There are no cooking directions with it. Do I add water to the pan when I cook the turkey, and do I cover it? Thanks!
2029038
I just made a turkey in this roaster. I had the turkey on a rack inside the roaster. Added about 2 cups of water and put the lid on. I basted every 30-45 minutes. Removed the lid for about the last 45 minutes of cooking. The turkey was moist and the skin was crisp. Just had the last turkey sandwich for lunch today. Enjoy!
2029039
If you are able to put the cover on then I would. I usually have a turkey too big for the cover so I have to put it in a bag. I don't add water when I cook a turkey but use beef broth if I am cooking a roast.
2029040
Preheat oven to 325 F. Drain juices and pat dry with clean paper towels. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 inches deep. Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. If the turkey is stuffed, move the thermometer to the center of the stuffing. Place your turkey in the oven. When the turkey is about &#8532; done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking. Your turkey is done when the temperature with a meat thermometer is 180 F in thigh and 165 F in breast or stuffing. Lift turkey onto platter, and let stand for 15 minutes before carving.
2029041
I like to add water for the purpose of making broth for gravy and dressing after the turkey is done. Yes, I cover it. If the turkey is too large for the lid to fit, then use foil to cover it. This keeps your turkey from drying out. You may want to uncover your turkey & baste it with the broth for the last 30-45 minutes for a golden brown skin. Note: My son uses butter to baste his turkey and it is moist and delicious. However, I'm on a health issue diet, so I don't use the butter.
2029042
First, I would get a rack that fits inside the pan before trying to cook a turkey in it.. you'll be much happier with the result. I've never added water when cooking a turkey, but we do use a LOT of butter to coat the bird, between that and the natural juices of the bird, you'll get a good amount of drippings for gravy. We seal the edge of the pan with foil to help keep the moisture in... take the cover off for the last few minutes of cooking to brown the bird.. Good luck.
2029043
Everyone has a different method of cooking a turkey. I am of the school of thought that believes if the outside of the bird is pretty and golden brown, the meat will be dry. After I put the turkey in the pan, I add a little water to the pan, enough to come up 1/4"-1/2" from the bottom of the pan. This keeps the bird moist and gives you lots of broth for gravy. I also put the lid on and bake it covered. Again, it keeps the meat moist. The skin won't be all pretty and picture perfect, but the meat will be juicy and taste wonderful. The reason why I bought this pan was because it's big enough to fit 2 small 12-13 pound turkeys in it (smaller birds don't dry out as much as big birds) and it has a lid. Everyone has a different method of cooking a turkey. I am of the school of thought that believes if the outside of the bird is pretty and golden brown, the meat will be dry. After I put the turkey in the pan, I add a little water to the pan, enough to come up 1/4"-1/2" from the bottom of the pan. This keeps the bird moist and gives you lots of broth for gravy. I also put the lid on and bake it covered. Again, it keeps the meat moist. The skin won't be all pretty and picture perfect, but the meat will be juicy and taste wonderful. The reason why I bought this pan was because it's... » Read More Everyone has a different method of cooking a turkey. I am of the school of thought that believes if the outside of the bird is pretty and golden brown, the meat will be dry. After I put the turkey in the pan, I add a little water to the pan, enough to come up 1/4"-1/2" from the bottom of the pan. This keeps the bird moist and gives you lots of broth for gravy. I also put the lid on and bake it covered. Again, it keeps the meat moist. The skin won't be all pretty and picture perfect, but the meat will be juicy and taste wonderful. The reason why I bought this pan was because it's big enough to fit 2 small 12-13 pound turkeys in it (smaller birds don't dry out as much as big birds) and it has a lid. « Show Less
1173318
Probably a big one, but I've heard that turkey on the grill is not the best way to cook it.... dries out.
1708147
I have never used it for that and do not use a thermometer. However the low temp is very low. I'll put a smoked turkey on low after it is done to "Hold" it and it does not over cook. But I have never checked temp.
435995
U probably just found a better price, like I did! aMAZON LETS U COMPARE PRICES, WHICH I LOVE. I bought mine 1yr ago. it's ok as a ''backup''. the turkey I did, came out fine, but didn't brown on top. anything above top 'lip' on pan doesn't brown. I also baked browies & a cake...not too bad, WATCH TIME...they baked faster. on a scale of 1-10, I'd give it a 7. They should've made the top fit tighter, which is why when u bake items, WATCH 'EM!
