Roast Turkey - 18Qt. Roaster www.nesco.com

One 14 to 22 pound turkey, fresh or frozen
Poultry seasoning
Salt & Pepper
1/4 cup butter or margarine, melted
1 teaspoon browning sauce such as Kitchen Bouquet® (optional)

Preheat 18 quart Nesco® Roaster Oven to 400º F.
If you have a 12 quart Nesco® Roaster Oven a maximum 14 pound turkey is
recommended. Cooking times (per pound) remain the same.
Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired,
prepare separately. Place turkey on rack. Use a pastry brush to spread mixture of
butter and browning sauce evenly over turkey skin. Season with poultry seasoning,
salt and pepper. Determine length of roasting time, normally 15 to 20 minutes
per pound.
A stuffed turkey will add 30 to 45 minutes to total roasting time. Stuff
cavity, if desired. Cover. Roast one hour at 400º F. With baster, remove any


Roast Turkey - 18Qt. Roaster

liquid and fat from cavity of bird and cookwell. Set aside to make gravy. Brush
bird with basting liquid or butter mixture. Reduce temperature to 350º F. Roast
for remainder of cooking time. Use baster, to remove any liquid from cavity of
bird and from cookwell when cooking time is about half-way through. If dry,
baste turkey with basting liquids. If turkey isn't as brown as you like it,
increase temperature to 400º F. Roast remaining portion of time. Use lift handles
to remove turkey. Be careful - rack will be hot. Set turkey on a platter or
cutting board. Let stand 10 minutes before slicing. If turkey is done early,
reduce temperature to 200º F. until serving time.

Note: Roast turkey until internal temperature of meat reaches 180º F. on
meat thermometer in the thickest part of the thigh muscle. Save juice to make
gravy or as a base for soup. Variation: For extra flavor, add 1/4 cup apple or
orange juice concentrate to butter basting mixture. If you choose not to stuff
it, a sliced onion or a little garlic inside cavity of turkey also gives it a
nice flavor