This Slow Cooker Lemon Herb Turkey Breast is made with the flavor of lemon juice, lemon zest, chicken broth, Italian seasoning, and fresh rosemary – a delicious addition to your next gathering.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add turkey broth to your slow cooker and add 4-6 thin slices of butter to the broth along with half of the lemon zest, Italian seasoning and garlic.
2. Place turkey breast on top of the butter slices in the slow cooker.
3. Evenly sprinkle the remaining lemon zest, Italian seasoning, garlic, and butter slices over the turkey breast.
4. Add 2 sprigs of rosemary to your slow cooker, cover, and cook on high for 4 hours or low for 6 hours.
5. Once cooked, remove the turkey breast from the slow cooker and slice.
6. Serve with gravy and lemon slices.
7. Enjoy!

Your Key Ingredient:

NESCO High Speed Turkey Roaster

Grocery Ingredients:

Directions:

1. Thoroughly thaw the turkey before cooking.
2. Remove the giblets.
3. Rinse and pat turkey dry.
4. Mix olive oil, salt, poultry seasoning, and pepper in a bowl and rub on turkey or season as desired.
5. Spray the surfaces of the cooking stand assembly with spray-on cooking oil
6. Pull the turkey open and position it over the top rack. Ensuring the drumsticks hang downwards to the side of the top rack.
7. The heating element cover end should come through the neck of the turkey as much as possible.
8. Cook 18 lb. turkey on “HIGH” at 165 degrees. Estimated time cook is 6/min per pound.
9. Use the Rack Remover, insert the hook into the hole at the end of the Heating Element Cover to lift the turkey.
10. Let turkey cool for 30 minutes before cutting.

Make this Thanksgiving one to remember with our classic Roast Turkey recipe. With its durable cookwell and large interior, your NESCO 18 Qt. Roaster holds up to a 22-pound turkey to feed the entire family. The perfect Thanksgiving doesn’t have to take you hours in the kitchen. Before you know it, you’ll be enjoying tender, juicy meat that goes perfectly with Grandma’s gravy.

Your Key Ingredient

NESCO 18 Qt. Roaster Oven

Grocery Ingredients

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

Instructions

How to Thaw Turkey

Completely thaw turkey before roasting. The National Turkey Foundation recommends thawing in the refrigerator. Allow about one day for every five pounds of turkey. For example, a 20-pound turkey would thaw for 4 days.

1. Place turkey in original wrapping in a shallow pan. Rinse in cold water before roasting.
2. To thaw turkey quicker, keep it in original wrapping, place in sink with COLD water. The COLD water must be changed every 30 minutes and must completely cover the bird. For example, a 20-pound turkey would thaw in 10 hours

How to Roast Turkey

1. Preheat 18 Qt. NESCO® Roaster Oven to 400° F. If you have a 12 Qt. NESCO®, a maximum 14-pound turkey is recommended. Cooking times (per pound) remain the same.
2. Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired, prepare separately.
3. 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.
4. 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 400° F.
5. With baster, remove any 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 350° F. Roast for remainder of cooking time.
6. 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 400° F. Roast remaining portion of time.
7. Use lift handles on rack 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 200° F until serving time. Note: Roast turkey until internal temperature of meat reaches 180° F on meat thermometer in the thickest part of the thigh muscle.
8. 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. For complete information, please check www.eatturkey.com.

Backpack? Check. Flashlight? Check. Turkey jerky….? You don’t want to go without our Turkey Jerky on your next camping trip. Not only does it pack light and stay fresh for weeks, but it can also be made easily right in your NESCO Dehydrator. You can spice up this lean alternative to traditional beef jerky with just a few, simple ingredients. Grab a strip of protein-packed flavor and get hiking.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

2 Tbsp lemon juice
2 Tbsp freshly grated onion
2 Tbsp teriyaki sauce
1 Tbsp white sugar
1 Tbsp olive oil
1 Tbsp fresh grated lemon peel
2 tsp paprika
1 tsp crushed garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp liquid smoke
1/4 tsp tabasco sauce
1-1.5 pound turkey tenderloin
Salt to sprinkle

Instructions:

1. Mix all ingredients together, except sliced meat. Allow flavors to blend at least 15 minutes. While waiting, slice turkey tenderloin into thin, 1/2 inch strips.
2. Add meat strips and marinate at least one hour. For longer marinating time, place in refrigerator in a covered container or in an air-tight plastic bag.
3. Remove from bag, place in NESCO® Dehydrator on dehydrator trays. If desired; sprinkle a little extra salt on top of jerky while it’s still moist. Dry at 160° F for 6 to 12 hours or until chewy.

Stay full and satisfied on the trail with our Backpacking/Camping Goulash. This recipe is portable, nutritious, and easy to cook right at the campsite. Simply dry ingredients in your NESCO Dehydrator beforehand and rehydrate with water whenever you want. It doesn’t matter if you’re far from home: even by the light of the campfire, you’ll find comfort in this hearty meal. 

