Freeing Your Turkey: Easy Pan-Release Tricks For You

Getting a turkey out of a pan can be a challenging task, especially if you want to avoid burning yourself, ripping the skin, or dropping the bird. There are several methods you can use to transfer a turkey from the pan to a cutting board or serving platter, such as using tongs, spatulas, oven mitts, or paper towels. However, each of these methods comes with its own set of challenges. For example, tongs can rip the skin, spatulas can be awkward due to the weight of the turkey, and oven mitts can be bulky and require washing afterward. One of the simplest and most effective methods is to use paper towels, which provide a good grip and protect your hands from the heat. By folding or wadding up a few paper towels in each hand, you can securely grasp the turkey by the sides where the legs meet the body and lift it out of the pan, being sure to tilt it so that the juices run back into the pan.

Using paper towels to handle the turkey

Paper towels are a simple and effective way to handle a turkey and get it out of the pan. It is a method that requires zero special equipment and is a more effective way than using tongs or spatulas. Grab a few paper towels and wad or fold them up so that you have a few layers in each hand. Then, grasp the turkey on each side where the legs meet the body and lift. The paper towels will protect your hands from the heat and enable you to keep a firm grasp on the turkey. After lifting the turkey, tilt it so that the juices run back into the pan, and then place the turkey on your serving platter or cutting board. The paper towels won't stick to the turkey, and you can simply throw them away afterward. This method can also be used for other large roasts, such as prime rib or roast chicken.

Using paper towels to handle a turkey is a straightforward technique that can help ensure a safe and successful transfer from the pan to the serving platter or cutting board. It is important to have a good grip on the turkey to avoid any accidents or mishaps. The paper towels provide a protective barrier between your hands and the hot bird, allowing you to confidently lift and manoeuvre it as needed.

When using paper towels to handle a turkey, it is essential to use enough layers to protect your hands from the heat. Fold or wad up the paper towels to create a thick barrier that will shield your hands from the heat of the turkey. Be sure to grasp the turkey firmly but gently, as you don't want to rip the skin or cause the juices to spill.

Once you have a good grip on the turkey, you can begin to lift it out of the pan. Be careful not to tilt the turkey too much, as you don't want the juices to spill out onto your hands or the surrounding area. Use a slow and controlled motion to lift the turkey, and if needed, you can use your other hand to support the bottom of the bird.

After lifting the turkey out of the pan, you will want to tilt it slightly to allow the juices to run back into the pan. This helps ensure that your serving platter or cutting board stays relatively dry and that the juices don't make a mess. Once you have allowed the juices to drain, you can place the turkey on your desired surface.

Finally, you can simply throw away the paper towels. This method is not only effective but also convenient, as you don't have to worry about cleaning any special equipment or dealing with messy oven mitts. The paper towels absorb any excess juices and can be easily disposed of, making cleanup a breeze.

Using gloves to handle the turkey

Using gloves to handle a turkey is a great way to protect your hands and ensure a firm grip on the bird. Here are some tips and suggestions for using gloves to get that turkey out of the pan and onto your serving platter:

First of all, it is important to choose the right type of gloves for handling a hot turkey. Oven mitts tend to be bulky and may not provide the dexterity needed to handle a large bird. Instead, opt for heat-resistant gloves designed specifically for cooking, such as silicone gloves or grilling gloves. These gloves are flexible, provide a good grip, and can withstand high temperatures. Make sure the gloves are long enough to protect your wrists and forearms from burns.

When it comes to removing the turkey from the pan, it's crucial to work quickly yet carefully. Use both hands, wearing your heat-resistant gloves, to grasp the turkey firmly on each side, right where the legs meet the body. This will give you a stable hold on the bird. Lift the turkey confidently but gently to avoid tearing the skin.

Once you have a good grip on the turkey, you can start transferring it to your serving platter or cutting board. Tilt the bird slightly to allow the juices to run out of the cavity back into the pan. This ensures that your platter remains neat and presentable.

Place the turkey on the platter and adjust it as needed. Remember to be cautious as the turkey will still be hot. With your gloves on, you can confidently manoeuvre the bird into the perfect position.

Finally, remove your gloves and admire your handiwork! Remember to handle the gloves with care after use, as they will be hot and greasy. Allow them to cool down before cleaning or storing them.

Using gloves is a safe and effective way to handle a hot turkey, ensuring that you can serve your delicious roast without burning yourself or accidentally dropping the bird.

Cooking the turkey breast-side down

Prepare the Turkey:

• Make sure the turkey is completely thawed before roasting. Allow about 24 hours for every 5 pounds of turkey. For a 15-pound turkey, it will take around 3 days to thaw in the refrigerator.
• Remove the neck, giblets, and any metal or plastic clamps holding the legs together.
• Season the turkey with salt and pepper, both inside and out. You can also stuff the cavity with an onion, an apple, and fresh herbs like parsley, rosemary, and thyme.

