Tiffany Haney
Cooking a turkey can be daunting, but the good news is that there are many ways to achieve a perfectly roasted bird. One of the most important considerations is whether to cook it covered or uncovered. While some prefer the traditional route of roasting a turkey in the oven, others experiment with deep-frying or grilling. Covering the turkey during cooking can prevent it from drying out, resulting in moist and juicy meat. However, removing the cover towards the end of the cooking process allows the skin to crisp up. The type of cookware used, such as a roasting pan or rack, can also impact the circulation of hot air and the crispness of the skin. Additionally, factors like brining, seasoning, and basting play a role in achieving the desired flavor and texture. Ultimately, the key to a delicious roast turkey is finding the right balance between cooking techniques and personal preferences.
| Characteristics | Values |
|---|---|
| Cooking method | Roasting |
| Pan type | Roasting pan |
| Pan material | Metal |
| Cover type | Lid or foil |
| Cooking time covered | 2 hours |
| Cooking time uncovered | 1.5 hours |
| Temperature | 400°F |
| Skin colour | Golden |
| Skin texture | Crispy |
| Meat texture | Juicy |
| Meat temperature | 165°F in breast, 180°F in thigh |
| Resting time | 30 minutes |
| Resting temperature | 175-180°F |
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What You'll Learn
Covering a turkey with foil
Cooking a turkey in an oven is a traditional method, and many cooks wonder whether to cover the bird and for how long. Covering a turkey with foil during the cooking process helps keep the meat moist and prevents it from drying out. It also traps steam, ensuring the turkey stays moist while allowing the skin to crisp up.
To achieve a golden, juicy turkey, it is recommended to keep the bird covered for most of the cooking time. First, preheat the oven to 450ºF. Then, place the turkey on a roasting rack on top of a bed of onions, celery, and carrots in the roasting pan. Cover the turkey with aluminium foil and transfer the pan to the oven. Let it cook covered for about 2 hours, depending on the size of the bird.
After 2 hours, remove the foil and return the turkey to the oven for another 1 to 1.5 hours. This will allow the skin to crisp up in the oven's heat. During this final phase of cooking, the temperature of the thickest part of the thigh (without touching the bone) should read 165ºF, and the breast should be 180ºF.
Once the desired temperatures are reached, remove the turkey from the oven and transfer it to a cutting board. Cover it loosely with foil to keep it warm and let it rest for about 30 minutes. This resting period allows the juices to redistribute throughout the meat, making the carving process easier.
While some sources recommend covering the turkey with foil during cooking, others suggest that covering a cooked turkey with foil to keep it warm is a mistake. According to Jamie Oliver's turkey farmer, the bird will continue to cook and the temperature will rise for about 45 minutes after it is removed from the oven. Therefore, it is recommended to let the turkey rest without covering it for at least an hour.
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Cooking times and temperatures
Cooking a turkey in a covered pan is a great way to ensure moist and juicy meat. Here is a guide to help you achieve perfect results:
- Preheat your oven to a temperature between 400°F and 450°F. A higher temperature will help the skin brown and crisp better.
- Place the turkey in a covered roasting pan or a covered roaster. You can also use a roasting rack with a tent of foil to allow more hot air to circulate, resulting in crispier skin.
- For a 12-pound turkey, cook covered for about 2 hours. The exact time may vary depending on the size of your bird.
- Uncover the turkey for the last 30 minutes of cooking to allow the skin to crisp up. Some recipes suggest cooking uncovered for a longer portion of the total cooking time, such as an additional 1.5 hours.
- The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast and 180°F in the thigh, not touching the bone. Use an instant-read thermometer to check the temperature in multiple places.
- Remove the turkey from the oven and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute, making the meat juicier and easier to carve.
- During the resting time, the temperature of the thigh meat will continue to rise, reaching about 175°F to 180°F.
Remember, these are general guidelines, and cooking times may vary depending on the size of your turkey and your specific oven. Always refer to a trusted recipe and use a meat thermometer to ensure your turkey is cooked to perfection.
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Preparing the turkey before cooking
Once the turkey is thawed, it should be removed from its packaging and patted dry with paper towels about an hour before roasting. This helps the skin dry out, promoting even browning and crisping during cooking. At this stage, you can also season the turkey with salt and pepper, or use a dry brine method by rubbing salt and seasonings directly into the meat and skin. The dry brine technique should be done a day or two before cooking, allowing the salt to draw out meat juices, dissolve into them, and then be reabsorbed, resulting in tender and seasoned meat.
