What Can You Cook in a Roaster Oven? 25+ Ideas Beyond Turkey

A roaster oven is a big electric pot with a lid that works like a small oven on your counter. Most people buy one for a holiday turkey, but it can do far more.

It roasts, bakes, slow cooks, steams and keeps food warm for a crowd. Here is what you can cook in one, with times, temperatures and tips.

The short version: A roaster oven can cook turkey, ham, roasts, chicken, casseroles, lasagna, chili, soups, baked potatoes, corn, meatballs, bread and cakes. Use about 325°F to 350°F for roasting and baking and 200°F to 250°F for slow cooking. Keep the lid on and cook to internal temperature. A large roaster such as this Sunvivi roaster oven can free your main oven during the holidays.

How a Roaster Oven Works

A roaster oven has three main parts: an outer body with a heating element, a removable insert pan and a lid. Most also come with a lift-out rack.

The element heats the air around the insert, and the lid traps heat and moisture. That makes it cook a lot like a regular oven, but in a smaller space.

Sizes usually run from about 18 to 26 quarts. A 22-quart roaster, the most common size, fits a large holiday turkey, and most models heat from a warm setting up to about 450°F.

Roaster Oven Time and Temperature Chart

Food	Temperature	Approx. Time	Done When
Whole turkey (14 to 18 lb)	325°F to 350°F	About 3 to 4 hours	165°F in thigh and breast
Bone-in ham (precooked)	325°F	About 10 to 15 min per lb	140°F
Beef roast	325°F to 350°F	About 20 to 25 min per lb	135°F medium-rare
Pork shoulder	250°F to 300°F	5 to 7 hours	195°F to 205°F for pulling
Whole chicken	350°F	About 1.5 hours	165°F
Baked potatoes	400°F	About 1 hour	Soft when pierced
Lasagna or casseroles	350°F	About 1 to 1.5 hours	Bubbling and hot
Chili or soup	225°F to 300°F	1 to 4 hours	Hot throughout
Cake (in a pan)	325°F to 350°F	35 to 60 minutes	Toothpick comes out clean

These are only guides. Roasters vary, and a meat thermometer is the best way to know when meat is done.

Holiday Roasts

Turkey

Turkey is the classic use. A roaster frees your oven for sides and keeps the bird moist.

1. Thaw and dry the turkey, then season it.
2. Place it on the rack in the insert pan, breast side up.
3. Cook at 325°F to 350°F with the lid on.
4. Avoid lifting the lid, as heat escapes fast.
5. Check that the thickest part of the thigh and breast reach 165°F.
6. Rest for 20 to 30 minutes before carving.

Roaster ovens brown less than a regular oven. For crisper skin, brush the turkey with butter and leave the lid off for the last 30 minutes, or turn the heat up briefly.

Ham

A precooked ham reheats perfectly in a roaster. Add a cup of water or juice to the pan, cover and heat at 325°F. Brush on glaze for the last 30 minutes.

Beef and Pork Roasts

Brown roasts in a skillet first for more flavor, then finish in the roaster. Add onions, carrots and potatoes around the meat for a one-pot meal. A meat slicer helps with thin, even slices.

Whole Chickens

Roast two or three chickens at once for a crowd. Place them on the rack so they are not touching.

Slow Cooking and Big Batches

A roaster works like a giant slow cooker. It is ideal for parties, church suppers and meal prep.

• Chili: Brown meat first, then add beans, tomatoes and spices. Simmer for a few hours.
• Pulled pork: Cook a pork shoulder low and slow, then shred.
• Beef stew: Simmer chunks of beef with root vegetables.
• Soups: Chicken noodle, vegetable or potato soup for a crowd.
• Meatballs: Keep cooked meatballs warm in sauce for hours.
• Sloppy joes and barbecue beef: Easy to keep warm for a buffet.

For smaller batches, an electric pressure cooker is quicker; see what is an Instant Pot and Instant Pot vs Ninja Foodi.

