Roast Turkey: Rack Or Pan?

Whether or not to use a rack when roasting a turkey is a matter of some debate. Some sources claim that a rack is essential for achieving crisp, evenly browned skin and moist meat. The rack ensures that hot air can circulate around the bird as it cooks, and prevents the underside from stewing in the fat and juices that collect in the bottom of the pan. If you don't have a rack, you can use balls of aluminium foil, upside-down ramekins, or a bed of coarsely chopped vegetables to raise the turkey off the bottom of the pan. However, other sources claim that a rack is not necessary, and that you can achieve similar results by using a sheet pan with raised edges, a Dutch oven, or a skillet.

Why you should elevate your turkey when roasting

Elevating your turkey when roasting is essential for achieving a delicious, evenly cooked bird with crisp, browned skin. While it may seem like an unnecessary step, using a roasting rack or another elevation method offers several benefits that will ensure your turkey is the star of the show at your next holiday gathering.

Firstly, elevating the turkey allows hot air to circulate around the entire bird, ensuring even cooking. When the turkey sits directly on the bottom of the pan, the hot air cannot reach the underside, resulting in an unevenly cooked bird with only the top skin crisped. By lifting the turkey off the bottom of the pan, you allow heat to reach every surface of the skin, producing a more evenly cooked turkey with a beautiful, golden-brown colour.

Secondly, using a roasting rack helps to keep the turkey out of the fat and drippings that collect at the bottom of the pan. Soaking the underside of the turkey in these juices for an extended period can result in soggy skin, which is certainly not desirable. By keeping the turkey elevated, you can easily access these delicious drippings to make gravy without having to lift the bird out of the pan.

Additionally, elevating the turkey prevents it from stewing in its juices. Without proper elevation, the turkey may inadvertently braise instead of roast, resulting in a very different texture and flavour than intended. By raising the turkey onto a miniature throne of sorts, you encourage the development of crispier skin and allow any fat and juices released during cooking to collect in the pan below.

Finally, elevating the turkey can help prevent it from drying out during cooking. By allowing the hot air to circulate and keeping the turkey out of the drippings, you reduce the risk of the meat drying out, ensuring a moist and juicy final product.

While a specially designed roasting rack is not necessary, it is important to find a way to lift the bird above the bottom of the pan. This can be achieved using a variety of household items, such as balls or twisted strips of aluminum foil, upside-down ramekins, or a bed of coarsely chopped vegetables. Whatever method you choose, elevating your turkey when roasting is the key to achieving a delicious, evenly cooked bird with crisp, golden-brown skin.

How to elevate your turkey without a rack

Elevating your turkey while roasting is important to ensure even cooking and to prevent the bottom of the bird from becoming soggy. While a roasting rack is ideal, it is not necessary. Here are some alternative ways to elevate your turkey without a rack:

Use a Wire Cooling Rack

If you have a wire cooling rack, you can place it inside your roasting pan and set the turkey on top. This will lift the turkey off the bottom of the pan, allowing hot air to circulate around it and creating a more even cook.

Aluminium Foil

If you don't have a wire cooling rack, you can simply scrunched up some aluminium foil to create a makeshift rack. Twist the foil into a figure-8 shape or form small balls to elevate the turkey above the bottom of the pan. This will help prevent the skin from becoming flabby and moist.

Upside-Down Ramekins

Another option is to use upside-down ramekins as a base to lift the turkey above the pan. This will have a similar effect as using aluminium foil, allowing hot air to circulate and creating crisp, well-browned skin.

Chopped Vegetables

For a more flavourful option, you can create a bed of coarsely chopped vegetables such as potatoes, carrots, or other root vegetables. The vegetables will raise the turkey, absorb the delicious drippings, and add extra flavour to your roast. Just be sure to cut them into large chunks so they don't disintegrate under the weight of the bird.

Stale Bread

If you're looking for a Thanksgiving twist, try roasting your turkey on a bed of stale bread. This will not only elevate the bird but also create instant stuffing!

Remember, it's important to ensure that your turkey is properly elevated to achieve even cooking and prevent sogginess. By using one of these alternative methods, you can still roast a delicious, crispy-skinned turkey without a roasting rack.

How to prevent soggy skin on your turkey

There are several ways to prevent soggy skin on your turkey. The main cause of soggy skin is moisture, so the key to crisp skin is to ensure the skin is dry and that as little moisture as possible comes into contact with the skin during cooking.

Before Cooking

• Dry the skin thoroughly with paper towels.
• Brine the turkey. Brining draws out moisture and results in a drier bird. You can wet brine or dry brine. For wet brining, soak the turkey in a saltwater solution for 24-30 hours. For dry brining, rub salt onto the skin and leave for several hours or overnight.
• Air-dry the turkey by placing it in a cool, dry place for several days before cooking.
• Remove giblets and the neck from the turkey cavity.

