Question about Kitchen Appliances - Others
When you purchase a new oven, stove, range or any appliance like those, it is best to turn them on for a while and "burn" the newness off.
Posted on Nov 27, 2014
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Posted on Jan 02, 2017
SOURCE: Too big of a turkey
I LOVE these roasters!!! And now you've made me hungry for turkey. Yum!!! ;)
You shouldn't have a problem cooking your big bird in that roaster. You may have a little trouble getting it ALL to fit in at first, but of course, the turkey will shrink a bit as it cooks and it'll all fall into place. When you're stuffing Tom (the bird...Not the guy) into the roaster, you may have to coerce the cover to fully close over the top, but it shouldn't be too much of an issue. I've cooked even larger birds in my Rival 18qt without any issues, other than some that I mentioned above.
I hope this helps and have a very Happy Thanksgiving! :)
Posted on Nov 13, 2009
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This is way too big for this roaster, and the one way to do it safely is to cut up the turkey, placing the two leg quarters on the bottom, skin side up, legs to the center and thighs to the side, After 1/2 hour, you put the breast in, skin side up, on top. Use the cooking table and temp for a whole breast from this site:
Posted on Nov 26, 2009
The manuals are basically the same and a related manual is here:
But they recommend 375 and I find that the turkey is much better at 325. The Rival manual suggested 375 for pre basted or 350 for fresh 9-14 minutes per pound. In my experience this is too hot. I use 325 for 4 to 4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. Do start checking the end temp with your instant read thermometer about a half hour before it "should" be done.
The USDA now uses 165 as the end point temp (down quite a bit from a few years ago), but if you stuff, that has to be in the middle of the stuffing, and the turkey will overcook somewhat while it gets there. All experts agree that turkeys cook better and safer if unstuffed, so considering that you will have to make an extra pan of stuffing to have it for everyone, you would be well advised to cook your turkey unstuffed and use some of the drippings to flavor the pan of stuffing while the turkey rests.
Posted on Nov 27, 2009
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
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!
Posted on Dec 24, 2009
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