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Roasting Recipes
Quick Roast Turkey
The roaster oven cooks a turkey in about half the time of a regular oven, but use
a meat thermometer to make sure your turkey is thoroughly cooked. The roaster
oven DOES NOT brown a turkey. The constant dripping of condensation from the
cover of the roaster prevents the turkey from browning but also produces a turkey
that is moist and juicy.
14 to 18 pound (6.3-8.1 kg) fresh or thawed turkey
1 onion, cut in half
2 stalks celery
1 teaspoon (5 ml) salt
1 ⁄ teaspoon (2.5 ml) pepper
2
1 ⁄ cup butter (60 ml), melted
4
Remove the rack. Pour
to 325ºF (160ºC). Remove giblets and neck from cavities of turkey. Set aside and
use for giblet gravy. Rinse bird inside and out with cold water. Place onion and
celery inside turkey. Rub outside with salt and pepper. Place on rack. Brush whole
turkey with butter. Place in roaster. Cover and cook at 325ºF (160ºC) for 2 to 2
hours. Check meat thermometer reading. Continue cooking until meat thermome-
ter registers 180ºF (82ºC).
Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before cooking:
1 ⁄ cup (60 ml) melted butter or margarine
4
1 1 ⁄ teaspoons (7.5 ml) browning sauce, like Kitchen Bouquet
2
1 teaspoon (5 ml) paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and
cook as directed.
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1 ⁄ cup (125 ml) water into the insert pan, cover and preheat
2
1 ⁄
2
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