Dacor RSD30 Manual page 12

Holiday Roasting Tips
ROASTING UNSTUFFED TURKEYS
1. Place turkey on a roasting rack above a roasting pan. Use a roasting pan that allows for at least
exposed above the sides of the pan. This allows the convection air to flow freely around the bird, giving it a nice, brown
sear. It also helps to lock in the juices inside of the turkey, creating a moist, tasty product.
2. Pre-heat the oven to 325˚F- 350˚F. For turkeys weighing between 8-25 pounds, use the Pure Convection™ mode.
If over 25 pounds, use the Convection Bake mode. Larger turkeys need that bottom heat from Convection Bake in order to
cook properly.
3. The best rack position for the turkey is either position 1 or 2. When roasting one turkey, place the turkey with the rack
facing sideways. For two turkeys in one oven cell, two 10" x 13" pans with racks will fit front to back in a 30" oven chamber.
4. Cooking time will be approximately 10-12 minutes to the pound for an unstuffed bird. Begin checking the internal temperatures
with an instant-read thermometer about 20 minutes before the expected time of completion. Internal temperatures should
read 165˚F in the breast, 170˚F in the thigh.
ROASTING STUFFED TURKEYS
1. Follow the same baking instructions as above.
2. A stuffed turkey under 20 pounds should be roasted on Pure Convection™. Any bird over 20 pounds and stuffed should be
roasted on Convection Bake, and baking times will increase to 14-15 minutes per pound.
3. Using an instant-read thermometer, always take internal temperatures of both the turkey and the stuffing to insure safe
serving. Refer to the chart below for temperature information.
PRODUCT
Turkey-Unstuffed
Turkey-Stuffed
Stuffing
INTERNAL TEMPERATURE
180 in the thigh
180 in the thigh
165
MINUTES PER POUND
10-11
14-15
10-11
8
T
3
⁄ of the turkey to be
4