Roast Turkey: Lid On Or Off?

Whether or not to put a lid on a pan when roasting a turkey depends on the type of roasting pan used. Some sources recommend covering the turkey with aluminium foil or parchment paper, while others suggest using a roasting pan with a lid. One source mentions that using a roasting pan with a lid will ensure that the wings don't dry out before the breast is cooked. However, another source recommends uncovering the turkey towards the end of the cooking process to crisp the skin.

How to prepare your turkey for roasting

Preparing your turkey for roasting is a crucial step in the cooking process. Here are the steps you need to follow to ensure your turkey is ready for roasting:

Firstly, remove any packaging and take out the bag of giblets from the cavity. It is important to pat the skin dry with paper towels as this promotes browning and crisping of the skin. Next, tuck the wing tips under the body of the turkey to stabilise it and make carving easier. You can also tie the legs together with kitchen twine.

If you plan to stuff your turkey, prepare the stuffing the night before and store it in the refrigerator. This allows the flavours to meld and develop, creating a more flavourful dressing. On the day of roasting, firmly stuff the turkey with the prepared stuffing. You can truss the legs or sew them together to keep the stuffing inside.

Before roasting, you can also apply a butter mixture or herb rub to the turkey. This adds moisture and flavour to the meat. Lift the skin covering the breast and spread the butter or herb mixture underneath. You can also brush the turkey with oil or butter and season with salt and pepper.

Place the turkey breast-side up on a roasting rack inside a roasting pan. You can add water or chicken broth to the pan to prevent the bird from drying out. Cover the pan with a lid or aluminium foil.

Preheat your oven to the recommended temperature, usually around 325°F to 400°F. The roasting time will depend on the weight of your turkey, but a good rule of thumb is to roast for about 20 minutes per pound of turkey.

Remember to use a meat thermometer to check the doneness of your turkey. The final internal temperature should be around 165°F to 180°F in the thickest parts of the breast and thigh. Remove the turkey from the oven and let it rest for at least 15 to 20 minutes before carving.

The benefits of using a roasting rack

A roasting rack is a structure that fits inside a roasting pan and holds the turkey off the bottom of the pan. While it is possible to roast a turkey without a rack, using one has several benefits.

Firstly, a rack allows for even cooking and browning by enabling heat to circulate underneath the turkey as well as around the sides. This is particularly important for large cuts of meat like turkey, which are too big to turn over in the pan and would be difficult and dangerous to reposition during the cooking process. A rack ensures that the meat receives optimum heating and air circulation on all sides at all times.

Secondly, a rack prevents the bottom of the turkey from being exposed to direct heat from the metal pan, which can cause it to overcook and stick to the bottom of the pan. This is especially true for longer cooking times, as roasting is a slow method that usually takes an hour or more. During this time, the fat in the meat melts and drips down into the bottom of the pan, and without a rack, the turkey would be sitting in this fat. A rack holds the meat out of the pooling fat, allowing it to shed its excess fat.

Thirdly, a rack facilitates basting, which is the act of pouring liquid (usually fat) over the turkey during cooking to keep it moist. The rack allows the fat, which is melting and running off the turkey, a place to fall. Without the rack, the turkey would be sitting in fat in the roasting pan. The rack also allows for more even coating, preventing the turkey from sitting in excess basting juices, which could result in an unpleasant concentration of flavour.

Finally, a rack makes it easier to lift the turkey out of the pan and transfer it to a platter for carving.

How to make gravy from the pan juices

Making gravy from the pan juices is easy and will take your roast turkey to the next level. Here's how to do it:

First, you'll need to strain the drippings through a fine-mesh sieve and then discard all the solids like the carrots and onions. You should have about 2 cups of pan drippings left. If you don't have enough drippings, you can add some chicken or turkey broth.

Next, melt about 1/4 cup of butter in a medium saucepan. Then, whisk in 1/4 cup of flour and cook for about a minute to get rid of the raw flour taste. You can also add some fresh herbs like thyme or rosemary at this stage for extra flavour.

Now, gradually whisk in the pan drippings and bring the mixture to a boil. If your gravy is too thick, feel free to add some more broth. All that's left to do is to taste it and adjust the seasoning with salt and pepper as needed.

And that's it! You've just made delicious, smooth, and savoury gravy to go with your roast turkey. Enjoy!

How to carve your turkey

So, you've bought it, stuffed it, cooked it to perfection, and now you have to carve your Thanksgiving turkey. If you're daunted by the task—many of the best cooks are—just remember that carving a turkey comes down to a simple technique. Here is a step-by-step guide on how to carve your turkey like a pro.

