Perfect Turkey in an Electric Roaster Oven
Achieve tender, juicy turkey perfection with this recipe for "Perfect Turkey in an Electric Roaster Oven." Designed to take the stress out of holiday cooking, this method combines the convenience of an electric roaster with the irresistible flavors of garlic, fresh rosemary, and thyme. The butter-herb mixture is expertly spread under the skin, locking in moisture and creating a golden, flavorful crust, while the cavity is filled with aromatic vegetables for added depth. Steaming with chicken broth ensures every bite is succulent and flavorful. Perfectly roasted in just a few hours, this 12-pound centerpiece is ideal for gatherings, yielding a tender, evenly cooked bird that will wow your guests. Get carving and enjoy a perfectly cooked Thanksgiving or holiday turkey, made easier than ever!
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Recipe Information
Ingredients
- 12 pounds Turkey
- 0.5 cups Butter
- 2 tablespoons Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 Onion, quartered
- 1 Carrot, chopped
- 1 Celery stalk, chopped
- 2 cups Chicken broth
Instructions
Remove the turkey from its packaging, remove the giblets and neck (if included), and pat the turkey dry with paper towels.
In a small bowl, mix together the butter, minced garlic, rosemary, thyme, salt, and black pepper until fully combined.
Carefully loosen the skin of the turkey by gently sliding your fingers underneath it, being careful not to tear it.
Spread half of the butter mixture under the skin, ensuring even coverage over the breast meat. Rub the remaining butter mixture all over the outer skin and inside the cavity of the turkey.
Stuff the turkey cavity with the quartered onion, chopped carrot, and celery stalk for added flavor.
Place the turkey on the rack inside the electric roaster oven. Add the chicken broth to the bottom of the roaster to create steam and keep the turkey moist during cooking.
Cover the electric roaster oven and preheat it to 325°F (163°C).
Cook the turkey for approximately 13-15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thickest part of the thigh reads 175°F (79°C).
Baste the turkey with its juices every 45 minutes if desired to keep the skin golden and crispy.
Once cooked, carefully remove the turkey from the roaster oven and tent it with foil. Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.
Carve and serve your perfect turkey alongside your favorite sides!
Nutrition Facts
Calories |
8525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 4400 mg | 1467% | |
| Sodium | 34322 mg | 1492% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.8 g | ||
| Protein | 1578.3 g | 3157% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 781 mg | 60% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 14537 mg | 309% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
