Ella Walter
Roasting a turkey is a daunting task, especially when it comes to transferring the bird from the roasting pan to the cutting board without damaging its skin. To elevate a turkey in a pan, you can use a wire rack at the bottom of the pan to keep the turkey raised above its drippings. You can also use a sheet pan with raised edges, a Dutch oven, a skillet, or a baking dish. Another option is to use a bundt pan with a bed of seasoned vegetables to flavour the gravy. Elevating the turkey ensures even heat distribution, preventing the bottom from getting soggy and resulting in a more evenly browned and cooked bird.
How to Elevate a Turkey in a Pan
| Characteristics | Values |
|---|---|
| Pan type | Sheet pan, broiler pan, Dutch oven, skillet, baking dish, bundt pan, baking sheet, roasting pan |
| Pan preparation | Fill the pan with vegetables and water, or use a wire rack at the bottom of the pan to elevate the turkey |
| Turkey preparation | Pat dry with paper towels, season, coat with oil or butter, rub with baking powder |
| Cooking method | Roasting, grilling, smoking |
| Temperature | 450ºF initially, 165ºF (74ºC) or 180ºF internally |
| Cooking time | Baste every 45 minutes, let rest for 30 minutes after roasting |
| Lifting method | Use paper towels to lift the turkey and tilt to let the juices run out |
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What You'll Learn
Use paper towels to handle the turkey
Using paper towels to handle a turkey is a simple, yet effective way to lift a turkey out of a roasting pan without burning yourself or damaging the skin. It requires zero special equipment and is a straightforward method.
Firstly, grab a few paper towels and wad or fold them up so that you have a few layers in each hand. This will give you a thick enough barrier to protect your hands from the heat of the pan and the turkey, but still allow you to keep a firm grasp on the bird.
Next, grasp the turkey on each side, right where the legs meet the body, and lift. The paper towels will give you a secure grip and help you to balance the weight of the turkey as you lift. This method is much easier than using tongs or spatulas, which can rip the skin and make it difficult to tilt the bird to pour out the juices.
Once you have a good hold on the turkey, carefully lift it up and tilt it so that the juices run out of the cavity back into the pan. Then, place the turkey on a cutting board or serving platter. The paper towels won't stick to the turkey, and you can simply toss them afterward.
This technique is a useful trick for handling large roasts, such as prime rib or a roast chicken, and ensures that you can transfer the turkey from the pan to the platter safely and smoothly, without any damage to the skin or mess from the juices.
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Rest the turkey after roasting
Resting the turkey after roasting is an important step in the cooking process. This allows the meat to firm up so that it doesn't release juices when you cut into it. The resting period also gives the juices a chance to redistribute within the meat, making the turkey moist and flavourful.
There are varying recommendations for how long to rest a turkey after roasting. Some sources suggest resting the turkey for 20 minutes, while others recommend 30 minutes. Some chefs recommend resting the turkey for as long as it was cooked, which could be up to three hours for a large turkey. However, resting a turkey for this long may cause it to cool down too much, so it is generally recommended to keep the turkey above 140°F to avoid entering what is known as the "'danger zone' for bacterial growth.
While the turkey is resting, you can keep it warm by loosely tenting it with aluminium foil. If you have a second oven, you can place the rested turkey inside and set the temperature as low as it will go. To ensure the turkey stays moist, pour some warm water into a pan and place it under the turkey in the oven.
The resting period is also a good time to make gravy using the pan drippings. You can also use this time to prepare side dishes, such as vegetables, stuffing, and cranberry sauce.
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Use a sheet pan for even browning
If you don't have a turkey roasting pan, you can use a broiler pan instead. Place a wire rack at the bottom of the pan to elevate the turkey above its drippings. This will help the turkey cook more evenly and brown better.
Use a shallow, open roasting pan, no more than 2½-3 inches deep. Spray the turkey rack with nonstick cooking spray to prevent the turkey from sticking to the bottom of the hot pan.
Unwrap and dry the turkey. About an hour before roasting, take the turkey out of its packaging and pat it dry with paper towels. Let it sit at room temperature on a rack in a roasting pan to let the skin dry out.
Preheat the oven to 450ºF. You’ll start the turkey in a hot oven to give the skin a head start on browning and crisping. Make sure to tuck the wing tips under the turkey before placing it in the oven.
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Don't add water to the roasting pan
While some people may believe that adding water to the roasting pan helps cook the turkey by creating steam, experts recommend against it. There are several reasons why adding water to the roasting pan is not a good idea.
Firstly, adding water can cause the turkey to have a spotty exterior. The water creates spotty browning on the turkey, making it look underdone, even when the meat is fully cooked. This can be unappetizing and take away from the beautiful golden-brown colour that a perfectly roasted turkey should have.
Secondly, the meat may fall apart. The steam created by adding water can cause the meat to separate from the bones, which means you won't have those iconic handheld drumsticks to serve.
Thirdly, you will lose flavour. Cooking with steam instead of roasting results in less flavourful meat and lacklustre drippings, which are essential for making rich, tasty gravy.
Additionally, adding water can create a mess. The hot turkey fat can drip into the water, causing spattering or popping during the roasting process. This can make a mess in your oven, requiring additional cleanup.
Finally, the open pan, flat rack method is recommended for achieving a juicy and tender turkey with a rich roasted flavour. By elevating the turkey above its drippings, you can ensure even cooking and a beautiful crispy skin.
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Use a bundt pan for even heat distribution
If you don't have a roasting pan, don't worry—you can use a Bundt pan to roast a small turkey (10 to 12 pounds). The Bundt pan setup prevents liquids from overflowing, and its deep structure helps maximise airflow, allowing hot air to reach all sides of the bird for even crispier results.
We recommend using Nordic Ware's Anniversary Bundt Pan or their Platinum Collection Original 10- to 15-Cup Bundt Pan. These pans are non-stick, made of high-quality aluminium, and heavy enough to prevent flopping over when a large turkey is propped on top.
Before roasting, wrap the Bundt pan's centre opening with aluminium foil to prevent fluids from draining through the hole. You can also add roughly chopped onions, carrots, and celery to line the bottom of the pan, along with rosemary sprigs, lemon slices, and a splash of olive oil, for more flavour.
After roasting, we suggest transferring the Bundt pan onto a sheet pan for easier handling. Roast the turkey at 350 ºF for two hours, then bump the temperature up to 375 ºF for the last 25 minutes, until it reaches an internal temperature of 165 ºF.
The Bundt pan effectively traps the juices, making it easy to strain the liquid into a pan to make gravy.
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Frequently asked questions
You can elevate a turkey in a pan by placing it on a wire rack, a sheet pan, a bed of vegetables, or a bed of stale bread.
Elevating a turkey in a pan helps to achieve even browning and cooking, and prevents the bottom from getting too soggy.
Alternatives to using a roasting pan include a Dutch oven, skillet, baking dish, or broiler pan.
To transfer a turkey from the pan to a cutting board without damaging the skin, use paper towels to grasp the turkey on each side where the legs meet the body and lift.
