🦃 Roaster Oven Turkey Calculator
Map turkey weight, stuffing, temperature, roaster size, and rest into a finish window that feels planned instead of guessed.
Breakdown
| Weight | 325 F | 350 F | Pull |
|---|---|---|---|
| 8-10 lb | 2h00-2h25 | 1h50-2h10 | 160 F |
| 10-12 lb | 2h25-2h55 | 2h10-2h35 | 160 F |
| 12-14 lb | 2h50-3h25 | 2h25-2h55 | 160 F |
| 14-16 lb | 3h15-3h55 | 2h45-3h15 | 160 F |
| 16-18 lb | 3h45-4h25 | 3h10-3h45 | 160 F |
| 18-20 lb | 4h10-4h55 | 3h35-4h15 | 160 F |
| Bird Style | Base | Pull | Note |
|---|---|---|---|
| Whole | 13.0m | 160 F | Classic roast |
| Breast | 14.8m | 160 F | Lean and fast |
| Crown | 12.2m | 160 F | Compact shape |
| Half | 11.8m | 160 F | Shorter cook |
| Spatchcocked | 10.0m | 160 F | Quickest roast |
| Roaster Size | Fit Factor | Bird Limit | Note |
|---|---|---|---|
| 16 qt | 1.08x | Up to 10 lb | Tight but usable |
| 18 qt | 1.03x | Up to 12 lb | Best for small birds |
| 22 qt | 1.00x | Up to 16 lb | Balanced default |
| 24 qt | 0.98x | Up to 18 lb | Room for sides |
| 26 qt | 0.96x | Up to 20 lb | More airflow |
| 30 qt | 0.95x | Up to 22 lb | Largest common fit |
| Lid Setting | Time Shift | Skin | Use |
|---|---|---|---|
| Closed Lid | 1.00x | Moist | Default roast |
| Vented Lid | 0.97x | Balanced | Even finish |
| Cracked Lid | 1.03x | More crisp | Late browning |
| Loose Foil | 1.05x | Softest | Use only if needed |
A roaster oven is an tool that can be used to cook a turkey. A roaster oven can be used if the main oven is full. A roaster oven generaly traps heat within a metal shell that allows the turkey to cook within it’s own juices.
Because the turkey is cooked within its juices, the turkey will remain moisture. However, if the skin on the turkey is pale, the cook may not have cooked the turkey with the lid of the roaster oven open at certain times during the cooking process. Many people selects using a roaster oven to cook there whole turkey.
How to Cook a Turkey in a Roaster Oven
However, many also opt for cooking turkey breasts or spatchcocked turkeys in a roaster oven because the smaller portion of turkey will take more longer to cook than the whole turkey. The weight of the turkey that is to be cooked will impact how long the turkey will cook within the roaster oven. A 12-pound turkey will require more cooking time than an 8-pound turkey.
Additionally, the temperature of the turkey will also impact the cooking time. If the turkey is beginning at 0 degrees (frozen), it will take longer to cook than a turkey that has been defrosted. Finally, if the turkey has stuffing within it will take longer to cook than an unstuffed turkey.
A stuffed turkey will take 10 to 20 minutes longer to cook than a turkey with no stuffing because the stuffing will insulate the turkey from heat. The temperature within the roaster oven will impact the cooking of the turkey. If the cook sets the roaster oven to 350 or 375 degrees, the turkey will cook fast.
However, if the roaster oven is set to 325 degrees, the turkey will take longer to cook but the meat will remain tender because the steam remains within the roaster oven. The lid of the roaster oven can also be used to control the moisture within the turkey. If the cook keeps the lid closed, the steam will remain within the roaster oven.
However, if the lid is cracked open, the steam will escape allowing the skin of the turkey to brown. The size of the roaster oven will impact the amount of airflows around the turkey. An 18-quart roaster oven is small enough to cook a 12-pound turkey.
However, because roaster ovens come in small sizes, the cooking process can take slightly longer for the turkey to cook through to doneness. A 26-quart or a 30-quart roaster oven provides more room for the air to circulate around the turkey, which can lead to a reduction of the cooking time. Allow air to circulate around the turkey when you purchase a roaster oven to maximize its efficiency in cooking the turkey.
Allow the turkey to rest after removing it from the roaster oven. Remove the turkey when the turkey reaches 160 to 165 degrees in the thickest part of the thigh. Cover the turkey and allow it to rest for 20 to 30 minutes.
This resting period allows the juices to redistribute throughout the turkey. If the cook removes the turkey from the roaster oven before resting, the juices will leave the turkey and the turkey will become dryer. Plan your cooking schedule for the turkey by working backward from the time you would like to have the turkey serve.
Determine how long the turkey will cook in the roaster oven and how long the turkey will rest. Include some extra time for the turkey to rest and 5 to 10 percent extra time in case the turkey is cold when it enters the roaster oven. There are a few mistake that a person can make when using a roaster oven.
One common mistake is inserting a thermometer into the cavity of the turkey rather than the thigh or the breast of the turkey. Inserting the thermometer into the cavity can lead to the removal of the turkey before the dark meat of the turkey is cooked. Another common mistake is to forget to use a rack in the roaster oven.
If a rack is not used, the turkey will be sitting in its own juices which will make the skin of the turkey soggy rather then crispy. Finally, people must remember that the turkey will shrink during the cooking process so a 14-pound turkey will not provide as many serving as one might expect when the bones are removed from the turkey.
