Turkey in a Roaster Oven
Ingredients
- Turkey 13 to 16 pounds
- 1 small bell pepper sliced thinly
- 1 red or yellow onion thinly sliced
- 1/4 cup vegetable or olive oil
- 1 teaspoon or more Season All or your choice Cajun Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic granules or powder
- 1 tsp red pepper or to taste (optional)
- 1 tsp white pepper (optional)
- 2 to 4 tablespoon melted butter
- Browning sauce or Caramel Coloring (optional)
- Butter for basting - melted
Step-by-Step Instructions
- Pat the turkey dry with paper towels. In a small bowl add the oil and combine with the Season All, pepper, onion and garlic powder.
- Add enough oil and soft butter to the spices to make a spreading consistency. Insert your hand between the skin and the breast to separate and create a pocket. Slide your hand under the skin and carefully lift the skin gently to avoid tearing.
- Slather the turkey inside and out and under the skin including the cavity with the oily-buttered mixture.Slide in any variation and as much of the slices of onions and the green peppers under the skin as you can without over stuffing. Any remaining vegetables, insert inside the turkey cavity.Or slather the turkey with only the oily-buttered mixture.
- Place the turkey on a wire rack in a roasting pan. Combine the browning sauce and butter and baste the turkey with the butter mixture.
- Preheat your roaster oven to 400 degrees. Cook at 400 degrees for the first 30 minutes - Reduce heat to 325 degrees for the remainder time needed based on the weight of the turkey per the cooking and carving directions fact sheet packaged with the turkey. A general rule of thumb is to *Roast a 10 to 14 lb. turkey for 12 to 17 minutes per pound. *Roast a 14 to 20 lb. turkey for 13 to 18 minutes per pound. Do Not Peek.
- In the last 30 minutes of cooking, remove lid and baste with the turkey juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (do not use drumstick and avoid bones) registers 180 degrees F and 170 degrees F in the breast and the juices run clear.
- Rest the turkey 15 to 30 minutes before carving.
Common Problems and Solutions
Q: Why won't my turkey brown in the roaster oven?
A: Make sure to remove the lid in the last 30 minutes of cooking and baste with the turkey juices. The optional browning sauce or caramel coloring also helps achieve that golden color. Starting at 400°F for the first 30 minutes helps develop color before reducing to 325°F.
Q: How do I know when the turkey is done?
A: Use an instant-read thermometer inserted into the thickest part of the thigh (avoiding bones) - it should read 180°F. The breast should be 170°F and juices should run clear. Don't rely on pop-up timers alone.
Q: Can I peek while it's cooking?
A: Resist the urge! Every time you open the lid, you lose heat and moisture, which extends cooking time. Only open to baste in the last 30 minutes as directed.
Tips and Techniques
Don’t skip the resting time - letting the turkey rest 15 to 30 minutes before carving allows the juices to redistribute throughout the meat, making for a much moister bird. Tent with foil if needed to keep warm.
Ingredient Substitutions
- Season All: Tony Chachere's, Slap Ya Mama, or any Cajun seasoning blend
- browning sauce: Kitchen Bouquet or even a little soy sauce
- vegetable or olive oil: melted butter or bacon grease
Equipment Needed
- Roaster oven (18-22 quart capacity for this size turkey)
- Wire rack for roasting pan
- Instant-read meat thermometer
- Basting brush
Historical Context
Roaster ovens became popular in Southern kitchens as a way to handle big holiday meals when oven space was at a premium. This Cajun-seasoned version adds Louisiana flair to the traditional Thanksgiving bird.
