How to Cook a Turkey in a NESCO Roaster

Are you looking for a foolproof way to cook a delicious turkey this Thanksgiving? Look no further than your NESCO Roaster! This versatile appliance makes it easy to roast a turkey to perfection, whether you’re a seasoned pro or a first-time cook.

In this guide, we’ll walk you through the entire process from thawing your turkey to carving it up for your guests. We’ll also share some helpful tips and tricks to ensure that your turkey is juicy, flavorful and cooked to perfection.

Thawing Your Turkey

The first step is to thaw your turkey completely. This is important to ensure that the turkey cooks evenly and safely. The National Turkey Federation recommends thawing your turkey in the refrigerator, allowing about one day for every five pounds of turkey. For example a 20-pound turkey would thaw for four days.

To thaw your turkey in the refrigerator, place it in its original wrapping in a shallow pan. Rinse it in cold water before roasting.

If you need to thaw your turkey more quickly, you can do so by keeping it in its original wrapping and placing it in a sink filled with cold water. The cold water must be changed every 30 minutes and must completely cover the bird. For example, a 20-pound turkey would thaw in 10 hours using this method.

Roasting Your Turkey

Once your turkey is thawed it’s time to start roasting! Here’s what you need to do:

Preheat your NESCO Roaster to 400°F. If you have a 12-quart NESCO Roaster, a maximum 14-pound turkey is recommended. Cooking times (per pound) remain the same.
Clean and rinse your turkey. Pat it dry and remove the neck and giblets. If desired, you can prepare these separately.
Place the turkey on the rack in your NESCO Roaster. Use a pastry brush to spread a mixture of melted butter and browning sauce evenly over the turkey skin. Season with poultry seasoning, salt, and pepper.
Determine the length of your roasting time. This will vary depending on the weight of your turkey. A general guideline is 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes to the total roasting time.
Stuff the cavity of the turkey, if desired. Then, cover the roaster and roast the turkey for one hour at 400°F.
Use a baster to remove any liquid and fat from the cavity of the bird and the cookwell. Set this aside to make gravy later.
Brush the bird with the basting liquid or butter mixture. Reduce the temperature to 350°F and continue roasting for the remainder of the cooking time.
About halfway through the cooking time, use the baster to remove any liquid from the cavity of the bird and from the cookwell. If the turkey is dry, baste it with the basting liquids. If the turkey isn’t as brown as you like it, increase the temperature to 400°F and roast for the remaining portion of the time.
Once the cooking time is complete, use the lift handles on the rack to remove the turkey from the roaster. Be careful, as the rack will be hot. Set the turkey on a platter or cutting board and let it rest for 10 minutes before carving.
If the turkey is done early, reduce the temperature to 200°F until serving time.

Tips and Tricks

Here are a few additional tips and tricks to help you roast the perfect turkey in your NESCO Roaster:

For extra flavor, add 1/4 cup of apple or orange juice concentrate to the butter basting mixture.
If you choose not to stuff the turkey, a sliced onion or a little garlic inside the cavity of the turkey will also give it a nice flavor.
Make sure to check the internal temperature of the turkey before carving it. The turkey is done when the internal temperature of the meat reaches 180°F on a meat thermometer inserted into the thickest part of the thigh muscle.
Save the juices from the turkey to make gravy or as a base for soup.

Roasting a turkey in a NESCO Roaster is a simple and straightforward process. By following the steps outlined in this guide, you can be sure to cook a delicious and juicy turkey that will impress your guests. So, what are you waiting for? Get started today!

Adventures in Finding a Nesco

I looked for a device like this for years without success, and then I found one in an antique store on Western Avenue that also carried a few Wedgewood stoves that needed to be restored. I finally found out what it was called – a Nesco.

I decided to order a four-quart Nesco after seeing it on QVC one day when nothing else was on and there was no Internet. It was too small to cook a turkey, but a nice chicken would fit in, so I was very happy when it arrived. It also made a mean meatloaf.

My Nesco’s greatest feature was that I could use it in the summertime without having to heat up my kitchen. I could use it to reheat food and use it to make sure the fried chicken was cooked through. I loved my little Nesco, and when we moved, and it got lost, I was crestfallen.

But since I’ve always believed that there is always a bright side, losing the little one allowed me to receive a larger one, just like my grandmother had I found a used eighteen-quart with a buffet service on eBay and bought it. Of course, you don’t have to endure what I did—you can purchase one at Nesco at any time.

