Roasting your thanksgiving turkey in a countertop roaster oven can simplify preparation by freeing up the oven for side dishes. Cook times and instructions for roasting meats and vegetables in a Rival-brand roaster are similar to the process in a conventional oven. When it comes to roasting an ideal turkey, another key factor remains constant: internal temperature. Turkeys must be cooked to 165 degrees to kill harmful pathogens. The only way to accurately gauge internal temperature is to use a thermometer. Instant-read thermometers are a quick and effective tool to ensure a moist, safe turkey.
Preheat your Rival roaster oven to 375 degrees.
Insert the turkey and cook 18 to 20 minutes per pound for a 14- to 22-lb. turkey.
After completing the initial cooking time, take the temperature of a breast and thigh, which should read 155 and 160 degrees F, respectively. Continue cooking until correct temperatures are achieved.
Let the cooked turkey rest for 30 minutes, then serve.
While the turkey rests, its internal temperature will continue to rise to the USDA-recommended 165 degrees. Notice a strange smell coming from your roaster? If you're using it for the first time, it's probably not something to worry about; according to Rival, any leftover factory odor should dissipate after first use. Basting the bird in butter should cause it to brown, but larger birds may still not brown well in an electric roaster. Check the bird with 45 minutes to go on its cooking time. If it's not browning yet, pop it in the conventional oven to finish up at 375 to 400 degrees.
If using a cooking bag, make sure it does not touch the bottom, sides or lid of the roaster oven.