Julie Clark
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Electric Roaster Turkey: Juicy, Golden Results Every Time (Time Chart Included)
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Cook a turkey in an electric roaster at 450°F for 30 minutes, then drop the temperature to 325°F for the rest of the cook time. Plan on 8–10 minutes per pound for an unstuffed bird. That’s it! And it frees up your entire oven for sides.
After making this recipe for years (and getting 206 five-star reviews from readers who swear by it now too), I’m confident this is the most stress-free way to get a juicy, flavorful holiday turkey on the table.
The secret? A fresh herb butter rubbed both under the skin and over the outside of the bird. It keeps the breast meat impossibly tender and gives you that golden color everyone wants. No basting required.
How Long to Cook a Turkey in an Electric Roaster
Cook your turkey for 30 minutes at the highest setting (450°F or your roaster’s max), then reduce to 325°F for the remaining time. Use this chart as your guide for an unstuffed turkey:
| Turkey Weight | Cook Time at 325°F | Total Time (incl. 30-min sear) |
|---|---|---|
| 12–14 lbs | 1 hr 35 min – 1 hr 50 min | ~2 hrs 5 min – 2 hrs 20 min |
| 15–16 lbs | 1 hr 55 min – 2 hrs 10 min | ~2 hrs 25 min – 2 hrs 40 min |
| 17–18 lbs | 2 hrs 15 min – 2 hrs 30 min | ~2 hrs 45 min – 3 hrs |
| 19–20 lbs | 2 hrs 35 min – 2 hrs 50 min | ~3 hrs 5 min – 3 hrs 20 min |
| 21–22 lbs | 2 hrs 50 min – 3 hrs 5 min | ~3 hrs 20 min – 3 hrs 35 min |
Always verify with a meat thermometer. The thickest part of the thigh needs to reach 165°F. We usually pull ours at 170°F — personal preference, but either is safe.
For a stuffed turkey, add 30–45 minutes to the estimates above and verify that stuffing also reaches 165°F.
Reader tip: Amanda cooked her 20 lb bird as directed and it was done in 3 hours flat. “Rave reviews from the family.”
Why Cook Turkey in an Electric Roaster?
Three reasons this method wins every Thanksgiving:
It frees your oven completely. No more choosing between the turkey and the pies. Load the oven with Thanksgiving sides and let the roaster handle the bird. That alone is worth it.
It cooks more evenly. Electric roasters circulate heat efficiently. Combined with a self-basting lid (more on that below), the white meat stays tender even on a large bird.
It’s more energy-efficient. Less space to heat up, and it gets there faster. Oster’s testing confirms roaster ovens use less energy than a conventional oven for this task.
What Electric Roaster Oven Should I Use?
You need at least an 18-quart roaster to fit a turkey up to 22 pounds. I’ve used an Oster roaster for years and love it for its self-basting lid that keeps moisture inside without any effort from you. Look for one with a “warm” setting, which is incredibly useful if your turkey finishes before you’re ready to carve.
The most important feature: a self-basting lid. Skip any roaster without one.
The Herb Butter (This Is What Makes It)
This is what separates this recipe from a basic roaster turkey. Most recipes use olive oil and dried seasoning. We use a fresh herb compound butter with sage, rosemary, and thyme. This gets mixed into softened salted butter and rubbed both under the skin and over the outside of the bird.
The under-skin application is the key move. It bastes the breast meat from the inside while it roasts, keeping it tender even if you’re running the roaster a little hot. This is the same technique we use on our turkey tenderloin, so it works on any turkey cut.
How to make it: Mix ½ cup softened salted butter with 2 tablespoons freshly snipped herbs (a blend of sage, rosemary, and thyme). Make it the day before and refrigerate overnight to let the flavors develop. Pull it out 1 hour before you need it so it’s spreadable.
No fresh herbs? One teaspoon of poultry seasoning mixed into the butter works great (reader-tested and approved).
How to Prepare a Turkey for the Roaster
- Remove the neck and giblets from the cavity. Set them aside if you’re making gravy; otherwise discard.
- Pat the turkey completely dry with paper towels. Dry skin = better browning.
- Loosen the skin over the breast by sliding your hand underneath gently. Rub half the herb butter directly on the breast meat under the skin.
- Rub the remaining butter all over the outside of the bird.
- Season the outside with ½ tsp salt and ½ tsp black pepper.
- Season the cavity with ¼ cup butter, 1 tsp salt, and 1 tsp pepper. You can also add aromatics like onion, celery, carrots, lemon, or orange to the cavity for extra flavor.
What Temperature to Cook a Turkey in an Electric Roaster
Start at your roaster’s highest setting (typically 450°F) for the first 30 minutes. This sears the outside and helps develop golden skin. Then, without opening the lid, drop the temperature to 325°F for the remaining cook time.