Place the Turkey Breast-Side Down:

• Place the prepared turkey breast-side down on a roasting rack inside a roasting pan. The wings should be up and the legs down.
• Add some fresh herbs like thyme, sage, or rosemary on top of or tucked under the wings of the turkey.

Roast the Turkey:

• Start the turkey in a hot oven at 400°F for 20-30 minutes to encourage browning.
• Lower the temperature to 325°F-350°F for the remaining cooking time. The duration will depend on the size of the turkey. Plan for about 13-15 minutes of roasting per pound.
• Use a meat thermometer to check the temperature in both the breast and thigh. The turkey is ready when it reaches an internal temperature of 165°F.

Rest and Broil the Turkey:

• Once the turkey is cooked, remove it from the oven and let it rest for 20-30 minutes to allow the juices to redistribute.
• Flip the turkey breast-side up and broil for a few minutes to crisp and brown the skin.

Using a meat thermometer

There are a few different types of meat thermometers to choose from:

Oven-proof/Oven-safe Leave-in Thermometer

This thermometer is ideal for whole turkeys and turkey breasts. It is inserted at the beginning of cooking and remains in place throughout. As the turkey cooks, its temperature indicator rises gradually, providing a consistent reading to ensure the interior reaches the ideal temperature.

Instant-Read Thermometers and Digital Thermometers

These thermometers are renowned for their speed and accuracy, giving precise readings in the shortest time. However, they are not designed to remain in the food while it cooks. Pull the turkey out of the oven and insert the stem about 2.5 inches deep into the thickest part of the meat, ensuring it doesn't touch bone or the roasting pan. The temperature should register in about 15-20 seconds.

Thermocouple Thermometers

Thermocouple thermometers are the most accurate but can be expensive. They have two metal probes, one inserted into the turkey and the other placed in a cup of ice water. The temperature is determined by the difference in temperature between the two probes.

Bimetallic Stemmed Thermometers

A less expensive option, bimetallic stemmed thermometers have a metal probe inserted into the turkey. The temperature is determined by the expansion and contraction of the metal probe.

Digital Instant-Read Thermometers

A quick and easy way to check the temperature, these thermometers have a probe inserted into the turkey and the temperature is displayed on a digital screen.

When cooking a turkey, it is important to monitor the temperature in a few different places as different parts of the bird cook at different temperatures. The best places to insert the thermometer are:

The Thigh

The thigh is one of the last parts of the turkey to cook, so checking the temperature here ensures the rest of the bird is also adequately cooked. Insert the thermometer probe into the thickest part of the thigh, ensuring it doesn't touch any bone. The bone can give a false reading as it heats up faster than the meat. The thermometer should be inserted at a slight angle, aiming towards the body but not touching the breast meat.

The Breast

The breast is the most substantial portion of the turkey and requires careful monitoring to prevent overcooking or undercooking. Insert the thermometer into the thickest part of the breast, away from any bone. The probe should be pushed in about 2.5 inches deep, ensuring it's centered within the meat for the most accurate reading.

The internal temperature of your turkey (and any stuffing) should always reach 165°F. Remove the turkey from the oven when it reaches 180°F. The breast must reach 170°F and if the turkey is stuffed, check the temperature of the center of the stuffing to ensure it has reached 165°F.

Cooking the turkey stuffing separately

Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking. Stuffing a turkey may cause bacterial growth if the stuffing isn't cooked properly. The centre of the stuffing should reach 165°F as the drippings from the bird enter it.

To cook the stuffing separately, you'll need to first cook the wet ingredients together on a stovetop. Softening the onions and celery, as cooking them adds another layer of flavour to your stuffing. After that, combine everything and bake it.

Ingredients:

• Bread – use almost any kind of dry bread for stuffing or purchase dry bread cubes.
• Celery/Onions – these add lots of flavour and should be cooked in butter until tender.
• Poultry seasoning – a blend of savory spices like sage, thyme, and rosemary. You can replace poultry seasoning with ground sage if needed.
• Broth – chicken or turkey broth adds moisture; the amount needed will vary based on the type of bread used and how dry it is.
• Additions – a simple classic stuffing recipe is best, so keep add-ins to a minimum. You can add shredded carrots, raisins, dried cranberries, or even cooked sausage.

Method:

• In a large skillet, melt some butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium-low and cook until tender.
• In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
• Pour 1 cup of broth over the top and toss the cubes. Add the remaining broth, a little bit at a time, until the cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
• Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
• Bake for 35 minutes, then uncover and bake for an additional 10 minutes.

Frequently asked questions