The secret of getting browned, crisp skin when using a Nesco, is to put it in a regular oven at high heat for a short time, before slow roasting the Nesco. This turkey is very moist and flavorful.
You can find a Nesco in several places, Amazon, American Harvest (http://nesco.com/), and even Ebay if you want to get a good used one. The Nesco uses its patented "circle of heat" to slowly roast without drying out the product as a conventional oven can do.
Brine the turkey the day before - remove giblets and neck and reserve for the cat.
- Chopped Herbs -
Chop up the fresh herbs with the dried herbs. You will need half for this recipe and half for the rub.
Add half the chopped herbs to olive oil and stir. Set aside.
- Injection -
Heat the herbs in the broth over low heat just until it comes to a boil. Remove from heat. Cool. Strain and add liquid to olive oil. Set aside. You could add the remaining herbs to the rub.
- Preparation -
Preheat oven to 500. Have a roasting pan ready that will hold the Nesco removalble roasting rack. Put the roasting rack in the Nesco pan. Put the onion skins in the cavity, and put the apple and celery bottom in the neck cavity. Put some of the liquid in the injector and start injecting the turkey all over the breast, thigh, legs and wings. Brush the turkey all over with the rub. Now, take the turkey with the rack and put it in the roasting pan.
Turn the Nesco to 325. Put the turkey in the oven and cook at 500 for 30 minutes. The turkey will be browned and crisp.
Remove the turkey from the oven carefully using the handles on the rack. Place the turkey with the rack in the Nesco. Cover.
Roast in the Nesco for another two to three hours, or until the internal temperature is 165. If you need to keep the bird warm, reduce to 200. Let the turkey rest for at least 10 minutes before carving.
Use the ends of vegetables you use for your stuffing and/or side dishes. No need to throw them in the trash or compost bin. You can find a turkey injector at most home stores.
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|Serving Size: 1 Serving (927g)|
|Recipe Makes: 8|
|Calories from Fat: 225 (22%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 546mg||168 %|
|Sodium 618.8mg||21 %|
|Potassium 2557.3mg||67 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 4.8g|
|Protein 183.3g||262 %|
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Calories per serving: 1031
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