After years of "traditional roasting" of turkeys (and chickens), we switched to using an electric roaster. Yes, the skin may not brown and crisp up quite as much as it does in an oven, it frees up valuable oven space, never needs basting (if you have one with a self basting lid) and cooks much faster. Liquid in the bottom of the pan is a great start to great gravy when it's done. Chicken broth, Miller High Life (my favorite) or water will do.
We never stuff the turkey when we cook the bird in the electric roaster, and instead do that in the regular oven.
Always pleased with the results doing the turkey this way!
After years of "traditional roasting" of turkeys (and chickens), we switched to using an electric roaster. Yes, the skin may not brown and crisp up quite as much as it does in an oven, it frees up valuable oven space, never needs basting (if you have one with a self basting lid) and cooks much faster. Liquid in the bottom of the pan is a great start to great gravy when it's done. Chicken broth, Miller High Life (my favorite) or water will do.
We never stuff the turkey when we cook the bird in the electric roaster, and instead do that in the regular oven.
Always pleased with the results doing the turkey this way!