Romertopf by Reston Lloyd Classic Series Glazed Natural Cooker/Roaster, Turkey Extra Large Size

This is my second Romertopf. I have the regular size for roasting chicken etc and wanted one to cook my turkey. It came promptly and in perfect condition. Be warned it is heavy but I cooked a 14lb turkey and it came out perfect! My kitchen sink is not large enough to soak the Romertopf so I bought a plastic storage container just a little larger than the Romertopf. Now I just set the container in the bathtub - place the Romertopf in the container and fill it with water for soaking. Once I'm done it is simple to empty the container into the tub and dry it off and store it until next time.

Best turkey I have ever made using the clay baker. I will never use another technique to cook a turkey. It eas the easiest and cleanest way to cook a perfect moist tender turkey. I soaked the clay baker is water for 30 minutes, put the turkey in the clay baker, seasoned it and put carrots, celery, onion, potato inside the turkey and around the turkey. I then blended butter with minced garlic under the skin and coated it with oil salt pepper and rosemary. I added a touch of water (using fresh veg broth is not needed). Put the meat thermometer in the turkey closed the lid and put it in the oven. 30 minutes before taking it out of oven I took lid off to brown the top. It was easy, extremely moist and flavorful. Best part I did not have to fiddle with basting. The oven was perfectly clean for all the juices stayed in the clay pot and very easy to clean the pot. Everyone loved it and I was proud of how well the turkey tasted

This cookware is excellent. I use it to bake turkey. The most delicious roast turkey I have made so far. Even though it is not cheap, but it is worth very dime you spend. I intended to give it 5 stars review, but I just found out the bottom of the ware is cracked after I retrieved it from hot oven and placed it on a cool surface. My mom said that I should had placed the hot pot on a thick cloth towel to prevent cracking. Now I can only use it in a upside down manner by using the lid as the bottom and the bottom as the lid. It is still working in this way.

I used this for the first time last year and it would have made my husband a believer in moist white meat had it not been for the fall-off-the-bone deliciousness of the dark meat. I pretty much followed the recipe on the romertopf web site. And the soup took less cook time to get the remainder of the meat off the bones. And with the flavoring from the herbs i used, it took very little more to make it wonderful. I think I will half cook some basmati brown rice to throw in to finish cooking. Turkey sandwich, Turkey soup, easy peasy Sunday meal.I use elbow grease and baking soda to get it clean, then a turn in the dish washer, without detergent. Works well and the food is worth the extra effort.

Love it-did the unstuffed turkey in it this year and was very moist. Even after heating up leftovers, the turkey remained moist! Great flavor and did not add any liquid. I did inject it with a marinade and did a dry rub the night before. Turned out great!

My resolutions after using the Romertopf 117 for the first time to roast a Turkey:1) I will always use a Romertopf to roast thanksgiving day turkey and any whole bird on any other day.2) I will never brine a poultry with the anticipation that the poultry will stay moist.For the first time I did not brine the Turkey and used the Romertopf. The results were phenomenal. It just took a little over 2 hours at 420 deg F. I was pleasantly surprised to see the skin nicely browned and for the most part evenly too (I was not expecting this result). I had to drain the fat away and keep it in the oven for 5 more minutes, remove it out and let it settle for 20 minutes.Started carving the bird and people started to sample the turkey. There was a line - yes a line.Enough said- I highly recommend this method of roasting poultry.

Works well, made delicious meals until the lid touched something cold and it cracked in a second. I can still use it,works fine, and I can buy the part separate if I want (not sure for the price it is worth $40 lid of the modern look oval). So we keep using it cracked. Not too bad.

we always cook our turkeys in the romertopf. takes less time and always comes out moist and delicious. we had a massive turkey this year and so had to upgrade sizes - cooked a 22 lb bird in it!! delicious.

I love it! Its a little heavy (Bends the oven rack) but it does a lovely job. Will try it on the BBQ soon.