Roast Turkey: To Pull Or Not To Pull?

Whether you're a first-time turkey roaster or a seasoned pro, one question that often comes up is whether to pull the bird out of the roasting pan for resting. While it may seem like a minor detail, the method you choose can impact the final result of your juicy, tender turkey. Some home cooks advocate for pulling the turkey out of the roasting pan and transferring it to a wire rack set inside a deep roasting pan or a cutting board. This allows the juices to continue dripping from the turkey without making the crispy skin soggy. Others suggest leaving the turkey in the roasting pan and simply covering it with foil to rest. This method helps to retain heat and moisture, ensuring the turkey stays warm before serving. Ultimately, both techniques have their merits, and the decision may depend on personal preference, the equipment available, and the desired outcome for your roasted turkey.

Resting the turkey for a minimum of 15 minutes

During cooking, the heat of the oven causes the proteins in the meat to contract, forcing moisture out. This is why meat can become dry if overcooked. By allowing the turkey to rest, the proteins relax, and the meat is able to reabsorb the juices. This process also helps to prevent the meat from continuing to cook and overdoing once removed from the oven.

The length of the resting period will depend on the size of the bird. For a large turkey, 15 minutes is the minimum amount of time, but you can leave it for up to 40 minutes. This gives you plenty of time to make the gravy, using the juices that have collected in the pan, and finish preparing your side dishes.

To rest the turkey, transfer it to a cutting board or platter and cover it loosely with foil to keep it warm. If you are not using the drippings, you can leave the turkey in the pan and cover it with foil.

Using a roasting pan with high sides

A roasting pan with high sides is a versatile piece of cookware that can be used for more than just roasting a turkey. It can be used to pile veggies, bake lasagna, or make an easy one-pan meal on a weeknight.

When choosing a roasting pan, consider the material, heat circulation, stovetop performance, size, shape, and handles. For example, tri-ply construction is durable, non-reactive, and a superior heat conductor, while dark interiors can make it difficult to monitor the colour of your food. Rectangular roasting pans are also more versatile than oval ones as they give you more cooking area and can be used for baking lasagna or making a bain-marie.

• Cuisinart MultiClad Pro 16″ Roasting Pan With Rack: This tri-ply roasting pan has sturdy, riveted handles and a flat cooking surface, making it great for searing, deglazing, and gravy-making on the stovetop. It can accommodate a large roast, two whole chickens, or a complete one-pan meal.
• Anolon Tri-ply Clad Roaster with Nonstick Rack: This tri-ply roasting pan is spacious and has big, riveted handles. However, the channel around the edge of the pan can make it harder to use on the stovetop.
• Williams Sonoma All-Clad Stainless-Steel Flared Roaster: This flared roaster is an exceptional, premium option that performs well in the oven and on the stovetop. Its flared sides help to disperse heat evenly, resulting in a turkey with crisp, golden skin.
• Granite Ware 19-inch Covered Oval Roaster: This oval roaster is a good option for occasional roasting, but it cannot be used on the stovetop.

Placing the foil pan on a sheet pan before sliding it into the oven

Placing a foil pan on a sheet pan before sliding it into the oven is a good idea for several reasons. Firstly, it provides a sturdy base for your turkey, preventing the foil pan from buckling under the weight of a large bird. This also makes it easier to slide the turkey in and out of the oven, and makes basting, temperature-taking, and covering with foil more convenient.

Using a sheet pan also helps to catch any leaks or spills from the foil pan. This makes cleanup easier and prevents juices from splashing all over the oven, which could be a fire hazard. A sheet pan can also help to distribute heat more evenly, which is useful if you're cooking a frozen item, like a pizza, and want to prevent the bottom from burning before the top is cooked.

Additionally, using a sheet pan can help to protect your oven from spills and drips that may occur during cooking. This can save you time on oven cleaning and reduce the risk of damage to the oven's surfaces and heating elements.

However, it's important to note that using foil on oven racks can disrupt heat distribution and affect cooking temperatures and times. It's also not recommended to use foil as an oven liner or to cover vent openings, as this can interfere with airflow and heat distribution, potentially damaging your oven.

In summary, placing a foil pan on a sheet pan before putting it in the oven is a helpful tip for roasting a turkey. It provides stability, makes cleanup easier, and can help prevent spills and leaks in your oven. However, foil should not be used as an oven liner or to cover vent openings, as it can disrupt heat distribution.

Resting the turkey on a wire rack set into a roasting pan

If you're using a disposable foil roasting pan, it's a good idea to place it on a baking sheet before sliding it into the oven. This provides a sturdier base for your turkey and makes it easier to slide the pan out of the oven. It also catches any juices that might spill over, preventing them from splashing all over the oven.

When it comes to resting the turkey, remove it from the oven and place it on a wire rack set into a roasting pan. You can then cover it loosely with foil and let it rest for at least 15 minutes, or up to 40 minutes, depending on the size of your bird. This gives the meat time to relax and reabsorb its juices, making it easier to slice and ensuring a juicy end product.

If you're making gravy, you can transfer the turkey to a cutting board after it has rested. This way, you can use the roasting pan with all the delicious drippings to make your gravy. Don't forget to reserve those tasty juices from the wire rack, too!

Resting your turkey is an essential step in the cooking process, and using a wire rack set into a roasting pan is a great way to ensure your bird rests without losing those precious juices.

Using a sturdy baking sheet

If you don't have a roasting pan, a sturdy baking sheet can be a great alternative for roasting a turkey. Sometimes called half-sheet pans, these measure 18 inches by 13 inches by 1 to 1 1/8 inches deep and are typically made of aluminum or steel. For durability and to prevent warping, look for a thickness of 18 gauge. While nonstick is not necessary, it can be helpful for easy cleanup.

However, there are a few considerations to keep in mind when using a sturdy baking sheet. The shorter sides may not allow for as much liquid, and maneuvering a heavy bird and sloshing pan drippings can be intimidating. To address this, use a flat oven-proof rack to elevate the turkey and allow for better air circulation and more surface area for aromatics and liquid.

Additionally, when using a sturdy baking sheet, it is recommended to use smaller vegetables and less liquid. Cut up aromatics like onions, carrots, and celery into smaller pieces so they can easily fit under and around the flat rack. Toss them with a few tablespoons of oil before adding them to the pan to prevent drying out.

When it comes to liquid, add enough to cover the vegetables halfway, about 2 cups. Due to the shallow depth of the baking sheet, the liquid will evaporate more quickly, so be sure to replace the water occasionally as the bird cooks to prevent the aromatics from scorching.

Overall, using a sturdy baking sheet to roast a turkey can be a great alternative to a traditional roasting pan, resulting in a more evenly cooked and browned bird. Just be sure to follow the tips above to ensure a successful roast.

Frequently asked questions