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juno24
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Yes, call the walmart or go back and talk to a customer service person; tell them to check their stock database. They have a couple available in stores.
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Shiann
Guest
department stores like kohls
I agree with the brine method though I add two cups whit wine and a tablespoon whole peppercorns, one sliced lemon and one sliced orange to the bucket. Throw a quartered onion or two in the cavity before baking.
Get the turkey out of the brine a good hour or two before roasting and roast it on 425 for 30-45 min, then turn it down to 300-325 for the remainder of the cooking time. For my Thanksgiving turkey (23 lbs) I roasted that UNCOVERED on high, then UNCOVERED from 8 am till 1:00pm or about 5 hours.
If you stuff it, it will take a lot longer… if you cover it and “steam” it, it will take longer to cook.
Mine turned out pretty good and very moist.
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I agree with the brine method though I add two cups whit wine and a tablespoon whole peppercorns, one sliced lemon and one sliced orange to the bucket. Throw a quartered onion or two in the cavity before baking.
Get the turkey out of the brine a good hour or two before roasting and roast it on 425 for 30-45 min, then turn it down to 300-325 for the remainder of the cooking time. For my Thanksgiving turkey (23 lbs) I roasted that UNCOVERED on high, then UNCOVERED from 8 am till 1:00pm or about 5 hours.
If you stuff it, it will take a lot longer… if you cover it and “steam” it, it will take longer to cook.
Mine turned out pretty good and very moist.
(Please Note: This uploaded content is no longer available.)
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yellowbird
Guest
Yum! Pass the cranberries please!
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maryjk
Guest
I have had one for a few years and I have NEVER made a turkey in it. 
But I have made: beef roasts, corned beef w/cabbage, meatloaf, baked potatoes and lots of other stuff. 
But I have never thought about making a turkey in it. Go figure.
I saw them today at Sam’s Club. If it is something you will only use once in a while, you might want to see of you can borrow one from a friend. A friend has mine right now. I also saw her at Sam’s, last week. Instead of buying one, she borrowed mine.
But I have made: beef roasts, corned beef w/cabbage, meatloaf, baked potatoes and lots of other stuff. But I have never thought about making a turkey in it. Go figure.I saw them today at Sam’s Club. If it is something you will only use once in a while, you might want to see of you can borrow one from a friend. A friend has mine right now. I also saw her at Sam’s, last week. Instead of buying one, she borrowed mine.
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yellowbird
Guest
Yeah, that’s a thought… maybe someone does have one I could borrow. I’m thinking I would use it alot though… I am cooking for 7 and the idea of putting something in it and not having to worry about it for a few hours is very appealing. Truth be told, I hate to cook … and I’m always nervous about leaving something in the oven when we aren’t home… although now that I think about it, an electric appliance gone crazy could just as easily burn the house down.I have had one for a few years and I have NEVER made a turkey in it.
I saw them today at Sam’s Club. If it is something you will only use once in a while, you might want to see of you can borrow one from a friend. A friend has mine right now. I also saw her at Sam’s, last week. Instead of buying one, she borrowed mine.
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shannyk
Guest
Shiann you and I have a very similar method, minus the brining. I don’t have the patience for it. I never have a moistness issue at all.
First rinse turkey and dry.
Rub butter,s&p and seasoning of choice under skin and over the whole turkey.
Sage leaves under skin too.
S&P inside the birdie, don’t stuff him
Arrange carrots,celery,onion,in bottom of roasting pan, and lay birdie on top.
Let him warm up to nearer to room temp while you preheat oven to 450.
1cup water in bottom of pan(this evaporates but keeps the veggies from burning during initial high temp cooking)
When oven is to temp, put birdie in.
cook 15 min and turn him around, cook another 15 min.
After 30 min turn heat down to 350ish
cook until breast is about 155ish, turning every now and then and basting if and when you remember too. Let rest outside the oven for a GOOD 20 min to finish cooking.
Eat.
I cooked 2 twenty pound turkey’s this way this thanksgiving and had great results and rave reviews. I did one with Cajun seasoning too yum.
I’ve never done the roaster thing. Can it get the skin crispy? It’s not something I’d buy I don think just because it’s one more thing to store somewhere, and you can get good results with a regular roasting pan:shrug:
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yellowbird
Guest
And maybe this is part of my problem… Let rest outside the oven for a GOOD 20 min to finish cooking.
I never knew to do this… I cook it until it’s good and done on my thermometer.
I never knew to do this… I cook it until it’s good and done on my thermometer.
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Shiann
Guest
All meat continues to cook after it’s pulled out of the oven. Sometimes it continues to increase in temp up to 15 degrees for that ‘rest’ period.
If you don’t let it rest, and you cut into it right then and there out of the oven, you risk the cooked flesh releasing all of the juice trapped in there.
Giving it a chance to rest, also allows the meat (not just to continue cooking) to find stasis and not purge it’s moisture on cutting.
