The Thanksgiving Experiment: Proctor Silex Roasting Oven

[TripleB]

I am doing TG at my house this year. Only have a 30" stove and 6 sides to cook, apart from the 20 lb. turkey.

I bought the PS roasting oven for the purpose of keeping large cuts, ribs, chickens warm. But have yet to use it. With limited space in the oven and different cooking times, I thought about roasting my turkey in the PS unit.

With all the outdoor bbq and grilling equipment I have, I could accomplish cooking the turkey without the PS unit. However, I am held to specific requirements: no smoked meat, turkey needs to be covered during the roasting period, ability to baste, meat not broken down or spatchcocked, follow a specific recipe.

I looked at reviews on Amazon and another consumer site. Roughly 90% 5* reviews (~100 reviews). But basically, I gathered that these reviewers are the same people that would buy pellet poopers....just kidding . Really, they were people that did not really like to cook or spend time cooking. Like a pellet pooper owner...just kidding!

I will update this with pictures as I go. Did read one review that said, "the turkey bottom and sides were well browned, but not the top". Hmmm.... Any input on experience using the PS roasting oven? Maybe this is my first step over to the dark side .

Happy Thanksgiving everyone

[realdocBBQ]

I am held to specific requirements: no smoked meat, turkey needs to be covered during the roasting period, ability to baste, meat not broken down or spatchcocked, follow a specific recipe.

Oh man, oh man, I am soooo sooo sorry! Jeez, that's like... my worst nightmare! Wow!

Seriously, it sounds like this is your only option, I guess. They said (someone apparently said) no smoked meats - does that mean no smoked sides or desserts, either? Could win some over space doing some other things in the smokers besides the turkey, I suppose. Heck, you could even cover some sides to prevent smoke from affecting the meat and just using the outdoor cookers as an oven.

As for the PS cooker, I am sure it will work. Obviously wouldn't be the choice of most of us here, but hey, you do what you got to, right? Right. Coat it with some butter or olive oil to help brown the top skin, I guess?

Looking forward to pics and final product! Good luck, mate!

[jfmorris]

Hey - when we got married, one of my aunt's gave us a big 20/30-qt or whatever electric turkey roaster. I actually used it maybe twice for a turkey, years that it wasn't convenient to do it outside. It worked pretty well, but took longer than expected. That thin sheet metal lid didn't hold in the heat too well I think.

[RiverJeff]

Reporting from the dark side, I have used our roaster now guess 10+ years, Ours have a roasting rack that the turkey sets in with handles to lift the bird out, I can set the temp to 325 and have a 18~20 pounder roast in about 1/3 of the time the oven takes also to help with heat loss of the lid I have been using an old bath towel doubled up on top to insulate, Also you can still us foil to keep top sides from getting to brown the short time it takes in the roaster we really have never have had an over browned bird just be sure to use your own thermo unit to keep track of internal temp.

[RiverJeff]

TripleB 2.5 hours 3 at the very Max. I know it surprised the living daylights out of me the turkey was done ahead every thing else.

[realdocBBQ]

I use a towel over the top of my slow cooker/crock pot, to help hold heat. My larger one is nice for the space, but it doesn't heat up as quickly or return to temp when I open it up, so this helps considerably.

[RiverJeff]

You just want to be sure the towel "IS NOT" the wife's special set! it will get soiled, ours stays with the roaster now.

[SmokeyGator]

I got the Primo fired up now. I bought a Fireboard controller for it, so yea I am cheating just a little bit. First up is the smoked cornbread because that needs a higher temperature. After that I will let it slowly cool down to 350 or so and put the turkey in. Should take around 2 - 2.5 hours.

IF I had the money for all the crap I want, my kitchen would have an Alto-Shaam cook and hold oven built in to the kitchen. They make one that has a glass door and holds 6 full size hotel pans (GN/1 100mm for metric people). But alas, this is not a thing. So the plan is do the cornbread first then have everything else done when the turkey is finished. The standard 30 inch stove/oven will just have to hold everything that is done early.

Your electric roaster will work fine. My best guess about the review about the top not being browned is user error. Temperature selector was not set properly, turkey went in still partially frozen, and so on. LOTS of ways to pooch it here. But if you have a digital cooker thermometer you can always use it to test the thing when pre-heating.

[RiverJeff]

TripleB
OK folks I started my 12.5 butterball at 9:45 and Now at 10:50 the breast meat is at 169 degrees legs and thighs 175. Roaster set at 325 degrees needless to say the wife is in a panic.
Skin golden brown "Double the towel"

[TripleB]

Thanks Jeff. Appreciate the encouragement and advice during my 1st time roaster event. I'll double the towel.

[jerrybell]

I've done it dozens of times but didn't want to offer any advice because I was offended by your pellet pooper comments. Just kidding. I hope your bird turned out great.

[Carolyn]

...Really, they were people that did not really like to cook or spend time cooking. Like a pellet pooper owner...just kidding! :rolleyes

I represent that remark. 😁

[RiverJeff]

+1

[TripleB]

Thank you all for your comments ( RiverJeff and SmokeyGator) , recommendations and encouragement. Overall, not that impressed with the roaster oven. Did the job and was true to the time estimation (3 hrs.), but it was one ugly bird. Pale, like an uncooked chicken nugget. I had brined the bird, so it actually came out quite moist and flavorful....just not the golden brown skin I was hoping for. I did put two towels over it to help in browning, but to no avail.

Here are the pics. Thank you again and a Happy Post Thanksgiving to all

Pic 1 - Bird going into roaster oven.
Pic 2 - Bird after about 1.25 hrs.
Pic 3 - Finished bird

[RiverJeff]

Just like the pellet pooper or any cooker one must learn his or hers cooker, Like I said ours is over 10 years old my control was set at 325 however I did not check where the temp really was, It has always went fast and has always browned the skin. Yours does look like it steamed to much yours may not need the towels at all, or just 1 layer.

[TripleB]

RiverJeff - Yes sir! It always takes time to get to know your equipment. The roaster really helped with allowing the stove to be free for cooking the sides. It was a very moist and flavorful bird. I'll make a note in my records to leave the towel off and also maybe do a little painting as fzxdoc recommended below. Thanks again for all your help.

[Jfrosty27]

Sorry I’m too late to help for this year. We have a very old Nesco brand roaster. like this type. A trick I use to improve the color and add a little flavor to the skin is to brush on a light coat of Gravy Master over the bird. Works perfectly.

[TripleB]

Brush it on when you put the bird in the roaster, 1/2 way through the cook, or at the end? thanks

[Jfrosty27]

TripleB I did it right at the start.

[fzxdoc]

Well, at least you gave it the ole college try, TripleB . The best part about it was you stayed out of your wife's way with that bird.

I'm a big believer in using Kitchen Bouquet (I think it might be close to the Gravymaster product that Jfrosty27 just mentioned) to help with the color in situations like this or when making gravy, especially cream ones that turnout a scary pale tan color.

The important things were that it was nice and moist and that everyone enjoyed it. It sure looks nice and tender in the photo.

Kathryn