Question about Rival 18 Qt Roaster Oven with Buffet Server
Never used a roaster oven before.....do not want a naked turkey...........
I have found if you remove the liquid periodicaly durng cooking with a turkey baster the turkey will brown . This will an to the cooking time though. Bast turkey quickly while lid is off and remove the rest ov the drippings into a measuring cup. I put a magazine or something under the legs of one side of the roaster so the jucies run over to one side to use the baster to remove. Works pretty good for me. Don't use to big of a turkey, I use an 18 qt. roaster and about a 13 or 14lb bird.
hope this helps
Posted on Nov 15, 2009
Rub some butter on the turkey just before your serve it and put the lid back on and this should brown your turkey
Posted on Nov 27, 2008
Turn your Roaster Oven to the highest setting... Rub your seasoned and prepared turkey with olive oil and roast it for 30 minutes, then lower to 325 for the remainder of the roasting time. Do not open the roaster oven during the roasting time or your oven will lose much heat and the roasting time will be thrown off! Use the Roasting times according to the USDA chart. I recommend brining the turkey for two days in a citrus brine for the best turkey you ever had!..
Posted on Dec 21, 2009
It looks like we're looking for a solution to the same problem. i've been searching and searching for an answer but have only found a few choices. one is to take the turkey out during the last half hour of cooking and place it in the oven to finish, thus browning the outer layer. another says to put some kind of a rub solution on. the solution is made up of sauces or juices that i really don't want in the flavoring of my bird. i wonder if the lid on the roaster was to be situated a little higher over the roaster so that the moisture could escape but heat could still be captured an reflect back toward the bird thus allowing the skin layer of the bird to "dry out" and bake. i haven't figured it all out. i'm still looking.
Posted on Nov 24, 2008
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Posted on Jan 02, 2017
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