Tillie Doyle
There are many ways to lay a turkey in a pan, depending on the type of pan and the cooking method. For example, when roasting a turkey, it is typically placed breast-side up on a flat rack in a shallow roasting pan. The wings are tucked back to hold the neck skin in place and stabilize the turkey. A meat thermometer is inserted into the thigh, and the turkey is basted with butter or oil. When cooking a frozen turkey breast, it is roasted skin side down on a flat rack in an open roasting pan. After the first hour, the breast is turned skin side up and brushed with oil.
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What You'll Learn
How to lay a frozen turkey in a pan
Cooking a frozen turkey is a simple and safe process. Firstly, remove the plastic wrapper from the turkey. Place the frozen turkey breast-side-up on a flat rack in a shallow roasting pan. The pan should be about 2 to 2.5 inches deep, and low-walled to allow air to circulate around the bird.
After the first 20-30 minutes of cooking, remove the turkey from the oven and take out the giblets. The giblets are the edible organs of the turkey, usually found in a bag inside the cavity. Check that there are no other plastic parts or packaging that may melt during the rest of the cooking time.
Now, you can add a basting layer. You can use butter, herbs, and spices for this. As the turkey continues to cook, use a baster to collect the juices from the bottom of the pan and brush this onto the turkey to add moisture.
The turkey will take about 50% longer to cook than if it was thawed. It is ready when an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, registers at least 165°F.
Once the turkey is fully cooked, remove it from the oven and let it rest for 30 minutes before carving and serving.
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Using a roasting rack
The purpose of the rack is to elevate the turkey above the pan, allowing the heat to reach the lower areas of the bird. This results in more even browning, more even cooking, and a better-looking bird. The rack also allows for better airflow, maximising the amount of crispy, golden skin. If you're concerned about the turkey drying out, you can baste the bird with melted butter or its juices every 30 minutes.
If you're using a flat rack or V-rack, it's recommended to spray the rack with non-stick cooking spray to prevent the turkey from sticking to the bottom of the pan. It's also important to note that adding water to the roasting pan can lead to spattering or popping during the roasting process, so it's best to avoid this. Instead, the turkey will produce its own juices, which you can then use to make gravy.
When roasting a turkey on a rack, it's important to ensure that the oven temperature is set correctly. Start by roasting the turkey at 450 degrees F for 30 minutes, then drop the temperature to 350 degrees F. You can use a meat thermometer to ensure the turkey is cooked through—it should register 165 degrees F when done.
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Preparing the turkey
Firstly, ensure your turkey is completely thawed before cooking. The safest method is to thaw it in the refrigerator, which can take several days, depending on the size. Allow 24 hours for every 5 pounds of turkey. Place the turkey in its original packaging in a pan to catch any juices that may drip. If you're in a hurry, you can use the cold-water method by submerging the turkey in cold water, changing the water every 30 minutes, at a rate of about 30 minutes per pound.
Once the turkey is thawed, remove it from its packaging and pat it dry with paper towels. Let the turkey sit at room temperature on a rack in a roasting pan to help the skin dry out, which promotes even cooking and browning. If you plan to stuff your turkey, now is the time to do it. Loosely fill the cavity with your chosen stuffing.
Next, brush the turkey generously with butter. You can infuse the butter with herbs and lemon for added flavour. Make sure to get butter under the skin as well as on top. Season the turkey with salt and pepper, ensuring you season the cavity as well.
Before placing the turkey in the pan, tuck the wing tips under the body to stabilize it and make carving easier. If you're using a whole turkey, tie the legs together with kitchen twine. Place the turkey breast-side-up on a flat rack in a shallow roasting pan. You can surround the turkey with quartered vegetables and herbs to infuse extra flavour.
Finally, insert an oven-safe meat thermometer into the thickest part of the thigh, being careful to not touch the bone. If you're using a stuffed turkey, ensure the thermometer reaches the centre of the stuffing.
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Cooking time and temperature
The cooking time and temperature for a turkey depend on its weight and whether it is stuffed or unstuffed. As a rule of thumb, plan for 13 minutes of roasting time for each pound of unstuffed turkey and 15 minutes per pound for stuffed turkey. A 12-15 pound turkey will take between 2 1/2 and 4 hours to cook.
Preheat your oven to 450°F, then drop the temperature to 350°F after putting the turkey in the oven. The turkey is cooked when it registers a minimum of 165°F in the thickest part of the thigh, without touching the bone. You can also check the temperature in the breast and the outer and inner thighs. If the turkey is stuffed, the center of the stuffing should be 165°F.
If the breast meat is getting too dark before it’s ready, cover it with a sheet of aluminum foil to prevent overcooking. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes before carving.
For a frozen turkey breast, roast skin side down, uncovered, on a flat rack in a 2-inch deep open roasting pan at 325°F for the first hour. Then, turn the breast skin side up, and brush or spray the skin lightly with vegetable or cooking oil. Return to the oven and roast uncovered according to the cooking schedule or until a meat thermometer in the thickest part of the breast reaches 170°F.
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Carving and serving
When you are ready to carve, place the turkey on a large platter or sheet pan. You can then begin to carve the meat, ensuring you cut against the grain. Start by removing the legs, then the wings, and finally, the breast. You can also remove the thighs if you wish. Be sure to use a sharp knife to make carving easier and to ensure clean cuts of meat.
For serving, you can arrange the carved meat on a platter, ensuring the meat is still warm. You can also reheat the meat in the oven at 350°F for 30-35 minutes. Be sure to use any juices that have collected in the pan to make a gravy to accompany the meat. You can also use butter and herbs to add extra flavour to your meat.
Finally, remember to be mindful of food safety. All leftovers should be reheated to a minimum of 165°F.
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Frequently asked questions
Place the turkey breast-side up on a flat rack in a shallow roasting pan.
Remove the turkey from its packaging and pat it dry with paper towels. You can also season the turkey with salt and pepper and rub it with butter before laying it in the pan.
You can add vegetables, chicken broth, and herbs to the pan to add flavor and keep the turkey moist. You can also pour in some water or broth to create gravy from the drippings.
The safest way to thaw a frozen turkey is in the refrigerator, which can take several days depending on the size. You can also thaw it faster by placing it in a cold water bath, changing the water every 30 minutes until it's fully thawed.
