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

[polkanut69]

FYI, this thread is also cross-posted on AW.org.


 


<a style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: 20px;" name="start_68898.916913"></a>Shortly before this last Thanksgiving one of the local grocery stores had turkeys for 99¢ per lb w/ store card so I picked up a 13lb bird for future meals.  I want to roast it in a Savory roaster (double wall type) but have never done a turkey in my life, and don't want to screw it up.  My mom and late grandma have/had used Savorys for years, and this is something I want learn how to do also.  But, I want to learn on my own, and surprise Mom.  I have 2 of them.  What tips can you guys share with me such as length of time, seasonings, temps, etc?  BTW, I want to roast it unstuffed.  I was planning on making dressing and baking it in a separate pan in the oven at the same time.


 


<a style="font-family: 'Times New Roman'; font-size: medium; font-weight: normal; line-height: 20px;" name="start_68898.916913"></a>P.S., The roaster in the pic isn't mine, but I have one just like it, color scheme and all.

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[kenkart]

Well...

I use a roaster, I also go by the general timetable found in most old cookbooks, a meat thermometer makes for more precise control, I do mine at 325,You can stuff or not however you prefer, I always do something no one else does, I put about a inch of water in the bottom and lay the giblets and neck around the bird, you have plenty of broth then for gravy and dressing and its much richer and better tasting, as far as seasoning, I put a onion and some stalks of celery in the cavity, rub it well with butter , then salt and pepper inside and out...