By "Chef" Pete Updike, Saladmaster Authorized Dealer
Roast a turkey without even turning on your oven. Stove top roasting saves time and money.
1 16-pound turkey (5.4kg)
Poultry marinade of choice
24 ounces mushroom soup (680g)
¼ cup butter, melted (57g)
4 teaspoons kitchen bouquet browning sauce (19g)
½ teaspoon salt, or to taste (2.4g)
½ teaspoon pepper, or to taste (1g)
½ teaspoon garlic salt, or to taste (1.4g)
- With poultry syringe, inject turkey with marinade. Place mushroom soup into Saladmaster Turkey Roaster. Place turkey in Roaster.
- Baste turkey with butter and browning sauce using brush or wadded up paper towels.
- Rub salt, pepper and garlic salt into turkey. Cover.
- Place over a burner (or 2 burners) and turn heat to medium. When Vapo-Valve™ clicks reduce heat to low (or a heat where the Vapo-Valve™ is just fluttering). Allow 15 minutes per pound to cook. When interior temperature reaches 165°F/75°C, remove from heat and allow turkey to rest for 20 minutes. Slice and serve.