Roasting Pan: Turkey Neck In Or Out?

When it comes to roasting a turkey, there are a few schools of thought on whether or not to include the neck in the roasting pan. Some sources recommend removing the neck and giblets before roasting, while others suggest leaving the neck in place to help stabilise the turkey during cooking. Ultimately, the decision to include the neck in the roasting pan may come down to personal preference and the desired presentation of the final dish.

Turkey neck removal

"Turkey neck" is the term for saggy or wrinkled skin on the neck that develops with age. It occurs when the neck muscles weaken and the skin loses its elasticity or ability to stretch and stay tight. While it is a natural part of the ageing process, it can also be caused by weight gain, genetics, sun exposure, and lifestyle choices.

There are several options for treating turkey neck, ranging from non-invasive to surgical procedures.

Non-Invasive Treatments:

• Neck exercises: While there is no conclusive evidence that these work, exercising the neck muscles can help protect the skin and improve muscle tone. One common technique involves making a fist under the jaw and pushing up lightly while opening and closing the mouth slowly.
• Cosmetics: N-acetyl glucosamine, a natural form of the chemical glucosamine, is found in many anti-ageing neck creams and has been shown to improve the appearance of turkey neck by firming and smoothing the skin.
• Retinoids: These are vitamins that help speed up cell turnover and increase elastin and collagen production. They are often included in skincare products that claim to reduce wrinkles.

Minimally-Invasive Procedures:

• Microneedling: This process involves using a small needle to cause micro-injuries to the skin, triggering the body's natural healing response and increasing collagen and elastin production.
• Radiofrequency treatments: Procedures like Forma use subdermal heating and radiofrequency to target deep layers of the skin, helping to tighten and remodel it.
• Botox injections: Botox relaxes the platysmal bands in the neck, reducing their appearance. Results typically last around 3 to 4 months.

Surgical Procedures:

• Facelifts and neck lifts: These procedures involve removing excess skin and fat while tightening the underlying muscles. They are the most effective treatments for turkey neck but also carry more risks and require a longer recovery period.
• Liposuction: This procedure can be effective in reducing double chins and improving the appearance of the neck.
• Skin-tightening laser treatments: These non-invasive treatments use heat to tighten the skin and typically require repeated sessions over several months.

It is important to note that the effectiveness of these treatments may vary depending on individual factors, and it is always recommended to consult a qualified healthcare professional before proceeding with any treatment option.

Turkey preparation

Defrosting and Brining

If your turkey is frozen, it's best to defrost it in the refrigerator, which can take a few days. Allow 24 hours for every 5 pounds of turkey. If you're in a hurry, you can defrost it by placing it in a sink of cold water, replacing the water every 30 minutes.

If you have the time, you might want to consider brining your turkey before cooking it. This involves immersing the turkey in a saltwater solution or dry-brining it in salt for a day or so before cooking. This will result in a moist and well-seasoned turkey.

Emptying the Cavity and Drying

Once your turkey is defrosted, remove any packaging and the bag of giblets from the cavity. Place the turkey, breast-side up, on a rimmed baking tray to catch any juices. Then, pat the skin dry with paper towels. This promotes browning and crisping and prevents the creation of steam in the oven.

Seasoning and Stuffing

You can season the turkey with salt and pepper, and other herbs like thyme, sage, and rosemary. You can also brush the turkey with butter or a herb butter mixture.

If you're stuffing your turkey, prepare the stuffing the night before and stuff the turkey just before roasting. Remember not to overstuff it.

Roasting

Place the turkey on a rack in a roasting pan. You can add some water or chicken broth to the bottom of the pan to prevent the turkey from drying out. Cover the pan with a lid or foil and cook according to the weight of your turkey. For example, a 12-pound unstuffed turkey should be roasted at 325°F for about 4 hours.

During roasting, you can baste the turkey with pan juices or butter every 30 minutes. When the turkey is about two-thirds done, cover the breast with foil to prevent overcooking.

Your turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F to 180°F.

Resting and Carving

Once the turkey is done, remove it from the oven and let it rest for about 20 to 30 minutes before carving. This allows the juices to redistribute and makes carving easier.

You can then carve the turkey and serve it with sides like cranberry sauce, roasted root vegetables, and gravy made from the drippings.

Roasting pan selection

When selecting a roasting pan for your turkey, there are a few things to consider. Firstly, you'll want to make sure the pan is large enough to accommodate your bird comfortably, with 1 to 3 inches of space on all sides for air circulation. For a medium-sized turkey (15-20 pounds), a pan that is around 16 inches long will do, while a larger bird (over 20 pounds) will require a pan that is at least 18 inches long. If you're working with a smaller oven, keep in mind that the pan should also fit inside without touching the walls. Rectangular pans are generally more practical than oval ones as they provide more cooking area and can accommodate two whole chickens side by side.

The material of the roasting pan is another important consideration. Tri-ply construction, which consists of an aluminum core sandwiched between layers of stainless steel, is an excellent option as it provides even heat distribution, is durable, non-reactive, and easy to clean. Stainless steel pans are also a good choice, but they may brown food unevenly in some spots. Aluminum pans are lightweight and brown food quickly, but they are reactive to acids and not usually dishwasher-safe. Carbon steel pans can develop a non-stick surface over time with regular use, but they must be seasoned and dried thoroughly to prevent rusting.

