12
RECIPES
rOaST TUrKey
ingredients
1 Turkey. If frozen, thawed according to package directions.
1 or more packages of stuffing, e.g., Pepperidge Farm, made according
to recipe on package.
directions
Preheat the BR-2 Top Browning Roaster “Plus” for 7-10 minutes at the 450F setting.
Remove neck and all giblets from the bird cavities (for other uses) and rinse
the turkey under cold water inside and out. Pat dry.
Stuff the turkey cavities with prepared stuffing, and truss the legs (and
optionally the wings) close to the body.
Place the turkey breast up on the lower rack
setting (3/4”) of the reversible rack
Set turkey with rack into the base of the
BR-2. Close cover and turn heat down to
375 (F). Continue cooking for Total Cooking
Time above and test for doneness. (Meat
thermometer in thigh should register 180
(F) or grower-inserted thermometer should
pop. Continue with more time as needed.
When done, allow bird to rest 20-30 minutes before serving.
In the meantime, carefully transfer the juices and drippings from the base of
the BR-2 via the built in pouring spout to a sauce pan and reheat on the stove
top on moderate heat, stirring constantly. Stir in a simple lump-free mixture
of very cold water and flour or cornstarch (for thickener) and if too thick or
more gravy is desired, extend with chicken broth. If too thin, add more of the
thickener, always being careful to stir or whisk the thickener to avoid lumps.
Will take about five minutes for gravy to thicken. Once desired quantity and
consistency of gravy is achieved, carefully add salt and pepper to taste.
imPOrTaNT: Preheat temperature is usually at 450° F.
Roasting or baking temperatures are usually 350° to 400° F.
COOKiNG
CHarT
Weight (lbs.)
12
15
21
Serving
8
10
15
Total Cooking Time
1h 50m
2h 15m
3h
Note: Roasting times are approximate. Please test for doneness.