Electric roaster giveaway and herb roasted turkey recipe!

November 2, 7:30 AMEasy Meals ExaminerLiz Brooks

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  Enter to win an electric roaster!

An electric roaster for Thanksgiving? Brilliant. And I am giving one away to one of my readers! See giveaway rules at the bottom of the article for how to enter.

Ginny's recently sent me an electric roaster to try with some of my Thanksgiving recipes. I am seriously impressed. It is like an extension of my oven! Sturdy and heavy enough to handle cooking up to an 18 lb. turkey, but light enough to easily move from storage to counter top. I can easily see myself using it year round as I commonly find my oven full. With main dishes, side dishes and desserts, this roaster seems do it all. I've tried it with the turkey recipe below and I have plans to test it making a cake very soon.

It has a thin metal lid and there are actually small hooks on the side that hold the lid while you stir or check a temperature. My only beef is actually with the lid, I would love if there was a window that you could peep in. To check the food you have to take the lid off, and it just takes a few minutes to come back up to temp. So do not take the lid off very often if you can help it.

The roaster has a buffet option that you can use to keep up to three items warm, but I have not tested that yet. It also is useable to keep a large amount of stew or chowder warm. I have plans to test both of these abilities out soon!

The first thing I chose to make was a turkey. Imagine your oven free for all of your stuffing, carrots, rolls and sweet potatoes on Thanksgiving! I didn't have time to do a brined turkey, so I did a simple herb stuffed recipe. This was flavorful and great in a pinch.

Herb roasted turkey
10-15 lb. fresh or thawed turkey
fresh herb mix, I used 1 Tablesoon of each sage, rosemary, marjoram, and thyme
2 Tablespoon extra virgin olive oil
3 Tablespoons butter, melted

Rinse your thawed turkey well. Remove any of the giblets and parts from the cavity. Pop the legs out of the skin and make sure to wash all the nooks and crannies.

Chop your fresh herbs and mix with the olive oil.

Place the turkey on a large cookie sheet or pan with a lip around the edge to catch any juices. Slowly work your fingers in under the skin (see slide show). Once you get a finger in between the skin and the meat, move it around to loosen the meat. Take a bit of the herb mix and press it in under the skin. Use you fingers on the outside to spread out the herbs.

Once you have both sides of the breasts done, make a small slit on the legs with a knife. Work your finger in and then stuff with the herb mixture.

Tuck the wing tips under the bird, then either tie the legs together or stuff them back in the skin. Place in your electric roaster, or in a roaster pan in your oven, for 325 degrees for two hours.

After two hours, remove the top of the electric oven, or take the roaster pan out of your oven, and brush on the melted butter. Place the top back on the electric roaster, or back in the oven at a higher temp of 375 degrees. Bake for 30 minutes, then check the temperature in the thigh of the turkey.

Continue baking at 30 minute intervals until the turkey temp has reached 165 degrees. For more information please check out this site.

After the turkey is to 165 degrees, remove from the electric roaster, or oven, and place back on a clean cookie sheet or pan with a lip. Cover tightly with aluminum foil and let rest for 20 to 40 minutes before carving. The turkey actually continues to cook because it is so large, so try not to go too far over 165 degrees. Don't worry about serving a warm or cooled turkey, just serve it with piping hot gravy and no one will know the difference.

**Thank you so much for your interest in the giveaway. The deadline has now passed.**