421268
The cover has to be on to have the oven affect to heat to temperature, I guess if the foil was on and tented it may be ok as long as you still have a seal with the lid but I would want foil tented for it not to touch the meat, your turkey is not going to brown with the cover on unless u use a normal oven the turkey skin will be wet. Rachel Ray way is to do a cleaned bed of carrots, celery heart and rest of celery, celery seed, yellow onion, cut up turkey parts, tuck potatoes under turkey, I sprinkled turkey poultry seasoning on top of turkey with several inches of water check to not go dry, when all is done, tender and flavor, moist, made Bisquick dumplings, made its own gravy, Rachel Ray calls it putting it to bed when you put cover on, cooked at 350 degrees, beware this is an oven at 350 degrees it can scorch your arm if it touches stainless steel top handle carefully, the beauty of this product, this all becomes heavy and it is safer than lifting roaster in and out of the oven if injured or disabled, liner comes out for easy clean up, put it all in the frig. With lid say within 20-30 min to prevent food poisoning, this stainless steel roaster is favorite, when done with pan soak with soap easy clean up respect this product in AK Bonnie do not recommend porcelain glass chips but stainless steel body and liner that lifts out, porcelain can chip out and get in your food and get holes, stainless steel is best choice, porcelain maybe lasts 3-6 months, stainless steel lasts long time better investment, I buy no porcelain cookware but prefer stainless steel, mom had several porcelain that patch spots from factory burned holes, dad cook WWII, cheap stuff bad investment for food and longevity of product, u get what u pay for, other rusts and gets tossed. Bonnie
188460
I have only tried using that option one time, and I admittedly had some difficulty figuring out how to use it. You have to put in the pounds of the item, and I think I may have ended up having it in too long. It actually did start to cook a little. Sorry I'm not more help on this question.
1061028
Instructions on the pan I got for Christmas say to season it in the oven, but videos on the Internet say to season on stove top. I'm still confused.
1745638
I use mine as an extra oven while the Turkey is cooking in the primary oven. I have made corn bread, biscuits, Monkey bread, Sweet Potato casserole and use it as a warming oven as well. The breads turn out beautifully.
449503
Go to char boil.com. There is a ton of info out there. I have used mine every weekend since I've owned it . Buy a good thermometer and go by it. Get a bunkbed basket put it in the bottom of the basket if you cook larger cuts of meat keeps cooking more even. Less heat in the bottom. listen, put a ham, a turkey, porkbutt roast, sirloin roast . Or any thing you can imagine. This thing Rocks. I love it . I have also given 2 oil fryers away. P.S try pork butt roast. it will get eaten way before it ever gets pulled. AWESOME. Hoped this helped
95246
Try carefully cutting the turkey from neck opening through top of breast all the say to the bottom opening. I believe chefs call this splaying but I wouldn't swear to it. You can then fold each side over and still insert some stuffing if you like. You can also rub the inside of the turkey with butter and seasoning to infuse more flavor. In my opinion it will be more tender and juicy if you roast it at a lower temperature for a greater amount of time. I have roasted duck this way and it falls off the bone.Dennis
2150278
That is a tiny oven. We stuff the turkey and roast vegetables in the pan with it. Also cook the night before and reheat while the turkey sits before carving. Btw the plastic cooking bag is the nest way to a moist bird. Hope that helps
748609
I personally would not use in oven because of the plastic handle. I think I would use a piece of foil loosely laying it on top of the pot. You might even poke a few tiny holes in the foil to make sure steam could escape. Use same as you would cover turkey. Hope this helps.Joan
2122781
Yes I did. Works well, last week cooked a 25 lb turkey in 5 1/2 hours. It didn't use much propane. The turkey was really juicy and the fat drains into a pan on the bottom of the cooker which the turkey does not sit in the fat. Cleaning the unit is a little time consuming but not that bad.
2005002
It comes with basic items that you can use to do most anything. You can always order additional accessories, however, I haven't found that I needed too. I cooked a 12 pound turkey, it came out great, nicely browned on the outside and extremely moist on the inside. It took me awhile to settle the turkey on the spit. My suggestion in cooking the turkey. Position it on the spit with the butt end away from the turning wheel. Make sure at all parts are securely tied to the body. Season the bird with oil or butter than rub. Place in rotisserie, set time for 2 1/2 hours. I set mine for 3 hours but could have taken it out in 2 1/2 hrs. Good luck and enjoy!
536890
I can't remember if it came with instructions, but if you can't find any here's a good website for them: http://moroccanfood.about.com/od/tipsandtechniques/ht/Season_Tagine.htm You probably need to get a diffuser (inexepensive) if you want to use on the stovetop
1765822
As far as I know, no directions. It's kind of intuitive. There are two mounting brackets for the motor. Figure out which one works best for your grill. Remember that the hole for the spit (on the motor face) has to align with a groove for the spit to ride in. The pointed end of the spit goes into the square hole in the motor (later). The two cages that will hold your meat face each other in the middle. On the opposite end of the spit are a couple of different grooves. Again, one of them should fit your grill. Slide the bushing onto the spit and position it so that the fat end runs close to the inside edge of your grill. This will keep the spit from slipping out of the motor while the rotisserie is turning. Next comes a knurled washer, then the counter weight for fine tuning the balance of your roast, then the handle to clamp the weight in place. Viola, you're done. Now go cook something and enjoy. I did a 20# stuffed turkey for Christmas that was very juicy.
2171436
We just cooked our turkey in it at 500 (for like half an hour and then the recipe says to turn it down to 300 something for the rest of the time). The turkey and pan both came through just fine!