Count the Thanksgiving days in your life; that’s how old you are! You know how you want to be older than you actually are when you’re very young. I used to argue with my Grandma all the time about my age. I always assumed that I was already one year old on the day I was born, that’s how I beat my friends at school.
Nevertheless, she always won the argument with a simple question; How many Thanksgiving days are there in your life? Count them and that’s how old you are, not a year older or younger. Wish I knew about the Canadian Thanksgiving back then, which is in October, I could have added a few more.
You get wiser and appreciate that turkey roasting deserves special treatment as the number of Thanksgiving days adds up in your life. It was clear to me at one point that it was not fair what I was doing to the bird by drying it 4-5 hours straight in the oven. That’s why nobody liked my turkeys, including me.
Before I knew about the roaster ovens, my turkey sat in the middle of the table like the ugly Evil Queen from the Snow White; everyone kept their eyes away and chose to deal with something else. It was more like a decorative thing on the table. And usually, it just remained in the fridge for a week and then went straight to the trash can, simply because I did not know how important it is to cook in a self-basting roaster.
Oster Roaster Oven with Self-Basting Lid – 22 Qt
- Electric roaster oven accommodates turkeys up to 26 pounds
- Self basting lid continually recirculates moisture
- Versatile electric roaster bakes, slow cooks, roasts, and serves
- Dimensions: 23.3 L x 15.6 W x 11.8 H inches
- Roasting pan and rack are removable for easy cleanup
My turkey ruining days are over, now I am a wise roaster. I deeply value the juicy meat that comes out of the Oster oven thanks to the self-basting feature. There is a special design under the lid that collects and recirculates the moisture inside the oven. It is a simple idea but tremendously affects the flavor and the tenderness of your roast.
Turkey meat is already dry, if you don’t have enough moisture in your cooking environment, then you are probably making something similar to a plastic toy turkey. You can play with it, but eating that is not fun.
How about the speed? In the past, it used to take 4 or more hours for me to cook a turkey on Thanksgiving Day. And, back then I used to buy pre-seasoned turkeys. Even that did not help.
Now, it does not even take two hours for a 15 pounds bird with the roaster oven. This is because the space you cook the meat is much smaller compared to a regular oven. It takes less energy and time for the whole cooking process.
Plus, it could not be any easier to operate. There is only one dial from which you control the temperature setting. I adjust the dial, throw in the turkey, and then close the lid. The temperature range is from 150°F to 450°F.
Size wise; I roast 12 to 15 pounds turkeys, but you can shoot for larger birds as big as 26 pounds with this handy roaster oven. You can clean it easily since the roasting pan is removable.
This oven is very versatile too. You can even bake with it. Use the oven pan to simmer the gravy from the drippings right in the oven, and don’t waste time by preparing it from scratch. I use the keep warm function once the turkey is cooked, and it does not dry it.
- 3 x 15.6 x 11.8 inches
- Weighs 17.25 pounds
Fairytale Thanksgiving Turkey Recipe
I call this recipe fairytale turkey since it includes honey, and that’s as sweet as any fairy. Roasting turkey is best achieved with simple ingredients. Try to avoid complicated sauces and exotic fruits. You don’t need them anyway. Keep it simple should be your motto for a flavorful Thanksgiving turkey.
Tips: Before you start preparing the turkey make sure to bring it to room temperature if it is frozen. You can use the defrost option on the Oster Roaster Oven for that purpose. If you are using fresh turkey then skip this step. Use a paper towel to dry up the skin. This recipe is for unstuffed Thanksgiving turkey. Stuffed versions take too long to cook, so I stay away from them.
- 12 to 15 pounds of whole turkey
- 1 cup of unsalted softened butter
- 3 tablespoons of olive oil
- 1 tablespoon of honey
- 4-5 garlic cloves peeled
- 2 garlic cloves minced
- 1 orange cut into wedges
- 1 lemon cut into wedges
- 1 green apple cut into wedges
- 1 onion cut into wedges
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon lemon pepper
- 2 tablespoons of dried thyme
- 1 tablespoon of dried rosemary
- 1 tablespoon of salt
- Salt and black pepper for the inside of the bird.
- Put all the dried herbs and the salt in a small cup, and stir to blend.
- Preheat the Oster Roaster oven to 350°F (175°C).
- Put the softened butter into a small bowl, add the olive oil.
- Add the minced garlic and all the dried herbs to the butter mix.
- Remove the giblets and the insides from the turkey if they are not already removed.
- Season the inside of the turkey with salt and ground black pepper.
- Stuff the apple, lemon, orange, and onion wedges inside the bird. Throw in the peeled garlics as well.
- Pour the butter mixture into a frying pan and slightly melt it so it is easy to spread over the turkey. Pour into a cup and add the honey. Stir with a tablespoon to blend well.
- Brush the mixture all over the turkey.
- Insert your fingers under the skin and rub some from the butter mixture.
- Cook with the Oster Roaster Oven for 1 to 2 hours or until the meat temperature shows 180°F (80°C).
To me, Angry Birds is not a game name; it is my oven-dried, bitter Thanksgiving turkey. I used to ruin my turkeys trying to cook them in regular ovens with no steam. It took hours, and sometimes half of the Thanksgiving Day just to roast a turkey. Besides, they used to come out so dry that slicing them required special Japanese Sushi knives. Then I found out about the self-basting roaster ovens, and now nobody makes better Thanksgiving turkey than me in the whole neighborhood.