Try letting any meat (including meatloaf, chicken breasts etc.) a chance to ‘rest’ before cutting and serving
You might be surprised at the results!
PS That whole thing about getting the bird to room temp prior to cooking is pretty necessary. But this is good cooking in general for ANY dishes that are cooled prior to cooking. Casseroles made in advance cook a LOT more evenly and nicer when allowed to be at room temp or close to it prior to oven time
If you don’t let it rest, and you cut into it right then and there out of the oven, you risk the cooked flesh releasing all of the juice trapped in there.
Giving it a chance to rest, also allows the meat (not just to continue cooking) to find stasis and not purge it’s moisture on cutting.
Try letting any meat (including meatloaf, chicken breasts etc.) a chance to ‘rest’ before cutting and serving
You might be surprised at the results!PS That whole thing about getting the bird to room temp prior to cooking is pretty necessary. But this is good cooking in general for ANY dishes that are cooled prior to cooking. Casseroles made in advance cook a LOT more evenly and nicer when allowed to be at room temp or close to it prior to oven time
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fellowChristian
Guest
I cooked a 24lb turkey for 3 and 1/2 hours then took it out and covered it with tin to keep it hot while I cooked the side dishes.The turkey is still cooking for like 20-30 minutes after you take it out. For a total time of 4 hours of cooking.
I think the browning in the oven seals in the juices in while it cooks. I accidently had my oven (gas oven) at 425 degrees, because I had just finished baking cornbread, so I cooked the bird for an hour at 425 before I noticed it. The turkey came out the pretty brown that I love and was very juicy.
I made my cornbread stuffing in the electric roaster. You can use the roaster for alot of different foods. This summer my husband BBQ ed chicken and brisket on Saturday then placed the meats in seperate roasters then cooled them down before putting them in the fridge in the garage. Then on Sunday morning he would take them out and place them in the bottom cooking part,the inside pan lifts out, then turn the meat on before we left for church. So in one crock we had beans cooking and a salad in the fridge.
The smell was so good when we walked in the door! Plus all we had to do was set out the salad and serve. I got the day off from cooking.I’ve also used it to make baked potatoes,about 15. I washed them then poked them then put them in the roaster for an hour. They came out great…plus I didn’t heat up the whole house during the summer.We bought 2 roasters for our daughters wedding in October we tried them out during the summer, picked them up from Walmart. 29.99
You could make alot of spaghetti one night then use the roaster to heat it up…or put water and hot dogs in it for a party. I think that there are websites with ways to use it. I remember somebody using it for making candles too although the maker doesn’t suggest doing that.
more ideas for the roaster and help too.
ellenskitchen.com/forum/messages/2911.html
I think the browning in the oven seals in the juices in while it cooks. I accidently had my oven (gas oven) at 425 degrees, because I had just finished baking cornbread, so I cooked the bird for an hour at 425 before I noticed it. The turkey came out the pretty brown that I love and was very juicy.
I made my cornbread stuffing in the electric roaster. You can use the roaster for alot of different foods. This summer my husband BBQ ed chicken and brisket on Saturday then placed the meats in seperate roasters then cooled them down before putting them in the fridge in the garage. Then on Sunday morning he would take them out and place them in the bottom cooking part,the inside pan lifts out, then turn the meat on before we left for church. So in one crock we had beans cooking and a salad in the fridge.
The smell was so good when we walked in the door! Plus all we had to do was set out the salad and serve. I got the day off from cooking.I’ve also used it to make baked potatoes,about 15. I washed them then poked them then put them in the roaster for an hour. They came out great…plus I didn’t heat up the whole house during the summer.We bought 2 roasters for our daughters wedding in October we tried them out during the summer, picked them up from Walmart. 29.99
You could make alot of spaghetti one night then use the roaster to heat it up…or put water and hot dogs in it for a party. I think that there are websites with ways to use it. I remember somebody using it for making candles too although the maker doesn’t suggest doing that.
more ideas for the roaster and help too.
ellenskitchen.com/forum/messages/2911.html
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shannyk
Guest
Yup makes a world of difference.
My 20 pound un-stuffed turkeys, brought to room temp and cooked as I described were at 155 after 2 hours of cooking. If you’re cooking a turkey for hours it’s going to be dry no matter what.
After my 20 min rest my turkey’s are at 160-165 (breast temp). had I cooked them to 160, which is ‘done’, after 20 min they’d be at 170 and be overdone.
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aloejamb
Guest
We cook our turkey in the roaster . I had heard that Sam’s club recently had them on sale for around $20!
We usually have at least a 20 lb. turkey and it fits fine.
I put cheese cloth on mine for most of the time. I take the cheese cloth off the last two hours and the turkey browns up really nice (although not the crunch skin that some people prefer)…we always have a ton of people so to have a sit down dinner where the bird comes to the table before carving isn’t a norm for us. I usually carve it and place it on a platter. People watch me baste it so they get to see the bird intact then.
It frees up the oven too.