Your Key Ingredients:

NESCO Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

1 Tbsp olive oil
1½ lbs lean ground turkey or lean ground beef
1 cup onion, chopped (¼ inch pieces)
1 tsp garlic, fresh
1 tsp salt
1/2 tsp oregano, dried
1/2 tsp black pepper
28 oz can tomatoes
7 oz shell or elbow macaroni (add after re-hydrating)

Instructions:

This makes a great backpacking meal. Once this mixture is dehydrated, it is extremely lightweight. To re-hydrate, just add water, heat, and serve.

1. Place oil, turkey, and onion in large frying pan. Saute on high heat until turkey and onions are thoroughly cooked. Stir often to break mixture into small pieces.
2. Add seasonings and tomatoes. Squeeze tomatoes into smaller pieces. Reduce heat to medium-low and cook until most of liquid has evaporated.
3. Remove from heat. Allow to cool. Lightly oil 2 NESCO® Fruit Roll Sheets. Spread 2 cups evenly on each sheet. Dry at 145º F in NESCO® Dehydrator for 6 hours or until all pieces are thoroughly dry. Store in air-tight container. Label with name, date, and weight. Seal and refrigerate up to 6 months. Shelf life is 3 weeks. Wet weight is 2 pounds. Dry weight is 10 oz.

To Re-hydrate:

1. Put dehydrated contents in pan, add 2 cups of boiling water, stir, cover, and allow to rehydrate for at least 30 minutes.
2. Remove cover and cook over medium heat until any excess liquid evaporates. Stir occasionally.
3. In separate pan, bring 2 cups water to a boil on high heat. When boiling, add shell or elbow macaroni. Stir, cover, and remove from heat.
4. Let stand 10 minutes. Add meat mixture to cooked pasta. Stir and serve. Serves 4 to 6.

Recipe submitted by Karen Thomas of Corona, California.

‘WOW’ guests at your next party with our best-ever BBQ Sandwiches. Smoky with just the right amount of tang, this recipe will be passed around the entire picnic table. Don’t worry about using the grill: the NESCO 6 Qt. Roaster Oven brings out all the flavor with half the work. Tuck meat between two buns and you have an All-American meal ready to go.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

2 Tbsp margarine
2 lbs ground beef or turkey, crumbled
1 large onion, chopped
3 stalks celery, chopped
2 tsp Worcestershire sauce
1 can tomato soup, undiluted
1 cup ketchup
1/2 cup BBQ sauce

Instructions:

1. Preheat NESCO® Roaster Oven to 425º F. Lightly wipe cookwell with cooking oil. Add margarine.
2. Cover; cook until melted. Add meat, onions, and celery. Cover; cook 15 to 20 minutes or until browned.
3. Reduce temperature to 325º F. Add remaining ingredients; stir to mix. Cover; cook 30 to 40 minutes or until bubbly hot. Serves 8 to 10.

Blend your two Thanksgiving favorites together this holiday when you cook Turkey Breast with Cornbread Stuffing. This recipe combines sweet, crumbly cornbread and salty, tender turkey for the perfect center dish. Your NESCO 6 or 18 Qt. Roaster Oven cooks turkey evenly throughout. After trying this recipe for yourself, you’ll never want to make turkey any other way.

Your Key Ingredient:

NESCO 6 or 18 Qt. Roaster Oven

Grocery Ingredients:

Stuffing:

3 cups crumbled cornbread
11 oz can mandarin oranges
2 stalks celery, thinly sliced
1 green onion, thinly sliced
1/2 cup chicken broth
1/2 tsp thyme
1/2 tsp sage
1/4 tsp rosemary
1/2 cup chopped cranberries (optional)

To prepare stuffing, combine all ingredients above in large mixing bowl; stir until well mixed.

Turkey Breast:

1 5 lb turkey breast, bone-in, skin-on
1 large lettuce leaf
1/4 cup butter or margarine, melted
2 tsp browning sauce
1 tsp poultry seasoning
1 tsp paprika

Instructions:

1. Remove cookwell; cover heatwell. Preheat NESCO® Roaster Oven to 375ºF.
2. Rinse turkey breast; pat dry. Place stuffing in bone cavity; cover with lettuce leaf. Place leaf down on rack.
3. Combine butter, browning sauce, seasoning and paprika in small bowl; stir to blend. Brush on turkey breast. Set rack in cookwell. Set cookwell in preheated heatwell.
4. Cover and roast 1 1/2 to 1 3/4 hours or until temperature reaches 170ºF on meat thermometer.
5. Halfway through roasting time, baste turkey with remaining butter mixture and turkey juices; remove remaining juices from cookwell with baster. Serves 8.

