Thanksgiving - Electric Roaster? Is it an Option?

iankh · 3 Weeks Ago

Hi, I'm new to these forums. I was hoping to find a little help.

I like everyone else am hard pressed for oven space. I have started to investigate electric roasters, such as the Nesco Roaster.

I was thinking about putting in my regular oven for the first 30 or 40 minutes at 400, which is exactly what my recipe calls for, but then transfer it to the preheated electric roaster, for the the remaining time. That would certainly reduce stress and free up the oven.

Has anyone had any experience with electric roasters? I've been looking at the Nesco.

I'm looking for some input as to whether it might be worth a try.

I will be making a 16 lbs organic free-range turkey.

ArrrTea · 3 Weeks Ago

If you are comfortable with the oven...why not use the roaster for the sides? Just a thought. And Welcome to Cooking.com :{)

peteFL · 3 Weeks Ago

We have quite a few professional chefs on these forums and they probably will chime in with some good ideas for you. My advice is to get all your cutting, chopping, and measuring done before hand so when you get ready to actually cook, everything is ready to go. I use some small glass bowls - a tablespoon to half cup capacity - and line up ingredients in the order they will be needed.

For slicing and chopping doing it the day before and covering the container with plastic wrap, works for me. The 20-30 minutes you will have between taking the turkey out of the oven and serving time should give you time to do some other cooking. Planning your time helps eliminate stress and gives some time to enjoy your guests.

Usually it is more fun for the guests to help you and feel part of the action. Works for family holiday gatherings for me.

Norm · 3 Weeks Ago

I have an 18 qt, Nesco roaster. Last Easter, Thanksgiving, Christmas, I used it as a warminig/holding oven. I cooked several dishes-both on the stove and in the oven ahead of time, wrapped them up and held them until serving time.

You can roast a turkey in the roaster for the whole time. They work well, the only thing you might like to do is give it a few minutes in the regular oven if it isn't brown enough. Roaster oven makes great bread and cakes too!

BethK · 3 Weeks Ago

iankh - First of all, Welcome to the forums. We hope you enjoy yourself here.

I think your plan for roasting your turkey is excellent. You'll get the "brown" on and then the roaster oven can continue the job so you have the regular oven open for use.

Might I suggest what I use my roaster for (in addition to cooking a bird...) when the meal is over I return all the bones, the leftover vegetables from the relish tray (raw carrots, celery, radishes, green onions) and even the crunchy bits of crusted dressing from the corners of the pan to the dirty roaster oven. I cover it all with water and bring it to a boil then turn down to 225* or so, add the lid, and let it cook all night. In the morning I strain out all the bare bones and stuff and I have the most wonderful turkey stock AND a roaster oven that can now be rinsed out with a swish of soapy water instead of being scrubbed and scrubbed in the sink.

LisaSD · 3 Weeks Ago

iankh, you're in luck. See my post about roasters---> http://forums.cooking.com/showthread.php?t=7401

I will reiterate that if you do not care that your turkey looks like the classic Norman Rockwell painting, I PREFER a roaster to cook my turkey and leave the oven for all the side dishes. I love it!

ann senecal · 3 Weeks Ago

Welcome iankh,

We have cooked our turkey in an electric roaster for our Thanksgiving Dinner.
It cooks the bird to fall apart goodness and keeps it very moist, but it is hard to handle and sort of doesn't have that perfectly browned skin.

But, unless you carve your turkey at the table, or like us carve it in the kitchen and serve from the platter at the table, the way it looks should't make any difference.

Ann

Holly56 · 3 Weeks Ago

I used my roaster for a turkey once. (oven broke) It cooked the turkey tender and juicy, the gravy was great, but I love dark crispy skin and I'm not talking for the purpose of presentation. I'd skin the whole thing, and eat all of it as I carve it if I thought I could get away with it.

I couldn't get the skin brown or crispy, which might not be a problem with your bake first strategy, though I might reverse the order and cook in the roaster first, oven last. Can bake rolls and heat serving dishes while the completed turkey is resting. I've begun to put some side dishes into crock pots to cook and keep warm after the family went to a buffet style instead of sit down (extended family got too big for any table we owned and the children got too old to treat like children), which seems to extend serving time. The last in line and those going up for seconds still find the side dishes nice and hot.

