Roast Turkey, No Roasting Pan

You don't need a roasting pan to bake a turkey. In fact, a simple, all-purpose kitchen workhorse like a rimmed baking sheet might work even better. While the high sides of a roasting pan allow for lots of liquid in the bottom of the pan, they can block air from circulating around the thighs, resulting in pale and underdone meat. Sheet pans, on the other hand, have short sides that allow for easy heat circulation, so the thighs cook at a similar rate as the breast.

Use a cast-iron skillet

A cast-iron skillet is perfect for cooking a small turkey. Here's a step-by-step guide on how to do it:

First, preheat your oven to a high temperature, around 500 degrees Fahrenheit. While the oven is heating up, prepare your turkey by removing the giblets and patting the bird dry. Next, create a marinade of salted butter, garlic salt, pepper, and parsley, and baste the turkey until it is completely covered. Let the turkey sit for about 10 minutes to marinate.

In a separate large cast-iron skillet, preheat a layer of oil or butter over medium heat. You can also add vegetables such as celery, carrots, and garlic to the skillet to build a flavour base. Place the turkey in the skillet and sear the skin-side down without moving it until golden, which should take around 4 to 5 minutes. Then, flip the turkey and add more vegetables if desired. Drizzle with oil and season with salt and pepper.

Transfer the skillet to the oven and roast until a meat thermometer inserted into the thickest part of the turkey registers an internal temperature of 165 degrees Fahrenheit. This should take around 2.5 to 3 hours. If the turkey is browning too quickly, cover it with aluminium foil.

Once the turkey is cooked, remove it from the oven and let it rest for about 25-30 minutes before carving. To make a gravy, you can use the pan drippings and giblets, sautéing them with butter and flour to create a thick and flavourful sauce.

Using a cast-iron skillet can result in a crispy-skinned turkey that's still juicy on the inside. It's a simple method that can produce delicious results, perfect for a holiday feast.

Bake in a bundt pan

A Bundt pan is a great alternative to a roasting pan for cooking your turkey. This method creates the perfect vertical turkey roaster, ensuring even heat distribution and crispy skin all around your bird. Here's how to do it:

Firstly, fill the cavity of the Bundt pan with your favourite vegetables. Carrots, potatoes, onions, and beets are all great options. Season the vegetables generously. You can also add dry bread cubes and shredded Swiss cheese to the pan, along with dry onions and beaten eggs mixed with milk and seasonings.

Cover the opening of the Bundt pan with aluminium foil to prevent messy drippings from getting all over your oven. Place your whole turkey, wing side up, vertically over the centre of the pan. The middle of the pan will hold the turkey upright.

Coat the turkey's skin with oil and season to your liking. As the turkey cooks, the rendered fat and juices will season the bed of vegetables, creating a delicious gravy base.

Cook the turkey on a grill for a smoky, charred bird. Prepare the grill by placing a disposable pan with 3 cups of water in the centre of a charcoal grill. This will prevent flare-ups from turkey drippings and help control the internal grill temperature. Place lit charcoal briquettes on the sides of the pan and top with unlit coals to ensure a slower burn rate.

For perfectly crisp skin, add 1 teaspoon of baking powder and rub it onto the turkey's skin before grilling. Place the whole turkey, breast side up, on the grill grate over the drip pan and close the grill. Leave the vents open while cooking and check if the charcoal briquettes need replacing.

Use a meat thermometer to ensure the turkey is cooked to perfection. The internal temperature should reach 180° F in the thigh.

With this unique Bundt pan method, you can achieve a juicy, golden turkey with crispy skin, all without the need for a traditional roasting pan.

Use a disposable foil rack

If you don't have a roasting pan, you can use a disposable foil rack to bake your turkey. This is a great alternative if you don't want to invest in a pricey roasting pan and can be used with any rimmed cookware, such as a skillet or baking sheet.

To create a disposable foil rack, take a long sheet of aluminum foil and scrunch it up into a thick rope. You can then shape the foil rope into a spiral or a figure eight, ensuring it is high enough to lift the bird away from the cooking surface. If your turkey is still too close to the pan, simply add another layer of foil around the rope to give your DIY roasting rack more height and bulk.

When using a foil rack, it is important to place it on a sturdy baking sheet or metal cookie sheet to provide a stable base. Foil bakeware can be flimsy when containing a heavy turkey and may buckle and spill its contents when removed from the oven. A sturdy baking sheet will make it easier to remove the roasting pan and metal sheet from the oven safely.

