Turkey Roasting: Pan Space

Choosing the right pan size for your turkey is essential for a well-cooked bird. The size of the pan will depend on the weight of the turkey, with a small (14-inch) roasting pan being suitable for turkeys up to 12 pounds, a medium (16-inch) roasting pan for turkeys up to 16 pounds, and a large (18-inch) roasting pan for turkeys up to 20 pounds.

It's important to choose the right size because if the pan is too big, the juices will burn, and if it's too small, airflow will be restricted, impacting the cooking process. Additionally, the depth of the pan matters too—around three inches is ideal. A shallower pan will make braising difficult, while a deeper pan will steam rather than roast the turkey.

Roasting pan size

The size of the roasting pan you need depends on the size of your turkey. The pan should be big enough to fit the turkey comfortably, with a little extra room for airflow. If the pan is too small, the airflow will be restricted, and the turkey won't cook evenly. On the other hand, if the pan is too big, the juices will burn.

A good rule of thumb is to choose a roasting pan that is 2 inches longer and wider than your turkey. So, for example, if you have a 12-pound turkey, you will need a roasting pan that is at least 14 inches by 10 inches. For a larger turkey, up to 16 pounds, you will need a pan that is around 15 inches by 12 inches. And for a really big bird, up to 20 pounds, you will need a pan that is around 16 inches by 13 inches or larger.

It's also important to consider the depth of the roasting pan. A pan that is too shallow will make braising difficult, and a pan that is too deep will result in steamed, rather than roasted, meat. The ideal depth for a roasting pan is around 3 inches. This will ensure that the juices don't burn and that the turkey cooks evenly.

If you don't want to buy multiple roasting pans, a medium-sized pan (around 16 inches by 12 inches) is a good option. It will accommodate most turkeys, and if you have a larger bird, you can always cook it in two shifts. You can also fill up any extra space in the pan with chopped vegetables, which will help prevent the juices from burning and give you some tasty roasted veggies as a side dish.

Oven size

The size of the oven you will need depends on the size of the turkey you plan to cook. A standard 20-inch kitchen stove oven will accommodate a turkey of up to 20 pounds. A 24-inch oven can fit a medium-sized turkey, while a 27-inch or 30-inch oven is suitable for larger turkeys.

For a turkey weighing 18 pounds, the interior oven dimensions should be at least 18 x 16 x 14.5 inches. This allows for a roasting pan with a rack, which adds a few inches of height.

If you are using a toaster oven, it will need to be larger than a standard toaster oven to fit a turkey. A toaster oven with dimensions of 10.35 x 18.19 x 15.39 inches may barely accommodate an 18-pound turkey, but a smaller one will not be sufficient.

It is important to note that the oven should also have enough space for airflow to ensure even cooking. Additionally, the roasting pan should not be too big or too small for the turkey, as this can affect the cooking process and the taste of the food.

Defrosting time

Defrosting a turkey is one of the most important steps in preparing your meal. It is crucial to never thaw a turkey at room temperature. There are three methods to safely defrost a frozen turkey: in the refrigerator, in cold water, or in the microwave.

Defrosting a Turkey in the Refrigerator

The refrigerator method is the least labour-intensive but requires more time. It is recommended to allow at least one day of defrosting for every 4 to 5 pounds of turkey. For example, a 15-pound turkey will take about 75 hours or 3 days to defrost completely. Keep the turkey in its original wrapping and place it breast-side up in a baking pan to prevent leaks and to catch any drips. Once defrosted, the turkey can be kept in the fridge for up to two to four days before cooking.

Defrosting a Turkey in Cold Water

The cold water method takes less time but requires more attention. It is recommended to allow approximately 30 minutes of defrosting time for every pound of turkey. For a 15-pound turkey, this will take about 7 to 8 hours. Keep the turkey in its original wrapping and place it breast side down in a leak-proof plastic bag. Submerge the turkey completely in a sink or bucket filled with cold water. Change the water every 30 minutes and ensure the turkey remains totally submerged, using a plate and heavy cans if necessary. After defrosting, cook the turkey immediately.

