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Stand Alone Electric Roaster for turkey

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I have one of those (like my grandmother's) and am hoping to use it for roasting a 12-15 pound turkey. Has anyone else tried this? I'm lugging the roaster to my sister's house so I'd like to have
some idea of what I should look for in cooking time, does it brown the bird, & whether the process
will dry the meat out (more than usual, I mean) You can probably tell that turkey is not my favorite
so I'm not too good at cooking it. I've read a thousand articles on how to get it moist, yet brown and none of them have ever worked for me. The bird will be at my sister's so I can't brine it and she doesn't have space or the inclination to do so. I don't have time to search the board, so if I'm duplicating a request, please direct me to the thread. Thanks to all 'hounds for help.

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  1. I've never used one personally, but my husband's family used one to cook his wild turkey. It made the bird juicier than I thought it would be, but it really is more of a steaming heat than a roasting heat. It was definitely not browned. I think to get browning, you'd need to either slide it under the broiler for a while, or just use some kitchen bouquet on it.

    1. I have never used one myself, but I recall participating in a discussion with others who use them during the holidays to free up the conventional home oven for other items. First, your expectations will largely depend on the time you can allow and the temperature setting you wish to roast at. I like my Turkeys cooked between 225-275 degrees depending on size....which creates a more moist and tender result. Most of the electric ovens for the home recommend 375* Once you determine the number you will use will guide you for instructions.

      Read the following link for some guidance and it should answer most of your questions.

      http://www.ochef.com/872.htm

      btw,...the only way you will be able to brown, or crisp the skin is to finish the turkey in the regular oven on high heat......I recommend you truss the bird....or at the very least, make double string loops under and around the bird so you can easily pick up the turkey out of the electric roaster to transfer to a pan for the conventional oven.....this, assuming you do not have something already designed for easy removal provided by the electric oven already.

      1. I've been forced to eat such a bird and I would suggest another method. Steamed turkey is not good. If you are short on oven space why not consider a spatchcoked bird. That size will cook in a little over an hour and be delicous. Martha Stewart has a good recipe.

        1. When I brine my birds - I do in in 5 gallon food bucket (like mayo, soy sauce etc comes in ask at a resturant). I put in there, brine it, and then take to where I'll cook it (I live in SF in a very small place). It works like a charm for Brining It will fit at least an 18 lb bird.

          You should really consider doing your bird on the bbq if it's an option it the best even if the oven is available.

          Here's a couple threats - it's dead simple.

          http://www.chow.com/recipes/29034-smo...

          Epicurious: http://www.epicurious.com/recipes/foo...

          1. I have done it and I can tell you that the turkey can come out ok, mine has a fan to simulate a convection oven, it's a Nesco. That being said, it will definitely not be the best turkey, i don't recommend it. If you can't use your sisters oven because she's having another meat in there, such as a ham or pork, I would cook the other meat in the portable oven and the turkey in the real oven. In the portable oven your turkey will be juicy and taste ok but the skin will be something to throw away.