User Manual
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Using the Defrost Setting
The Defrost setting is convenient for when you have forgotten to defrost your frozen turkey ahead of time or did not allow yourself
enough time to fully defrost it in time to roast it. With this unique and innovative Defrost setting, you can to take your turkey from
frozen to roasted in hours - not days!
NOTE: When roasting a turkey from frozen, you can estimate it will take around twice the time it would normally take to roast an
already defrosted turkey in your roaster.
It's easy to use; just follow these few simple steps:
1. Turn temperature knob to DEFROST and preheat roaster for about 15-20 minutes.
2. Unwrap your frozen turkey and place it on the roasting rack inside of roaster and place lid on top. Defrosting process begins.
• Make sure to have a good meat thermometer to check defrosting temperatures from time to time; however, try not to open
the lid too many times as it is important to keep as much heat as possible in the roaster while defrosting.
3. Check that legs and thighs have reached between 90°F and 100°F before basting. Once they do, brush the outside of the
turkey with butter or oil and season with salt and pepper (see chart below for estimated times).
4. Continue cooking in the Defrost Setting until the thighs and legs reach at least 130°F to 150°F and the breast reaches at
least 50°F to 60°F. (see chart below for estimated times). Once desired temperatures have been met, use a baster to remove
any excess liquid or ice chunks remaining in the cavity. Then, using tongs, remove the bag of giblets and neck.
Once removed, brush the outside with additional butter or oil.
NOTE: If the giblets and neck are hard to remove at this time, let the turkey defrost slightly longer checking about
every 10 - 15 minutes until they can be removed relatively easily.
5. Now you are ready to start roasting. Turn the temperature knob to 325°F and roast your turkey (see chart below for
estimated times). The turkey will be done roasting when the temperature of the breast reaches at least 165°F and the
legs and thighs reach at least 175°F. The other important temperature to take is inside the cavity - it also needs to
reach at least 165°F or you risk contaminating the rest of the bird when you carve it.
NOTE: To check doneness of the turkey it is important to take temperature readings in different areas of the turkey to
make sure it is all completely done. If any of the areas have not reached the temperatures noted above, let it roast for
a little longer until they are reached, checking about every 10 - 15 minutes.
Above times are estimates and should be used as a guide to planning your total time using the defrost setting. Your best indicators
at each stage are the temperatures the turkey reaches at each step using a good meat thermometer.
NOTE: You might be wondering why it would take a smaller turkey longer than a larger turkey to roast once it is thawed and you
have removed the neck and giblets. Your roaster defrost and roasting process is based on temperature and turkey size.
• Larger turkeys - As the roaster is defrosting, it is also heating the turkey; since it takes longer to defrost a
larger sized turkey; it also heats it longer therefore shortening the time to roast to completion.
• Smaller turkeys - Since defrosting time for a smaller sized turkey is shorter, so is the heating time of the turkey;
therefore, it takes longer to roast to completion.
Estimated Defrost Times
Small Turkey (About 17 lb.)
Large Turkey (About 23 lb.)
Step 1 & 2: Roaster Preheat
20 Minutes
20 Minutes
Step 3: First Check of Temperatures
90 Minutes
270 Minutes
Step 4: Finish Defrosting
120 Minutes
60 Minutes
Total Defrost Time
230 Minutes (3 Hours, 50 Minutes)
450 Minutes (5 Hours, 50 Minutes)
Step 5: Roasting Turkey
120 Minutes
60 Minutes
Total Defrost & Roasting Time
450 Minutes (5 Hours, 50 Minutes)
510 Minutes (6 Hours, 50 Minutes
