Things You'll Need:
- 12-14 pound turkey Cooking spray Butter or oil Preferred seasonings (some options include Bell's Seasoning, salt, pepper, garlic powder and basil) Electric roaster Potatoes Carrots Onion (Vegetables are optional)
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Step 1
Follow the electric roaster's directions for heat setting and time of cooking based on the weight of the turkey. Spray the inside of the roaster as well as the inside of the lid with a light coat of cooking spray. Prepare the potatoes and vegetables ahead of time by washing and peeling them, as well as cutting them into cubes or small pieces.
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Step 2
Was the turkey thoroughly both inside and out. Pat it dry with paper towels. If you're using an onion, peel it and cut in into quarters. Insert the onion into the turkey's cavity. Sprinkle the turkey generously with salt, pepper and garlic powder. Sprinkle small pinches of both Bell's Seasoning and basil over the turkey.
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Step 3
An electric roaster will cook your turkey to a rich golden brown color, with moist meat.Place the prepared turkey into the roast which has been set according to the manufacturer's instructions. Assemble the potatoes and vegetables around the turkey. Try not to lay any of the uncooked vegetables on top of the turkey, as this may prevent the skin from turning a rich golden brown color.
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Step 4
Stir together 1/2-cup of melted butter or 1/2-cup of olive oil along with a cup of water. Pour this around the base of the turkey. The liquid will help facilitate the roasting method while ensuring that the turkey remains moist. It also prevents the vegetables from becoming crusty.
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Step 5
Test the turkey, making sure it is cooked thoroughly by inserting a fork of cake tester into a meaty part of the breast. After making the hole, press firmly on the area until some of the juices run out. If the juices are clear the turkey is done. If they are still tinged with pink the turkey requires a bit more cooking.
Once done, carefully remove the turkey and vegetables from the roaster, allowing the turkey to set for about 15 minutes prior to carving. You may wish to wrap the vegetables in an oven proof bowl topped with aluminum foil to keep them hot without drying them out.
