This year, learn how to make the perfect Turkey in a Roaster Oven! The turkey meat is moist and juicy, it cooks in way less time -- a 20 lb turkey takes about 2 ½ hours! -- and your oven is free for side dishes and desserts.
Serve with Stovetop Cornbread Stuffing and Green Bean Casserole for a classic Thanksgiving dinner.
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❤️You're Going to Love This
- Moist, juicy, delicious turkey in less time and no babysitting
- Saves oven space for side dishes and desserts
- Optional broil step gives you crisp, golden skin
A roaster oven is the best way to cook large quantities for potlucks and big holiday meals. It takes less time and saves valuable oven space for Pumpkin Pie with Graham Cracker Crust and Pumpkin Bars with Cream Cheese Frosting.
I love using it for Roaster Oven Ham at Easter time, and my husband makes the best Roaster Oven Ribs for his guy friends.
I injected this roaster oven turkey with a buttery lemon turkey injection marinade, but you can prep it however you want.
If you're worried the skin won't brown in a roaster oven, you can see photos below that mine comes out lightly browned. To make it extra crispy, I put it under the broiler until it was perfect.
This tender Turkey in a Roaster Oven is flavorful and juicy, and the perfect Thanksgiving turkey.
And if you're lucky enough to have leftovers, tuck them into these Turkey Cranberry Sliders!
🦃Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Whole turkey, fresh or frozen (thawed). I cooked a 21 lb. frozen turkey that I thawed for about 6 days, injected with this turkey marinade recipe, let sit uncovered in the fridge for 24 hours, then cooked according to the directions below.
- Butter. Soften the butter so it's easy to spread onto the turkey.
- Salt and black pepper. I mix them together in a small bowl so I can sprinkle them on without worrying about cross-contamination.
🍋Variations or Substitutions
- Olive oil. Instead of butter, use a pastry brush to brush the top of the skin with olive oil.
- Herbs and seasonings. Season the outside of the turkey with dried or fresh herbs, paprika, garlic powder, seasoned salt, Cajun seasoning, or this easy Poultry Seasoning Recipe.
- Citrus or aromatics: Add lemon halves, onion, celery, or garlic inside the cavity for extra flavor, if desired.
🥣How to Roast a Turkey in an Electric Roaster Oven
Step 1. Pat the turkey dry with paper towels. Rub salt and pepper into the turkey cavity. Spread butter over the entire turkey skin, then sprinkle salt and pepper.
Set turkey breast side up on the roasting rack and place into the preheated roaster at the highest temperature.
Step 2. Insert an oven-safe meat thermometer into the thickest part of the breast and thigh.Roast 30 min., then turn the heat to 325. Roast until the internal temperature of the breast meat is 160 and the thigh is 175.
Step 3. Use lift handles to carefully remove the turkey from the roaster. If desired, place turkey on a sheet pan and broil for 3-4 minutes for crispy skin.
Step 4. Tent turkey with foil and let it rest 20 minutes before carving.
👉Helpful Hint: Use a probe thermometer so you can monitor the temperature without opening the lid. Remove the turkey when the white meat reaches 160 and the dark meat is 175, as it will continue to cook. USDA recommends 165 and 180, respectively.
✅Top Tips
- For crispy skin, let the turkey sit uncovered in the refrigerator for 24 hours.
- Do not open the lid while it cooks. Roaster ovens quickly lose heat when the lid is removed.
- If your turkey is too large for the lid to fit, cover the electric turkey roaster with aluminum foil.
- Broil at the end if you want deeper color and crisp skin.
🎁Storage
Store leftover turkey in airtight containers in the refrigerator for 3 to 4 days. For longer storage, freeze sliced or shredded turkey tightly wrapped or in freezer bags for up to 3 months.
❓FAQ
A 15 to 20-pound turkey generally cooks in about 2 to 3 hours. Always rely on a thermometer, not time.
Yes. A roaster oven cooks slightly faster because the heat is concentrated and enclosed.
No. The turkey creates its own juices in the covered roaster.
Roaster ovens may not fully crisp the skin. For golden brown turkey skin, broil the turkey for a few minutes right at the end.
Remove it at 160 for the breast and 175 for the thighs. It will rise to the USDA temps of 165 and 180 as it rests.
😋Turkey Dinner Side Dishes
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📖 Recipe
Turkey in a Roaster Oven
Equipment
Ingredients
- 15-20 lb. turkey, thawed
- ¼ cup unsalted butter, softened
- 2 teaspoons salt
- 2 teaspoons pepper
Instructions
- Thaw turkey completely. Remove bag of giblets, and pat turkey dry with paper towels. For crispy skin, place the turkey in a large roasting pan and let it sit uncovered in the refrigerator for 24 hours.
- Rub ½ teaspoon each salt and pepper inside the cavity of the turkey. Rub softened butter all over the outside and sprinkle with the remaining salt and pepper.
- Place insert pan inside the roaster oven. Preheat the roaster oven to the highest temperature. Mine goes to 450. Place the turkey breast-side up on the roaster rack and carefully place it into the preheated roaster. Insert the probes of an oven-safe meat thermometer (see notes) into the thickest parts of the breast and thigh.
- Roast for 30 minutes. Turn the temperature down to 325 and roast until the breast reaches 160 degrees and the thigh reaches 175 degrees, about 2 ½ hours for an 18-20 lb. turkey. Use lift handles to carefully remove the turkey from the roaster.
- The turkey should get lightly browned in the roaster oven. For crispier skin, transfer the turkey to a sheet pan and place it on a low rack under the broiler for 3-4 minutes, keeping a close eye on it so it doesn't burn. Tent the turkey with foil to keep it warm and let it sit for 20 minutes to allow the juices to redistribute.
Notes
- For crispy skin, let the turkey sit uncovered in the refrigerator for 24 hours.
- Do not open the lid while it cooks. Roaster ovens quickly lose heat when the lid is removed.
- If your turkey is too large for the lid to fit, cover the electric turkey roaster with aluminum foil. Use oven mitts and tent the foil so it doesn't touch the turkey.
- Remove the turkey when the white meat reaches 160 and the dark meat is 175, as it will continue to cook. USDA recommends 165 and 180, respectively.
- Use a wired probe thermometer with multiple probes to check the temperature of various parts of the turkey without opening the lid.
- Broil at the end if you want deeper color and crisp skin.
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