Positioning Turkey For Perfect Roasting

Roasting a turkey is a classic technique for cooks of all skill levels. The first step is to place the turkey breast-side-up on a flat rack in a shallow roasting pan. This helps to stabilise the turkey and makes it easier to carve. The wings should be tucked back to hold the neck skin in place and the legs can be tied together with kitchen twine. The turkey should then be covered with a foil tent and placed in the oven.

Turkey positioning for even cooking

Preparation

Before placing your turkey in the roasting pan, it's important to prepare it for even cooking. Remove the turkey from its packaging and take out the bag of giblets from the cavity. Pat the skin dry with paper towels—this helps with browning and crisping. You can also truss the turkey by tucking the wing tips under the body and tying the legs together with kitchen twine, which helps stabilize the bird during cooking and carving.

Roasting Pan and Rack

Now, it's time to set up your roasting pan. Use a shallow roasting pan with a flat rack, ensuring it's around 2 to 2½ inches deep. A shallow pan allows heat to circulate around the turkey more effectively. Place the rack inside the pan, and then position your turkey on the rack, breast-side up.

Temperature and Timing

Preheat your oven to 325°F to 350°F. The exact temperature depends on your oven and personal preference, but this temperature range is generally recommended for roasting turkey.

Place the roasting pan in the oven, ideally on the lowest rack or the bottom third of the oven. This positioning helps ensure that the bottom of the turkey doesn't overcook or dry out.

The cooking time will depend on the weight of your turkey. As a rule of thumb, plan for around 13 to 15 minutes of cooking time per pound of turkey. For example, a 16-pound turkey will likely take around 3½ hours to cook. However, if your turkey is brined or stuffed, it may cook faster, so it's important to monitor its progress.

Basting and Temperature Checking

Baste your turkey every 30 to 45 minutes during cooking. Basting helps keep the meat moist and promotes even browning. You can use pan juices, butter, or oil for basting.

Start checking the turkey's temperature about halfway through the estimated cooking time. Insert a meat thermometer into the thickest parts of the breast, outer thigh, and inner thigh, being careful to avoid touching the bone. The ideal temperature for cooked turkey is at least 165°F. If any part of the turkey hasn't reached this temperature, return it to the oven and continue cooking, checking the temperature every 20 minutes until done.

Resting and Carving

Once your turkey has reached the desired temperature, remove it from the oven and let it rest for at least 15 to 30 minutes before carving. This resting period allows the juices to redistribute, resulting in juicier meat. After resting, transfer the turkey to a cutting board and carve it as you would a chicken, removing the wings, thighs, and breast meat.

Choosing the right roasting pan

Size:

The size of the roasting pan depends on the weight of the turkey. A small (14-inch) roasting pan is suitable for birds up to 12 pounds, while a medium (16-inch) pan can accommodate turkeys up to 16 pounds. For larger birds over 20 pounds, opt for a large (18-inch) roasting pan.

Material:

The best materials for roasting pans are stainless steel or copper. Stainless steel pans are durable, non-reactive to acidic foods, and easy to clean. Copper pans are also excellent heat conductors but tend to be more expensive and require careful handling to prevent tarnishing. Avoid aluminum roasting pans as they can react with acidic ingredients.

Handles:

Consider the type of handles that suit your preferences. Permanently extended handles make it easier to grab the pan from the oven but may reduce cooking space. Foldable handles, on the other hand, can be challenging to grip when removing the pan.

Rack and Lid:

A roasting pan with a rack is ideal as it keeps the turkey elevated, allowing for even cooking and crispy skin. While racks are essential, lids are optional. Lids can help retain moisture, but they may limit the size of the turkey and affect the crispness of the skin.

Shape:

Rectangular roasting pans are generally more versatile and practical than oval pans as they provide a larger cooking area. They are also better suited for cooking multiple items, such as two whole chickens, and can be used for dishes like lasagna or casseroles.

Sides and Bottom:

The ideal height for a roasting pan is around 3 inches. Taller sides can lead to steaming instead of roasting, while shorter sides can make braising messy. Look for a pan with straight or flared sides, depending on your preference for moisture retention or browning. Additionally, ensure the bottom of the pan is flat if you plan to use it on the stovetop for gravy-making or searing.

Price:

The price of a roasting pan can vary depending on your needs and budget. A basic pan that performs well can be found for $25 to $30, while a pan offering better roasting performance may cost $50 to $60. If you seek an heirloom-quality roaster that can be passed down, expect to spend $150 or more.

