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Roasted Turkey (done in a roaster oven)
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We’re moving on up to Turkey Day!! I originally bought my roaster oven because my large oven went out one Thanksgiving. My mother and granny used to roast theirs in a roaster oven because they thought they came out more moist! Well, I’m a believer now and plan to resurrect my roaster oven to make mine this year. If you don’t own a roaster oven, they are excellent for extra oven space when you entertain or during holiday gatherings and your oven is full to the brim. In the summertime, you can set them on the patio and cook food without heating up the kitchen, too! I’ve now baked cakes, muffins, cookies, and meats in mine just beautifully! And they are getting so cheap, one can be had for as little as $30 some places and sales! I paid $60 for my first one, when $60 was worth a lot more than it is today! Great investment!
You pretty much go about roasting a turkey in one just like you would do in a regular oven, other than the fact that I cover my wing tips and drumstick tips with foil when I first put the bird in the oven. Comes out delicious, moist and tender every time. More moist that the usual traditional oven roasting method, in my opinion. The skin doesn’t get quite as crispy, but as you see in the photo above, it does brown nicely. Turkey is suitable for all phases of Atkins, Keto, Primal and Paleo diets alike.
INGREDIENTS:
1 12-13 lb. turkey, thawed (follow chart on wrapper for a larger bird)
4 T. melted butter
Dash each of salt and black pepper
4 small pieces of foil
DIRECTIONS: Preheat oven to 325º. Open turkey wrapper and remove bird to a clean sink. Remove the leg binding gadget. Remove giblets and set aside for making your gravy. I only use the neck meat for gravy and my dog usually gets the liver, heart and gizzard in her dinners over a week or so. I like to eat them; I just don’t like them in my gravy much.
I like to rinse out the inside of the bird. Pat the exterior dry with paper towels. Melt the butter in a small saucepan or in the microwave. Place turkey, breast side up in a pan large enough to hold it. Baste with the butter all over on the outside and inside with a basting brush, using half the butter. Sprinkle bird inside and out with salt and pepper. I cook my dressing outside the bird as I like it to brown. You can add some chunks of celery, onion and parsley if you like to the cavity, but I do not. Your call there, but be sure to add those carbs below if you do. Cover wing tips and leg knuckles with foil so they will not burn.
Place pan with bird into the roaster oven, cover with lid and cook, for 1½ hours. Open oven and baste with remaining butter. Recover and cook for 1 hour and check for doneness with a meat thermometer in the thickest part of the breast and around the thing-leg joint (slowest area to get done). You want the thermometer to read 170º. Cook for another 30 minutes or so, checking with thermometer every 10-15 minutes now so as to not over cook. Remove when it has reached 170º internal temperature. Set on cutting board for 15-20 minutes before attempting to carve to avoid tearing up the meat and all the juices running out. You want those juices to STAY in the meat. This turkey should be extremely moist. Roaster ovens do an incredibly good job at moist heat roasting.
NUTRITIONAL INFO: I can’t know what pieces or amount you will eat, so I’ll provide some numbers for both white meat and dark meat.
4 oz. dark meat contains: 250 calories, 13 g fat, 0 carbs, 0 fiber, o net carbs, 31 g protein and 269 mg sodium
4 oz. white meat, skin eaten contains: 222 calories, 9.4 g fat, 0 carbs, 0 fiber, 0 net carbs, 32.3 g protein and 255 mg sodium
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