Roasting Two Turkeys, One Pan

Roasting two turkeys in the same pan is a great way to feed a large crowd without having to resort to a giant bird. Not only is it faster, but it can also result in juicier and more tender meat. By choosing two smaller turkeys, you'll find them easier to handle and you'll have the flexibility to experiment with different seasonings. When preparing to roast two turkeys in the same pan, it's important to select a shallow roasting pan that can accommodate both birds with some space between them for air circulation. Make sure your oven is large enough to fit the pan and allow for proper airflow. The timing of your roast will depend on the weight of the turkeys, so be sure to check the internal temperature with a meat thermometer to ensure they're cooked through.

Choose the right roasting pan

When it comes to choosing the right roasting pan for cooking two turkeys, there are several factors to consider.

Firstly, it is important to ensure that the roasting pan is the right size. It should be large enough to accommodate two turkeys comfortably, allowing for good air circulation and even cooking. However, bigger is not always better. If the pan is too big, the juices can evaporate and burn, so it is recommended to choose the smallest roasting pan that fits your needs. For cooking two turkeys, two compact 13x9 roasting pans are ideal, or one larger pan where the turkeys can be placed side by side with an inch of space between them.

The depth of the roasting pan is also important. The sides should be high enough to prevent hot liquid from splashing out, but not too high that it affects the cooking process. A depth of 3 to 4 inches is generally recommended.

The shape of the roasting pan is also worth considering. Oval roasting pans work well with oval-shaped roasts and make whisking gravy easier, while rectangular pans provide extra space for cooking multiple items. A rectangular pan with rounded corners can offer the best of both worlds.

The weight of the roasting pan is another key factor. It should be sturdy and heavy enough to feel stable when lifting, but not so heavy that it becomes difficult to handle, especially when filled with hot food.

The material of the roasting pan is an important consideration. Stainless steel and copper are recommended as the best materials, as they offer excellent heat conductivity and distribution. Enameled cast-iron pans are beautiful but very heavy, while aluminum pans can react with acidic ingredients. Non-stick pans should be avoided as they are difficult to maintain, tend to scratch and peel, and may pose health concerns.

Lastly, consider the handles of the roasting pan. Choose a pan with large, easy-to-grip handles that angle upwards, making it easier to manoeuvre, especially when the pan is hot and heavy.

Don't double the roasting time

When roasting two turkeys in the same pan, it is important to remember that the cooking time remains the same as for roasting a single turkey. This means that if you are cooking two 12-pound turkeys, the roasting time is the same as for one 12-pound turkey, which is 2¾ to 3 hours at 325°F.

The reason for this is that each bird cooks separately, and the heat penetrates the meat in the same way as if it were a single bird. Therefore, the cooking time is determined by the weight of each individual bird, not the combined weight.

For example, if you are cooking two 10-pound turkeys, you would use the cooking time for a single 10-pound turkey, not a 20-pound one. This is an important distinction to make, as it ensures that your turkeys are cooked properly and safely.

To ensure your turkeys are cooked through, it is recommended to use a food thermometer. The turkeys are done when they reach an internal temperature of 165°F in the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh.

By following these guidelines, you can ensure that your turkeys are cooked properly, safely, and efficiently, without having to double the roasting time.

Plan ahead

Planning is key when it comes to roasting two turkeys in the same oven. Here are some detailed steps to help you plan ahead:

Choose the Right Size Turkeys:

Select two turkeys that are approximately the same weight and size. This ensures that they cook at similar rates and makes it easier to manage the oven space. Aim for turkeys weighing between 9 and 12 pounds each. This weight range is more manageable and will fit better in your oven.

Ensure Your Oven is Large Enough:

Consider whether your oven has enough space to accommodate two roasting pans. It's important to allow for air circulation around the pans. If your oven seems too crowded, consider using a larger roasting pan to fit both turkeys side by side, leaving about an inch of space between them. Alternatively, opt for two compact 13x9 roasting pans, placing them in different corners of the oven.

