Tips needed for using a non-electric roaster (i.e. Savory brand).

[panthera]

Oh my paws and whiskers!

Tomato sauce in aluminium!

Bring in the fainting couch.

 

Been doing it for decades, never had a problem. Do have shiny aluminium, though.

 

[perc-o-prince]

Hey Tim,

We use an enameled pan that has an insert in the bottom.

I pull a 22# bird out Sunday morning for a Thursday meal. The breast is still a bit frozen and I have to run some cool water in it to get the giblets and neck out. Pull out the pop-up timer- useless.

I quarter a small orange and onion and pop that in the bird with 5-6 cloves of garlic and a small handful of herbs like sage and rosemary. Rub the outside with butter then sprinkle with pepper, kosher salt, granulated garlic and rubbed sage. Put it in the pan, tie the legs together, pour about 1 cup white wine in the bird and 1 can chicken broth in the pan. Tent with foil.

I start it in a preheated 425 oven and lower to 350 after about 45 min. Total time about 15 min per pound. About 1/2 way through I use a baster to pull out the accumulated juices in the pan as there are usually a lot of them. They go into a pot with the giblets and simmer down for gravy. Then about an hour before it's scheduled to be done I do it again. I look for about 160-165 before I pull it out and let it rest for at least 15-20 minutes.

As Keven said, no stuffing. Safer and easier to make it as dressing in another pan. No brining needed as most frozen turkeys have already been injected with 8-13% solution.

Good luck!!!

Chuck

 

[polkanut]

We have a container of Watkins poultry seasoning that I was thinking of using as part of the rub along with some salt & pepper, and olive oil.  Thoughts?  Also, I was thinking of cooking the giblets and then grinding them and adding to the dressing for added flavor.  The stock from the giblets would either be added to the dressing or the gravy.

http://https//www.jrwatkins.com/products/Gourmet/Herbs-Spices/Poultry-Seasoning/

 

[panthera]

Why not?

If you like the smell of the seasonings, go for it. Personally, I prefer to put the seasonings in warm olive-oil for a while, then strain it and rub it into the turkey. Same great scent, no crunchy twigs.

By all means simmer the giblets separately and then coarse chop them and use them as you like. Be careful not to simmer them with salt or too strong of seasonings, though - it can add a metallic taste.

 

[dermacie]

Aluminium and tomatoes

Panthera I know clutch the pearls. My grandmother always did and she lived to be 94. I occasionally will put cream of tartar in the pot and boil and it always looks shiny.

 

[panthera]

Derek,

Yeah - this whole hysteria came about because of the false equation of aluminium salts in the brains of Alzheimer victims with aluminium cooking pots.

Once that sort of nonsense begins, you can't ever get it out of the world.

 

 

[dermacie]

Dr. Oz will have to say its ok like EGGs and Coffee.

 

[michaelman2]

Keven, can you use a plastic oven roasting bag in this type of roaster? I tried one in my electric Nesco a while back and it scorched due to the bird basically sitting on the heating element. My hunch is that one of the plastic bags would be ideal in a non electric roaster?

 

[panthera]

Never had trouble with one.

In either form of roaster. I do, however, follow the instructions assiduously and, in contrast to many here, I do not begin at a very high temperature and then dial down. Maybe others can chime in on their experiences?