BELLA 13425 18QT Turkey Roaster - Manual (Page 14)

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10. Scatter remaining vegetables and herbs in the liner; pour 1
cup water over vegetables.
NOTE: To save time on cleanup, cover the wire rack with
heavy duty aluminum foil; then pierce 20 to 30 small holes
in the foil with a paring knife.
11. Brush turkey breast with butter, then set turkey breast-side
down on foil-lined wire rack. Brush back of turkey with
butter.
12. Add lid. Roast 45 minutes @ 204ºC/400ºF.
13. Brush turkey’s back with butter. Use 2 carving forks to
re-position the bird. Insert 1 fork into the neck cavity and
the other in the chest cavity. Carefully lift the turkey up
and out of the liner, rotate the turkey leg/wing--side up.
NOTE: If liquid in bottom of liner has evaporated,
add 1/2 cup water.
14. Roast 15 minutes @ 204ºC/400ºF.
15. Brush exposed surfaces with butter and, using 2 carving
forks, rotate turkey second leg/wing-side up.
Roast 15 minutes @ 204ºC/400ºF.
16. Brush exposed surfaces with butter and, using the 2
carving forks, rotate turkey breast-side up and continue
roasting.
17. Roast turkey 30 to 45 additional minutes. Use a meat
thermometer to test for doneness. until the thickest part of
the breast registers 74ºC/165ºF; the thickest part of thigh
registers 77 to 80ºC/170 to 175ºF on a meat thermometer,
and the juices run clear.
18. Carefully transfer the cooked turkey from the wire rack to
a carving board and loosely tent with foil. Allow turkey to
rest for 20 minutes before carving.
Using a roasting bag to cook your turkey will ensure a moist
and delicious bird, with no need for basting during cooking.
The turkey is glazed before serving to add a fruity sweet note
to the spicy cornbread stuffing.
Cranberry Apple Maple Glazed Stuffed Turkey
Serves 12-16
•
1 (12 - 15 lbs.) turkey, fresh or
thawed
• 1 tablespoon flour
• 1 turkey roasting bag
Spicy Cornbread Dressing
•
2 (8 oz.) packages corn bread
mix
• 2 tablespoons vegetable oil