Casseroles and Pasta Bakes

• Lasagna: Assemble it right in the insert or in a pan that fits on the rack.
• Macaroni and cheese: Bake in a pan or make a big batch in the insert.
• Scalloped potatoes: Layer sliced potatoes with cream and cheese.
• Green bean casserole: Perfect on holidays when the oven is full.
• Breakfast casserole: Eggs, bread, sausage and cheese, baked for a group.

Using a pan on the rack gives gentler, more even heat than cooking directly in the insert. See our best bakeware sets for pans that fit.

Vegetables and Sides

• Baked potatoes: Wrap them in foil or bake them unwrapped on the rack. A roaster holds a lot of potatoes at once.
• Sweet potatoes: Bake whole until soft.
• Corn on the cob: Add an inch of water, then cover and cook until tender. For the grill, see how to grill corn on the cob.
• Roasted vegetables: Toss in oil and spread out in the insert.
• Stuffing: Bake it in a pan on the rack.
• Rice: Bake rice with broth in a covered pan. Or see how to cook rice in a rice cooker.

Peeling lots of potatoes is easier with an electric potato peeler. Store extras well; here is how long potatoes last.

Baking in a Roaster Oven

You can bake many oven recipes in a roaster with a little care.

• Cakes: Place a cake pan on the rack and keep the lid closed.
• Bread: Bake loaves in loaf pans on the rack. For shaping, see the best bread proofing baskets.
• Cobblers and crisps: Bake fruit desserts for a crowd.
• Brownies and bars: Bake in a square pan on the rack.
• Cornbread: A good side for chili.

Baked goods brown less on top than in a regular oven. That is normal.

Seafood and Steaming

• Shrimp and crab boil: Fill the insert with water, potatoes, corn and sausage, then add seafood at the end.
• Lobster or crab legs: Steam them with an inch of water on the rack.
• Fish fillets: Bake on a lined pan with butter and herbs.

For whole fish, a fish poacher is another option.

Keeping Food Warm

A roaster’s low setting makes it a great buffet warmer. Keep mashed potatoes, gravy, meatballs, pulled pork or dinner rolls warm for hours. Keep hot food at 140°F or above for food safety. Add a splash of broth or water to dishes like mashed potatoes and pulled pork so they do not dry out over a long party.

Easy Recipe: Roaster Oven Pulled Pork

Pulled pork is one of the best reasons to own a roaster oven. It feeds a crowd and needs almost no attention.

Start with an 8 to 10 lb bone-in pork shoulder. Rub it all over with a mix of brown sugar, paprika, garlic powder, salt and pepper. If you have time, wrap it and leave it in the fridge overnight.

Place the pork on the rack in the insert, and add about a cup of apple juice or broth to the pan. Cover and cook at about 275°F to 300°F for 6 to 8 hours. It is ready when the meat pulls apart easily and reaches about 195°F to 205°F inside.

Lift the pork out, rest it for 20 minutes, then shred it with two forks. Skim the fat from the pan juices and stir some back into the meat with your favorite barbecue sauce. Return it to the roaster on the warm setting to serve.

Planning a Holiday Meal With a Roaster

The biggest benefit of a roaster is freeing up your main oven. On a holiday, plan which appliance cooks each dish.

A common plan is to cook the turkey or ham in the roaster. That leaves the oven free for stuffing, casseroles, rolls and pies. The stovetop handles gravy, potatoes and vegetables.

Work backward from serving time. Start the turkey first, as it takes the longest, and remember it needs to rest. While it rests, use the roaster’s warm setting for sides, or move the turkey to a board and use the roaster for mashed potatoes.

If you have two roasters, one can cook and one can keep food warm. Many families borrow a second roaster for big gatherings.

