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Instrucciones para Rival Roaster Turkey

Publicado por Luisa en

Diane Shear/Demand Media

Pulling together a big holiday meal is always an interesting challenge, no matter how many times you’ve done it. Taking your turkey out of the oven and preparing it in a countertop roaster instead is one well-proven way to make your life simpler. The roaster oven gives you a finished turkey in less time, and it leaves your oven free for all of those side dishes you’d planned.

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About Your Rival Turkey Roaster

A roaster oven works much the same as roasting in your conventional oven, but «much the same way» isn’t quite «exactly the same way.» Your Rival roaster oven is much smaller than a conventional oven, whichever size you own, and that has a big impact on how it works.

The relatively small space inside the countertop roaster traps a lot of moisture that would evaporate from your bird in a conventional oven, and it keeps it confined inside the relatively roaster’s relatively small cooking well. That moist air transfers heat more effectively than the dry air of a conventional oven, so you’ll find that your turkey cooks a bit faster than usual.

It also helps keep your turkey moister as it roasts, which is a good thing. The downside is that the turkey’s skin won’t come out as crisp and golden as it does in a conventional oven, but there are ways to work around that.

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Details

CKRVRS14-BHD

24.99 USD

$24.99

Availability: 

This item is currently not available online.

Large capacity roasts up to a 20-pound turkey without taking up space in your oven. High dome lid design gives you extra space on the counter too! See More…

The Rival® 14-Quart Roaster Oven helps you serve the perfect holiday meals and special occasion dinners. The high-dome lid is designed to fit a large turkey, up to 20 pounds, so you can roast in less space, with delicious results. Plus, you’ll get more room in your kitchen oven for other dishes. Not only that, you’ll save 30% more time for cooking and use 36% less energy than a traditional oven.ᶧ Versatile to do more, this countertop oven also bakes and slow cooks. ᶧBased on average time and energy savings when using a roaster vs. a conventional oven

  • Large capacity is ideal for preparing holiday dinners and for entertaining, providing extra cook space along with versatile cooking options for roasting, baking and slow cooking
  • Foods cook to moist, tender texture and delicious flavor
  • Variable temperature control dial sets roaster to cooking temperature of 150°F to 450°F
  • Doubles much needed oven space for holiday meals and entertaining
  • Saves 30% more time and uses 36% less energy than a traditional ovenᶧ
  • Seamless design with fixed inner pan, plus includes a removable roasting rack

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Turkeys and Roaster Size

The size of your roaster limits the size of the turkey you can cook in it. The 18-quart Rival turkey roaster can manage a bird up to 20 or 22 pounds, and the 22-quart model can handle a bird in the 25 to 28 pound range if necessary. Ideally, you don’t want the bird to be in contact with the sides or lid of the roaster, so you might need to truss it with twine just to keep it compact enough to fit properly.

If you’re not sure of your turkey-trussing skills, then you might be better off to buy a slightly smaller bird. A good rule of thumb is to allow a pound of turkey size for every quart of your roaster’s capacity, which should leave enough room for your bird to fit comfortably and without fuss.

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The Basic Roasting Technique

Set the rack in the bottom of your roaster, and preheat it to your preferred cooking temperature. Rival roaster directions call for a temperature of 375 degrees Fahrenheit for a pre-basted bird, or 350F for a fresh one. You can take that down further if you wish, though the USDA recommends going no lower than 325F to ensure food safety.

Pat the bird dry and season it to taste; then reach in – taking care not to burn yourself on the roaster’s hot sides – and position the turkey on the rack. Insert a leave-in meat thermometer or probe thermometer if you’re going to use one, and then close the lid and set the timer for your expected cooking time.

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How to Use a Rival Roaster Oven

You should start by pre-heating your Rival roaster at 375°F. Next you need to place the turkey inside the roasting pan making sure that the turkey weighs less than 22 pounds. This is the standard size which can fit into any variation of the roaster. Exercise caution when placing the lid back on the roaster making sure that it is tightly secured.

After that you need to cook the turkey inside the roaster undisturbed for about 13 minutes to each pound. This means that a 20 pound turkey has to be cooked for four hours and 20 minutes without any break in between.

As the cooking time nears the end you need to insert a cooking thermometer inside the Rival roaster to check the temperature. When the temperature at the innermost part of the turkey thigh reaches up to 160° F then you can remove the turkey from the roaster. If the temperature is any lower you should continue the cooking process and recheck it after about 20 minutes.

Once the turkey has reached the desired temperature take it out and leave it to rest on serving dish for about half an hour. It’s important to understand that the meat continues to cook even after it has been removed from the Rival roaster. Once the internal temperature is about 165°F consider the turkey cooked and ready to be served.

Place the turkey onto a serving dish to rest for 30 minutes. The meat will continue to cook after removal from the roaster. Serve after the internal temperature reaches 165 degrees Fahrenheit.

If you wish to give your bird a crispy skin then you need to remove it 30 minutes prior to its actual roasting time and give it a butter coating. After that you will need to place it in a conventional oven at about 400°F until the desired temperature is achieved.

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Time and Temperatures

The instructions that came with your roaster suggest cooking a fresh bird for 15 to 17 minutes per pound at 350F, or a prebasted bird at 375F for 12 to 15 minutes per pound. Those times are based on the bird reaching a final internal temperature of 180F, which is the old-school standard for a cooked turkey. The USDA’s current standards consider a turkey to be fully and safely cooked when it reaches an internal temperature of 165F, which leaves the bird a lot juicier and tastier.

It’s best to work from the shortest of those cooking times –12 minutes per pound for a prebasted bird, or 15 for a fresh one – and start checking your thermometer a good 20 to 30 minutes before you expect it to be done. The turkey is ready when it shows a temperature of 165F or higher in both the breast and the inside of the thigh.

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