Do not open the lid during cooking. Every time you lift the lid, you lose heat and add time.
Can you use a turkey bag in an electric roaster?
No. You should not use oven bags in electric roasters. The bag could easily touch the sides, bottom or top of the roaster which could cause it to melt.
See our recipe on how to cook turkey in a bag.
How to Get Crispy, Golden-Brown Skin
The honest answer: a roaster turkey will be slightly less golden than an oven-roasted bird. But here are three ways to maximize browning:
The high-heat sear. Preheat the roaster fully and cook at your highest temperature for the first 30 minutes. This step is non-negotiable for browning.
Herb butter on the outside. Fat = browning. The butter you rubbed on the outside of the bird is doing double duty.
Browning sauce. This is the old-school trick your grandma probably used for gravies and roasts. Brush 1–2 teaspoons on the outside of the turkey before roasting for a deeper, more caramelized color. You don’t need much — a little goes a long way.
For the crispiest possible skin, try a dry brine 24–48 hours before cooking. The Reddit cooks swear by it — dry brine draws moisture to the surface, and that surface moisture evaporates during the high-heat sear.
Do I Need to Baste a Turkey in an Electric Roaster?
No. You do not need to baste.
Here’s why: as the turkey roasts, steam rises, hits the roaster lid, and falls back down onto the bird. This continuous cycle keeps the skin moist and the meat juicy without any action from you. It’s genuinely hands-off cooking.
If you were oven roasting, basting would matter more — but the roaster’s self-basting lid handles it.
Can I Use an Oven Bag in an Electric Roaster?
No. Don’t use oven bags in a roaster. The bag can easily come into contact with the sides, bottom, or lid of the roaster and melt. If you want the bag method, see our guide on how to cook turkey in a bag. That’s designed for a conventional oven.
What Internal Temperature Should a Turkey Be?
Pull the turkey when the thickest part of the thigh reaches 165°F. That’s the USDA safe minimum. We tend to cook ours to 170°F, which gives a slightly firmer texture. Both are safe; it comes down to preference.
Let the turkey rest for at least 20 minutes before carving. This seals the juices back into the meat. Don’t skip the rest.
What to Serve with Roaster Turkey
With the oven free, load it up. These are our go-to sides:
- Green Bean Casserole
- The Best Mashed Potatoes
- Sweet Potato Casserole
- Corn Casserole
- Buttery Soft Rolls
- Turkey Stuffing
- and don’t forget Pumpkin Pie
Read our traditional Thanksgiving dinner menu. And use leftovers for a turkey casserole!
Other Turkey Methods
Not feeling the roaster this year? We’ve got you covered with other ways to cook a turkey:
- smoked turkey with garlic and bacon
- traditional smoked turkey
- smoked turkey rub
- slow cooker turkey breast
Frequently Asked Questions
Do I put water in the bottom of an electric roaster for turkey?
You do not need to add water. The turkey releases its own juices as it cooks, and the self-basting lid recirculates that steam back onto the bird. Adding water can make the skin steamy rather than crisp.
Do turkeys cook faster in an electric roaster?
Yes, generally. The enclosed, efficient heat circulation means a roaster turkey often cooks 30–45 minutes faster than the same bird in a conventional oven. Use the time chart above as your guide, and always check temp rather than relying solely on time.
How to Cook a Turkey in an Electric Roaster — Foolproof Method
Free up the oven for side dishes and make your roast turkey in an electric roaster oven! We give tips for the juiciest turkey recipe with fresh herb butter…and how to get that golden brown skin on your turkey.
Servings 20
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Ingredients
- 18 pound whole turkey
- 1/2 cup salted butter
- 2 tablespoons freshly snipped thyme, rosemary and sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the cavity:
- 1/4 cup salted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Make the herb butter:
- Mix together ½ cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from the fridge 1 hour before using so that it is soft enough to spread. (Or you can microwave to soften the herb butter). ½ cup salted butter, 2 tablespoons freshly snipped thyme, rosemary and sage
Prepare the turkey:
- Set the roaster oven (with the lid on) to the highest temperature setting it will go.
- Remove the neck and giblets from the turkey cavity. (Throw them away or set them aside for gravy.) Take paper towels and dry off your turkey. 18 pound whole turkey
- Take your hand and loosen the skin over the turkey breast. Rub half of the butter underneath the skin of the breast. Rub the other half of the butter over the outside of the bird.
- Sprinkle the outside of the bird with salt and pepper. ½ teaspoon salt, ½ teaspoon black pepper
- Put ¼ cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper. ¼ cup salted butter, 1 teaspoon salt, 1 teaspoon black pepper
- Place the turkey on the rack in the preheated roaster and cook at the highest temperature for 30 minutes.
