Owner Manual
17
RECIPES
ROAST TURKEY
Ingredients
1 Turkey. If frozen, thaw according to grower directions.
1 or more packages of stufng made according torecipe on package.
Directions
1. Preheat the oberdome for 7-10 minutes at 450°F setting.
2. Remove neck and all giblets from the bird cavity (for other uses) and rinse
the turkey under cold water inside and out. Pat dry.
3. Stuff the turkey cavity with prepared stufng, and truss the legs (and op-
tionally the wings) close to the body.
4. Place the turkey breast up on the lower rack setting of the reversible rack
5. Set turkey with rack into the base of the oberdome. Place dome on bottom
pan and reduce heat to 375°F. Continue roasting for Total Cook Time as
described on page 14 (9 to 10 min. per pound). Meat thermometer in thigh
should register 165°F or grower-inserted thermometer should pop when
turkey is cooked. Continue roasting if more time is needed.
6. When done, allow bird to rest 20-30 minutes before serving.
7. In the meantime, carefully transfer the juices and drippings from the base
of the oberdome 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 our 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 ve minutes for gravy to thicken.
Once desired quantity and consistency of gravy is achieved, carefully add
salt and pepper to taste.
Comments: The ability of the oberdome to retain ample drippings and juices (as
seen in photo) without undue loss to evaporation likely explains why no basting was
needed in order for the turkey to achieve the crisp brown skin noted in the picture
above. Also, turkeys and other meats roasted with the oberdome come noticeably
moister than with traditional roasting in an oven due to the more rapid cooking time.
And turkeys come out of the oberdome fully browned (no need for a second brown
-
ing step).
IMPORTANT: Preheat temperature is usually at 450° F.
Roasting or baking temperatures are usually 350° to 400° F.
Note: Roasting times are approximate. Please check internal temperature to
check for doneness.