Our Fresh Turkey recipe and your NESCO 18 Qt. Roaster Oven is all you need for your best holiday dinner yet. Rich, juicy, and perfectly tender, this seasonal recipe will go quickly at the buffet table. Let your turkey be the star of the menu and get ready to please the entire family.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

11-13 lb whole fresh turkey
2 Tbsp margarine, melted
1 tsp browning sauce

Instructions:

1. Preheat NESCO® 18 Qt. Roaster Oven to 400ºF. Place turkey on rack.
2. Combine margarine and browning sauce; brush evenly over turkey.
3. Lightly wipe cookwell with cooking oil. Set rack in preheated cookwell.
4. Place bird on rack. Cover; roast 30 minutes.
5. Baste, then remove liquid from cavity of bird and from cookwell. Reduce temperature to 350ºF. Cover; roast 1 hour.
6. Baste, then remove liquids. Increase temperature to 400ºF and roast 30 to 40 minutes (180ºF on meat thermometer). Turkey may be held at 200ºF until ready to serve.

Our favorite day of the week is Italian night. Breadsticks, salad, tiramisu….there’s nothing quite like it. This evening, bring your NESCO Roaster Oven to the party with our classic Lasagna recipe. While your Roaster bakes the lasagna, you can use your oven for the sides. Don’t forget extra parmesan cheese and a glass (or two) of red wine.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

32 oz spaghetti sauce
15 lasagna noodles, uncooked
2 lb ground beef (or turkey), browned
1 large onion, chopped
1 Tbsp Italian herb seasoning
1 tsp ground black pepper
2 ½ cups ricotta cheese
4 cups (1 lb) mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Instructions:

1. Remove cookwell from NESCO® Roaster Oven. Preheat covered heatwell to 400º F. Lightly wipe cookwell with cooking oil.
2. Spread 1/2 cup spaghetti sauce in bottom of cookwell. Lay 4 lasagna noodles abreast lengthwise and one crosswise at end of cookwell.
3. Combine beef, onions and seasonings; spread 1/3 of the mixture over the noodles. Spoon over 1/3 of remaining spaghetti sauce and cheeses. Repeat twice.
4. Set cookwell into preheated heatwell. Cover; cook 1 to 1 ½ hours or until center is set. If lasagna is browning around edges, reduce temperature to 350º F; add 15 to 20 minutes cooking times, as needed.

Roast Turkey

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

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

Instructions:

1. Preheat 18 quart NESCO® Roaster Oven to 400° F. Clean and rinse turkey. Pat dry.
2. 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.
3. Determine length of roasting time, normally 12-15 minutes per pound (fresh) or 15 to 20 minutes per pound (frozen or stuffed). Stuff cavity, if desired. Cover. Roast one hour at 400° F.
4. With baster, remove any 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 350° F. Roast for remainder of cooking time.
5. 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 400° F. Roast remaining portion of time.
6. 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 200° F until serving time.

Note: Roast turkey until internal temperature of meat reaches 165° 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.

On a cold winter evening, there’s nothing better than tucking into a bowl of warm chili. This classic recipe is made easy in your NESCO Roaster Oven. Simply preheat, cover, cook, and enjoy hearty chili in just a few hours. For a little extra heat, we like to add just a dash of Tabasco sauce. Top with cheddar cheese, sour cream, scallions, or your favorite chili toppings.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

1/4 cup margarine
5 lb ground beef or turkey
2 large onions, chopped
2 cloves garlic, minced
1 can (29 oz) stewed tomatoes
3 cans (10 3/4 oz each) tomato soup, undiluted
1 can (8 oz) tomato sauce
3 cans (16 oz each) red kidney beans, drained
1/4 cup chili powder
1 Tbsp Italian herb seasoning
1 Tbsp brown sugar

Instructions:

1. Preheat NESCO® Roaster Oven to 425º F. Lightly wipe cookwell with cooking oil. Add margarine.
2. Cover and cook until melted. Break apart meat and place in preheated cookwell. Add onions and garlic.
3. Cover and cook 15 to 20 minutes or until meat is browned, stirring once.
4. Stir in remaining ingredients until well mixed. Reduce temperature to 350ºF. Cover and cook 1 to 1 1/2 hours or until flavors blend. Serves 25 to 30.

Enjoy the flavors of the great outdoors with Campfire Hobo Dinner. Packed with protein and vegetables, this recipe is the perfect nourishing entree after a long day on the trail. All you need is aluminum foil, a touch of your favorite seasonings, and your very own smokey campfire.

Grocery Ingredients:

1/2 pound meat
1/4 teaspoon garlic powder
1 cup potato, sliced salt
1 cup carrot, sliced pepper
1/2 cup onion, sliced
4 teaspoons butter

Instructions:

Preparation: 10 minutes
Cook Time: 40 minutes

1. Spray 18-inch square of aluminum foil with cooking spray.
2. Place 1/4 of the meat in center of foil. Place 1/4 of the vegetables on top of meat. Season with butter, salt, garlic powder, and pepper to taste. Fold top and sides of foil several times to seal food.
3. Always place seam side up when cooking. (You may want to double wrap if cooking on a campfire or grill). Serves 4.

CAMPFIRE: Place on hot coals near the edge of your campfire and allow cooking 25-30 minutes, or until meat is done

GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time.