Pulling together a big holiday meal is always an interesting challenge, no matter how many times youve done it. Taking your turkey out of the oven and preparing it in a countertop roaster instead is one well-proven way to make your life simpler. The roaster oven gives you a finished turkey in less time, and it leaves your oven free for all of those side dishes youd planned.
If a golden-brown, crispy skin is your favorite part of the turkey, youll need to take a few extra steps to make that happen. Rival suggests basting the bird with butter before roasting it and every 30 minutes during cooking. That works, but opening the lid so often lets out a lot of heat and can stretch your cooking time.
The size of your roaster limits the size of the turkey you can cook in it. The 18-quart Rival turkey roaster can manage a bird up to 20 or 22 pounds, and the 22-quart model can handle a bird in the 25 to 28 pound range if necessary. Ideally, you dont want the bird to be in contact with the sides or lid of the roaster, so you might need to truss it with twine just to keep it compact enough to fit properly.
Starting the bird at a temperature of 450F to 500F and then lowering it for the rest of the cooking time will give you a reasonably golden skin. It wont stay completely crisp to the end of your cooking time, though, because of the moisture in the roaster. Transferring your bird to a conventional oven for the last 30 minutes of its cooking time is a better alternative if your oven isnt already filled with side dishes.
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canadas Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.
Roast until the chicken thigh reaches 165 degrees, then pull the roaster rack out and slide the chicken onto a platter to rest for a few minutes before cutting. Use the pan and platter drippings for gravy.
Never use marinade used on raw poultry to baste while cooking. Always use fresh marinade or chicken broth to avoid restoring bacteria from the raw to the finished bird.
Rinse the chicken thoroughly with cold water and wipe it dry with paper towels, inside and out. Place the chicken on the roasting rack. Pull or trim the extra fat away from the bottom opening and neck. Roasters will have more fat. Fold wing tips behind the birds back for stability in the roaster.
Drop the roasting rack slowly into the roaster and replace cover. Roast fryers under 5 lbs. for 15 to 17 minutes per pound and roasters under 8 lbs. for 18 to 20 minutes per pound. Roasters do not require any basting.
Marinate chicken in teriyaki, Italian dressing or other seasonings for several hours before cooking or brine chicken in a solution of water and 1/4 cup of Kosher salt for no longer than six hours for a tender chicken.
FAQ
How much water do you put in a rival roaster oven?
Do you preheat a rival roaster oven?
Just like roasting meats, the Rival roaster’s directions for baking require you to preheat the oven.
Does a roaster cook faster than an oven?
Because an electric roaster oven is smaller than a conventional oven, it uses heat more efficiently. Roaster ovens takes 30 percent less time and uses 36 percent less energy based on average time and energy savings when using a roaster vs. a conventional oven.
How long does it take to cook meat in a roaster oven?