COOKING TURKEY IN ROASTER OVEN. COOKING TURKEY IN

Cooking Turkey In Roaster Oven

Cooking Turkey In Roaster Oven. Italian Regional Cooking.

Cooking Turkey In Roaster Oven

cooking

The process of preparing food by heating it
The practice or skill of preparing food
(cook) prepare a hot meal; “My husband doesn’t cook”
(cook) someone who cooks food
the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
Food that has been prepared in a particular way

roaster

A person or company that processes coffee beans
flesh of a large young chicken over 3 1/2 lb suitable for roasting
A container, oven, furnace, or apparatus for roasting something
a harsh or humorous critic (sometimes intended as a facetious compliment); “the honoree gave his roasters as good as he got”
A foodstuff that is particularly suitable for roasting, esp. a chicken
a cook who roasts food

turkey

Something that is extremely or completely unsuccessful, esp. a play or movie
a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
The flesh of the turkey as food
A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
large gallinaceous bird with fan-shaped tail; widely domesticated for food
joker: a person who does something thoughtless or annoying; “some joker is blocking the driveway”

oven

A cremation chamber in a Nazi concentration camp
A small furnace or kiln
An enclosed compartment, as in a kitchen range, for cooking and heating food
kitchen appliance used for baking or roasting
An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
(Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

Cherry-Glazed Turkey with Dried Cherry-Apple Stuffing Recipe

INGREDIENTS:

Turkey:
1 whole turkey (12 lb), thawed if frozen
2 tablespoons chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon pepper

Stuffing:
1/2 cup butter or margarine
1 large onion, finely chopped (1 cup)
1 package (16 oz) herb-seasoned stuffing mix
2 medium red apples, chopped (2 cups)
1 1/2 cups dried cherries
1 cup chopped pecans
2 1/2 cups Progresso® chicken broth (from 32-oz container)

Glaze:
1/2 cup cherry preserves or jam
1/4 cup ruby port or chicken broth

DIRECTIONS:

1. Heat oven to 325°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.

2. In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.

3. Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.

4. Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.

5. On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

6. Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.

7. Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).

8. Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

Makes 12 servings

Golden-brown and Delicious

This was the first of two turkeys. We cooked it the night before Thanksgiving. The heritage birds don’t get so big so we ended up with two 13 pounders for 16 people. We were going to cook one in the roaster and one in the oven, but the turkeys were too upright to fit in the roaster. So we just made one the night before. It worked out well.