Looking for help on how to cook a 26lb turkey in the new Rival 22 qt. roaster oven I just purchased for my Thanksgiving company .
I've always cook my turkeys in my oven and would welcome your experience and qdvice.?
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.
Further note about cooking time:
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 for an 18 pound turkey. 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.
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