Q: To free up my oven for other dishes this Thanksgiving, I was wondering if I can cook my turkey in an electric roaster? If so, how long should I cook it and at what temperature?

A: A tabletop electric roaster oven serves perfectly as an extra oven for cooking a turkey. Generally, the cooking time and oven temperature setting are the same as for conventional cooking. But to be sure, check the roaster oven’s use and care manual for the manufacturer’s recommended temperature setting and time.

First, place the removable cooking pan/oven liner (that comes with the roaster) into the roaster. Always use it — never place food directly in the roaster. Preheat the oven to at least 325 degrees. Place the turkey on the roaster oven rack or other meat rack so the turkey is raised out of the juices that collect in the bottom. (Cooking bags can be used in the roaster oven as long as the bag does not touch the sides, bottom, or lid.) Place the lid on, removing it as little as possible because the electric roaster loses a lot more heat when you take off the lid than occurs when you open the door of your oven.

Be careful not to overcook the turkey. Use a calibrated instant-read, bi-metallic stemmed thermometer (or a meat thermometer) so you know that the turkey is thoroughly cooked, but not overcooked. If you don’t own a thermometer, now is the time to go buy one! I would recommend an instant-read thermometer (versus a meat thermometer) — they’re low in price and you can use them to take the temperature of cold and hot foods. As the name implies, do not leave an instant-read thermometer in the bird during cooking. As my husband learned many years ago, it will definitely melt the face of the thermometer if you cook it with the turkey. When you’re ready to check the temperature of the turkey, insert the thermometer in the innermost part of the thigh and wing and the thickest part of the breast. A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees.

Remember, the turkey will continue to cook during the 20 to 30 minutes you let it rest on the counter, while the juices are being redistributed throughout the meat. Therefore, you may want to remove the turkey from the oven when the innermost part of the thigh reaches 160 degrees so your turkey won’t be overcooked and dry.

As an added note, some people object to the pale, steamy color of the turkey skin when using the electric roaster versus the crisp, golden brown skin characteristic of an oven roasted turkey. If preferred, remove the turkey from the roaster a half hour or so before it would be done, lightly baste the skin with melted butter, and pop it into your regular oven set at 400 degrees to finish cooking. This will allow the skin to crisp. Meanwhile, pour the drippings into a skillet to make your gravy, clean the roaster’s cooking pan and place the side dishes that were taking up all of the oven space in the roaster to finish cooking and stay warm.

Q: Can I cook a turkey in a brown paper bag?

A: Never! Do not use brown paper bags from the grocery or other stores for cooking. They are not sanitary, may cause a fire and may emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly adulterating the turkey. The ink, glue and recycled materials in paper bags may emit toxic fumes when they are exposed to heat. Instead, use commercial oven cooking bags.

Speaking of using bags, I’ve also received calls about the safety of using the cooking method known as the “Mississippi Trash Bag Method.” A whole turkey is placed in a large trash bag and marinated in salt brine, herbs and spices for several hours at room temperature. The unsafe part of this method is the use of a trash bag and no refrigeration during marinating. Never use non-food grade materials as holding vessels for food. Chemicals and non-food colors may leach into the food. And, always refrigerate the turkey during the marinating process — not at room temperature (or in the garage).

Another cooking method that is unsafe is the “Slow-Cooking Overnight Method.” This method is dangerous and involves cooking the turkey (or turducken) at 190 to 200 degrees overnight or for 12 to 13 hours. There are many versions of the slow-cooking method around and all of them put you and your dinner guests at risk of foodborne illness (food poisoning). A low oven temperature means the turkey will take longer to heat, increasing the risk of harmful bacteria growth and the production of toxins that may not be destroyed with further cooking.

For more information on preparing your holiday bird, go to our Web site at: www.douglas.ksu.edu.