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Turkey roasting alternatives?

 
 
Reply Mon 29 Dec, 2014 09:39 pm
Have you ever used one of those "Turkey Roaster" appliances? If so, do they usually work well?
http://i5.walmartimages.com/dfw/dce07b8c-f685/k2-_58ff572c-6415-4227-ba43-3093c937c05e.v5.jpg
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Type: Question • Score: 3 • Views: 1,401 • Replies: 6
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ehBeth
 
  1  
Reply Mon 29 Dec, 2014 09:59 pm
@Banana Breath,
I had to look that up.

The instructions for it seem a lot like the roast chicken I did in the crock pot for Christmas - except the bird and the pot are bigger.

http://www.ehow.com/how_5469623_roast-turkey-roaster-oven.html

particularly this piece of advice

Quote:
For a crispy skin, remove the turkey from the roaster 30 minutes before it is done cooking. Rub butter on the skin and place in a conventional oven at 400 degrees until the internal temperature reaches 160 Fahrenheit.


though I put lemon and a bit of salt/pepper and vinegar on my chicken before I put it in the oven for crisping - I've discovered the acid in the lemon and vinegar makes for ultra-crispy poultry skin

___________

ok - so the chicken done in the crock pot was super moist and crispy

if the countertop turkey roaster is anywhere as good - and you have the counter space, and need the oven space for something else - I'd go for it
chai2
 
  1  
Reply Mon 29 Dec, 2014 11:52 pm
@Banana Breath,
I had one.

I used it a few times. Can't remember what I did with it.

I didn't use it for turkey, but I guess chicken or other things I'd normally put in the oven.

I vaguely remember thinking it was a pain in the ass. It was hard to get the cooked food out of it as the sides were hot.
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ossobuco
 
  1  
Reply Tue 30 Dec, 2014 12:13 am
@Banana Breath,
The one I did was spatchcocked, easy, delicious, not dry.

I forget what year that was.

For the way of it, check out Giuliano Bugialli's roast chicken, similar.
Adaptable to turkey -

just a plain pan

http://able2know.org/topic/41268-1







Banana Breath
 
  1  
Reply Tue 30 Dec, 2014 11:49 am
@ehBeth,
particularly this piece of advice

Quote:
For a crispy skin, remove the turkey from the roaster 30 minutes before it is done cooking. Rub butter on the skin and place in a conventional oven at 400 degrees until the internal temperature reaches 160 Fahrenheit.


That's part of my concern, but if the turkey comes out more like a steamed/crock pot recipe, that would not be right, even with a crispy skin. I guess that picture must be fake; they probably put an oven roasted turkey in the cooker for the picture. Yikes.

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Banana Breath
 
  1  
Reply Tue 30 Dec, 2014 11:51 am
@ossobuco,
Quote:
The one I did was spatchcocked, easy, delicious, not dry.

Well you got me. I had to look up the word "spatchcocked." I'm familiar with the technique but don't recall hearing that word before. Thanks, good to know it worked.
ossobuco
 
  1  
Reply Tue 30 Dec, 2014 12:57 pm
@Banana Breath,
best turkey I ever cooked
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