Grande rôtissoire

Discover the most effortless way to roast poultry and meats while keeping your oven beautifully clean. Thoughtfully shaped for optimal heat diffusion, the Emile Henry Roaster ensures tender, succulent meat every time—finished with perfectly crisp, golden skin. Its domed lid naturally circulates steam, locking in moisture so you never have to baste.

Simply nestle your chicken or turkey inside the roaster, surround it with chopped vegetables or potatoes, and let the gentle ceramic heat work its magic. The result: melt-in-your-mouth meat and irresistibly flavorful sides.

• Large Roaster: Comfortably accommodates turkeys up to 15 lbs.
• Handcrafted in Marcigny, France since 1850
• Guaranteed for 10 years under warranty

Tips for Exceptional Results-

• Brine for juiciness: For a deeply seasoned, moist turkey, brine 12–14 hours in a mixture of 1 gallon water + ½ cup sea salt.
  
• Save the drippings: The juices collected at the bottom of the roaster make a rich, silky gravy.
  
• Use every part: Save giblets and the carcass to create a homemade turkey stock.
  
• Add compound butter: Slip pats of butter or herb compound butter under the skin for extra flavor and moisture.
  
• Rest before carving: Allow the turkey to rest so the juices can redistribute for a tender, even slice.