For a Perfectly Roasted Turkey, Skip the Roasting Pan (2024)

FAQs

For a Perfectly Roasted Turkey, Skip the Roasting Pan? ›

But the good news is that you can skip buying a roasting pan and swap in something you probably already have: a sheet pan. It might be surprising and somewhat untraditional, but for the most evenly browned turkey, you should roast it on a sheet pan.

You don't need a roasting pan and roasting rack to cook a turkey. By replacing the pan with a rimmed sheet pan, Dutch oven, or skillet, you can still get a boatload of delicious bird. And wire cooling racks, spoons, scrunched aluminum foil, and chopped veggies are all fair game as roasting rack replacements.

A cast-iron skillet is perfect for cooking a small turkey. If you already own one, here's what to do. Create a layer on the bottom. Evenly distribute a layer of peeled and sliced seasoned russet potato rounds in your cast-iron skillet.

Is it better to cook a turkey at 325 degrees or 350 degrees? Our Test Kitchen actually found that 375℉ is the Goldilocks of temperatures for turkey roasting — it's not too hot, not too cold, and cooks quickly enough to ensure that a bird is juuust right by dinnertime.

Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside. Pat dry the turkey with paper towels.

We've already established that a roasting pan is basically an extra-large casserole dish. If you have a 9x13-inch casserole or baking dish, you can make this work for smaller roasts like chicken or game hens. For a full-sized turkey, go with an oversized baking dish with relatively high sides.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

To achieve the end goal of tender, juicy breast meat and silky, succulent dark meat, the internal temperature in the thighs needs to be at least 175°F (79°C) by the time the breast meat reaches 157°F (69°C).

Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turn the wings back to hold the neck skin in place.

Should I rub butter or oil on my turkey? ›

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey. I'm Kelly Senyei with http://www.epicurious.com, and this is how to put butter under turkey skin.

The point of using a rack is to let the heat of the oven circulate around the turkey. You don't need a specially designed rack for your roasting pan, but you need something to lift the bird above the bottom of the pan. Balls of aluminum foil work perfectly well; you can also use upside-down ramekins.

Place turkey in a Pyrex Utility Dish. Brush entire body with melted fat. . Cover turkey with an oil-drenched cheesecloth to prevent too much browning. If you have a meat thermometer, insert it in the center of the inside thigh muscle.

There are two ways to cook turkeys using aluminum foil: aluminum foil turkey tents and aluminum foil-wrapped turkeys. Both methods effectively trap steam and moisture, which helps prevent the turkey from drying out without frequent basting.

Place roast, fat side up, in a Pyrex Baking Dish. 2. Roast meat uncovered. Allow 28 to 32 minutes per pound for cooking a rare roast, 34 to 38 minutes per pound for medium, and 44 to 48 minutes per pound for well done.

The two best materials for a roasting pan are stainless steel or copper. While enameled cast-iron roasting pans are beautiful to look at, they can also be incredibly heavy. Add a 20-pound turkey to the mix, and you're going to need some extra muscle to maneuver it.