QUICK ROAST TURKEY

"The roaster oven cooks a turkey in about half the time of a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked. The roaster oven DOES NOT brown a turkey. The constant dripping of condensation from the cover of the roaster prevents the turkey from browning but also produces a turkey that is moist and juicy."

14 to 18 pound fresh or thawed turkey
1 onion, cut in half
2 stalks celery
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, melted (or Turkey Browning Sauce, recipe follows)

Remove the rack. Pour 1/2 cup water into the insert pan, cover and preheat to 325 degrees F.

Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy. Rinse bird inside and out with cold water. Place onion and celery inside turkey. Rub outside with salt and pepper. Place on rack. Brush whole turkey with butter. Place in roaster.

Cover and cook at 325 degrees F for 2 to 2 1/2 hours. Check meat thermometer reading. Continue cooking until meat thermometer registers 180 degrees F.

For turkey with a brown skin, use the following recipe before cooking:

TURKEY BROWNING SAUCE

1/4 cup melted butter or margarine
1 1/2 teaspoons browning sauce, like Kitchen Bouquet
1 teaspoon paprika

Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and cook as directed.

Adapted from source: Hamilton Beach 18 quart Roaster Oven Manual

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