Roasting Pan: Key To Perfect Turkey?

Do you need a roasting pan for turkey? Well, it depends. While a roasting pan is a staple in many kitchens, it is not necessary if you don't have one. There are several alternatives you can use, such as a cake pan, casserole dish, broiler pan, or even a foil roasting pan. However, if you roast meat regularly, investing in a roasting pan makes sense. It adds convenience to roasting a turkey and is useful for cooking other large cuts of meat, like beef or pork roasts. The special design ensures even cooking and collects meat drippings for gravy.

Roasting pan alternatives

Roasting pans are a staple in many kitchens, especially when it comes to cooking large pieces of meat like turkey. They are designed to cook meat evenly while trapping juices underneath. However, if you don't own a roasting pan, there are several alternatives you can use:

• Casserole Dish: A large casserole dish can serve as a good alternative to a roasting pan. Ensure that your casserole dish is oven-safe, designed to withstand high temperatures, and is at least 9x13 inches in size.
• Broiler Pan: While broiler pans don't have the high sides of a roasting pan, they usually come with a rack for collecting drippings. You can purchase one separately if it doesn't come with your oven.
• Cast-Iron Skillet: Cast-iron skillets are excellent for roasting as they can withstand high temperatures and distribute heat evenly. They are perfect for smaller roasts.
• Dutch Oven: Dutch ovens are designed to go from stovetop to oven, handle high temperatures, and come in various sizes suitable for roasts or whole chickens.
• Paella Pan: Although a specialty item, a paella pan can be useful for roasting due to its large capacity and walled design.
• Rimmed Baking Sheet: A rimmed baking sheet can work for roasting, but be cautious of spills and splatters when removing it from the oven. You can place a wire cooling rack inside to ensure even heating and elevate the meat from the pan juices.

When using these alternatives, ensure that they are oven-safe, large enough to accommodate your turkey, and have raised sides to catch the meat drippings. Additionally, consider using a rack or a makeshift rack, such as rolled-up aluminium foil or a bed of vegetables, to keep the turkey elevated and promote even cooking.

Preparing the turkey

Before you start roasting the turkey, you'll need to prepare it for cooking. First, remove any packaging and the bag of giblets from the cavity. Then, pat the skin dry with paper towels—this will help the skin brown and crisp up. Next, tuck the wing tips under the body of the turkey to stabilise it and make it easier to carve. Finally, tie the legs together with kitchen twine.

Now it's time to make the herb butter mixture. In a small saucepan, melt the butter over medium heat. Add the lemon zest, lemon juice, and thyme to the butter and stir to combine. Set this mixture aside.

Place onions, celery, and carrots in the bottom of a roasting rack, then place the rack inside a roasting pan and put the turkey on top, breast-side up. Brush the turkey generously with the herb butter mixture, then season with salt and pepper all over, including inside the cavity.

If you're making gravy, add about a cup of water to the roasting pan—keep in mind that the turkey will also release drippings as it cooks. Cover the turkey with aluminium foil and put it in the oven.

Roast the turkey for two hours, then remove the foil and return it to the oven for another hour and a half. You can baste the turkey every 30 minutes if you like. The turkey is done when the thigh meat reaches an internal temperature of 180°F and the breast reaches 165°F.

Let the turkey rest for 20 to 30 minutes before carving so that the juices can redistribute and the meat is easier to slice.

Roasting times

Unstuffed Turkey Cooking Times:

For a room-temperature turkey cooked at 325 degrees Fahrenheit throughout:

• 6 to 8 pounds: 45 minutes to 1 hour and 45 minutes
• 8 to 10 pounds: 1 hour and 15 minutes to 2 hours
• 10 to 12 pounds: 1 hour and 30 minutes to 2 hours and 30 minutes
• 12 to 14 pounds: 2 hours to 2 hours and 45 minutes
• 14 to 16 pounds: 2 hours and 15 minutes to 3 hours and 15 minutes
• 16 to 18 pounds: 2 hours and 30 minutes to 3 hours and 45 minutes
• 18 to 20 pounds: 3 hours to 4 hours
• 20 to 24 pounds: 3 hours and 15 minutes to 4 hours and 45 minutes

For a room-temperature turkey cooked at 450 degrees Fahrenheit initially and then lowered to 325 degrees Fahrenheit after 45 minutes to 1 hour:

