20 Most Recent
Rival 18 Qt Roaster Oven with Buffet Server - Page 7 Questions & Answers
I have a 23.5 pound turkey, and a 22 qrt Rival
This turkey is bigger than recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
Lost instruction manual
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
That is the URL for the manual. I find their recommended temperatures tend to run about 25 degrees hot; be sure you check the internal temp with a quick read thermometer starting 15-20 minutes before it "should" be done.
Do you put water in the botom pan
No water between the roaster and the cooking pan!
If using with the buffet server insert, put a couple inches in tn the cooking pan below the buffet pans.
Here is the manual for additional help:
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
Can i cook a 20 lb turkey in a 16 qt rival roaster
This is way too big for this roaster, and the one way to do it safely is to cut up the turkey, placing the two leg quarters on the bottom, skin side up, legs to the center and thighs to the side, After 1/2 hour, you put the breast in, skin side up, on top. Use the cooking table and temp for a whole breast from this site:
http://www.eatturkey.com/foodsrv/manual/prep5.html
I do not have the book and need to know if I am
No, you never put water between the roaster and the cooking pan/ cookwell/ insert, it actually interferes with the cooking. You can put a little water in the bottom right under the turkey, but the roaster cooks very moist and this is really not necessary.
Check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
Am I supposed to take out the large insert before
No, no, that is the cook pan, roasting pan or "cookwell". That is where the food goes!
If you have never run the roaster you MUST burn it in first (tonight!) 1 hour or longer at 400, outside on the porch or in the garage; it burns off really smelly factory leftovers that smell really bad and will contaminate your food and atmosphere.
Bought an rival oven roaster last year need to
First,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there.
All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
Can't find directions
See the Rival directions here:
http://www.rivalproducts.com/help.aspx?helpNav=1
Scroll down to roasters.
What temp should i cook a 20lb turkey in a rival
This turkey is right on the edge of the size recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
What temp & how long for a 21 lb turkey w/o
This turkey is bigger than recommended for this roaster, so first, check the fit- you need about an inch all around including the top to get good cooking. Any place it touches the sides it will tend to overcook.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
Can I bake a turkey in a baking bag in my Rival
It depends on the size of the turkey, because the bag can't ouch the top, sides, or bottom of the roaster. But the roaster already cooks moist, so the bag may ber overkill.
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14
minutes per pound. In my experience this is too hot. I use 325 for 4 to
4 3/4 hours for an 18 pound turkey. The USDA now uses 165 as the end
point temp (down quite a bit from a few years ago), but if you stuff,
that has to be in the middle of the stuffing, and the turkey will
overcook somewhat while it gets there. All experts agree that turkeys
cook better and safer if unstuffed, so considering that you will have
to make an extra pan of stuffing to have it for everyone, you would be
well advised to cook your turkey unstuffed and use some of the
drippings to flavor the pan of stuffing while the turkey rests.
Lost book. have 18lb. turkey. how much water to
Hello Rands!
Here's the manual for your use and reference on your Rival 18 quart roaster oven.
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
According to the instructions, you should add about 5 - 6 quarts of water in the lower compartment.
Please download and print a copy of the manual for your use and future reference. I have made a file folder on my computer labeled "Home Appliances and Equipment" into which I save electronic copies of all my owner's manuals and guides, just in case they become unavailable from the internet in the future. That way, I'll always have a file from which I can review and print out a copy, if needed.
Enjoy your Thanksgiving and save me a drumstick! Hope you find this Very Helpful and best regards!
My 22 lb turkey isn't going to work in my Hamilton
I never tried it with mine, bit the lower part is waterproof and the same material as the pan, so I would say you probably could, however, since they heat from the sides try to make sure the turkey isn't touching the sides directly or it may burn.
Broken handle
We need a handle on top for a 16qt rival roaster oven. can you tellme whee I can get one thank You
Too big of a turkey
I LOVE these roasters!!! And now you've made me hungry for turkey. Yum!!! ;)
You shouldn't have a problem cooking your big bird in that roaster. You may have a little trouble getting it ALL to fit in at first, but of course, the turkey will shrink a bit as it cooks and it'll all fall into place. When you're stuffing Tom (the bird...Not the guy) into the roaster, you may have to coerce the cover to fully close over the top, but it shouldn't be too much of an issue. I've cooked even larger birds in my Rival 18qt without any issues, other than some that I mentioned above.
I hope this helps and have a very Happy Thanksgiving! :)
Not finding what you are looking for?