Additionally, be careful when testing the temperature of your turkey to avoid puncturing the foil rack with a knife or any sharp utensil. Poultry racks or lifters should not be used with foil racks as they could puncture the foil.

Bake on a rimmed baking sheet

If you don't have a roasting pan, you can use a rimmed baking sheet to bake your turkey. Here's what you need to do:

First, select a sturdy baking sheet, also called a half-sheet pan. Look for one made of aluminum or steel with a thickness of 18 gauge for the best durability and least amount of warp. The dimensions should be 18-inches by 13-inches by 1- to 1 1/8-inch deep. While nonstick is great for easy cleaning, it's not essential.

Next, use a flat oven-proof rack. A roasting rack is essential for optimal air circulation, and the ones made for roasting pans are ideal. The rack will also allow more surface area for aromatics and liquid. If your baking sheet didn't come with a rack, you can create a DIY foil rack by scrunching up a long piece of foil into a thick rope and sculpting it into a spiral or figure eight. Ensure it's high enough to lift the bird away from the cooking surface.

Since the sides of the baking sheet are shorter, you'll need to use smaller vegetables and less liquid. Cut up aromatics like onions, carrots, and celery into smaller pieces so they easily fit under and around the flat rack. Toss them with a few tablespoons of oil before adding them to the pan to keep them from drying out. Only add enough liquid to cover the vegetables halfway, about 2 cups, as the shorter sides don't allow for much liquid. The liquid will also evaporate quicker, so you'll need to replace it occasionally as the turkey cooks.

Keep in mind that with the greater heat circulation from the baking sheet, your turkey will cook slightly faster. Start checking the temperature a little past the halfway point, but remember that the temperature will jump the most in the last few minutes.

When your turkey is done, be cautious when moving it. Slowly pull out the oven rack far enough so you can reach the turkey, keeping the pan level. Set another rimmed baking sheet on the open oven door and use two clean oven mitts to transfer the turkey to the second baking sheet. Once it's safely on the countertop, use a bulb baster to transfer the pan drippings to a bowl.

Bake in a casserole dish

If you're looking for a way to cook a turkey without a roasting pan, a casserole dish is a great option. Here's a step-by-step guide to help you achieve a delicious, juicy, and golden turkey:

Step 1: Prepare the Casserole Dish

Start by preheating your oven to 350–425 °F. Choose a casserole dish that is large enough to accommodate your turkey comfortably. A 9" x 13" baking dish is a good size for a whole turkey. You can use a disposable foil casserole dish or a ceramic or glass dish, depending on what you have available.

Step 2: Create a Layer of Vegetables

Place a layer of vegetables at the bottom of your casserole dish. This will add flavour to your turkey and catch the drippings. You can use a variety of vegetables such as onions, carrots, celery, potatoes, or beets. Season the vegetables with salt and pepper, and your choice of herbs. Drizzle with oil or butter to keep them moist during cooking.

Step 3: Prepare the Turkey

Remove any giblets or neck from your turkey and pat it dry with paper towels. You can stuff the cavity with your favourite stuffing recipe or simply season it with salt and pepper. Rub the outside of the turkey with butter or oil and place it on top of the layer of vegetables in the casserole dish.

Step 4: Add Liquid and Aromatics

Pour in about 2 cups of liquid such as turkey stock, chicken stock, or water into the casserole dish. This will help keep the meat moist and flavourful. You can also add aromatics like garlic, rosemary, or sage to the liquid for extra flavour.

Step 5: Cover with Foil and Bake

Loosely cover the casserole dish with aluminium foil. This will help trap the heat and moisture, ensuring that your turkey cooks evenly. Place the casserole dish in the preheated oven and bake for about 2–2.5 hours, depending on the size of your turkey. For a 15-pound turkey, aim for about 3 hours of total cooking time.

Step 6: Baste and Uncover

Every 30 minutes, baste the turkey with the pan juices to keep it moist. After about halfway through the cooking time, remove the foil to allow the skin to crisp up. Continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165 °F.

Step 7: Rest and Serve

Once your turkey has reached the desired temperature, remove it from the oven and let it rest for 20–30 minutes before carving. This will allow the juices to redistribute, ensuring a juicy and tender turkey. Serve your delicious casserole-baked turkey with your favourite side dishes and enjoy!

Frequently asked questions