Roast Turkey

Roast Turkey

David D
2 minute read

Listen to article
Audio is generated by DropInBlog's Blog Voice AI and may have slight pronunciation nuances. Learn more


1 Turkey If frozen, thaw according to grower directions.
1 or more packages of stuffing made according to recipe on package.


  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 stuffing, and truss the legs (and optionally 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.

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).

Roasting times are approximate. Please check internal temperature to check for doneness.

« Back to Blog