Roast a perfectly moist turkey in your NESCO Roaster Oven this Thanksgiving with just a few simple steps!

Your Key Ingredient:

NESCO Roaster Oven

Ingredients:

• 1 whole turkey, thawed (up to 20 lbs.)
• 1/4 cup olive oil or butter
• 1 teaspoon seasoning salt
• 1 teaspoon poultry seasoning
• 1/4 teaspoon pepper

Directions:

1. Preheat: Remove the insert pan from the roaster and preheat the oven to 450°F.
2. Prepare Turkey: Do not wash the turkey. Season the cavity with salt. Rub the entire bird with olive oil or butter, then sprinkle with seasoning salt, poultry seasoning, and pepper. Stuff if desired.
3. Roasting: Place the turkey on the rack inside the insert pan and put the pan back into the roaster. Cover and roast at 450°F for 1 hour to brown the skin.
4. Lower Temperature: After 1 hour, reduce the temperature to 350°F and continue roasting. Do not lift the lid during cooking.
5. Check Doneness: Use a meat thermometer to monitor the internal temperature. The turkey is done when it reaches 165°F.

This method ensures a moist, perfectly roasted turkey with minimal effort!

This Slow Cooker Lemon Herb Turkey Breast is made with the flavor of lemon juice, lemon zest, chicken broth, Italian seasoning, and fresh rosemary – a delicious addition to your next gathering.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Add turkey broth to your slow cooker and add 4-6 thin slices of butter to the broth along with half of the lemon zest, Italian seasoning and garlic.
2. Place turkey breast on top of the butter slices in the slow cooker.
3. Evenly sprinkle the remaining lemon zest, Italian seasoning, garlic, and butter slices over the turkey breast.
4. Add 2 sprigs of rosemary to your slow cooker, cover, and cook on high for 4 hours or low for 6 hours.
5. Once cooked, remove the turkey breast from the slow cooker and slice.
6. Serve with gravy and lemon slices.
7. Enjoy!

Your Key Ingredient:

NESCO High Speed Turkey Roaster

Grocery Ingredients:

Directions:

1. Thoroughly thaw the turkey before cooking.
2. Remove the giblets.
3. Rinse and pat turkey dry.
4. Mix olive oil, salt, poultry seasoning, and pepper in a bowl and rub on turkey or season as desired.
5. Spray the surfaces of the cooking stand assembly with spray-on cooking oil
6. Pull the turkey open and position it over the top rack. Ensuring the drumsticks hang downwards to the side of the top rack.
7. The heating element cover end should come through the neck of the turkey as much as possible.
8. Cook 18 lb. turkey on “HIGH” at 165 degrees. Estimated time cook is 6/min per pound.
9. Use the Rack Remover, insert the hook into the hole at the end of the Heating Element Cover to lift the turkey.
10. Let turkey cool for 30 minutes before cutting.

Make this Thanksgiving one to remember with our classic Roast Turkey recipe. With its durable cookwell and large interior, your NESCO 18 Qt. Roaster holds up to a 22-pound turkey to feed the entire family. The perfect Thanksgiving doesn’t have to take you hours in the kitchen. Before you know it, you’ll be enjoying tender, juicy meat that goes perfectly with Grandma’s gravy.

Your Key Ingredient

NESCO 18 Qt. Roaster Oven

Grocery Ingredients

One 14 to 22-pound turkey, fresh or frozen
Poultry seasoning
Salt
Pepper
1/4 cup butter or margarine, melted
1 tsp browning sauce such as Kitchen Bouquet® (optional)

Instructions

How to Thaw Turkey

Completely thaw turkey before roasting. The National Turkey Foundation recommends thawing in the refrigerator. Allow about one day for every five pounds of turkey. For example, a 20-pound turkey would thaw for 4 days.

