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Anyone who knows me, knows there are two things I adore. I am a turkey junky and I am a cooking gadget fanatic. When I find a product that can yield a better-roasted turkey, and it is easier to clean, then I am all in! Introducing the Copper Chef Wonder Cooker XL This is a 12.5 Qt die-cast aluminum roaster with copper in the exterior finish for incredible heat conductivity and Ceramtech chemical-free nonstick coating for super easy cleanup.
The 12-quart rectangle roasting base and its grill pan lid can be used as independent cooking bodies. Both the base and the lid come with induction bases so you can use them on any cooking surface. You will want to use the Wonder Cooker every day, not just for Thanksgiving.
I have demonstrated many different types of cookware over the past 20 years. I have to admit, I was shocked by the way Copper Chef conducted heat and by the slickness of its nonstick surface. I was so impressed with how even the heat was distributed when I used the lid as a grill pan. The rectangle shape allowed for more food to be cooked at once versus less food with the found shape.
The base worked as a nice rectangular Dutch oven as I made my sauce for baked ziti.
I could not believe how the finished baked pasta dish just beaded up and the cheesy casserole just slid out of the pan.
Most of us have various pans for baking, some for cooking on the stove others for roasting then slow cooking or braising. This can be a lot of clutter. I adore the versatility of the Wonder Cooker XL. I like how nicely everything nests together for storage. The most important feature to me this time of year is how well it can roast a turkey!
I made my recipe for brined turkey, I have added the recipe for you here. I purchased a 15-pound turkey, I was afraid the turkey would not fit, there was plenty of room in the base because of the unique rectangle design. I do not use a lid when I am brining a turkey, so I used my lid to make my Tarragon Mushroom Turkey Stuffing. If you like to use a lid when roasting a turkey I would suggest using a 12-pound turkey. I was so impressed with how evenly cooked my turkey was!
The Copper Chef Wonder Cooker XL has an induction base, so after you roast your turkey you can actually make the gravy right in the roaster, so you dirty less pans. The very best feature is the nonstick, the time you will save on cleaning will help make your holidays bright!
Deb’s Favorite Brined Turkey
½ gallon water
1/2 gallon Apple cider
1 cup kosher salt
¼ cup brown sugar
2 sprigs fresh thyme
1 12-15 pound turkey, washed, trussed and giblets removed
2 tablespoons peanut oil (or butter)
1 teaspoon sea salt
½ teaspoon fresh ground pepper
1 large onion, peeled and halved
1 large carrot, peeled and cut in two
2 stalks celery
1 sprig thyme
1 sprig sage
1 cup chicken stock
1. In a 10 quart stainless steel stockpot, combine all brine ingredients. Mix well until brown sugar is dissolved.
2. Place turkey into the brine: refrigerate overnight or up to 12 hours.
3. Remove turkey from the brine: rinse and pat dry.
4. Rub oil or butter on turkey: season with salt and pepper.
5. Insert the onions, carrots, celery and herbs into the cavity of the turkey.
6. Pour chicken stock into roasting pan.
7. Apply nonstick spray to rack and place in roaster.
8. Preheat oven to 450 degrees.
9. Place the turkey in the oven
10. Set timer for 30 minutes.
11. After 30 minutes lower temperature to 350 degrees and continue cooking till thermometer reads 170 degrees at thigh joint. Approximately 2 ½ hours. Cover loosely with a sheet of foil for 15 minutes to rest before carving.