(letting the turkey rest outside of the roaster for 20 min. is a must just like others here have stated).
I also make beef stew in the roaster. I had not thought about the hamburgers…what a great idea! The possibilities are endless now that I have heard of that!
We usually have at least a 20 lb. turkey and it fits fine.
I put cheese cloth on mine for most of the time. I take the cheese cloth off the last two hours and the turkey browns up really nice (although not the crunch skin that some people prefer)…we always have a ton of people so to have a sit down dinner where the bird comes to the table before carving isn’t a norm for us. I usually carve it and place it on a platter. People watch me baste it so they get to see the bird intact then.
It frees up the oven too.
(letting the turkey rest outside of the roaster for 20 min. is a must just like others here have stated).
I also make beef stew in the roaster. I had not thought about the hamburgers…what a great idea! The possibilities are endless now that I have heard of that!
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solayan
Guest
I use cheese cloth on my turkey too. I soak the cloth in a little bit of butter (just enough so the whole thing is moist) and wrap it around the entire bird. The meat stays moist and while the skin isn’t super crispy, it’s not soggy either.
I don’t use an electric roaster, but I do have a good quality roasting pan (distributes the heat more evenly) and I use a roasting rack to lift the bird up, so the heat can circulate properly around it.
I’ve never had to do a really big turkey though, so an electric roaster might work better for one of those.
I don’t use an electric roaster, but I do have a good quality roasting pan (distributes the heat more evenly) and I use a roasting rack to lift the bird up, so the heat can circulate properly around it.
I’ve never had to do a really big turkey though, so an electric roaster might work better for one of those.
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petitfleur
Guest
Its funny that the people at wal-mart never heard of a roaster…Itried to get an air popper for popcorn and the guy looked at me like I was an idiot. He asked me if they were new.
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lizaanne
Guest
This probably sounds horrible, but I promise it’s not at all!!
My DH makes the turkey every year. He stuffs the cavity with onions and apples. Then he butters the outside of the bird slightly. He then covers the outside of the breast and legs with slices of bacon. Mmmmmm!!!
Water in the bottom of the pan, then cover the entire roasting pan with two large pieces of heavy duty foil and TOTALLY seal around the edges to steam the bird.
When it’s close to being done he takes the foil off and puts it back in the oven to brown the outside.
It is NOT greasy at all, but has a wonderful juicy meat that just falls off the bones - as a matter of fact, he can never take the bird out in one piece, the legs are always falling off it’s so tender.
The drippings make the most amazing gravy too - sometimes we have to skim off the fat, but if you use a very lean bacon you really don’t have to if you don’t want to.
Mmmmm - love my DH’s turkey!!!
~Liza
My DH makes the turkey every year. He stuffs the cavity with onions and apples. Then he butters the outside of the bird slightly. He then covers the outside of the breast and legs with slices of bacon. Mmmmmm!!!
Water in the bottom of the pan, then cover the entire roasting pan with two large pieces of heavy duty foil and TOTALLY seal around the edges to steam the bird.
When it’s close to being done he takes the foil off and puts it back in the oven to brown the outside.
It is NOT greasy at all, but has a wonderful juicy meat that just falls off the bones - as a matter of fact, he can never take the bird out in one piece, the legs are always falling off it’s so tender.
The drippings make the most amazing gravy too - sometimes we have to skim off the fat, but if you use a very lean bacon you really don’t have to if you don’t want to.
Mmmmm - love my DH’s turkey!!!
~Liza
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pnewton
Guest
On a similar note, I always use a tent made of HD aluminum foil. I also fill the cavity with hot water and an assortment of spices. The whole bird stays covered the whole time, except the last 20-30 minutes (browning, on high). It is always moist this way.
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yellowbird
Guest
Guess who got a Turkey Roaster for Christmas! :extrahappy:
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OutinChgoburbs
Guest
Good deal.
My best gift was a play by my girls, which included the letter O for “HOnest.”
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yellowbird
Guest
Sweet!
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SeekerJen
Guest
If they make the roasters with timers built in, I’d suggest one of those. I’ve found that if I cook my meats in the crockpot for the specified amount of time, the meat gets tender but not to the point where the bones fall out and it all goes to mush. Mush happens if I leave it on for a couple hours too long.
Last night, my parents gave us a 6-quart crockpot with a built-in timer and meat thermometer, but before that, I set up my standard crockpot on a vacation timer (the one where you set the on/off times, plug it in to the socket, and plug your appliance in). If you get a good deal on one without a built-in timer, the vacation timer is a cheap option. Just remember to set it properly or else you’ll end up coming home to a pot full of uncooked stuff, like we did a few weeks ago (thank goodness it wasn’t meat; it was intended to be split pea soup so we dumped the whole crock in a soup pot and cooked it on the stove).
Oh, and lizaanne, that turkey doesn’t sound horrible at all. It sounds delicious. We like bacon 'round these parts.
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SeekerJen
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