Quick Roast Turkey

Quick Roast Turkey

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried sage
  • 14 to 15 pound turkey, fresh or totally thawed
  • 1 onion, cut in half
  • 1 stalk celery
  • 1/4 cup melted butter or vegetable oil

Directions

  1. In a medium size bowl, stir onion powder, salt, cracked black pepper, paprika, rosemary, thyme and sage. Set aside.
  2. Remove the rack from the roaster oven. Cover and heat oven to 325°F.
  3. Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy.
  4. Place turkey on rack. Stuff cavity with onion and celery. Brush turkey with butter or oil. Rub turkey with seasoning mixture.
  5. Using handles on rack, place rack with turkey in roaster oven and cook 1 1/2 to 2 hours or until meat thermometer registers 165°F.

Serves: 6-8

TEST KITCHEN TIPS:

  • For food safety, turkey must reach an internal temperature of 165°F. Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
  • 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.

 

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