When it comes to price, you can find good-quality roasting pans in a range of price points. A sturdy pan that performs well in the oven can be found for as little as $25 to $30, while investing $50 to $60 will get you better roasting performance. If you want a pan that can also handle stovetop tasks like searing and gravy-making, expect to spend over $100.

Some additional features to look for include a rack to elevate the turkey above the pan for better heat circulation, and upright handles that are easy to grip and angled upwards for better maneuverability when the pan is hot and heavy. A bent or rolled lip on the pan's edge will also make it easier to pour off pan juices cleanly.

Roasting temperature

The roasting temperature for a turkey depends on the weight of the bird and whether it is stuffed or not. Here is a guide for roasting temperatures:

For an 8- to 12-pound unstuffed turkey:

Roast at 325°F for 2 3/4 to 3 hours.

For a 12- to 14-pound unstuffed turkey:

• Roast at 425°F for 2 1/4 to 2 1/2 hours.
• Roast at 400°F for 2 1/2 to 2 3/4 hours.
• Roast at 350°F for 2 3/4 to 3 hours.
• Roast at 325°F for 3 to 3 3/4 hours.

For a 15- to 16-pound unstuffed turkey:

• Roast at 425°F for 3 to 3 1/4 hours.
• Roast at 400°F for 3 1/4 to 3 1/2 hours.
• Roast at 350°F for 3 1/2 to 3 3/4 hours.
• Roast at 325°F for 3 3/4 to 4 hours.

For an 18- to 20-pound unstuffed turkey:

• Roast at 425°F for 3 1/2 to 3 3/4 hours.
• Roast at 400°F for 3 3/4 to 4 hours.
• Roast at 350°F for 4 to 4 1/4 hours.
• Roast at 325°F for 4 1/4 to 4 1/2 hours.

For a 21- to 24-pound unstuffed turkey:

• Roast at 425°F for 4 to 4 1/4 hours.
• Roast at 400°F for 4 1/4 to 4 1/2 hours.
• Roast at 350°F for 4 1/2 to 4 3/4 hours.
• Roast at 325°F for 4 3/4 to 5 hours.

For a turkey that weighs 24 pounds or more:

• Roast at 425°F for 4 1/4 to 4 1/2 hours.
• Roast at 400°F for 4 1/2 to 4 3/4 hours.
• Roast at 350°F for 4 3/4 to 5 hours.
• Roast at 325°F for 5 to 5 1/4 hours.

It is recommended to roast a stuffed turkey at 350°F. The cooking time will vary depending on the weight of the bird. For example, a 12- to 14-pound stuffed turkey will take approximately 3 to 3 1/2 hours to cook.

It is important to note that the roasting temperature and time may vary slightly depending on the recipe and your oven. Always use a meat thermometer to check the internal temperature of the turkey to ensure it is cooked properly. The USDA recommends a minimum internal temperature of 165°F to kill harmful bacteria. However, for the juiciest meat, it is best to remove the turkey from the oven when the temperature reaches 150°F and let it rest for at least 20 to 30 minutes, as the temperature will continue to rise.

Roasting time

The roasting time for a turkey depends on its weight. As a rule of thumb, you should roast a turkey for 20 minutes per pound at 325°F. However, it's important to note that this is just an estimate, and the actual roasting time may vary slightly depending on various factors, such as the accuracy of your oven temperature and whether or not your turkey is stuffed. Therefore, it's always a good idea to use a meat thermometer to check the internal temperature of your turkey to ensure it's fully cooked.

For example, if you're cooking an unstuffed 12-pound turkey, it should take around 4 hours to roast. If you're cooking a stuffed 16-pound turkey, it may take around 5 to 5 ½ hours. A 20-pound stuffed turkey will likely take between 6 ½ to 7 hours.

It's important to remember that the cooking time will be affected by the size of the bird. A larger turkey will have a higher meat-to-bone ratio, resulting in longer cooking times. Additionally, the cooking method can impact the roasting time. For instance, if you choose to brine your turkey before cooking, it may take longer to roast since brining adds moisture to the meat.

To ensure your turkey is cooked evenly and to prevent overcooking, it's recommended to loosely cover the breast with foil when the turkey is about ⅔ done. This will help maintain a juicy and tender texture while allowing the skin to brown nicely.

When checking for doneness, it's crucial to use a meat thermometer and insert it into the thickest part of the thigh or breast, being careful not to touch the bone. A fully cooked unstuffed turkey should have an internal temperature of 165°F in the breast and 180°F in the thigh. If your turkey is stuffed, both the thigh and the center of the stuffing should reach 165°F.

In addition to the weight and cooking method, other factors such as the type of roasting pan and oven temperature can also influence the roasting time. It's recommended to use a heavy roasting pan with a lid to ensure even cooking and prevent the wings from drying out. Preheating your oven to 325°F is generally recommended for roasting a turkey, but some recipes suggest starting at a higher temperature of 400°F for the first 30 minutes to sear the bird and seal in the juices before lowering the temperature.

Remember, these are just guidelines, and the best way to ensure your turkey is cooked to perfection is to use a meat thermometer and adjust the cooking time as needed. Every oven is different, and you may find that your turkey takes slightly more or less time to reach the desired internal temperature.

Frequently asked questions