Oster Roaster Oven Turkey Cooking Instructions

Roast Turkey in an electric roaster is a timesaver for Thanksgiving or Christmas and it roasts perfectly with fool-proof results while saving on oven space!

If you're looking for an alternative way to cook your Classic Roast Turkey for your main dish this Thanksgiving this is a great option for you! You'll find plenty of your Thanksgiving and Holiday Recipe Favoriteshere.

ROAST TURKEY (IN ELECTRIC ROASTER)

Roasting a turkey in a regular oven is no longer the traditional way to cook a turkey early on Thanksgiving morning. You can make the turkey just as delicious and tender without losing any oven space.

If you're a slow cooker enthusiast you're sure to wow everyone with these Crispy Slow Cooker Turkey Thighs or Crispy Slow Cooker Turkey Breast. Yes, we are all about crockpots on this site, but today, let's talk about how to use the Electric Roaster Oven method!

There's no need to add liquid to the roasting pan, but you can if you'd like (add 2 cups if you'd like). Just be aware the steam it creates will prevent the skin from crisping, but you'll have enough liquid for a gravy.

In an Electric Roaster the turkey will produce its own flavorful juices. Keep the drippings from the roasting pan and extend the turkey's juices with broth or wine, then add it to your gravy for extra flavor.

WHICH ELECTRIC ROASTER IS THE BEST?

This recipe calls for an 18 pound turkey, and the Oster 16 Quart Electric Roaster Oven shown here holds up to a 20 pound turkey.

Electric Roasters are different than your classic slow cookers because it distributes heat throughout the roasting chamber rather than heating with gas or exposed coils in a conventional oven.

One of the best things about a roaster (other than not losing oven space) is no need for basting! The electric roaster has an electric heating element and a large, removable pan covered by a self-basting high domed lid when roasting turkey.

Electric Roasters can be used to bake, roast and make soups and casseroles, as well as be used for keeping hot food warm.

MORE TURKEY MAIN DISH OPTIONS!

HOW TO PREPARE A TURKEY FOR ROASTING

Remove the neck and giblets from the turkey cavity and toss or save for gravy.
Use paper towels and pat dry turkey.
Take your hand to loosen the skin over the turkey breast and rub butter underneath the skin.
Rub butter over the outside of the bird.
Sprinkle the bird with salt and pepper.
Rub butter in the cavity of the turkey and sprinkle with salt and pepper.
It is best to cook your stuffing on the side like this Slow Cooker Stuffing. You'll want to keep your oven free for other dishes!

Roaster Oven Turkey sliced on cutting board with fresh herbs

MORE DELICIOUS HOLIDAY SIDE DISHES:

HOW TO ROAST A TURKEY IN AN ELECTRIC ROASTER

Remove the giblets and neck from the turkey cavity and pat it dry.
Remove the rack from the roaster oven.
Place turkey in the roaster on the rack breast side up.
Rub the turkey with the butter and season with salt and pepper.
Cover the roaster and cook at 400 degrees for 30 minutes.
Lower the heat to 325 degrees and cook for 3 ½ – 4 hours.

Create a free account to Save Recipes

Email address

FREQUENTLY ASKED QUESTIONS

What is the cooking time for a roasted turkey?

Cooking time for an 18 pound is 3 ½ – 4 hours in a Roaster Oven. Cooking time for an 18 pound turkey in a conventional oven is around 4 ½ hours or approximately 15 minutes per pound.

What is a safe temperature to cook roasted turkey?

Use an instant read meat thermometer to check for an internal temperature of 165 degrees F in the thickest part of the thigh to know when the turkey is completely roasted.

Can I make roasted turkey in an instant pot?

Using an 8 quart model which can handle a 8-9 pound turkey on a trivet, season according to the recipe and cook 6 minutes per pound with a 10 minute natural pressure release.

What other seasonings can be used in this recipe?

Optional seasonings include chopped thyme, rosemary and sage.

Can I use flavored butter for this roasted turkey?

Use your favorite flavored butter to put under the skin of your turkey before roasting in the electric roaster.

CLASSIC HOLIDAY DESSERT RECIPES

HOW TO STORE ROAST TURKEY

Serve:Turkey in a Roaster is best when allowed to rest around 45 minutes before slicing giving the meat time to reabsorb the juices. Do not allow the turkey to set out longer than 2 hours.
Store: Refrigerate the turkey in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked turkey will last for 3 – 4 days.
Freeze: Roasted turkey can be stored 2 -3 months in a freezer bag or airtight container.

▢ 18 pound whole turkey , defrosted
▢ 1/2 cup unsalted butter , softened
▢ 1 tablespoon kosher salt
▢ 1 teaspoon coarse ground black pepper

Remove the giblets and neck from the turkey cavity and pat it dry.
Remove the rack from the roaster oven.
Place turkey in the roaster, breast side up.
Rub the turkey with the butter and season with salt and pepper.
Cover the roaster and cook at 400 degrees for 30 minutes.
Lower the heat to 325 degrees and cook for 3 ½ – 4 hours until a thermometer reads 165 degrees in the thickest part of the turkey thigh.

Keyword: Electric Roaster, Turkey in Electric Roaster

Photos used in a previous version of this post.

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.