Tiffany Haney
Roasting a turkey is a great way to get a delicious, golden bird on the table, and you can use a baking pan to achieve this. While a roasting pan is a staple in many kitchens, a baking pan can be a good alternative. Traditional roasting pans are quite deep, and when you elevate the turkey on a rack inside, the pan comes up to the thighs or higher, shielding the bottom part from the heat. This can result in uneven cooking and flabby skin. A baking pan, or sheet pan, allows more even heat distribution, and you can place a rack inside to lift the bird, ensuring it doesn't touch the bottom of the pan. You can even use a makeshift rack with foil or vegetables. So, if you're short on storage space or want to try a new method, roasting a turkey in a baking pan is a viable option.
| Characteristics | Values |
|---|---|
| Pan type | Shallow roasting pan, sheet pan, cake pan, casserole dish, broiler pan, cookie sheet, oven-safe skillet |
| Pan material | Stainless steel, aluminum |
| Pan size | Minimum 9x13 inches, 18x13 inches |
| Pan depth | 2-2.5 inches |
| Rack | Flat rack, rectangular cooling rack, V-shaped rack, roasting rack, coil of aluminum foil, vegetables |
| Temperature | 450ºF, 350ºF, 325ºF |
| Resting time | 10-30 minutes |
| Cooking time | 13 minutes per pound, 1 hour per 3 pounds of meat |
| Internal temperature | 165ºF, 170ºF, 175ºF, 180ºF |
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What You'll Learn
Roasting pan substitutes
A roasting pan is characterised by its high walls, which are designed to capture the juices that drip from cooking meat and to lock in heat. If you don't have a roasting pan, it is recommended that you use a substitute with raised sides to catch the juices. The size of the substitute should be at least 9-by-13 inches to accommodate a large turkey. Here are some possible substitutes:
- Casserole dish: A large casserole dish can be a good alternative to a roasting pan, provided it is designed to withstand high temperatures for extended periods.
- Broiler pan: A broiler pan with a grill rack can be a suitable option, although its low walls may be problematic if your roast produces a lot of liquid.
- Cast-iron skillet: Cast-iron skillets can withstand high temperatures, retain and distribute heat well, and crisp meats to perfection, making them a versatile option.
- Dutch oven: Dutch ovens are designed to transition easily from stovetop to oven, withstand high temperatures, and are available in various sizes.
- Paella pan: Although a paella pan may seem like a specialised item, it can be used as a roasting pan substitute.
- Cake pan: A 9-by-13-inch cake pan is a standard size, but a larger size may be needed for a full-sized turkey. Ensure that ceramic cake pans can withstand the required temperatures, as the maximum temperature is usually imprinted on the bottom.
- Baking sheet/tray: A baking sheet or tray can be used as a roasting pan substitute, especially for smaller cuts of meat or when minimal drippings are expected.
- Disposable aluminium roasting pan: While a thin aluminium roasting pan may not handle the weight of a hot turkey well and may have uneven heat distribution, it can be a suitable substitute for easier cleanup.
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Preparing the turkey
Once the turkey is thawed, remove it from the packaging and pat the skin dry with paper towels. This promotes browning and crisping. Then, season the turkey. If you didn't brine the turkey, season it all over with salt and pepper, and a little inside the cavity. If you are using herbs, melt some butter and add a few sprigs of fresh herbs to infuse it with flavor. Brush the herb butter all over the turkey.
Next, place the turkey breast-side-up on a flat rack in a shallow roasting pan. The pan should be around 2 to 2½ inches deep. Tuck the wing tips under the body of the turkey to stabilize it and make it easier to carve. If you don't have a rack, you can use vegetables like carrots to keep the turkey off the bottom of the pan. Pour a little water into the bottom of the roasting pan to help with cleanup and add flavor to the gravy, but be aware that the turkey will also release drippings as it cooks.
Finally, insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. If you are stuffing the turkey, you will need to check the temperature of the stuffing too. Place the turkey in the oven, and it's ready to roast!
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Cooking temperature and time
The cooking temperature and time for a turkey depend on various factors, such as the size of the bird, whether it is stuffed, and the type of oven you are using. Here is a step-by-step guide to help you roast your turkey to perfection:
Preparation:
Firstly, ensure your turkey is completely thawed before cooking. The safest way to do this is by placing it in its original packaging in a pan in the refrigerator for several days, depending on its size. Allow approximately 24 hours for every 5 pounds of turkey.
About an hour before roasting, unwrap and pat the turkey dry with paper towels. Let it sit at room temperature on a rack in a roasting pan to help the skin dry out, which will promote even cooking and browning.
Oven Temperature:
Preheat your oven to a high temperature, such as 450ºF. This initial heat will help the skin start browning and crisping. Once the turkey is in the oven, turn the temperature down to 350ºF.
