- Pre-heat the roaster to 325 degrees Fahrenheit. If the roaster includes a cooking rack, place the rack in the oven during the pre-heating process. The Food Safety and Inspection Service (FSIS) recommends that turkeys be baked in a roaster oven at no less than 325 degrees. It is not recommended to stuff a turkey prior to cooking, but a stuffed bird is the preference of many cooks. Plan to allow additional cooking time if the turkey is stuffed.
- Season and stuff the turkey, if desired. If you do stuff the turkey, do so immediately before you place it in the pre-heated roaster. Place the turkey breast side up in the open well of the roaster. You can place the turkey directly on the bottom of the pan or on the rack if your model has one. Pour 1/2 cup of water in the bottom of the pan.
- Cover the roaster with its lid and cook for approximately 20 minutes per pound. A 12-pound turkey will need to cook for four hours, while a 12-pound stuffed turkey may take as long as four-and-a-half to five hours to cook. You can remove the cover from the roaster to baste the bird, but do so quickly as the roaster will lose heat. Check the internal temperature of the turkey by inserting a meat thermometer at the thickest part of both the breast and thigh. The turkey is done when it reads 165 degrees in both places. If the turkey is stuffed, the dressing should read 165 degrees as well.
- The FSIS has determined that cooking a frozen turkey is safe. You should add at least 50 percent more cooking time for a frozen turkey than for one that has been thawed prior to roasting. A 12-pound frozen turkey should be cooked for at least six hours and may take up to seven hours to reach the 165-degree internal temperature. Be sure to remove the neck and giblet packet from the turkey after approximately one hour of cooking time. Use tongs or a fork to remove these parts from the bird's cavity.
