Hamilton Beach 32229R Manual Del Usario página 12

Roasting Recipes
Quick Roast Turkey
The roaster oven cooks a turkey in about half the time of a regular
oven, but use a meat thermometer to make sure your turkey is
thoroughly cooked.
14- to 18-pound (6.3–8.2 kg) fresh or thawed turkey
1 onion, cut in half
2 stalks celery
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1/4 cup (59 ml) butter, melted
Remove the rack. Pour 1/2 cup (118 ml) water into the roasting pan, cover,
and preheat to 325ºF (160ºC). Remove giblets and neck from cavities of
turkey. Set aside and use for giblet gravy. Rinse bird inside and out with cold
water. Place onion and celery inside turkey. Rub outside with salt and pepper.
Place on rack. Brush whole turkey with butter. Place in roaster. Cover and
cook at 325ºF (163ºC) for 2 to 2 1/2 hours. Check meat thermometer reading.
Continue cooking until meat thermometer registers 165ºF (74ºC).
NOTES:
For food safety, turkey must reach an internal temperature of 165°F (74ºC).
Visit www.foodsafety.gov for more information on safe internal cooking
temperatures.
Always thaw a frozen turkey in the refrigerator, not at room temperature.
A 12–15 pound (5.4–6.8 kg) frozen turkey will take 2–3 days to thaw in the
refrigerator. If pressed for time, this size turkey can be thawed in cold water
in 6-9 hours. Be sure to change the water often.
The roaster oven cooks a turkey in less time than a regular oven, but use a
meat thermometer to make sure your turkey is thoroughly cooked.
Turkey cooked in a roaster oven will be very moist, but less brown than
a traditionally roasted turkey. Seasoning rubs add flavor and enhance the
appearance of a roaster oven cooked turkey.
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Turkey Browning Sauce
For turkey with a brown skin, use the following recipe before
cooking:
1/4 cup (59 ml) melted butter or margarine
1 1/2 teaspoons (7.5 ml) browning sauce, like Kitchen Bouquet
1 teaspoon (5 ml) paprika
Wash turkey with cold water. Pat dry. Paint turkey with the browning
mixture and cook as directed.