Does anyone have any additional experiences, comments, or insights regarding Electrolux's "Perfect Turkey" button (on some ranges and ovens), before some of us push this button for the first time in a couple of days? Today I called Electrolux (877 435 3287; free in US & Canada) and got some help. The Perfect Turkey feature does NOT cook initially at a higher temperature before lowering its temperature. Also, it DOES maintain oven at ~180 degrees for an extended period after the probe reaches its set temp, keeping things warm if needed (I gather this is not routinely done when using the probe). But other questions weren't answered: Can we cook a roast, or a leg of lamb (etc.), using this feature? [They were aghast at the very thought of this -- its for turkeys only (OK, and chicken).] I was afraid to mention game hens. Does this work equally well for cooking just breast meat or only leg and thighs? [No, its for turkeys.] Is there a minimum weight that Perfect Turkey assumes or requires to work appropriately? [Its for turkeys.] Should I change the probe temp if cooking either all white or all dark meat? Default = 180; but someone here suggested 170 was a better setting. [For turkeys!!!] Thanks in advance...

We fed 20 people this year, plus another 8 grazers who showed up at my place because we're more fun than their Republican relatives. I roasted a 24 pound turkey and a 10 pound ham side by side in the Bluestar since neither would fit in the speed oven. For the last hour of roasting I moved the meat out to the outdoors grill so we could load up the indoors oven with homemade rolls, all the dressing, sweet potatoes, etc. I baked all the pies the day before, btw, and was very glad to have them all ready and not needing to be fussed with on T-Day. I was sort of in a hurry this year and just bought the biggest sale bird I could find, got it home and discovered it was a big old tom and had been pre-brined/injected/whatever. I wasn't too happy about it, but I did like the price. No matter. This year I tried a bit of a new strategy. No aluminum foil, bird in a roasting pan with a rack, aromatics (1 apple, one orange, each quartered, 5 or so celery ribs, sprigs of fresh thyme and rosemary) stuffed very loosely in the cavity. I coated the skin with olive oil, then salted and peppered the exterior, set the oven to 325ú, poured a pint of low sodium chicken stock in the bottom of the roasting pan and just left the bird alone to cook. I used a thermometer shooting for 175ú at the deep thigh then a 30 minute rest before carving. Over the course of cooking I ended up adding about 1 more pint of broth and then one pint of water. I did not baste the bird at all. There is no need for it and its a good way to get your fingers burned. All I wanted was to make sure the liquid in the bottom of the roaster did not evaporate and burn. When that bird was done it was most outstanding. My wife, the gravy master, did not even use any additional water for the gravy. She premixed the flour in a bit of water and slowly worked it in to the ample liquid remaining in the bottom of the roaster. The gravy brought tears to our eyes. It was intensely flavored, better than any I have ever had. I served a small oyster stuffing for the elect in the assemblage who like the wonderful creatures and we happy few sort of disappeared into nirvana there with our turkey and dressing and gravy plus ham.

I don't think having a salt free turkey is a problem at all. My husband has been on a salt restricted diet for about four years now and I never salt our turkeys, roast chickens, or even rib roasts any longer. You just need to use other seasonings. I usually rub the turkeys and chicken with a salt-free spice blend. Lately I've been using Penzey's "Mural of Flavor." It's got a flavor profile similar to Bell's Seasoning. But you can use any herbs and spices that you wish. I rub the bird's skin and the cavities too. I usually season the cavities with a few allspice berries, some whole black peppercorns, garlic and onion chunks. I'll also throw a cut up lemon into the cavity. Lemon zest also adds a nice flavor to the turkey rub. Honestly, I think the turkeys and chickens I roast are just fine. The main things are to make sure that your rub is flavorful, that the skin is nicely browned, and that you don't overcook the bird and let it get dry. For flavorful turkey gravy, I roast the bird on a rack with some chunked celery, carrots, garlic, onions, and maybe a bay leaf or two underneath. I've served the turkeys & chickens to lots of people on regular diets and had no complaints and no asking for the salt shaker. I wrote about roasting chicken recently on my blog. If you read the post, it might encourage you regarding serving a lower sodium feast. Good luck! Here is a link that might be useful: Low Sodium Roast Chicken

I love Butterball brand turkey. I always get frozen and about 15 to 18 pounds. It needs to go from the freezer to the refrigerator to thaw today. I cook at 325* and it takes about 3 1/2 hours. I do the covered roaster pan, because no one in my family likes the skin and I carve the turkey before anyone gets here. If you want the pretty whole brown turkey cook like Annie's. The Chef Alarm needs to be deep in the thigh, not touching the bone. When it goes off, still check for doneness in several places. They say 165* for turkey breast and 180* for the thighs. It needs about 3O minutes to rest after it comes out of the oven. Yes, the thighs will wiggle. ETA: The newest advise is showing 165* for thighs and breasts, But I haven't ever had the thighs done at 165*. I cook the breasts to 165* and the thighs to at least 170*. Do you stuff your bird? If you stuff the cavity with the dressing, it takes a lot longer to cook. Is it COMPLETELY thawed? Once, I had ice inside and that took longer to cook. Check your oven temperature. It could be incorrect. Here is a link to a cooking blog I like. Elise has a lot of good hints to read about timing and the size turkey to buy. https://www.simplyrecipes.com/recipes/moms_roast_turkey/ ETA: Butterball is a prebrined turkey, so you don't want to add any additional salt or brining of any kind. You do want to rub the skin with oil if doing the open roaster method. You can add the the celery and onion also, if you wish. If getting a plain turkey, you need to either wet brine or dry brine after thawing. That is why I like the Butterball, it skips a step.