Step One: Rest the Turkey

First things first: let your turkey rest for 15 to 30 minutes before beginning to carve. This allows the juices to settle, so they won't spill when you start carving the bird. Instead, the juices will be reabsorbed by the meat, making it extra juicy. Resting your turkey will also give it time to cool down, so it's easier for you to handle.

Step Two: Use a Sharp Knife

Here's what you'll need to carve your bird: a large, sharp chef's knife (you don't need a specialty carving knife or a boning knife), a big cutting board, a platter, and paper towels. Place the turkey on the cutting board with the cavity facing towards you and remove any butcher's twine that's still trussing the legs together.

Step Three: Remove the Leg and Thigh

Slice the skin near the thigh to separate the leg from the body. Cut through the joint and along the body, angling the knife towards the bone as you cut. Once you hit the bone with your knife, it's helpful to use your hands: grasp the thigh and bend it backward until you hear a pop and the joint becomes visible. Clean off your hands and pick up the knife again. Slice through the joint and through the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat with the second leg and thigh.

Step Four: Cut Off the Wings

Next, take off the wings by pulling them back until you hear a pop, just like you did with the legs. Slice through the joints to remove the wings.

Step Five: Remove the Breasts

Make a long, deep cut along one side of the breastbone. Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat away as you go. Repeat along the other side of the breast. At this point, it's usually helpful to pause to wipe down your cutting board to eliminate extra juice.

Remove the turkey carcass from the board. If you plan to use it to make turkey broth, put it right into a large pot. Otherwise, let it cool and then wrap it tightly in plastic wrap, and store in the refrigerator or freezer.

Step Six: Slice the White Meat

Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices for serving. For the neatest slices, try to use long cutting strokes instead of short sawing ones. Cut the wing in half. Transfer the white meat to your serving platter.

Step Seven: Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the joint until you feel the sweet spot. Place the drumsticks on the platter. Remove the bone from the thigh and place the boneless thigh skin-side up to slice. Transfer to the platter.

Step Eight: Serve Warm

Carving cools the meat significantly, so as soon as the turkey is carved and sliced, it's ready to serve. You might consider garnishing the platter with some seasonal fruit, like small pears or a few bunches of grapes. Once it's plated, be sure to whisk the turkey to the table right away, so your guests can dig in while the meat is still warm.

How to store and use your leftover turkey

Once your turkey is roasted to perfection, it's time to think about storing and using your leftovers. Here are some tips to make the most of your leftover turkey:

Have a Game Plan:

Before you start handling the leftover turkey, it's a good idea to decide what you want to do with it. Do you want to use it for sandwiches, soups, or stocks? Do you want to save some for future recipes? Having a plan will guide how you store and portion your leftover meat.

Don't Delay, Take it Apart Right Away:

It's best to tackle the task of dividing the leftover turkey immediately after dinner. Find a helper if needed, and use the cutting board and carving knife you used for the roast turkey. Taking the turkey apart will make it more manageable and save you from washing the tools again later. Breaking the carcass into smaller pieces will also help if it's too big to fit in your stockpot.

Separate Bones and Meat:

Package the meat and bones separately. If you plan to use a specific amount for soup, weigh and label it accordingly. Storing white and dark meat separately will make it easier for people to find their preference. You can even pre-slice the meat for added convenience. Always ensure your leftover turkey is properly labelled and stored in the fridge or freezer.

Make Stock:

If you have leftover vegetables like carrots, onions, celery, and herbs, you can make stock right away. Simmer the bones with these ingredients on the stovetop, or use a slow cooker or pressure cooker for added convenience. If making stock seems daunting, you can always store the bones in the fridge or freezer for later use.

Find Recipes and Make a Plan:

If you're tired of turkey sandwiches, there are numerous other delicious options to use up your leftover turkey. Consider making turkey hash patties, turkey congee (using the bones and meat), or turkey pot pie filling, which freezes well. Other creative recipes include Turkey Noodle Casserole, Turkey Avgolemono Soup, and Turkey Tortilla Soup.

Storage Tips:

• It is recommended to store leftovers in the refrigerator for up to four days or freeze them for longer-term storage.
• Use shallow containers to store leftovers, and avoid stacking containers in the refrigerator to allow for quicker cooling.
• Remove any stuffing from the turkey cavity and store it separately.
• Carve the meat from the bones or divide the turkey into smaller pieces before storing.
• Reheat only the portion you plan to serve immediately to preserve moisture and flavor.
• When reheating, use a thermometer to ensure leftovers reach a temperature of 165°F. Sauces, soups, and gravies should come to a full boil.
• If using a microwave, cover the food and rotate it frequently for even heating.
• When freezing leftovers, use airtight containers or freezer bags, and press out all the air before sealing.
• Label and date your leftovers, so you know what they are and when to use them by.

Frequently asked questions