|Conventional ||10 Mins||240 Mins||250 Mins
|TurboChef ||10 Mins||
- 11 to 12 lb. turkey
- 1 tbsp. of olive oil
- 1 tsp. of cracked black pepper
- 1 tsp. of kosher salt
- 2 to 3 ea. of fresh lemons
- 5 to 6 of ea. fresh rosemary sprigs
Turkey is one of the most amazing products in a TurboChef oven. The oven does all the work. You don’t need to baste the turkey because it is not in the oven for a long time to dry out the white meat. The turkey will be moist and the skin crisp.
Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’; then under cookbook, select ‘Turkey’. Press ‘START’ to begin the preheat cycle. Note: Under ‘Roast’ on the cookwheel you may also select ‘Poultry’ and ‘unstuffed’ then the weight of the turkey for various size options. The oven will automatically adjust the cook time for the different weights of the turkey.
To prepare the turkey, empty and rinse the cavity of the turkey; pat dry. Tuck the wings under so the tips are folded in. Cut lemons into quarters and place into the cavity of the turkey, surround lemons with whole springs of rosemary. Tie the legs together loosely. Rub olive oil over the top of the turkey. Sprinkle with kosher salt and cracked black pepper.
To bake the turkey, set the rack in the middle position in the oven unless you are cooking a turkey that is 20 pounds or more, and then use the lower rack position. Place turkey into a roasting pan and place in the oven. Press ‘START’ again and bake under ‘turkey’ for 42 minutes for an 11 to 12 lb. turkey.
2 tbsp. of (1/4 stick) unsalted butter
1 tbsp. of flour
2 to 3 cups of drippings from the turkey
Melt butter in a saucepan. Add flour and stir constantly until mixed. Heat over low heat until bubbly and the flavor of the roux is no longer floury but somewhat sweet and nutty, about 5-10 minutes. Pour drippings from the turkey into a measuring cup or a cup designed to drain off the fat that floats to the top. Pour off the fat and use only the ‘juice’ from the drippings. You may also substitute chicken broth. Slowly add the turkey drippings to the roux, mixing constantly with a wire whisk. Wisk gravy until smooth. Adjust thickness as desired by adding additional drippings or reducing by simmering.