Cooking Time:
As a general rule, roast the turkey for about 13 minutes per pound (or 15 minutes per pound if it is stuffed). A larger turkey breast (8 lbs.) can take up to 3 hours to cook. Remember that cooking times may vary depending on your oven's temperature regulation, so it is always best to use a meat thermometer to determine doneness.
Checking for Doneness:
Your turkey is done when it reaches a minimum internal temperature of 165ºF in the thickest part of the thigh and the breast. If your turkey is stuffed, ensure that the centre of the stuffing also reaches 165ºF. An instant-read or meat thermometer inserted into these areas without touching the bone is the best way to accurately check the temperature.
Resting the Turkey:
Once your turkey is cooked, remove it from the oven and let it rest for at least 20 to 30 minutes before carving. This allows the juices to redistribute, making the meat moist and tender. During this time, you can make gravy using the tasty pan drippings.
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Using a meat thermometer
Yes, you can roast a turkey in a baking pan. Here are some tips on using a meat thermometer to ensure your turkey is cooked to perfection:
First, it is important to choose the right type of meat thermometer. There are two main types: instant-read thermometers and standard meat thermometers. Instant-read thermometers, such as the ThermoWorks Thermapen ONE, provide speedy and accurate readings. They are not designed to stay in the food during cooking. Standard meat thermometers, on the other hand, are made of metal and can withstand oven temperatures. These thermometers are designed to stay in the turkey during the cooking process.
Before using a meat thermometer, it is important to calibrate it to ensure accurate temperature readings. To do this, create a 50/50 mixture of ice and water in a cup, and place the thermometer stem into the mixture, ensuring the sensing tip is fully inserted without touching the sides or bottom of the cup. Wait until the needle steadies, and adjust the thermometer if it does not register 32°F. For instant-read thermometers, you may need to use a small wrench to turn the calibration nut, while digital thermometers usually have a calibration button.
When roasting a whole turkey, insert the thermometer into the thickest portion of the turkey breast, the innermost portion of the thigh, and the innermost portion of the wing. Ensure that the thermometer does not touch any bones, gristle, or the pan itself. The internal temperature of the turkey should reach a minimum of 165°F to be considered safe for consumption. If your turkey is stuffed, the temperature of the stuffing should also reach 165°F.
During the cooking process, you can use an oven-proof food thermometer to monitor the internal temperature of the turkey. Place the thermometer in the turkey at the start of cooking and leave it in while the turkey roasts. For turkey breasts, place the thermometer in the thickest part of the meat. For whole turkeys, insert the thermometer in the thickest part of the inner thigh.
By following these tips and using a meat thermometer correctly, you can ensure that your roasted turkey is both safe to eat and cooked to your desired level of doneness.
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Resting and carving the turkey
Resting the turkey is an important step that ensures the meat is juicy and tender. After roasting, the turkey should rest for at least 10 to 15 minutes, and up to 30 minutes, before carving. This allows the juices to redistribute within the meat and prevents them from spilling out when the turkey is cut. It also gives the meat time to firm up, ensuring it doesn't fall apart when carved. The resting period is also a great time to make gravy using the pan drippings.
To rest the turkey, carefully transfer it to a clean cutting board and tent it loosely with aluminum foil to keep it warm. If you prefer your meat to be hotter, you can let it rest for up to an hour or even longer, but be aware that after two hours, the meat will start to cool and enter the "danger zone," where bacteria can thrive.
When it comes to carving the turkey, the process is similar to carving a large chicken. First, make sure you have your serving platter, paper towels, a sharp chef's knife, and tongs ready. Then, follow these steps:
- Remove the wings first by popping out the joints that keep them attached to the bird and cutting through the joints.
- Next, remove the legs by cutting through the joints that attach them to the body of the turkey.
- To carve the breasts, slice close to the rib cage with your knife flat against the rib bones.
There you have it! Your roasted turkey is now ready to be enjoyed.
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Frequently asked questions
Yes, you can roast a turkey in a baking pan. However, it is recommended to use a roasting pan as it is designed to cook large pieces of meat evenly while collecting meat drippings. If you do not have a roasting pan, a suitable alternative is a baking pan with raised sides that is a minimum of 9x13 inches to catch drippings from the meat.
To get crispy turkey skin, pat the skin dry with paper towels before cooking. This promotes browning and crisping. You can also brush or spray the skin with vegetable or cooking oil.
The roasting time depends on the size and cut of the turkey. As a general rule of thumb, estimate 1 hour of cook time per 3 pounds of meat. Larger breasts (8 lbs.) can take up to 3 hours. The turkey is done when it reaches a minimum internal temperature of 165°F in the thickest part of the thigh.
It is recommended to roast the turkey uncovered to ensure crispy skin. However, if the breast meat is getting too dark before it is ready, cover it with aluminum foil to prevent overcooking.
