zxcvbob wrote:

> An 18-qt roaster will hold about a 21 or 22 pound turkey. They cook a
> little faster than in an oven, but if the bird gets done too fast just
> turn the roaster down to 175° to hold it until everything else is ready.

Bigger than I thought! Have to try it for Christmas...

> You don't have to use the oven at all, but the turkey breast will not
> brown in the roaster (the rest of the bird will brown.)

Breast down, maybe? Or flip it part way through.
I did that this year, starting it breast-down at 500, then down to 350
after turning it over.

> I put it in the
> oven at 375 this year and that seemed to work pretty good. It was high
> enough to get the skin on the breast brown.
>
> I've browned one with a heat gun before -- looks like a hair dryer but
> blows 900° hot air.

Yep, I know heat guns! Good trick...

> I use the rack, but the rack in my roaster is not
> really tall enough so it ends up sitting in the drippings a little. The
> rack really helps lift it out.
>
> Starting the bird from frozen adds about 2 hours. Maybe a little longer
> for a 20+ pounder. I usually buy the biggest hen I can find, and they
> top out around 17#.

We had a hen last week, and I had to dig quite a bit to get one that was
under 18#. Waited too late, really, buying it Monday evening.

> All of this is assuming you cook it unstuffed.

I really like to roast it stuffed, but adding an hour should do it.
I go by temp, anyway.

> Hope this helps,
> Bob