Save oven space this holiday season and cook a turkey in a roaster oven instead! You'll get a moist, juicy turkey with golden brown skin, plus plenty of flavorful drippings for homemade gravy.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
I have an electric Oster roaster oven that I love using to roast turkey. The turkey cooks evenly, the meat is always juicy, and it frees up my oven for stuffing, casseroles, or desserts.
This is a HUGE win when guests are coming over for a holiday meal.
Jump to:
Why You'll Love This Roaster Oven Turkey Recipe
- Foolproof for beginners - no special skills or roasting pan required.
- Frees up your main oven for side dishes or baked hams.
- Always comes out tender, with golden brown skin.
- Perfect for making gravy straight from the drippings.
- Cooks faster than a regular oven (about 13 mins per lb of turkey).
Recipe Ingredients
- Turkey. Use a fresh turkey, or fully defrost a frozen turkey. Remove the neck and giblets from inside the body cavity. Rinse inside and out and pat it dry with paper towels.
- Butter. Use softened butter or olive oil to rub all over the outside of the turkey. You can rub it in with your hands or use a pastry brush.
- Citrus. Stuff the cavity with fresh lemons, limes, and oranges to add more flavor.
- Seasoning. I used lemon-pepper seasoning, Garlic Plus, oregano, and Roasted Garlic and Peppers seasoning. You can also use my Homemade Turkey Rub or Smoked Chicken Rub.
See the printable recipe card below for a full list of ingredients and measurements.
How to Cook a Turkey in a Roaster Oven
For step-by-step instructions with detailed measurements, jump to the recipe card.
- Add lemon-pepper, Garlic Plus, oregano, Roasted garlic and peppers, and diced garlic cloves to a large bowl with boiling water. Mix to combine.
- Preheat your electric roaster oven to 450 degrees Fahrenheit. Slice oranges, lemons, and limes in half and place them in the cavity of the turkey. If any pieces of citrus fruit do not fit in the cavity, squeeze the juice into the bowl with the spices and boiling water. Use the skin to tuck the legs in tightly to try to keep the cavity as closed as possible.
- Rub softened butter all over the entire turkey. Place the turkey in the electric roaster, breast side up, making sure it does not touch the sides. If your roaster has a rack, place the turkey on the roaster rack. (Mine is too old and didn't come with one). Pour the seasoning mixture over the turkey. Reduce the temperature to 350°F and place the lid on the roaster.
- Let the turkey cook in the roaster until it reaches an internal temperature of 165°F in the thickest part of the breast (use a meat thermometer). The cooking time will vary depending on the size of the turkey and whether it is stuffed or unstuffed. For an unstuffed turkey, estimate about 13 minutes per pound. For a stuffed bird, plan closer to 15 minutes per pound. Baste every hour with the juices in the roaster.
For a 20-pound turkey, expect 4.5 hours for an unstuffed turkey and 5 hours for a stuffed one. These are only estimates, since cooking time varies with each roaster model.
- Once the turkey is done, turn the roaster off and let it rest for 20 minutes before carving. Serve with your favorite side dishes and enjoy!
How to Make Turkey Gravy from Roaster Drippings
- Use a turkey baster or a soup ladle to transfer 2-4 cups of drippings (or the amount of gravy you want) from the roaster to a medium saucepan.
- Heat over medium-high heat until nearly boiling.
- Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Pour into the drippings, stirring constantly. Taste and add more salt and pepper if needed. (I never have to add extra seasoning; the drippings have all the flavor you need already.)
- Simmer until thickened. For thicker gravy, add more cornstarch slurry, a teaspoon at a time. Turn the heat down to low and keep warm until ready to serve.
What to Serve with Roasted Turkey
Serve this roasted turkey with Twice-Baked Mashed Potatoes, Oven-Roasted Potatoes, Creamy Dill Mashed Potatoes, Oven Roasted Buttercup Squash, and Broccoli Crunch Salad with Bacon.
Don't forget about Campbell's Green Bean Casserole, Homemade Stuffing, Whole30 Cranberry Sauce or Classic Cranberry Sauce, Ruth's Chris Sweet Potato Casserole, and 5-Ingredient Sweet Potato Casserole.
And for dessert, serve Smoked Pumpkin Pie, Crustless Pumpkin Pie, or Pumpkin Pie With Graham Cracker Crust.
Variations
- Brine the turkey in my Fresh Herb Citrus Turkey Brine first for even more moisture.
- Stuff the bird with fresh rosemary or fresh thyme.
- Add cayenne pepper or red chili flakes to the seasoning to make it spicier.
Storage Tips
Fridge: Store leftover roast turkey in an airtight container for up to 3 days.