Plan Your Timing:

The cooking time will depend on the weight of the turkeys. Calculate the cooking time based on the weight of the larger turkey, not the combined weight of both. If the turkeys are slightly different in size, use the weight of the smaller one to determine the timing. Remember, adding stuffing will increase the cooking time.

Prepare Your Roasting Pan and Oven:

Choose a shallow roasting pan, no more than three inches deep, with a rack at the bottom to elevate the turkeys above the pan drippings. If using two pans, place them in the oven before turning it on to ensure they fit comfortably with some space for air circulation. Preheat your oven to 325 degrees Fahrenheit.

Clean Your Food Thermometer:

A food thermometer is essential to ensure your turkeys are fully cooked. Clean the thermometer probe with soapy water before using it, to avoid cross-contamination. Consider having two thermometers, one for each turkey, to save time. You can also check the temperature in just one turkey throughout the cooking process if they are the same size.

Use different seasonings

If you're roasting two turkeys in the same pan, using different seasonings is a great way to add variety to your meal. Here are some tips to help you make the most of this technique:

Choose Complementary Seasonings: When using different seasonings for each turkey, try to choose flavours that will complement each other. For example, you could use a blend of herbs such as rosemary, thyme, and sage on one turkey, and a spicy rub with paprika, garlic, and black pepper on the other. This way, your meal will have a balanced and delicious flavour profile.

Consider Guest Preferences: Think about your guests' preferences when choosing seasonings. If you know that some guests prefer milder flavours, you might want to season one turkey more subtly, while the other can be a canvas for more adventurous flavours. This way, you'll have something to suit everyone's tastes.

Experiment with Dry Rubs: Dry rubs are a great way to add flavour to your turkeys. Mix together spices, herbs, and other seasonings, and massage them into the skin of the birds before roasting. This will help create a delicious, crispy skin and keep the meat moist and tender.

Brine for Extra Flavour: Brining is a technique where you soak the turkeys in a salt water solution, often with added herbs and spices, before cooking. This helps to keep the meat juicy and adds extra flavour. You can brine each turkey in a different solution to give them distinct flavours. Just remember to brine them separately, as using the same solution could spread bacteria between the birds.

Add Stuffing: Stuffing is another opportunity to add different flavours to each turkey. You can choose complementary recipes or go for contrasting options, such as a traditional herb stuffing in one bird and a fruity or nut-based stuffing in the other. Remember, if you do stuff your turkeys, they will need longer to cook, and the cooking time will depend on the weight of the stuffed bird.

By using different seasonings, you can turn your two-turkey roast into a creative and flavourful feast that will impress your guests and keep everyone happy.

Check the temperature in three spots

Checking the temperature of your turkeys is crucial to ensure they are cooked properly and safe to eat. The best way to do this is to use a food or meat thermometer. An instant-read thermometer is the most accurate tool for this purpose.

When roasting two turkeys in the same pan, it is important to check the temperature in three spots to ensure even cooking. Here are the three key areas to focus on:

The Thickest Part of the Breast:

Insert the thermometer into the deepest part of the breast, being careful not to touch any bones. This area can vary in thickness, so ensure the thermometer is positioned correctly.

The Innermost Part of the Wing:

The wings are one of the smaller parts of the turkey and can be tricky to measure. Locate the innermost part of the wing, closest to the body, and insert the thermometer there.

The Innermost Part of the Thigh:

The thigh is one of the thickest parts of the turkey and takes the longest to cook. Find the innermost part of the thigh, where it attaches to the body, and insert the thermometer. Ensure the thermometer is parallel to the body of the turkey and doesn't touch any bones.

By checking the temperature in these three spots, you can ensure that your turkeys have reached the desired internal temperature and are cooked evenly throughout. The recommended internal temperature for a properly cooked turkey is 165°F (74°C) in the thigh and 150°F (66°F) in the breast.

Remember to rotate the position of the turkeys every 30 minutes to an hour during cooking to promote even cooking. Additionally, allow the turkeys to rest for at least 15 minutes after removing them from the oven. This helps the juices redistribute and results in more tender meat.

Frequently asked questions