b a s i c m e t h o d
Basic Instructions for Cooking Poultry on the Spanek Vertical Roaster
The same method is used for all types of poultry. Our basic Roasting Guide gives times and temperatures.
- Preheat the oven to 450°F / 232°C for 15-20 minutes. Do not count the preheating time as part of the total cooking time shown in the Roasting Guide.
- Spray the roaster(s) lightly with non-stick spray for ease of cleaning after use.
- Place poultry on the roaster (watch our Mini-Movies to see Denis demonstrate exactly how — it's easy!), so that the top ring of the roaster comes through the neck cavity. Set the roaster in a roasting pan sized to allow 2 inches (5 cm) around the bird for drippings (typically a single chicken fits a 9-inch (22.5 cm) square or round roasting pan perfectly).
- IMPORTANT: Add liquid (broth, wine, beer, fruit juice, etc.) to the roasting pan so that there is always at least ¼-inch (7 mm) of liquid in the pan during the cooking process. This will help eliminate splattering in the oven and flare-ups on the BBQ.
- Wash the poultry with cold water and apply our Dry Seasonings of the World herb blends. Rub the seasoning all around, both inside and out. Use American Blend on the outside and Garlic Blend on the inside, or use your imagination! Be creative — mix it up!
- Quail – Coat lightly with olive oil.
- Game Hen or Chicken – Add Spanek Magic Seasoning Blends to the ingredients under the skin to spark new taste sensations.
- Duck – Do not butter or oil. Degrease the roasting pan halfway through the cooking time. Make sure to refill the pan so that there is always at least ¼ inch (7 mm) of liquid in the pan during the cooking process.
- Turkey – Yes, it fits in your oven!. Simply cut off the tail 1 in (2.5 cm) above the tip of the tail, creating a flat surface. Push turkey down to a seat drop. The top ring of the roaster should be exposed through the neck cavity of the bird. Cut off excess neck bone even with the top ring. Half-way through the cooking time, cover the legs and wings with foil; poke a hole in the top of the foil to allow the roaster to extend through. The foil will protect the turkey skin from over-cooking, but remember to remove it during the last 20 minutes of cooking so that the skin will brown nicely. Stuffing can be added under the skin of the upper neck/breast area to nicely round off your poultry. You can use our seasoning blends in your stuffing, too!
- Roast according to our Roasting Guide. Remember, searing time is counted as part of the total cooking time. After the bird is cooked, slide a fork under the top ring of the roaster and transfer both the bird and the roaster to a serving platter to carve vertically. (We made a Mini-Movie of Denis carving a bird to show how easy it is — imagine a chicken so tender you can carve it with just a carrot-stick!)
Now you are ready to present and carve at the table. Quail, game hens, and squab can be served directly on the roaster.
(And our Mini-Movies show you how!)
r o a s t i n g g u i d e
|Type of Poultry||Searing Time @ 450°F (232°C)||Cooking Time @ 350°F (177°C)||Cooking Time @ 375°F (190°C)||Optional* Finishing Time @ 450°F (232°C)|
|Game Hen and Squab 12-32 oz.||15 min.**||None||30 min.||5-8 min.*|
|Chicken and Guinea Hen 2-6 lbs.||15 min.**||15-18 min./lb.||None||5-10 min.*|
|Duck 3-6 lbs.||15 min.**||18-23 min./lb.||None||5-10 min.*|
|Turkey 10-18 lbs.||30 min. @ 400°F (200°C)**||10-12 min./lb.||None||5-10 min.*|
* For extra-crisp skin, finish poultry at 450°F (232°C) during final 5-10 minutes of cooking time.
** The searing time counts as part of the total cooking time. For example, your cooking time for a 4-lb. chicken is approximately 60 minutes total, so you would sear the bird for 15 minutes at 450°F (232°C) to activate the roaster, and turn the oven down to 350°F (177°C) for the remaining 45 minutes to finish cooking.
Searing times activate the heat from the oven onto the vertical roaster. It's the magic searing that closes all the pores inside your poultry, keeping in all the natural juices.
Oven temperatures vary, so roasting times given here are only approximate; adjust cooking times if necessary. Add 5 minutes per pound for every 1,000 feet (305 m) elevation above sea level.