- Combine ingredients for seasoning rub.
- Remove the rack from the roaster oven. Cover and preheat oven to 325°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 turkey on rack. Place onion and celery inside turkey. Brush turkey with butter or oil.
- Rub turkey with Seasoning Rub.
- Using handles on rack, place rack with turkey in roaster oven and cook 1 1/2 to 2 hours. The best guide to turkey doneness is a meat thermometer. It should register 165°F in the breast or 175°F to 180°F in the thigh. To measure temperature, insert the thermometer into the thickest part of the turkey breast or thickest part of the inner thigh, avoiding bone. Stuffing inside a bird should also reach 165°F when thermometer is placed in the center of the stuffing.
- Let turkey rest 15 to 20 minutes before carving.
Test Kitchen Tips:
- Always thaw a frozen turkey in the refrigerator, not at room temperature. A 12-15 pound frozen turkey will take 2-3 days to thaw in the refrigerator. If pressed for time, this size turkey can be thawed in cold water in 6-9 hours. Be sure to change the water often.
- The roaster oven cooks a turkey in less time than a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked.
- Turkey cooked in a roaster oven will be very moist, but less brown than a traditionally roasted turkey. Seasoning rubs add flavor and enhance the appearance of a roaster oven cooked turkey.
- For more information on food safety, visit foodsafety.gov.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.