Before placing the turkey in the roasting pan, prepare the pan by placing onions, celery, and carrots at the bottom of a roasting rack, then placing the rack inside the pan. This adds flavour to the gravy that can be made from the pan drippings. Next, place the turkey on the roasting rack and tuck the wing tips under the body to stabilize it and make carving easier. Tie the legs together with kitchen twine, and brush the turkey with herb butter, which can be made by melting butter with herbs and lemon.
Preheat the oven to a high temperature of around 450ºF to give the skin a head start on browning and crisping. Cover the turkey with aluminum foil and transfer the roasting pan to the oven. At this point, you can also add about a cup of water or broth to the pan to steam the turkey.
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Using a roasting rack
Prepare the Roasting Rack
First, line the bottom of your roasting rack with onions, celery, and carrots. This will flavour your turkey and also act as a bed for the bird. Place the roasting rack inside a roasting pan.
Prepare the Turkey
Unwrap your turkey and pat it dry with paper towels. Let it sit at room temperature on the roasting rack, allowing the skin to dry out. This helps the turkey cook more evenly and brown better. Tuck the wing tips under the body of the turkey to stabilise it and make it easier to carve later. Tie the legs together with butcher's twine.
Seasoning
Brush the turkey all over with herb butter (melted butter infused with herbs) and season generously with salt and pepper. Alternatively, you can brine the turkey in salt for a day or two before cooking to enhance the flavour.
Cooking
Cover the turkey with aluminium foil and transfer the roasting pan to a preheated oven. The oven temperature will depend on the weight of your turkey, but a good starting point is 400-450ºF. Cook the covered turkey for about 2 hours. This will depend on the size of your bird, so it's important to check the temperature regularly.
Uncover and Continue Cooking
After 2 hours, remove the aluminium foil and return the turkey to the oven. Roast for an additional 1 to 1.5 hours, or until the skin is a light golden colour. The total roasting time should be between 1 hour 45 minutes and 3 hours.
Resting
Remove the turkey from the oven and transfer it to a cutting board. Cover loosely with foil and let the turkey rest for at least 20 to 30 minutes. This allows the juices to redistribute, making the meat juicier and easier to carve.
Carving
Now it's time to carve your perfectly cooked turkey! Don't forget to use the leftover drippings in the roasting pan to make delicious gravy.
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Making gravy from pan drippings
Cooking a turkey in a covered pan or roaster is a great way to ensure moist meat. Covering the turkey for most of the cooking time prevents it from drying out, and removing the cover for the last half hour or so allows the skin to crisp up.
Step 1: Prepare the Drippings
Once the turkey is cooked, remove it from the roasting pan and place it on a cutting board to rest. While the turkey rests, you can make the gravy directly in the roasting pan if it is stove-safe. If not, pour the drippings into a saucepan or skillet, retaining about 2-4 tablespoons of fat and juices in the pan. Make sure to scrape up all the browned bits from the bottom of the pan, as these will add flavour to the gravy.
Step 2: Make the Roux
Heat the fat and juices over medium-high heat until any remaining solids are golden brown. Add flour and whisk until lightly golden, which should take about 30 seconds to a minute.
Step 3: Add Liquid
Slowly pour in water, broth, milk, or wine, whisking continuously to remove any lumps. Once the flour is incorporated, you can increase the pouring speed. Continue whisking for 5-8 minutes, or until the gravy has thickened and is bubbling.
Step 4: Season and Serve
Finally, add salt and pepper to taste, and any desired herbs. If you wish to make the gravy extra smooth, you can strain it through a fine-mesh strainer. Serve the gravy alongside the carved turkey.
Tips
- You can make gravy ahead of time and freeze it in freezer-safe containers or bags for up to 3 months.
- If you don't have enough drippings, you can add butter to make a delicious sauce.
- Adding wine to the roasting pan infuses the drippings with flavour and prevents burning.
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Frequently asked questions
Yes, you can cook a turkey in a covered pan. Covering the pan helps to trap steam and moisture, ensuring the turkey doesn't dry out, and results in juicy, moist meat.
It is recommended to cover the turkey for most of the cooking time, and then uncover it about 30 minutes before it's done so that the skin crisps up. The total roasting time will depend on the size of the bird, but a general guideline is to cook covered for 2 hours and uncovered for the remaining time.
Before cooking, it is suggested to brine the turkey in salt for a day or two to enhance its flavour. Additionally, covering the pan with a lid or foil will help retain moisture and prevent drying.
The best way to check if your turkey is cooked is by using a meat thermometer. The turkey is done when the internal temperature of the thigh meat reaches 180°F (without touching the bone) and the breast reaches 165°F.