Freezer: Leftovers can be frozen for up to 3 months in an airtight container or freezer bag. If you have lots of Thanksgiving leftovers, slice the turkey, place it in a Ziploc bag, and pop it in the freezer for meal prep for school or work lunches.
Jeri's Expert Tips
- Gently loosen the skin from the breast meat with your fingers, then rub butter directly underneath.
- Only remove the lid to baste the turkey; this keeps the roaster temperature consistent and locks in moisture.
- Baste the turkey every hour.
- Use a meat thermometer to check the internal temperature.
Frequently Asked Questions
I prefer to cook a turkey in the roaster oven at 350°F.
I recommend basting the turkey every hour. Set a timer to help you remember.
If you don't have a roaster oven, cook your turkey in a regular oven. Follow all the directions exactly, then place your turkey in a large roasting pan with a rack, and cover it loosely with aluminum foil. If the meat starts to look dry, reduce the temperature to 325°F, and baste the turkey more often.
It's not necessary. The roaster lid keeps moisture in naturally.
Printable Recipe
How To Cook a Turkey in a Roaster Oven
Ingredients
For the Roast Turkey
- 15-17 pound turkey thawed if frozen (neck and giblets removed)
- ⅛ cup lemon-pepper seasoning
- ⅛ cup Garlic Plus seasoning
- ⅛ cup dried oregano
- ⅛ cup Roasted Garlic and Peppers seasoning
- 3 cloves garlic minced
- 8 cups boiling water
- 1 large orange halved
- 1 large lemon halved
- 2 large limes halved
- ¼ cup butter softened
For the Turkey Gravy
- 2-4 cups turkey drippings
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
How to Roast the Turkey
- Make the seasoning mixture: In a large bowl, combine ⅛ cup Lemon-pepper seasoning, ⅛ cup Garlic Plus seasoning, ⅛ cup oregano, ⅛ cup Roasted Garlic and Peppers seasoning, 3 cloves garlic, and 8 cups boiling water. Stir well.
- Preheat and prep the turkey: Preheat your electric roaster oven with the lid on to 450°F. Place 1 large orange, 1 large lemon, and 2 large lime halves inside the turkey cavity. If some citrus doesn't fit, squeeze the juice into the seasoning bowl. Secure the turkey legs with skin to help close the cavity.
- Butter and season: Using a pastry brush or your fingers, rub ¼ cup of softened butter all over the turkey. Gently lift up the skin on the breast and rub butter directly underneath. Place the turkey breast side up on the roaster rack (so it doesn't sit in the juices). Carefully pour the seasoning mixture over the top.
- Roast the turkey: Reduce the temperature to 350°F and cover with the lid. Roast until the internal temperature in the thickest part of the breast reaches 165°F. Cook for about 13 minutes per pound (roughly 3½ to 4 hrs for a 15 to 17 lb turkey). Baste every hour with the pan drippings.
- Rest and carve: Turn off the roaster and let the turkey rest for 20 minutes before carving.
How to Make Turkey Gravy in 5 Minutes
- Use a turkey baster or soup ladle to transfer 2-4 cups of turkey drippings from the roaster into a medium saucepan. Heat the liquid on medium-high until it's nearly boiling.
- In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then whisk into the pan. Stir until thickened, then season with salt and pepper to taste. For thicker gravy, add more cornstarch slurry 1 teaspoon at a time.
- Reduce the heat to low and keep warm until ready to serve.
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Gently loosen the skin from the meat with your fingers and rub butter directly on the meat.
- Only remove the lid to baste the turkey.
- Baste the turkey every hour.
- Use a meat thermometer to check the internal temperature.
- Store leftover turkey in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
- Use leftover turkey to make my Turkey and White Bean Soup.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Rod & Mary says
great tasting Turkey, very moist.
Jeri says
I'm so glad you liked it! Thanks for taking the time to comment! 🙂
Agnieszka says
Best way to cook turkey for Thanksgiving. Thanks so much for such a comprehensive tutorial!
Oscar says
This turkey looks so good, I want to get a roaster oven just to make this. Can't wait to try it.
Jeri says
It is so tender and moist!
Addie says
This recipe makes the most flavorful turkey! Yummy!
Jeri says
Thanks! It is so tasty!
Audrey says
These are great instructions for anyone who is nervous about making a turkey!
Jeri says
Thanks, Audrey!
Kayla DiMaggio says
Love this recipe! I just bought a roaster oven this year for this very reason! We are hosting Thanksgiving for the first time this year and I am trying to maximize space. I didn't have a recipe yet so this is amazing!
Jeri says
That's awesome, Kayla! I love my roaster oven for making turkey! You will love it!