One more thing... some roasters have divided inserts (extra accessory or included), usually 3 compartments, which could be used to free up quite a bit of oven space.

bunyap · 2 Weeks Ago

Welcome to the forums! Like some of the other posters, I agree that you have lots of options with the roaster. I originally purchased my roaster because several times a year I cooked for large numbers of people at special events and never had enough oven space. I cooked chicken, ham, beef and pork in mine as well as an assortment of vegetables. Even baked in it a few times. Then I thought I should use it at home and last year made a fresh ham in it. It was wonderful. Clean up is easy. Personally, I think the roaster is worth the investment simply because it gives you additional options. Good luck.

Beth, thanks for the wonderful idea for turkey stock.

poniprincess · 2 Weeks Ago

Ooohh, Beth you are a genius! Super idea for the stock! Thanks!

I used a roaster last year and had a fantasical turkey. Perfect in every way, but of course, no browning. Don't recollect the maker...its Mom's and we were at her house, but it was big and white and rectangular in shape. I hope to inherit that one!

bugster2 · 2 Weeks Ago

I don't have a roaster but I was wondering if you could pull out the bird and give it a blast of high heat in the oven for a short time to get a brown skin without ruining the bird.

bugster2 · 2 Weeks Ago

The roaster has me thinking about getting one. What size? I noticed that they range from 5 to 22 quarts. What size for turkey? I also noticed there are some that have a convection feature that is supposed to brown the turkey. Anyone have that one?

BethK · 2 Weeks Ago

Quote:

Originally Posted by bugster2

I don't have a roaster but I was wondering if you could pull out the bird and give it a blast of high heat in the oven for a short time to get a brown skin without ruining the bird.

That sounds like it would work, just don't expect the all around crisp you get when baking the whole time in the oven. I don't think the fat renders out from under the skin as much in the roaster oven but it does come out very juicy and tender (IMO).

BethK · 2 Weeks Ago

Quote:

Originally Posted by bugster2

The roaster has me thinking about getting one. What size? I noticed that they range from 5 to 22 quarts. What size for turkey? I also noticed there are some that have a convection feature that is supposed to brown the turkey. Anyone have that one?

Bug - Mine is an 18 quart size. I picked it up a couple years ago at a kitchen store in an outlet mall for $22 - a very fair price, IMO. I no longer throw out the box the stuff comes in anymore - I use it to store the item in since I only use it once in a while. It stays dust free and it's easier to stack stuff in the storage closet when they're in boxes.

ChefJune · 2 Weeks Ago

My mom frequently roasted turkeys in the Nesco Electric Roaster, from start to finish. It will brown nicely. No need to move it around.

iankh · 2 Weeks Ago

Thanks for the great replies. I went ahead and ordered an 18 qt and am going to give it a try.

Someone I work with told me that her turkey always browns. I think that might because she is uncovering to baste. The heat loss would prolong the roasting time, but I can see where opening the lid would also let out the vapor and so might promote more browning. Just an speculation.

iankh · 2 Weeks Ago

Thanks for all the great input.

I ended up buying an 18 qt Nesco Roaster and am going to give it a try.

A colleague of mine says that her turkey always browns in the roaster. On talking to her I discovered that she uncovers it to baste, just like a regular oven. I think that doing this though probably slowing down the cooking is also letting out the vapor and so promoting more browning. Just speculation on my part.

soupcon · 2 Weeks Ago

The Nesco Roaster is the only thing I have ever purchased off of one of the shopping channels on tv. I works great, browns nicely. Mine has a circulating fan on the top to help with even cooking. Twice my crappy wall oven has broken on the DAY before or day of Thanksgiving - the bottom element went out and all I could do was broil with the top element. Between the Nesco Roaster and my gas grill, I pulled off a great dinner!
The roaster also acts as a large vessel if you are ever having a big chili or soup party - or a lot of pasta, etc. Hope it works for you! And tomorrow my new wall oven gets delivered!

hatwoman20 · 1 Week Ago

Thats what we're doing two turkeys in this year. Bro in law will handle it, it will be very strange to NOT get up on turkey morning and pull the gizzards ect and rinse the bird to get it ready.

But it's what the turkey was cooked in last year and apparently came out very, very well or they wouldnt be wanting to do it agian this year.

mikhon · 4 Days Ago

I've never used electric roaster before. The only bird that I used was turkey too. If you would like to try this turkey during thanksgiving too. Just chose the best turkey fryer in order to keep safe and get more delicious turkey.