To Remove Or Not To Remove: The Great Turkey Debate

So, you've spent hours roasting your turkey to perfection, but how do you get it out of the pan without ruining it? Removing a turkey from its roasting pan can be a daunting task, especially if you want to keep that beautiful bronzed skin intact. The key is to handle it with care and use the right tools. You'll need to tilt the pan to collect the juices, then use paper towels or oven mitts to lift the bird and transfer it to a cutting board or serving platter. It's important to let the turkey rest for at least 15-30 minutes before carving, giving the juices time to redistribute and ensuring a juicy, flavourful meal.

How to safely remove the turkey from the pan

Removing a turkey from the pan can be more difficult than roasting it. You have to deal with a hot pan, steaming juices, and delicate skin. Here is a step-by-step guide on how to safely remove the turkey from the pan:

Step 1: Prepare Paper Towels

Grab a few paper towels and wad or fold them up so that you have a few layers in each hand. Paper towels are thick enough to protect your hands from the heat of the pan and the turkey.

Step 2: Lift the Turkey

Hold the folded paper towels in each hand and lift the turkey by grasping it on each side where the legs meet the body. This will give you a firm grasp on the turkey without burning your hands.

Step 3: Drain the Juices

Once you have lifted the turkey, tilt it so that the juices from the cavity run back into the pan. This will help keep your work area clean and prevent spills.

Step 4: Place the Turkey on a Cutting Board or Serving Platter

After draining the juices, carefully place the turkey on a cutting board or serving platter. You can now begin carving the turkey.

Step 5: Dispose of the Paper Towels

As promised, the paper towels won't stick to the turkey, so you can simply toss them in the trash after you're done.

This method is a simple and effective way to safely remove a hot turkey from the pan without burning yourself, dropping it, or damaging the skin.

Resting the turkey before carving

The amount of time you need to rest your turkey will depend on its size and cooking method. A good rule of thumb is to rest your turkey for 15 minutes per pound, with a minimum of 20 minutes for smaller birds and at least 30 minutes for larger ones. If you've cooked a huge bird, you may need to rest it for up to 45 minutes or even a full hour.

It's important to note that during the resting period, the turkey will continue to cook, and the internal temperature will rise by 5 to 10 degrees. So, pull it out of the oven when it hits just under 165 degrees Fahrenheit, and let it rest until it reaches the desired temperature.

While the turkey is resting, place it on a cutting board or platter and cover it loosely with foil or a tent of parchment paper. This will help keep the moisture in without making the skin soggy. Make sure to rest the turkey in a warm place, as letting it rest in a cold spot will cause the juices to congeal, resulting in dry meat.

Resist the urge to poke or prod the turkey while it rests, as this will release the juices and dry out the meat. Instead, let it rest undisturbed for the full resting period. This will ensure that your turkey is juicy, flavorful, and easier to carve.

Carving the turkey

Step 1: Rest the Turkey

Let the turkey rest for 15 to 30 minutes before you begin carving. This allows the juices to settle, so they won't spill when you start carving. The meat will also reabsorb the juices, making it juicier. Resting the turkey will also give you time to prepare your carving station and ensure the meat is cool enough to handle.

Step 2: Set Up Your Carving Station

Get your cutting board, carving knife, chef's knife, paper towels, and tongs ready. You'll want a large, clean cutting board with grooves on the sides to catch any juices. Stabilize the board by placing a damp towel underneath to stop it from moving around.

Step 3: Remove the Wings

Pull the wings back until you hear a pop, then slice through the joints to remove them.

Step 4: Remove the Legs and Thighs

Slice through the skin that connects the breast and the drumstick until you hit the bone. Pull the leg back and down until the joint pops out. Press down on the joint to sever it, then run your knife between the thigh and backbone to remove the leg piece. Repeat on the other side.

Step 5: Remove the Breasts

Staying on the same side of the turkey, slice through the skin along the breastbone from the neck joint to the wishbone. Work your knife through the breast meat, following the rib bone, and remove as much meat as possible. Repeat on the other side.

Step 6: Slice the White Meat

Place the breasts skin-side up on the cutting board and cut across the breast meat into slices. For neater slices, use long cutting strokes instead of short sawing ones. Cut the wing in half and transfer to your serving platter.

Step 7: Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife into the joint. Remove the bone from the thigh and place the boneless thigh skin-side up on the cutting board. Cut the drumsticks and thighs into slices and transfer to the platter.

Step 8: Serve

Carving will cool the meat down, so serve it as soon as possible. Garnish the platter with seasonal fruit, like small pears or grapes, and bring it to the table.

Storing leftovers

Before storing your leftover turkey, it's important to have a game plan. Ask yourself what you plan to do with the leftovers. Do you want to make soup or stock with the bones? Do you want to save some of the meat for a future recipe? Your plans for the leftover turkey will dictate how you take it apart and store it.

It's best to take the turkey apart right after dinner. This will ensure that the leftover meat stays fresh and will also make it easier to store in the refrigerator. If the carcass is too big to fit into your stockpot, break it apart into more manageable pieces.

When storing leftovers, it's important to follow food safety guidelines. Hot foods should be kept hot and cold foods cold. Leftovers should be cooled down as quickly as possible and stored in the refrigerator within two hours of cooking.

To store leftover turkey, separate the bones and meat. Package the meat up and label it clearly so that it's easy to find what you need when you're ready to reheat or cook with it. White meat and dark meat should be stored separately for easy reheating. If you have larger pieces of turkey, like an unsliced breast, it's best to store it intact to keep in the juices. Make sure to use airtight containers or bags and to remove as much air as possible before sealing.

Side dishes, such as stuffing and mashed potatoes, can be stored in airtight containers or plastic freezer bags. Liquids, like soup or gravy, will expand slightly when frozen, so be sure to leave a little space at the top of the container. It's best to store leftovers in the refrigerator for a few days before freezing to preserve their freshness, but if you do choose to freeze them, make sure they are properly cooled first.

Leftovers can be stored in the refrigerator for up to four days or frozen for up to two months. When reheating, use a thermometer to ensure that the meat reaches an internal temperature of 165°F. Sauces, soups, and gravies should come to a full boil.

Reheating the turkey

First, cut the meat into smaller, evenly sized pieces. You can leave drumsticks attached to the bone, but slice up the rest of the bird. Place the meat in a single layer in a baking dish.

Next, add moisture to the meat. Drizzle the turkey with a few tablespoons of stock, broth, or butter. You can also use homemade gravy or a pat of butter. Cover the baking dish with aluminium foil.

Place the turkey in an oven preheated to between 300 and 350°F for 30 to 45 minutes. The meat is ready when it reaches a minimum internal temperature of 165°F.

If you're short on time, you can use a microwave. Cut the meat into bite-sized pieces and place them in a microwave-safe dish. Cover with a damp paper towel and heat at 50% power in 1-minute intervals until the meat reaches 165°F.

Frequently asked questions