Preparing the turkey for roasting

Start by removing any packaging and taking out the bag of giblets from both the body and neck cavities. This ensures that your turkey is ready for the next steps and there are no unwanted surprises during cooking.

Pat the skin dry with paper towels. This step is important as it promotes browning and crisping of the skin. You want that golden, crispy skin that is mouth-wateringly delicious!

Position the turkey breast-side up on a flat rack in a shallow roasting pan. A roasting rack is ideal as it elevates the turkey above any drippings, allowing for better airflow and even cooking. The shallow roasting pan should be about 2 to 2 1/2 inches deep.

Now, tuck the wing tips under the body of the turkey. This step helps to stabilise the bird, making it easier to handle during carving. It also ensures that the breast meat is nice and secure.

At this point, you can tie the legs together with kitchen twine if you wish. This gives the turkey a neat appearance and can help with stability during roasting and carving.

If desired, brush the turkey with butter or oil. This step is optional but can enhance the flavour and appearance of the roasted turkey. A generous coating of butter or a light drizzle of oil can really take your turkey to the next level.

Season the turkey with salt and pepper, or your choice of herbs and spices. Be sure to season the cavity as well. This step adds flavour and helps to create a mouthwatering aroma while your turkey roasts.

Add some liquid to the roasting pan, such as water, broth, or even wine. This helps to create steam and keeps the turkey moist during cooking. It also adds flavour and can be used to make delicious gravy afterwards.

Your turkey is now ready for roasting! Remember to preheat your oven to the appropriate temperature and adjust the racks to accommodate the size of your bird. Happy roasting!

Cooking times and temperatures

The cooking time and temperature for a turkey depend on several factors, including the size of the bird, whether it is stuffed or unstuffed, and the type of oven or roaster used. Here are some general guidelines for cooking times and temperatures:

• For a conventional oven, preheat the oven to 450°F and then drop the temperature to 350°F after putting the turkey into the oven.
• For an electric roaster oven, set the temperature to the highest setting, typically between 450-500°F, for the first 30 minutes of cooking, and then lower the temperature to 325°F for the remaining time.
• Plan for around 13-15 minutes of cooking time per pound of turkey if roasting empty, and around 18-20 minutes per pound if stuffed.
• The turkey is done when it reaches a minimum internal temperature of 165°F in the thickest part of the thigh and 170-180°F in the breast. If the turkey is stuffed, the center of the stuffing should also reach a temperature of 165°F.
• It is important to note that cooking times may vary depending on other factors such as brining the bird, cooking with an empty cavity, and leaving the legs untrussed.
• Always use a meat thermometer to check the internal temperature of the turkey to ensure it is cooked properly.
• Let the turkey rest for at least 15-30 minutes after removing it from the oven before carving to allow the juices to redistribute and make the meat juicier.

Resting and carving the turkey

Resting the Turkey

Allow the turkey to rest for at least 15 to 30 minutes before carving. Resting helps the meat reabsorb its juices, preventing them from spilling onto the cutting board and countertop. This ensures that the carved turkey remains juicy. Resting also allows the turkey to cool down slightly, making it easier to handle.

Carving the Turkey

You will need a sharp chef's knife, a large cutting board, a platter, and paper towels. Place the turkey on the cutting board with the cavity facing you and remove any trussing strings. Carve one side of the turkey at a time, without flipping or turning it.

Step 1: Remove the Leg and Thigh

Slice through the skin connecting the breast and the drumstick until you hit the bone. Pull the leg back and down until the joint pops out. Press down on the joint to completely sever it and run your knife between the thigh and backbone to remove the leg piece.

Step 2: Remove the Breast and Wing

Staying on the same side of the turkey, slice through the skin along the breastbone, starting from the neck joint and moving towards the wishbone. Work your knife through the breast meat, along the rib bone, removing as much meat as possible. Pull the wing back and cut at the joint.

Step 3: Repeat on the Other Side

Turn the turkey and repeat the previous two steps on the other side.

Step 4: Slice the Thighs and Breasts

Cut the thigh meat off the bone and into smaller pieces, if desired. Place the breasts skin-side up on the cutting board and cut crosswise at a slight angle into 1/4-inch-thick slices.

Plating and Serving

Arrange the sliced meat on a platter. There is no right or wrong way to do this; feel free to play around with the arrangement. Just ensure that the most golden pieces, like the breasts and drumsticks, take center stage. Fill in any gaps with garnishes like herbs, lemons, cranberries, or apples.

Carving the turkey will cool it down significantly, so be sure to serve it immediately or cover and keep it warm in a low-temperature oven until serving.

Frequently asked questions