Turkey Roasting: Hamilton Beach Oven Cooking Time

Cooking a turkey in a Hamilton Beach roaster oven is a great way to free up space in your oven for other dishes. The cooking time will depend on the weight of the turkey, but it should take around 3 to 4 hours for a 12-20 lb bird. It's recommended to cook the turkey at 325°F, but you can start at a higher temperature for the first 30 minutes to brown the skin. You don't need to add water to the roaster oven, as the turkey will self-baste and create its own juices. Make sure to use a meat thermometer to check that the turkey is cooked to perfection.

Turkey prep: giblets out, pat dry, season, and rub with butter or oil

Turkey Prep

Remove Giblets

First, remove the giblets and neck from the turkey. Set them aside to use for gravy later.

Pat Dry

Next, pat the turkey dry with paper towels. This will help the skin to crisp up.

Season

Season the cavity of the turkey generously with salt and pepper. You can also add other seasonings, like Italian seasoning or cayenne pepper.

Rub with Butter or Oil

Loosen and lift the skin above the breasts. Slide pats of butter or drizzle oil underneath the skin and directly onto the meat. Brush or rub the outside of the turkey with more butter or oil.

Oven settings: preheat to 400°F, then reduce to 325°F or 350°F

Cooking a turkey in a Hamilton Beach roaster oven is simple and convenient. It frees up your conventional oven for other dishes and generally cooks the turkey faster.

Preheat the roaster oven to 400°F:

Remove the rack from the roaster oven and preheat the oven to its highest setting, which is typically 450°F, but may be 500°F in some models. Preheating the roaster oven is not necessary, as it doesn't take long to heat up.

Reduce the temperature to 325°F or 350°F:

After preheating, reduce the temperature to 325°F or 350°F. The ideal temperature depends on your preference for browning and crispness.

• For a more browned and crisp skin, keep the temperature at 350°F for the remainder of the cooking time.
• For a less browned and less crisp skin, reduce the temperature to 325°F.

Cooking Time:

The cooking time will depend on the size of your turkey. A good rule of thumb is to cook an unstuffed turkey for about 15-20 minutes per pound at 350°F. For a stuffed turkey, add about 30 minutes to the total cooking time.

It is recommended to use a meat thermometer to monitor the internal temperature of the turkey. The turkey is done when it reaches an internal temperature of 165°F in the breast and 170-175°F in the thigh.

Tips for a Perfect Turkey:

• Brining the turkey for 24 hours before cooking can help minimize moisture loss and enhance flavor.
• Stuff the cavity with aromatics like sliced apples, onions, and celery, or with your favorite stuffing recipe.
• Rub the turkey with olive oil or butter for a crispy, golden-brown skin.
• Season the turkey generously with salt, pepper, and your favorite seasonings.
• Use a wired thermometer to monitor the temperature without lifting the lid, as lifting the lid can increase cooking time.
• Do not add water to the roaster oven, as the turkey will self-baste and create its own juices.
• Tent the cooked turkey with foil and let it rest for at least 20 minutes before carving to allow the juices to redistribute and keep the meat moist.

Cooking time: 13 minutes per pound, or 3-4 hours

Cooking a Turkey in a Roaster Oven

The cooking time for a turkey in a roaster oven will depend on the weight of the bird. A good rule of thumb is 13 minutes per pound at 350º F for an unstuffed turkey. A stuffed turkey will take longer.

A 15-pound turkey will take around 3 hours to cook. An 18-pound bird will take around 3 1/2 hours. And a 20-pound turkey will take around 4 hours.

These are just estimates, so it's a good idea to use a wired thermometer to monitor the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165º F.

Step-by-Step Guide to Cooking a Turkey in a Roaster Oven

Prep the Turkey

• Remove the giblets and neck from the turkey cavities and set aside.
• Rinse the turkey inside and out with cold water.
• Pat the turkey dry with paper towels.
• Loosen the skin on the breast and legs and rub herb butter under the skin.
• Rub the outside of the turkey with butter or oil.
• Season the turkey with salt, pepper, and other seasonings of your choice.

Cook the Turkey

• Preheat the roaster oven to 400º F.
• Place the turkey on the rack inside the roaster oven, breast side up.
• Roast the turkey for 30 minutes at 400º F.
• Lower the heat to 350º F and continue roasting for about 13 minutes per pound.
• Baste the turkey every hour.
• The turkey is done when the internal temperature reaches 165º F.

Rest and Serve

• Remove the turkey from the roaster oven and let it rest for 15-20 minutes before carving.
• If you want crispier skin, place the turkey under the broiler for a few minutes before serving.

Thermometer: use a meat thermometer to check the internal temperature

Thermometers are a cook's best friend when preparing a meal. Using a meat thermometer will ensure your turkey is delicious and safe to eat.

Types of Thermometers

There are a few different types of thermometers that can be used to check the internal temperature of your turkey:

• Oven-proof Thermometer: This type of thermometer should be inserted into the turkey at the beginning of the cooking time and remain inserted while cooking. The temperature indicator will rise slowly as the turkey cooks. Oven-proof thermometers are ideal for whole turkeys and turkey breasts.
• Instant-read and Digital Thermometers: These thermometers enable you to measure the internal temperature of meat with the most accurate reading in the quickest time possible. They are not designed to stay in the food during cooking. If using this type of thermometer, pull the turkey out of the oven and insert the stem about 2 1/2 inches into the thickest part of the meat, without touching the bone or the roasting pan. The temperature should register in about 15-20 seconds.

Where to Put the Thermometer in the Turkey

When preparing a whole turkey, insert the thermometer into the thickest portion of the turkey breast, the innermost portion of the thigh, and the innermost portion of the wing. Make sure the thermometer does not touch any bones, gristle, or the pan. When inserting the thermometer into a turkey breast or ground turkey patty, insert it from the side for a more accurate reading.

Internal Temperature

The internal temperature of your turkey (and any stuffing) should always reach 165°F. Remove the turkey from the oven when it reaches this temperature to ensure it is cooked thoroughly.

Resting: let the turkey rest for 20 minutes before carving

Resting the turkey is an important step in the cooking process. Once the turkey is removed from the roaster oven, it should be covered with tin foil or a tent and allowed to rest for 20 minutes. This lets the juices settle into the meat, making it more moist and flavourful.

Resting the turkey also gives you time to make the gravy and finish off the side dishes. It is an important step to ensure the turkey is cooked through and safe to eat. It is recommended to use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the temperature reaches 165°F.

The resting period is also a good time to make the turkey look more presentable. You can dress it up on a large platter with fruit and herbs.

Frequently asked questions