Recipes - Bella 18qt Turkey Roaster Manuel D'instructions

Recipes

Congratulations! Your new Turkey Roaster will accomodate up to
a 24 lb. turkey
A Note About Turkeys...
Achieving a brown, crispy skin over a moist bird, is oftentimes a problem when it comes to
roasting poultry, especially turkey, in the Turkey Roaster. To assure a juicy, soft texture, we
suggest brining the turkey yourself (simple recipe follows) or purchasing a pre-basted bird.
To ensure a crisp skin, the turkey should then be air-dried in the refrigerator for 8 to 24 hours
and then cooked at a high temperature. Finally, brush the skin with melted butter to promote
overall browning.
Brined & Air-Dried Roasted Turkey with Crisp, Browned Skin
Serves 10–12
Brine:
• 4 cups kosher salt or
2 cups table salt
• 1 (12 - 15 lbs.) turkey, fresh or thawed
• 2 oranges, quartered
• 2 lemons, quartered
1. Brine turkey. Dissolve salt in 2 gallons cold water in a heavy brining bag.
2. Add turkey to the bag, seal, place into the pan and refrigerate for 4 to 12 hours.
3. Remove turkey from brining bag, rinse well under cool running water.
Pat dry inside and out with paper towels.
4. Air-dry turkey before roasting.
5. Spray wire rack with vegetable cooking spray and place into the pan.
6. Place bird breast-side up onto the rack and refrigerate, uncovered, 8 to 24 hours.
7. Preheat Turkey Roaster to 204ºC/400ºF.
8. Toss onions, carrots, and celery with 2 sprigs thyme and 1 tablespoon butter in
medium bowl.
9. Fill the turkey cavity with oranges, lemons, and then as much of the vegetable mixture as
will fit. Tuck wings behind the back to truss the turkey.
10. Scatter remaining vegetables and herbs in the pan; pour 1 cup water over vegetables.
NOTE: To save time on cleanup, cover the wire rack with heavy duty aluminum foil;
then pierce 20 to 30 small holes in the foil with a paring knife.
11. Brush turkey breast with butter, then set turkey breast-side down on foil-lined wire rack.
Brush back of turkey with butter.
12. Add lid. Roast 45 minutes @ 204ºC/400ºF.
13. Brush turkey's back with butter. Use 2 carving forks to re-position the bird. Insert 1 fork
into the neck cavity and the other in the chest cavity. Carefully lift the turkey up and out of
the pan, rotate the turkey leg/wing--side up.
NOTE: If liquid in bottom of pan has evaporated, add 1/2 cup water.
14. Roast 15 minutes @ 204ºC/400ºF.
15. Brush exposed surfaces with butter and, using 2 carving forks, rotate turkey second
leg/wing-side up. Roast 15 minutes @ 204ºC/400ºF.
16. Brush exposed surfaces with butter and, using the 2 carving forks, rotate turkey breast-side
up and continue roasting.
17. Roast turkey 30 to 45 additional minutes. Use a meat thermometer to test for doneness
until the thickest part of the breast registers 74ºC/165ºF; the thickest part of thigh registers
77 to 80ºC/170 to 175ºF on a meat thermometer, and the juices run clear.
18. Carefully transfer the cooked turkey from the wire rack to a carving board and loosely tent
with foil. Allow turkey to rest for 20 minutes before carving.
Using a roasting bag to cook your turkey will ensure a moist and delicious bird, with no need
for basting during cooking. Glaze the turkey before serving to add a fruity sweet note to the
spicy cornbread stuffing.
• 3 medium onions, chopped
• 2 small carrots, diced
• 2 ribs celery, chopped
• 6 sprigs fresh thyme
• 6 tablespoons unsalted butter, melted
10