b/c we flash roast it on high eat then lower the temp, but it does take up our oven and we only have one.

MommaP12 · November 2014

Does any one inject/infuse flavor into their turkey?? DH seems obsessed with wanting to inject but he doesn't know with what, oy.

2chatter · November 2014

Update: We ended up with a super gorgeous, brown turkey. It was seriously like a magazine turkey. I was shocked. I did not baste it at all. The stuffing was up to 165 and the bird was over 180. It was juicy throughout. I am totally, entirely sold on the countertop roaster.

vvvvvfee · November 2014

@MommaP12- you can brine the turkey and put spices in the brine. OR, an easier method than brining is to rub the defrosted turkey all over with a mix of salt, sugar, and spices, then leave it overnight in the fridge (don't forget to rub inside the cavity, too). i like to do a mix of salt, brown sugar, coriander, black pepper, and paprika. you can also rub butter mixed with either herbs or spices underneath the skin of the turkey. putting aromatics (onion, lemon, rosemary, sage, etc.) inside the turkey cavity will also help with adding flavor.

another great way to add a ton of flavor is to smoke the bird on a charcoal grill, but that is a little more involved.

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