How to Choose a Roaster Oven

Size is the first decision. An 18-quart roaster suits most families and holds a turkey of around 18 to 20 pounds. A 22 to 26-quart roaster handles larger birds and bigger batches, but takes more storage space.

Look for a wide temperature range, ideally from a warm setting up to about 450°F. A removable insert pan makes cleaning far easier. A glass window in the lid lets you check food without losing heat. A self-basting lid, which drips condensation back onto the food, helps keep meat moist.

Food Safety Tips

Roaster ovens cook large amounts of food, so food safety matters. Always thaw turkey fully in the fridge before roasting. Never cook a frozen turkey in a roaster, as it may stay in the unsafe range too long.

Do not stuff the turkey; bake stuffing separately to make sure both reach a safe temperature. Refrigerate leftovers within two hours, and use them within a few days. See how long chicken lasts in the fridge for a guide that applies to most cooked poultry.

Energy Use

A roaster oven heats a smaller space than a full-size oven, so it often uses less energy for the same job. It also keeps the kitchen cooler in summer.

For more ways to save, see how to reduce kitchen energy use in a small apartment and the most energy-efficient small kitchen appliances.

Tips for Cooking in a Roaster Oven

• Preheat. Let the roaster heat with the lid on for 15 to 20 minutes before adding food.
• Keep the lid closed. Each peek can add cooking time.
• Use the rack. It lifts food off the bottom for even heat.
• Use a thermometer. Cook meat to temperature, not time.
• Do not overfill. Leave space for heat to circulate.
• Brown first. For better flavor, sear meat in a skillet before roasting.

How to Clean a Roaster Oven

1. Unplug the roaster and let it cool completely.
2. Remove the insert pan and rack.
3. Wash them in warm, soapy water. Soak baked-on food.
4. Wipe the outer body with a damp cloth. Never put it in water.
5. Dry everything before storing.

Check your manual before putting parts in the dishwasher.

Roaster Oven vs Other Appliances

A roaster oven is best for big holiday roasts and large batches. A countertop dome oven or air fryer is better for smaller, crispier meals; see how to use a NuWave oven and NuWave oven vs air fryers.

For everyday cooking for one or two, see the best small ovens and toaster ovens and what you can cook in an electric skillet.

Storing a Roaster Oven in a Small Kitchen

Roaster ovens are bulky, so most people store them out of season. Keep the rack and lid inside the insert to save space.

See small kitchen cabinet organization ideas and how to organize a small kitchen with no pantry for space-saving storage.

Adapting Oven Recipes for a Roaster

Most oven recipes work in a roaster at the same temperature. Start checking 20 to 30 minutes early, because the smaller space often cooks a little faster. Keep the lid closed as much as possible; every peek adds time.

Related Guides

• Best Over-the-Range Microwaves
• How to Cook Sausages in the Oven
• Best Saute Pan
• Best Panini Press for Home Use
• Best Griddle Pan for Pancakes
• How Many Watts Does an Instant Pot Use

Frequently Asked Questions

What can you cook in a roaster oven besides turkey?

Ham, beef and pork roasts, whole chickens, casseroles, lasagna, chili, soups, baked potatoes, corn on the cob, meatballs, bread, cakes and cobblers all work well.

Do you put water in the bottom of a roaster oven?

Not usually. Food goes in the removable insert pan, and the heating element is in the outer body. Some recipes add liquid to the insert pan for moisture. Check your manual, as a few models differ.

Does a roaster oven cook faster than a regular oven?

Often a little faster, because the space is smaller and the lid traps heat. Start checking the internal temperature earlier than an oven recipe suggests.

Can you bake a cake in a roaster oven?

Yes. Put the cake pan on the rack inside the insert so it is not touching the bottom, then bake with the lid on. Keep the lid closed and check with a toothpick.

Can you use a roaster oven as a slow cooker?

Yes. Set it to a low temperature, around 200°F to 250°F, and cook with the lid on. Its large size suits big batches of chili, stew or pulled pork.