Defrosting a Turkey in the Microwave

The microwave method can take an hour or more, depending on the size of the turkey. Refer to the user manual for instructions on thawing a frozen turkey, as the times and power settings vary across models. Remove any metal clips or tags and place the turkey breast-side up in a microwave-safe pan. After defrosting, wash the inside of the microwave and cook the turkey immediately.

Cooking time

The cooking time for a turkey depends on its weight and whether it is stuffed or not. A stuffed turkey will take longer to cook than an unstuffed one. For example, a 12-16 pound unstuffed turkey will take approximately 3 hours to cook, whereas a stuffed turkey of the same weight will take 3 hours and 40 minutes.

A good rule of thumb is that it takes 13 minutes to cook per pound of turkey if it is unstuffed, and 15 minutes per pound if it is stuffed. So, for example, a 20-pound unstuffed turkey will take about 4 hours to cook, while a 15-pound stuffed turkey will take about 3 hours and 45 minutes.

It is important to note that these are only estimates and that the actual cooking time may vary depending on factors such as the initial temperature of the turkey and the specific oven being used. Therefore, it is recommended to start checking the temperature of the turkey about halfway through the estimated cooking time to gauge how fast it is cooking.

The ideal internal temperature for a cooked turkey is 165°F in the thickest part of the thigh. However, the turkey will continue to cook for a few minutes after being removed from the oven, so it is best to take it out before it reaches this temperature. A good range to aim for is 155°F to 160°F for the breast and 160°F to 165°F for the thigh.

If the thighs reach the desired temperature before the breast, it is recommended to turn the turkey over and let it finish cooking breast side up. This will help ensure even cooking and prevent the breast from drying out.

It is also worth noting that different cooking methods and temperatures can affect the cooking time. Some recipes suggest starting the turkey at a high temperature to brown it and then reducing the heat to a lower temperature for the remainder of the cooking time. Others recommend maintaining a steady temperature throughout.

Additionally, brining the turkey can also impact cooking time. A brined turkey may cook faster than an unbrined one, so it is important to keep an eye on the temperature to ensure it doesn't overcook.

In summary, the cooking time for a turkey depends on its weight, whether it is stuffed or not, the initial temperature, the oven being used, and any brining or cooking methods employed. It is important to monitor the temperature throughout the cooking process to ensure the turkey is cooked safely and to the desired doneness.

Brining

How to Brine a Turkey

Firstly, you will need to clear out some space in your fridge. Find a large pot or bucket that will fit in your fridge and is big enough to fully submerge the turkey. You can also use a brining bag or a roasting bag, as long as it isn't permeable.

Next, prepare the brine solution by boiling water and adding salt. The general rule is 1 cup of salt for every gallon of water, using a large, coarse-grain salt such as Kosher or sea salt. You can also add other ingredients like vegetable broth, herbs, spices, and sugar to infuse extra flavour into the meat. Allow the brine to cool before transferring it to the fridge.

Remove any innards from the turkey and place it into the brining vessel. Make sure the turkey is fully submerged in the brine, and then place it in the fridge. A good rule of thumb is to brine for at least an hour per pound of turkey. So, for a 12-pound turkey, brine it for at least 12 hours and up to 24 hours for the best results.

Once the turkey is done brining, remove it from the brine and rinse it with cold water to get rid of any excess salt. Pat the turkey dry and then prepare it according to your desired recipe.

Tips for Brining

• Do not brine for longer than 24 hours, as this can make the turkey too salty and affect its texture.
• Use a thawed turkey for brining. While you can brine a partially thawed turkey, it is best to start with a fully thawed bird.
• Do not reuse the brine. It is raw meat marinade, so there is a risk of contamination.
• Rinse the turkey after brining if you want to avoid overly salty meat.
• If you want crispy skin, air-dry the turkey in the fridge for another 24 hours after brining.
• Brined turkeys tend to cook faster, so keep an eye on the internal temperature and start checking about an hour before the predicted cooking time is up.

Frequently asked questions