1. Place turkey in original wrapping in a shallow pan. Rinse in cold water before roasting.
2. To thaw turkey quicker, keep it in original wrapping, place in sink with COLD water. The COLD water must be changed every 30 minutes and must completely cover the bird. For example, a 20-pound turkey would thaw in 10 hours

How to Roast Turkey

1. Preheat 18 Qt. NESCO® Roaster Oven to 400° F. If you have a 12 Qt. NESCO®, a maximum 14-pound turkey is recommended. Cooking times (per pound) remain the same.
2. Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired, prepare separately.
3. Place turkey on rack. Use a pastry brush to spread mixture of butter and browning sauce evenly over turkey skin. Season with poultry seasoning, salt, and pepper.
4. Determine length of roasting time, normally 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes to total roasting time. Stuff cavity, if desired. Cover. Roast one hour at 400° F.
5. With baster, remove any liquid and fat from cavity of bird and cookwell. Set aside to make gravy. Brush bird with basting liquid or butter mixture. Reduce temperature to 350° F. Roast for remainder of cooking time.
6. Use baster, to remove any liquid from cavity of bird and from cookwell when cooking time is about half-way through. If dry, baste turkey with basting liquids. If turkey isn’t as brown as you like it, increase temperature to 400° F. Roast remaining portion of time.
7. Use lift handles on rack to remove turkey. Be careful – rack will be hot. Set turkey on a platter or cutting board. Let stand 10 minutes before slicing. If turkey is done early, reduce temperature to 200° F until serving time. Note: Roast turkey until internal temperature of meat reaches 180° F on meat thermometer in the thickest part of the thigh muscle.
8. Save juice to make gravy or as a base for soup. Variation: For extra flavor, add 1/4 cup apple or orange juice concentrate to butter basting mixture. If you choose not to stuff it, a sliced onion or a little garlic inside cavity of turkey also gives it a nice flavor. For complete information, please check www.eatturkey.com.

Backpack? Check. Flashlight? Check. Turkey jerky….? You don’t want to go without our Turkey Jerky on your next camping trip. Not only does it pack light and stay fresh for weeks, but it can also be made easily right in your NESCO Dehydrator. You can spice up this lean alternative to traditional beef jerky with just a few, simple ingredients. Grab a strip of protein-packed flavor and get hiking.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

2 Tbsp lemon juice
2 Tbsp freshly grated onion
2 Tbsp teriyaki sauce
1 Tbsp white sugar
1 Tbsp olive oil
1 Tbsp fresh grated lemon peel
2 tsp paprika
1 tsp crushed garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp liquid smoke
1/4 tsp tabasco sauce
1-1.5 pound turkey tenderloin
Salt to sprinkle

Instructions:

1. Mix all ingredients together, except sliced meat. Allow flavors to blend at least 15 minutes. While waiting, slice turkey tenderloin into thin, 1/2 inch strips.
2. Add meat strips and marinate at least one hour. For longer marinating time, place in refrigerator in a covered container or in an air-tight plastic bag.
3. Remove from bag, place in NESCO® Dehydrator on dehydrator trays. If desired; sprinkle a little extra salt on top of jerky while it’s still moist. Dry at 160° F for 6 to 12 hours or until chewy.

Stay full and satisfied on the trail with our Backpacking/Camping Goulash. This recipe is portable, nutritious, and easy to cook right at the campsite. Simply dry ingredients in your NESCO Dehydrator beforehand and rehydrate with water whenever you want. It doesn’t matter if you’re far from home: even by the light of the campfire, you’ll find comfort in this hearty meal. 

Your Key Ingredients:

NESCO Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

1 Tbsp olive oil
1½ lbs lean ground turkey or lean ground beef
1 cup onion, chopped (¼ inch pieces)
1 tsp garlic, fresh
1 tsp salt
1/2 tsp oregano, dried
1/2 tsp black pepper
28 oz can tomatoes
7 oz shell or elbow macaroni (add after re-hydrating)

Instructions:

This makes a great backpacking meal. Once this mixture is dehydrated, it is extremely lightweight. To re-hydrate, just add water, heat, and serve.

