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I have been thinking of getting one of these, but do not know anybody who own's or uses one, tell me more. did it really fit a 37 lber ?, and i like to make those better than TV looking turkeys, I really dote over it until it is absolutely perfect. what kind of color did you get from useing it ?, and does it take any longer ?, I really like the idea of being able to cook it on the countertop. What about the juice and gravy can it handle alot of that also ?.
Thanks for your help
AL
Yes it did ~ with a little room to spare, too. And I also like to do up a nice, better than tv turkey as well. What I do is I first infuse the skin with butter, injected under the skin. Then I rub the inside with butter & herbs. (rubbed sage, thyme, marjoram, rosemary, & garlic ~ the fresher the better ~ I grow the herbs, so when you cook with them they emit fresh oils into the meat of the turkey.) I also top the turkey with those same herbs. Sometimes I add onions, sometimes I don't. These roasters are so lovely, though, you can get a crispy brown skin going if you baste every few hours. Also, once the bird is done, and ready to serve, I can get about 1/3 of that roaster full of drippings. It will heat up evenly enough to make a nice gravy ~ mine heats up to 450*F. Oh, as for time, I always used to start my turkey by 5 am ~ so there would be enough time you know, to be done around 4 in afternoon ~ but with this roaster, & even with a 30+ lb. bird, I don't usually start a THAWED or FRESH turkey till around 9 or 10 in the morning. And we still get to eat around 4.
Sure hope this helps ~
~Red
I have been thinking of getting one of these, but do not know anybody who own's or uses one, tell me more. did it really fit a 37 lber ?, and i like to make those better than TV looking turkeys, I really dote over it until it is absolutely perfect. what kind of color did you get from useing it ?, and does it take any longer ?, I really like the idea of being able to cook it on the countertop. What about the juice and gravy can it handle alot of that also ?.
Thanks for your help
AL
Yes it did ~ with a little room to spare, too. And I also like to do up a nice, better than tv turkey as well. What I do is I first infuse the skin with butter, injected under the skin. Then I rub the inside with butter & herbs. (rubbed sage, thyme, marjoram, rosemary, & garlic ~ the fresher the better ~ I grow the herbs, so when you cook with them they emit fresh oils into the meat of the turkey.) I also top the turkey with those same herbs. Sometimes I add onions, sometimes I don't. These roasters are so lovely, though, you can get a crispy brown skin going if you baste every few hours. Also, once the bird is done, and ready to serve, I can get about 1/3 of that roaster full of drippings. It will heat up evenly enough to make a nice gravy ~ mine heats up to 450*F. Oh, as for time, I always used to start my turkey by 5 am ~ so there would be enough time you know, to be done around 4 in afternoon ~ but with this roaster, & even with a 30+ lb. bird, I don't usually start a THAWED or FRESH turkey till around 9 or 10 in the morning. And we still get to eat around 4.
Sure hope this helps ~
~Red
