Originally Posted by KathyJ
seems like I remember reading something somewhere that they're not going to brown and if you want to brown them, to take them out half hour before they're done and put in your regular oven.....
I've used mine a couple times and they haven't browned. But, boy, they sure cook well!!
It's the dry heat that you're after, to brown the bird nicely and beautifully.
I was going to get one of these. Rival had introduced compact oval-shaped electric ones last year just before T'giving. I was so tempted to get one, but I didn't. I saw them at Target.
But be that as it may, I mainly like to bake mine in the regular oven at a moderate temp like about 300 to 325 degrees. To about 165 degrees. Carry-over cooking time finishes it.
I used to cover the bird completely, but I found out that doing it that way makes a lot of water and when the bird is done and cools down a little bit, the breast meat is too dry!
So now, I just loosely cover the bird in the pan to help it retains all the natural juices and flavor and to keep it from overbrowning. During the lat 1/2
hour, I take the foil off to finish and brown it.
When it comes out of the oven and has cooled a bit, you slice into the breast
and it's just dripping with those juices, it's tender and moist. Perfecto!!
My sister did hers that way this time, and it was so good!!