Free up the oven for side dishes and make your roast turkey in a 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.
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Main Dish
Keyword: how to cook turkey, thanksgiving dinner, thanksgiving dinner rolls
Mix together 1/2 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).
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.
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.
Put 1/4 cup butter in the cavity of the turkey along with 1 teaspoon each of salt and 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.
The exact time it takes to cook a turkey depends on how big the turkey is, and whether the turkey is stuffed or unstuffed. We plan about 8-10 minutes per pound for an unstuffed bird at 325º Fahrenheit. You should always read your instruction manual because each roaster may be different.Also, the roaster has a "warm" setting that you can use in case the turkey is done a little more quickly. And it is always good to let meat rest for at least 20 minutes before carving to seal in the juices.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.**