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I would put my turkey in a cheap roaster bag you get three for a $1.99 at Kroger's, Food Lion or your favorite grocery. You can find a manual online are using the name of the roaster in the model number and it is a user's manual.
Soak beans overnight in cold water, drain and rinse, place in roaster (adding a ham bone is a good seasoner), add salt (about 3/4 Tablespoon), cover with water, turn roaster on to 350 degrees, add hot liquid or ham juice when beans are going dry and stir. Don't check too often, because it will release heat and slow cooking time down. Takes 5 hours to fully cook. (Note: bean pkg has quick soak method which works in place of the overnigt soak)
Preheat the oven to 350 degrees F (175 degrees C).
Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
Bake for about 1 hour in the preheated oven or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
a slow cooker just cooks slowly. a roaster oven however roasts food just like in a range oven. they can usually also bake and slow cook also. roasting cooks at a high heat while slow cookers are a lower heat for a longer time. roasters are great to use because the meat tastes really delicious and also the whole kitchen will not get boiling hot like with roasting in the oven.
I cook 140 lbs of beans every year at church for a ham & bean dinner. I soak them overnight in 4 large rubbermaid containers (about 35 lbs in each covered all the way to the top with cold water). In the morning I drain the water, rinse beans and divide between about 14 cookers (several of them are the 22 qt roasters). You can put beans in to about 1 1/2 to 2" of the top rim. Put a ham bone in (I pre-cook about 12 10 lb bone-in hams two to a roaster sitting in about 1" water several days before, chop the meat, save the juice and the bones) and a cupped palm full of salt (3/4 to 1 T ?) and cover with water. Cook on about 350 degrees. When they start going dry add the leftover ham drippings that were saved (I usually have it heating in a crockpot nearby so that it doesn't slow the cooking of the beans down).
Here's a link to the Rival web site and your instruction manual for the 18 quart Rival Roaster. Basically you set the roaster to 350 (fresh) or 375 (pre-basted frozen and thawed) degrees and cook the Turkey for 9-14 minutes per pound of the turkey. Use a meat thermometer and cook until the Turkey reaches 180 degrees.
I would download and print out a copy of the manual for your use and reference. I also save an electronic copy of all the instructions and owner's manuals on my computer in a file I've titled "Household Items - Manuals & Guides". This makes it easy to retrieve them in the case I lose them again, as they might not always be available on the internet forever.
I hope you find this Very Helpful and best regards!
I cannot recommend cooking a turkey in a crockpot for many reasons. I have always cooked turkeys at 200/225 degrees in the oven overnight. The secret is to seal the roaster with heavy duty foil with maybe a cup of water in the roaster, bake the bird upside down. Turn it over, increase the temperature, and uncover it for an hour before serving. Worked for me for 40 years, and the guests never complained.