• 6 to 8 pounds: 35 minutes to 1 hour
• 8 to 10 pounds: 1 hour to 1 hour and 30 minutes
• 10 to 12 pounds: 1 hour and 15 minutes to 1 hour and 45 minutes
• 12 to 14 pounds: 1 hour and 30 minutes to 2 hours
• 14 to 16 pounds: 2 hours to 2 hours and 30 minutes
• 16 to 18 pounds: 2 hours and 15 minutes to 2 hours and 30 minutes
• 18 to 20 pounds: 2 hours and 30 minutes to 3 hours
• 20 to 24 pounds: 3 hours to 3 hours and 30 minutes

Stuffed Turkey Cooking Times:

For a room-temperature turkey cooked at 325 degrees Fahrenheit throughout:

• 4 to 8 pounds: 1 to 2 hours
• 8 to 10 pounds: 2 hours to 2 hours and 30 minutes
• 12 to 14 pounds: 3 hours to 3 hours and 30 minutes
• 14 to 16 pounds: 3 hours and 30 minutes to 4 hours
• 16 to 18 pounds: 4 hours to 4 hours and 30 minutes
• 18 to 20 pounds: 4 hours and 30 minutes to 5 hours
• 20 to 24 pounds: 5 to 6 hours

For a room-temperature turkey cooked at 450 degrees Fahrenheit initially and then lowered to 325 degrees Fahrenheit after 45 minutes to 1 hour:

• 4 to 8 pounds: 45 minutes to 1 hour and 15 minutes
• 8 to 10 pounds: 1 hour and 15 minutes to 1 hour and 45 minutes
• 12 to 14 pounds: 2 hours and 15 minutes to 2 hours and 45 minutes
• 14 to 16 pounds: 2 hours and 45 minutes to 3 hours and 15 minutes
• 16 to 18 pounds: 3 hours and 15 minutes to 3 hours and 45 minutes
• 18 to 20 pounds: 3 hours and 45 minutes to 4 hours and 15 minutes
• 20 to 24 pounds: 4 hours and 15 minutes to 5 hours and 15 minutes

Additional Tips:

• It is recommended to use a meat thermometer to check the internal temperature of the turkey, which should reach 165 degrees Fahrenheit in the thickest part of the thigh for unstuffed turkeys.
• For stuffed turkeys, ensure both the thigh and the stuffing reach a temperature of 165 degrees Fahrenheit.
• The breast meat will likely reach the desired temperature before the dark meat, so it is important to check the temperature in multiple places.
• It is suggested to let the turkey rest for at least 20 to 30 minutes after removing it from the oven to allow the juices to redistribute and make carving easier.

Choosing the right material

When choosing a roasting pan, it's important to select the right material. Here are some factors to consider when making your decision:

Stainless Steel

Stainless steel is a popular choice for roasting pans due to its excellent heat conductivity and distribution. It is also relatively easy to clean and maintain. However, one of the drawbacks of stainless steel is that it can be quite expensive. Additionally, it can be difficult to maintain its appearance over time.

Copper

Copper is another option that offers good heat distribution and maintains the flavor of food. It is also durable and has a stylish appearance. On the downside, copper can be expensive, and it requires careful maintenance to prevent tarnishing.

Aluminum

Aluminum is a lightweight and affordable option for roasting pans. However, it is important to note that aluminum is a soft metal that can warp and dent easily. It also reacts with acidic ingredients and stains easily. Therefore, it may not be the best choice for long-term use.

Ceramic

Ceramic roasting pans are durable, inexpensive, and naturally non-stick if seasoned correctly. They also distribute heat well. However, ceramic pans are very heavy, and they can be somewhat reactive to acidic foods. Additionally, ceramic takes longer to heat up compared to other materials.

When choosing between these materials, consider your budget, how often you plan to use the roasting pan, and how much maintenance you are willing to do. For example, if you are looking for an affordable option that you will only use occasionally, aluminum or ceramic might be a good choice. On the other hand, if you want a durable pan with excellent heat distribution and are willing to invest more money, stainless steel or copper could be a better option.

Handles and racks

Handles are an important feature to consider when purchasing a roasting pan. They can be permanently extended, making the pan easier to grab from the oven, but they also take up more space and reduce the overall cooking size of the pan. On the other hand, handles that fold down when not in use can be difficult to grab when pulling the pan out of the oven. The ideal handle type depends on your personal preference. Additionally, consider the height of the handles, especially if they are permanently extended, as this will impact the pan's overall dimensions and whether it will fit in your oven.

A roasting pan should also come with a rack. The rack keeps the turkey off the bottom of the pan, promoting airflow for even cooking and preventing the skin from becoming soggy. It also allows the meat drippings to collect in the pan underneath, which can be used to make gravy. Racks can be purchased separately if your roasting pan does not come with one. However, racks can be heavy and awkward to handle, and they may collect some of the drippings, which can be difficult to remove.

Frequently asked questions