When roasting a turkey, do you use the insert or does the turkey go right in the oven

Quick Roast Turkey

How to Roast Turkey try this.

What temperature do you cook a 13 pound turkey at?
After about 3 hours, insert an oven-safe thermometer deep into the thigh without touching the bone. Begin checking the turkey for doneness about 30 minutes before the recommended cook time. Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in middle or stuffing.

How To Roast a Turkey ' Butterball®

www.butterball.com/how-tos/roast-a-turkey Search for: What temperature do you cook a 13 pound turkey at?

Hi Kathy.

Happy Holidays. The answer to your question is 'it depends'. On size of turkey, how you cook it (deep frying is faster than roasting, for instance, while smoking is really slow), and how you're judging it to be done. The most effective, and safest way to assist the cooking is to have a meat thermometer that can be inserted into the deep part of the ,er, white meat (the word police tagged me here) to monitor when it gets to a target temperature, usually in the 160-170F range. If possible, it's a very worthwhile investment to get a remote probe thermometer, with a cable that snakes out around the oven door and displays the meat temperature. Opening the door all the time to check temperature lets the heat out and runs the cooking all day.

I'm a big fan of the Alton Brown/Good Eats recipe
Good Eats Roast Turkey Alton Brown Food Network if you have the time ahead, the brining really makes for a moist tasty bird, and the actual cook time is usually between 2 and 3 hours, depending on the bird size. The initial high heat sear makes for great browning and crisp skin.

As a general rule, allow 20-30 minutes after baking for the turkey to rest before carving (cover in foil during this time). It'll cook a bit so as not to burn you while carving, and the juices re-absorb into the meat. (carve right away and a lot of the juice will run down onto the carving surface.

Bon Apetit!
D

Here are the settings

Turkey, fresh, 10 - 14 lb, 350° F, 15 to 17 minutes / pound

A roster is a roster... when it comes to cooking they all cook by time and temp.

Time and temps can be found in this rival manual:
http://www.rivalproducts.com/manuals/MANUALS/RO180_43_56431310.PDF

Here are 2 recipie sources:
http://allrecipes.com//HowTo/how-to-cook-a-turkey/Detail.aspx

http://www.food.com/recipe/perfect-whole-turkey-in-an-electric-roaster-oven-339453

With any search engine (google, yahoo et al) use this search phrase for more recipies:

Roaster oven baked Turkey

Thanks for choosing FixYa,
Kelly

Download manual here: http://www.rivalproducts.com/search?q=rival%20manual%20roaster
Page 4:
NOTE: Never place food or liquid directly into the ROASTER OVEN BODY

hi friend,
step 1
Preheat oven to 325 degrees F.

Step 2 Remove turkey from its wrapping and remove neck and giblets from inside the cavity. Set aside to make gravy later (see Related eHows).

Step 3 Rinse turkey inside and out with cold water. Pat dry with paper towels.

Step 4 Put oven rack on lowest level of oven.

Step 5 Place turkey, breast side up, on a roasting rack in a roasting pan.

Step 6 Rub the outside of the turkey with olive oil.

Step 7 Salt and pepper the turkey's body and cavity.

Step 8 Roast turkey about 3 hours, or until a meat thermometer inserted in the thickest part of the thigh registers 175 to 180 degrees F.

jQuery('.article ol .image').each(function(i,e){ var $this = jQuery(this); $this.find('img').error(function(){ jQuery(this).remove(); $this.remove(); }); }); Tips & Warnings

• In general, a turkey should be roasted 10 to 12 minutes per pound if it is not stuffed and 12 to 15 minutes per pound if it is stuffed.
• In general, you shouldn't cover a roasting turkey (or any roasting meat); you want the skin to get a nice, deep brown all over, and you don't want it to steam in its own juices. However, if the turkey begins to brown too quickly, well before it's likely to be done, you can cover the brown parts loosely with aluminum foil. (This is likely to happen with larger birds.) Try to cover as little of the turkey as possible so you don't create steam.
• Be sure to check out other eHow turkey recipes - search the site for "turkey."

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sivaranjini

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.

it looks like we're looking for a solution to the same problem. i've been searching and searching for an answer but have only found a few choices. one is to take the turkey out during the last half hour of cooking and place it in the oven to finish, thus browning the outer layer. another says to put some kind of a rub solution on. the solution is made up of sauces or juices that i really don't want in the flavoring of my bird. i wonder if the lid on the roaster was to be situated a little higher over the roaster so that the moisture could escape but heat could still be captured an reflect back toward the bird thus allowing the skin layer of the bird to "dry out" and bake. i haven't figured it all out. i'm still looking.