How To Cook a Turkey in a Roaster Oven

Roast turkey sliced and placed on a serving platter.

5 from 36 votes

How To Cook a Turkey in a Roaster Oven

Save valuable oven space and cook a turkey in your roaster oven instead! The meat stays tender, the skin is golden brown, and you'll have plenty of flavorful drippings for easy homemade gravy.

Prep Time10

Cook Time3 45

Total Time3 55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 544kcal

Author: Jeri Walker

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.

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