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This is the site for the manual: http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
However,
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. 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. Stuffing adds about 2
minutes per turkey pound to the cooking time.
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.
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.
This turkey is bigger than recommended for this roaster, so first, check the fit- you need about an inch all around including the top to get good cooking. Any place it touches the sides it will tend to overcook.
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. 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.
This turkey is right on the edge of the size recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
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. 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.
First,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
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. 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.
This turkey is bigger than recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
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. 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.
If you want to use it for food tomorrow, you need to burn it in tonight; 1 hour or longer at 400 degrees, outside but protected, to burn off the factory oils, etc. If you cook in it without doing this, you will ruin the food (and the atmosphere) with bad smells.
This turkey is really bigger than Rival recommends for this roaster, so check the size/fit tonight, also. You need an inch all around for best cooking.
I use 325, not 375 as the Rival manual suggests, 4 hours for an unstuffed 18 pounder.
I never tried it with mine, bit the lower part is waterproof and the same material as the pan, so I would say you probably could, however, since they heat from the sides try to make sure the turkey isn't touching the sides directly or it may burn.
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! :)
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