- Without opening the lid, turn down the temperature to 325 degrees Fahrenheit and roast until the turkey tests done (at least 165 degrees Fahrenheit in the thickest part of the thigh).
- The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 8-10 minutes per pound for an unstuffed turkey.
Notes
Electric Roaster Turkey — Cook Time Notes
Plan on 8–10 minutes per pound for an unstuffed turkey at 325°F, after an initial 30-minute sear at your roaster’s highest temperature.
For a stuffed turkey, add 30–45 minutes. Always verify with a meat thermometer. The thigh should reach 165°F minimum.
Herb butter shortcut: Swap fresh herbs for 1 teaspoon of poultry seasoning mixed into the softened butter. Works great.
Don’t open the lid during cooking. You lose heat every time.
Let it rest at least 20 minutes before carving to seal in the juices.
Use the “warm” setting if the turkey finishes before you’re ready to serve. It holds beautifully for up to an hour.
The calories shown are based on the recipe serving about 20 people. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
| Turkey Size | Estimated Total Time |
|---|---|
| 12–14 lbs | ~2 hrs 15 min |
| 15–16 lbs | ~2 hrs 35 min |
| 17–18 lbs | ~2 hrs 55 min |
| 19–20 lbs | ~3 hrs 15 min |
| 21–22 lbs | ~3 hrs 30 min |
Nutrition
Calories: 470kcal | Protein: 62g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 226mg | Sodium: 559mg | Potassium: 649mg | Vitamin A: 375IU | Calcium: 34mg | Iron: 2.5mg
I am a 77 yr old guy, I have always done 90% of the cooking for our family. About 20 years ago I discovered the roasting oven and would never cook a turkey any other way. It’s much faster and the bird comes out so moist and juicy. My wife, kids and grandkids all remark that it’s the best. I always have lots of juice for the gravy. I usually let the turkey rest covered with foil for 45 minutes to and hour while finishing up the mashed potatoes, gravy, dinner rolls etc.
His long should I cook a 14.5 lb turkey if I stuff it? Should I cook it at 450 for 30 minutes and then 325 for the rest of the time? Do you think i should cook it 30 minutes per lb?
What about roasting breast side down?
I made this recipe for the first time yesterday. I followed the directions exactly except I stuffed the cavity with carrots celery and onion also but only because it’s what I always have done and I had already purchased those ingredients before finding this recipe and my husband loves the carrots cooked that way I also followed my Nesco roaster instructions and cooked for 1 hour on 450 degrees and then turn it to 3:50 for the rest of the cooking time. My 15 pound turkey was done in two and a half hours. I did not add water to… Read more »
I have a Bella Roaster. This is my third time using a roaster and it takes time to trust the process. I cooked a Shadybrook fresh turkey 20 pounds unstuffed and it took 2 1/2 hours…more like 6-8 minutes per pound.
Next year I will make sure the timer is faced to the front where you open the lid because I missed when the timer popped and the turkey overcooked. I did not put any liquid in the bottom and using this recipe helped it brown and there was plenty of juice for gravy.
Great recipe! I used 1 tsp of poultry seasoning in the softened butter instead of fresh herbs (it’s what I had on hand), and a sprinkle of poultry seasoning on the skin. I cooked my 20 lb bird as instructed here and it was done in 3 hours! Rave reviews from the family,
Can you use an oven bag inside your roaster. is it safe?
I cooked a 14 pounder this morning and after 2-1/2 hours it temps at about175 in the thigh that’s about 10 mins per pound
I’m going to shut it off and let it rest in the pan
I noticed you never mentioned putting water in the bottom of the roaster. Is that an intentional omission or should I place a bit of water in the bottom of the roaster? What does turkey steam and self baste in?
If you don’t put water in the bottom.. Where does the juice come from to make the gravy?
Should I put turkey in a pan then in roaster ?
I agree . The electric roaster cooks the turkey so much faster than an oven . We struggle every year trying to figure it out .. Don’t want it under or over cooked..
I’m going to be cooking Vegetables with the Turkey. Carrots, Rutabaga, little gourmet potatoes, some parsnips. I know I did this a few years ago, but forget how and when to add the Veggies. What is a simple How to? I know how to cook the Turkey, but not when to add the Veggies.
Thank you
Do you put water at the bottom of the roaster before putting the turkey in the roaster oven
It’s Thanksgiving Eve and I just decided to haul out the roaster and save oven space … except I’ve never cooked a turkey in a roaster before (although my grandma did every.single.year). Anyway, THANK YOU for these instructions! I feel completely confident that it’s going to be delicious. You make it sound easy! 🙂