How to roast a turkey in 18-quart Rival Roaster Oven. Need full instructions for 14 pound turkey. Have lost manual!

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Rival Roaster Parts - Amazon.com

https://www.amazon.com > Rival-Roaster-Parts > k=Riv...

Results 1 - 48 of 171 - 18 Quart Electric Roaster Oven, Roaster Oven, Turkey Roaster ... Heavy Duty Electric Roaster Liners Full Size Set of 10 (Fits 16 to 22 Quart, 34 x 18 Inch) ... Universal Pot Lid Replacement Knobs Pan Lid Holding Handles.

Rival Replacement Parts - Amazon.com

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Results 1 - 48 of 845 - Oval Glass Lid for Rival 7-Quart And 6 1/2 Quart Black ... Universal Pot Lid Replacement Knobs Pan Lid Holding Handles (1 Pack) ... Sunbeam, Oster, Rival Microwave Oven Cooking Plate 10-1/2-inch ... rival roaster parts.

I would put my turkey in a cheap roaster bag you get three for a $1.99 at Kroger's, Food Lion or your favorite grocery.
You can find a manual online are using the name of the roaster in the model number and it is a user's manual.

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

Hi and welcome to FixYa. I am Kelly. Rivals' 18 qt manual can be found here on line:

http://www.rivalproducts.com/manuals/MANUALS/RO180_43_56431310.PDF

From page 7 of the manual:
Turkey, fresh, 10 - 14 lb, 350° F, 15 to 17 minutes / pound



Thanks for choosing FixYa,

Kelly

This is the site for the manual:
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF

However,
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. Stuffing adds about 2 minutes per turkey pound to the cooking time.
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.

The manuals are basically the same and a related manual is here:

http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF

But they recommend 375 and I find that the turkey is much better at 325. 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. Do start checking the end temp with your instant read thermometer about a half hour before it "should" be done.
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.

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.

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.

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.

http://www.rivalproducts.com/help.aspx?helpNav=1

This link has a chart for cooking/roasting time on Rival Roaster