Have you ever cooked a turkey in a Nesco Roaster? I'm thinking of trying

[likesmountains 52]

it this year so I can leave the oven for pies and other goodies. Any advice? Thanks LM52

[Warpy]

1. That's all my mother used for roasts and birds

when I was growing up. It seems to me the Nesco seals in moisture and keeps the meat a bit juicier than an oven that vents heat and moisture does.

She used it because it didn't heat up the kitchen like a big oven did.

[likesmountains 52]

4. Thanks Warpy...I have used it for smaller stuff and it was fine...just didn't know

if it would work for a big bird. Thank you for the encouragement!

[Love Bug]

2. I've done it and in my experience, a smaller bird isn't in the roaster

long enough to get very brown so you might need to use a browning sauce like Kitchen Bouquet or soy sauce on the turkey. I suppose you can also run it under the broiler for a few minutes, too, but that rather defeats the purpose of using the roaster so you can free up the oven. YMMV.

[likesmountains 52]

5. Thanks...good advice! The turkey needs to be browned!

[The empressof all]

3. You'll get a moist bird but the skin will not be crispy

The Nesco does a great job in holding in moisture but I have never been able to get a good skin on birds I've cooked in mine. Skin is important to us so now I use the Nesco and my crock pots to make/reheat the sides. I pretty much make everything except the bird the day before and just reheat day of. I take the bird out about an hour before serving and let it rest. Then I make the gravy and bake the rolls. When we sit down to eat I put Apple Pie in to warm.

[likesmountains 52]

6. Thanks Empress. I think this will be my dilemma also...we want crispy , browned skin

so the veggies etc. might be what ends up in the roaster so the bird can have the oven.

[hippywife]

7. I suppose you could have it both ways.

Cook your bird in the Nesco and when the rest of your meal is done in the oven and still hot, slide the bird under the broiler just long enough to get the the skin crisped up. That takes the least amount of time involved in cooking the bird to begin with.

:hi:

[The empressof all]

8. That works but does not produce the "Ultimate" Skin

I'm a little OCD about the skin as we only enjoy it once or twice a year. I have found that a bird that is Basted every half an hour develops a thicker and crispier skin. The Nesco keeps the skin too wet and flacid so you'll never get it "built up" in flavor that a dry roast and basting will give you.