18 QT. ROASTER - with removable rack - will easily accomodate a 20 lb. TURKEY

ADD 16 oz. of CHICKEN BROTH to bottom of roaster to ensure a moist cooking environment

CUT OFF LEGS & WINGS - the legs will overcook if left attached - people rarely eat the wings so it's best to remove them and use for making the gravy

PLACE TURKEY BREAST DOWN - this allows the juices to flow down

COOK at 250-F for 4 hrs. - ADD LEGS TO THE ROASTER - at this point the DRIPPINGS can be removed and added to the gravy mixture - replace with some hot water to keep the bottom of the roaster from drying out ; raise to 300-F and continue cooking for 2 hrs. ; raise to 350-F for 30 minutes and unplug roaster - the trukey can then be served anywhere between 30 minutes to an hour and a half later

NOTE: I've cooked turkey this way 7 years and it turns out perfect every time (except the first couple of times when the legs were overdone - that's when I decided to remove them for a shorter cooking time) the breast meat is ALWAYS tender, juicy, and can be cut with a fork - basically it's cooked the same way you might "smoke" a turkey - just no smoke. NO SPECIAL PREPARATION!! No "brinE" proceedure, no nothing - it's ALWAYS tender, juicy and fully cooked. The only drawback is the "BIG PRESENTATION" - the turkey does not come out "GOLDEN BROWN" and intact. I don't care for some Hollywood / Norman Rockwell family moment where mom brings out the turkey for dad to carve in front of everyone .... I CARE ABOUT FLAVOR / GOOD FOOD .... my turkeys come out perfect every time!! ALWAYS juicy, tender, and fully cooked.

using a roaster also has the advantage of leaving the oven free to cook the stuffing, sweet potatos, greenbean cassarole, ect...

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