My “new” Nesco arrived just before Thanksgiving, just in time to roast the turkey. It was juicy, flavorful, and moist, but it lacked my grandmother’s deliciously crispy skin.

The next year, I tried a different approach. My mother asked me to bake a roast beef when I was nine years old before she came home from work. I didn’t know any better and put the oven on to 450 degrees. I thought maybe the temperature was too high after smelling it for about fifteen minutes, so I lowered it to 300. It turned out perfect, moist, and juicy. Starting it at high heat seared the meat, sealing in the juices. From then on, I did that with anything I roasted, including turkeys.

That would work in the Nesco as well, but it wouldn’t have the crispy skin, so I thought of another strategy. I would brine the turkey first, season it, place it in a regular pan, bake it at 450 degrees for 15 minutes, and then move it to the Nesco oven.

What a beauty of a bird that was! It was the epitome of perfection, the skin crisp and nicely browned from baking, and juicy and moist from roasting in the Nesco

What Perfect Turkey is Supposed to Be

I didn’t go to my Grandmother’s for Thanksgiving. My mother and I usually cooked a Cornish hen and left it at that. When my mother died, I moved in with my Aunt Georgia, Grandmother, and Grandfather. This was when I discovered a really good turkey, the way turkey was supposed to be.

This recipe for a perfect turkey in a Nesco uses the liquid brine method. Please visit Dry Brine Turkey in a Nesco Oven if you’d like to try the dry brine method.

How to Roast the Ideal Turkey in a Nesco Electric Roaster: A Timetable for Getting Crisp Skin and Moist Meat in a Nesco Roaster Oven

Every other time I had had turkey, it looked and tasted like my budgie’s cuttlebone. Really, I couldn’t understand why anyone would want to celebrate a holiday dedicated to giving thanks with something as offensive as that. What? You’re thankful that you don’t have to eat that?.

I was curious at fifteen. I liked to cook, so I hung around with my grandmother while she made the feast. The first thing I noticed was this strange pink oven in the middle of the kitchen. It had a little metal stand that it rested on. It also had a big red button and a dial to control the heat.

What came out of this marvelous contraption was a perfect turkey, the juiciest turkey I had ever had. This was something to be truthfully thankful for. Update: See the bottom of this post for a video about the wonderful 18-quart Nesco Oven.

How to Roast a Turkey in a Nesco Electric Roaster – a Holiday to Remember

FAQ

How long does it take to cook a turkey in a Nesco roaster?

How long do I roast my turkey in a NESCO Roaster Oven? In a traditional Roaster Oven, turkeys takes 15 to 20 minutes to cook per pound, and an additional 30-45 minutes if the turkey is stuffed.

Do you put water in the bottom of a Nesco roaster oven?

Despite a long standing rumor, there is absolutely no need to put water in between pans when cooking in a NESCO. The patented NESCO Circle of Heat® provides consistent, even cooking throughout.

Do you put liquid at the bottom of an electric roaster for turkey?

Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan.

Should the turkey be on a rack in the roaster?

Place the turkey on the roaster oven rack or other meat rack so the turkey is raised out of the juices that collect in the bottom of the oven liner. Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process.

How do you cook a Turkey in a NESCo oven?

Roaster Oven Preheat 18 quart NESCO® Roaster Oven to 400° F. Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired, prepare separately. Place turkey on rack. Use a pastry brush to spread mixture of butter and browning sauce evenly over turkey skin. Season with poultry seasoning, salt and pepper.

Can you cook a Turkey in a NESCo roaster?

Add seasonings or stuffing to your turkey before cooking it in a Nesco. Ensure the stuffing reaches an internal temperature of 165°F (74°C) for safety. Cooking a turkey in a Nesco roaster is convenient and efficient, saving oven space and ensuring a juicy, well-cooked bird.

How do you inject a Turkey in a NESCo roaster?

Tuck the wing tips under the bird. Use butcher’s twine to wrap the legs and secure the bird. Put the turkey on the rack in the cooking well of the Nesco roaster. Strain the injection liquid if needed. Fill your injection needle with some of the juice and start injecting the bird all over, especially in the breast and thighs.

How do you cook a turkey breast in a NESCo?

Cover the outside and inside of the bird, as well as under the breast. Dry brining helps crisp up the skin and keep the meat moist. Preheat the Nesco to 325. Inject the bird with an injection. I used turkey stock and white wine. Inject all over, especially the breast. I never stuff my turkey with anything other than the vegetable ends.