During Cooking

• Use a roasting rack to lift the turkey off the bottom of the pan. This allows hot air to circulate around the bird and ensures only the underside of the skin crisps. If you don't have a rack, you can use balls of aluminum foil, upside-down ramekins, or a wire cooling rack.
• Avoid basting the turkey with butter or oil, as this will add moisture to the skin.
• Avoid tenting the turkey with aluminum foil while it rests, as this can create steam that will soften the skin.

Cooking Temperature

• The ideal temperature for cooking turkey skin is between 350°F and 375°F. Lower temperatures will result in soggy skin, and higher temperatures will burn the skin before it crisps.
• If you are smoking your turkey, start at a lower temperature of around 250°F and then increase to 375°F.
• If you are using a charcoal smoker, maintain a consistent temperature of 275°F.

How to make gravy from pan drippings

To make gravy from pan drippings, you'll need the following ingredients:

• Pan drippings
• Butter
• Flour or cornstarch
• Broth or water
• Milk
• Salt
• Lemon juice (optional)

The best way to make gravy from drippings is to make it directly in the roasting pan. This allows you to scrape up all the good brown bits left behind from the meat, known as fond. If you don't want to or can't heat your pan on the stove, transfer everything to a skillet and make the gravy there.

Here's a step-by-step guide:

• Pour off all but two tablespoons of fat from your pan, leaving any solid, stuck-on bits in the pan. If the drippings are on a baking sheet or something that can't go on the stove, measure out the correct amount of drippings, pour off the rest, and use a spatula to scrape the solid bits out of the pan and add them to the drippings.
• Heat over medium-high heat until any remaining solids are golden brown. Be careful, as the fat will splatter during this step. Just turn the heat down if it's splattering too much.
• Whisk in the flour and cook until lightly golden, about 30 seconds to one minute. This forms a roux, which will thicken your gravy.
• Very slowly, pour in the water, broth, or milk, whisking out any lumps as they form. Once the flour is incorporated, you can speed up your pour.
• Cook, whisking continuously, for five to eight minutes (possibly longer if making a larger batch) until the gravy is thickened and bubbly.
• Turn off the stove and whisk in the butter and salt and pepper to taste. If desired, add a small squeeze of lemon to taste—just enough to brighten up the flavor.
• For a smooth and creamy gravy with no lumps, strain the gravy through a fine-mesh strainer before serving.

Some tips to keep in mind:

• If you prefer a gluten-free option, use cornstarch instead of flour. Create a slurry by mixing cornstarch with water and stir it into the hot fat before adding the broth.
• If you have a lot of drippings, separate the fat before making the gravy. Transfer the drippings to a measuring cup and let it sit for about 15 minutes or until the fat rises to the top. Skim off the fat with a spoon.
• If your gravy turns out lumpy, don't worry. Just make sure to whisk in the liquid slowly to get rid of the lumps.
• For extra flavour, add herbs or spices like thyme, rosemary, dried bay leaf, ground black pepper, or nutmeg. You can also add Worcestershire sauce, mustard, balsamic vinegar, wine, or cognac.

How to avoid burning yourself when removing the turkey from the oven

Roasting a turkey is a delicate process that requires careful handling and attention to safety. Here are some tips to avoid burning yourself when removing the turkey from the oven:

Use Oven Mitts or Heat-Resistant Gloves: Always wear oven mitts or heat-resistant gloves when handling a hot roasting pan. They will protect your hands and wrists from burns and allow for a secure grip on the pan. Make sure the oven mitts are dry and clean before use, as any moisture or grease can conduct heat and increase the risk of burns.

Protect Your Arms and Body: Before reaching into the oven, roll down your sleeves and ensure no skin is exposed. Wear an apron or a long-sleeved shirt to minimise direct contact with hot air or surfaces. If possible, use oven mitts that extend up to your elbows for additional protection.

Use a Turkey Lifter or Tongs: Invest in a sturdy turkey lifter or use strong tongs to lift the bird out of the oven. This will give you better control and stability when transferring the heavy roasting pan from the oven to the countertop. Make sure the lifter or tongs are made of heat-resistant materials.

Clear the Surrounding Area: Ensure the path between the oven and the resting place for the turkey is clear of any obstacles. Remove any items that could cause you to trip or obstruct your movement. This will help you focus on carefully carrying the hot roasting pan without worrying about navigating around objects.

Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The ideal internal temperature for a fully cooked turkey is 165 degrees Fahrenheit (74 degrees Celsius). By checking the temperature, you can avoid the need to repeatedly open the oven or remove the turkey prematurely, reducing the risk of burns.

Let the Turkey Rest: After removing the turkey from the oven, place it on a heat-resistant surface and allow it to rest for at least 10 to 20 minutes per pound. This resting period is crucial, as it allows the juices to redistribute, resulting in a more tender and juicy bird. During this time, you can use the opportunity to prepare the rest of your meal, make gravy, or set the table.

By following these precautions and planning ahead, you can significantly reduce the risk of burning yourself when removing the turkey from the oven. Remember to always prioritise safety and give yourself enough time to handle the hot roasting pan with care.

Frequently asked questions