Your Ultimate Guide: How to Cook a Turkey in a Roaster

Whether it's Christmas, Thanksgiving or a normal event or gathering, turkey is indispensable. Many people like to roast turkey in an roaster. Do you know how to use an roaster to roast turkey correctly? Come and explore with me!

How to cook a turkey in a roaster?

Using an oven to cook Turkey in your life is not difficult, just keep the following in mind:

1. First of all, clean up the Turkey and take out all the impurities such as innards.

2, then use salt, black pepper, rosemary, lemon juice and other spices to give the Turkey a whole body massage, marinate for 4-6 hours.

3. Then cut apples, Onions, oranges, etc. into chunks and stuff them into the belly of the Turkey. Then wrap the wings and legs with tinfoil to prevent them from burning.

4, Put into the pre-heated oven, bake at 230 ° C for 30 minutes, make the skin color, and then turn 180 ° C for 3-4 hours (about 6 kg).

5, during the period to keep brushing oil and soup, use a thermometer to insert the thickest part of the Turkey, reaching about 80 degrees Celsius will be almost.

6. Let it sit for 20 minutes before cutting it, so that the gravy will be fuller.

How long should I cook my turkey in a roaster?

When roasting a Turkey, it depends on the size of the Turkey.

Under normal circumstances, the smaller the Turkey, the shorter the time it takes to roast, if the weight of the Turkey is about 4-5 kg, then you need to bake at 230 ° C for 30 minutes or so to color the skin, and then turn 180 ° C to roast for 2.5-3 hours to be baked.

If the Turkey is relatively large, the weight is about 6-8 kg, then the time will be longer, the same first 230 ° C roast for 30 minutes, and then 180 ° C roast for 3.5-4 hours or so.

If the Turkey is large, more than 10 kg, the time required will increase, and the roasting time will be extended by about 30 minutes for every 1 kg increase in weight.

When you feel that the Turkey is about to be cooked, but you are not sure, you can use a thermometer to insert the thickest part of the Turkey, like the thigh or breast, when the temperature reaches about 80 ° C, it means that the Turkey is cooked.

Secondly, in the process of roasting Turkey, it is best to brush every 30-45 minutes with oil or the remaining juice of the previous marinade, so that the Turkey will be more tender and juicy.

How long to cook a 20 lb turkey in an electric roaster?

A 20-pound Turkey is relatively large, about 9.07 kilograms.

According to my conclusions above, roast the Turkey in an electric oven at 230 ° C, put the Turkey in, and roast for 30-40 minutes to get the skin golden brown. Then reduce the temperature to 180 ° C to 190 ° C and continue to bake for 4.5-5.5 hours.

However, it is best to insert a thermometer into the thickest part of the Turkey, such as the inner thigh, when the temperature reaches 74 ° C to 80 ° C, the Turkey is well done. Brush with oil or marinade every 40-50 minutes during the roasting process to make the Turkey juicier and more delicious.

Do I put water in the bottom of a roaster for turkey?

It depends on the type of roaster.

If it is a traditional closed roaster, it is a good choice to put a little water at the bottom when roasting. This can increase the humidity inside the roaster and prevent the skin on the surface of the turkey from being baked too dry and hard. Let the skin of the turkey bake a beautiful golden color. At the same time, it maintains a certain softness and tastes better.

But if you are using a new type of roaster, an open roaster with a rotating spit, then there is less need to put water; because the design purpose of this kind of roaster is to let the hot air circulate better and make the turkey heated evenly. It can make the skin of the turkey easier to become crispy.

Tip

If you need to add water to the bottom of a traditional closed roaster, remember not to add too much water. About 1 - 2 centimeters deep is fine. Otherwise, it may cause excessive water vapor to be generated in the roaster and affect the roasting effect of the turkey. And pay attention to the water level during the roasting process to avoid the water drying up.

Is it better to cook turkey in a roaster oven or regular oven?

Both have their own advantages.

For a professional built-in roaster, its temperature control will be more accurate. The internal space is designed reasonably and the heat circulation is relatively uniform. In this way, the roasted turkey will be more evenly colored and cooked. It's like there is a stable small environment carefully cooking the turkey. And many roasters have preset barbecue modes, which are very friendly to beginners.

For a normal roaster, its firepower is usually relatively strong. Mastering the skills can make the skin of the turkey become crispy faster and bake that kind of charred flavor with smoky smell. However, a normal roaster may be a little worse in temperature uniformity. You need to pay more attention to turning the turkey so that all parts of it can be heated evenly.

In general, if you pursue precise cooking and like a delicate taste, an roaster may be more suitable for you. But if you want that traditional turkey with a strong barbecue flavor, a normal roaster will also be a good choice.

When cooking a turkey in a roaster, do you cover it with foil?

I will cover it with foil when roasting a turkey in an roaster.

In the early stage of roasting a turkey in an roaster, I will not cover the turkey with foil. Because first, high temperature is needed to quickly shape the skin of the turkey and make it crispy. After baking for about 30 - 45 minutes (the specific time will be adjusted according to the size of the turkey), the surface of the turkey begins to change color a little. Then I will gently cover the turkey with foil.

Covering the turkey with foil has the following benefits:

First of all, it can prevent the skin surface of the turkey from being burnt. Because as the roasting progresses, the oil inside the turkey will seep out. If it is continuously exposed to high temperature, the skin will easily become charred. And foil can play a certain role in heat insulation.

Secondly, it can make the meat inside the turkey slowly cooked thoroughly. After the skin of the turkey reaches a certain degree of crispness, I hope that the internal meat can be cooked thoroughly and remain juicy. Covering with foil can make the heat conduct more gently inside the turkey.

However, in the last 15 - 20 minutes before it is almost baked, I will uncover the foil and expose the last part of the turkey's skin to high temperature again. In this way, the final color of the skin can become golden and attractive, achieving the perfect state of crispy golden skin and tender and juicy inside.