1. Place oil, turkey, and onion in large frying pan. Saute on high heat until turkey and onions are thoroughly cooked. Stir often to break mixture into small pieces.
2. Add seasonings and tomatoes. Squeeze tomatoes into smaller pieces. Reduce heat to medium-low and cook until most of liquid has evaporated.
3. Remove from heat. Allow to cool. Lightly oil 2 NESCO® Fruit Roll Sheets. Spread 2 cups evenly on each sheet. Dry at 145º F in NESCO® Dehydrator for 6 hours or until all pieces are thoroughly dry. Store in air-tight container. Label with name, date, and weight. Seal and refrigerate up to 6 months. Shelf life is 3 weeks. Wet weight is 2 pounds. Dry weight is 10 oz.

To Re-hydrate:

1. Put dehydrated contents in pan, add 2 cups of boiling water, stir, cover, and allow to rehydrate for at least 30 minutes.
2. Remove cover and cook over medium heat until any excess liquid evaporates. Stir occasionally.
3. In separate pan, bring 2 cups water to a boil on high heat. When boiling, add shell or elbow macaroni. Stir, cover, and remove from heat.
4. Let stand 10 minutes. Add meat mixture to cooked pasta. Stir and serve. Serves 4 to 6.

Recipe submitted by Karen Thomas of Corona, California.

Blend your two Thanksgiving favorites together this holiday when you cook Turkey Breast with Cornbread Stuffing. This recipe combines sweet, crumbly cornbread and salty, tender turkey for the perfect center dish. Your NESCO 6 or 18 Qt. Roaster Oven cooks turkey evenly throughout. After trying this recipe for yourself, you’ll never want to make turkey any other way.

Your Key Ingredient:

NESCO 6 or 18 Qt. Roaster Oven

Grocery Ingredients:

Stuffing:

3 cups crumbled cornbread
11 oz can mandarin oranges
2 stalks celery, thinly sliced
1 green onion, thinly sliced
1/2 cup chicken broth
1/2 tsp thyme
1/2 tsp sage
1/4 tsp rosemary
1/2 cup chopped cranberries (optional)

To prepare stuffing, combine all ingredients above in large mixing bowl; stir until well mixed.

Turkey Breast:

1 5 lb turkey breast, bone-in, skin-on
1 large lettuce leaf
1/4 cup butter or margarine, melted
2 tsp browning sauce
1 tsp poultry seasoning
1 tsp paprika

Instructions:

1. Remove cookwell; cover heatwell. Preheat NESCO® Roaster Oven to 375ºF.
2. Rinse turkey breast; pat dry. Place stuffing in bone cavity; cover with lettuce leaf. Place leaf down on rack.
3. Combine butter, browning sauce, seasoning and paprika in small bowl; stir to blend. Brush on turkey breast. Set rack in cookwell. Set cookwell in preheated heatwell.
4. Cover and roast 1 1/2 to 1 3/4 hours or until temperature reaches 170ºF on meat thermometer.
5. Halfway through roasting time, baste turkey with remaining butter mixture and turkey juices; remove remaining juices from cookwell with baster. Serves 8.

Our Fresh Turkey recipe and your NESCO 18 Qt. Roaster Oven is all you need for your best holiday dinner yet. Rich, juicy, and perfectly tender, this seasonal recipe will go quickly at the buffet table. Let your turkey be the star of the menu and get ready to please the entire family.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

11-13 lb whole fresh turkey
2 Tbsp margarine, melted
1 tsp browning sauce

Instructions:

1. Preheat NESCO® 18 Qt. Roaster Oven to 400ºF. Place turkey on rack.
2. Combine margarine and browning sauce; brush evenly over turkey.
3. Lightly wipe cookwell with cooking oil. Set rack in preheated cookwell.
4. Place bird on rack. Cover; roast 30 minutes.
5. Baste, then remove liquid from cavity of bird and from cookwell. Reduce temperature to 350ºF. Cover; roast 1 hour.
6. Baste, then remove liquids. Increase temperature to 400ºF and roast 30 to 40 minutes (180ºF on meat thermometer). Turkey may be held at 200ºF until ready to serve.