There are many ways to cook a turkey. You could marinade it and refrigerate for a whole night before you precook and then make the eventual dish. You could head out for a barbecue adventure with a charcoal grill, you can use your conventional OTG or you can use your roaster oven. The choice of appliance will always depend on the specific recipe but it is fair to say that the roaster oven can be used to cook more than a few turkey dishes. Here is a brief guide to how to cook a turkey in a roaster oven.
Before we begin, it is necessary to highlight that a roaster oven will make cooking simpler and quicker. It would take half to three fourth of the total time to cook a turkey in roaster oven as compared with a conventional oven. Also, a roaster oven can allow you to slow cook a turkey, to steam it, bake it or to just roast it.
The prepping is quite simple. You need a thawed turkey, completely cleaned and sans the neck. It would just take unnecessary space. Rinse the turkey and dry it. Bring in the ingredients for seasoning and prep the meat. You could brine the turkey or you may also use any other prepping method that you are comfortable with. You could use typical ingredients like sage, parsley, rosemary, smoked rub, lemon, salt, pepper and other flavors of your choice. You don’t have to necessarily refrigerate the meat with the seasonings or marinade overnight.
Once the turkey is prepped, prepare the oven. You would have to remove the cooking rack, place some bath towels at the base and you need to preheat the roaster oven. Usually 400 degrees is good enough. Take a bowl that is microwave safe and melt some butter in it. The quantity will depend on the recipe and the size of the bird. Use some browning sauce and butter to brush the meat. Now place the meat on the rack and cook it for half an hour. After half an hour, reduce the temperature from 400 degrees to about 350 degrees.
The general rule for cooking turkey in a roaster oven is to cook the meat for a total of 8 minutes multiplied by the weight of the meat in lbs. You can either opt for this rule or you can use a meat thermometer to measure the temperature of the meat in the thigh. The internal temperature must be 180 degrees F.