Roasting Pan Turkey Perfection

Roasting a turkey is a great way to feed a large group, and it's easier than you might think. Whether you're a first-time cook or a seasoned pro, roasting a turkey in a roasting pan is a classic technique. The key to success is planning: knowing how much turkey you need per person, brining the bird, and getting an early start on the big day.

A meat thermometer is essential to ensure your turkey is cooked through without being overdone, and there are several ways to keep the meat juicy and flavourful, including brining, basting, and covering the bird during cooking.

Preparing the turkey

Firstly, remove any packaging and take out the bag of giblets from the turkey's cavity. This ensures that your turkey is ready for the next steps and helps prevent any unwanted flavours from seeping into the meat.

Next, pat the turkey dry with paper towels. This step is important as it promotes browning and crisping of the skin. You want to aim for a golden brown colour when roasting your turkey.

Now, it's time to focus on the wings and legs. Tuck the wing tips under the body of the turkey to stabilise it during carving. This step also makes it easier to carve the breast later on. For the legs, tie them together using kitchen twine, which will help keep the turkey compact and neat during roasting.

At this point, you can also season the turkey with salt and pepper, inside and out. Seasoning the turkey beforehand enhances the flavour, but you can also season it after roasting or during the basting process.

If you want to add extra flavour, you can brush the turkey with butter. Melt the butter in a small saucepan over medium heat, and add any desired herbs or spices, such as lemon zest, juice, or thyme. Brush this herb butter mixture generously over the entire turkey.

Finally, place the turkey breast-side up on a rack in a shallow roasting pan. A roasting rack is ideal, but if you don't have one, you can crunch up some aluminium foil or use vegetables like carrots to keep the turkey elevated off the bottom of the pan.

Your turkey is now prepared and ready for roasting! Remember to preheat your oven to the desired temperature, usually around 325°F to 350°F, before placing the turkey inside.

Cooking methods and timings

The cooking time for a roast turkey depends on its weight and whether it is stuffed or not. A good rule of thumb is to allow 13 minutes of cooking time per pound of turkey if it is unstuffed, and 15 minutes per pound if it is stuffed. For example, a 16-pound unstuffed turkey will take around 3 and a half hours to cook, whereas an 18-pound stuffed turkey will take around 4 hours.

It is important to preheat your oven before roasting a turkey. The oven should be set to a high temperature initially, and then the heat should be turned down once the turkey is inside. One source recommends preheating the oven to 450°F and then reducing the temperature to 350°F once the turkey is in the oven. Another source recommends preheating to 325°F.

It is also important to note that a frozen turkey will take longer to cook than a thawed turkey. A frozen turkey will take around 50% more time to cook than a thawed turkey. For example, a 10-pound frozen turkey will take around 5 hours and 15 minutes to cook.

To check if your turkey is cooked, you can use a meat thermometer. Place the thermometer in the thickest part of the thigh and check that the temperature has reached 165°F. You can also check the temperature of the breast, which should reach 170°F, and the stuffing, which should reach 165°F.

It is recommended to baste your turkey every 30 to 45 minutes during cooking. You can baste it with pan juices, butter, oil, or stock. Basting helps to keep the breast meat moist and promotes even browning of the skin.

Once your turkey has reached the correct internal temperature, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute and makes the meat juicier and easier to slice.

Resting and serving the turkey

While the turkey is resting, you can make the gravy using the drippings from the roasting pan. First, strain the drippings through a fine-mesh sieve and discard the solids. You should have about 2 cups of drippings left. Then, melt some butter in a saucepan and sprinkle in flour, whisking to combine. Gradually whisk in the drippings and bring to a boil. You can adjust the consistency of the gravy by adding more or less broth. Taste the gravy and adjust the seasoning with salt and pepper as needed.

After the resting period, the turkey is ready to be carved and served. It is recommended to slice the meat into smaller pieces, approximately 2 to 3 inches in size, to ensure even cooling and easy storage. Leftovers can be stored in the refrigerator for up to four days or frozen for up to two months. When reheating, ensure that the turkey reaches an internal temperature of 165 degrees Fahrenheit to kill any bacteria.

What to serve with the turkey

There are many side dishes that go well with a roasted turkey. Here are some ideas to accompany your main course:

Starchy Sides

• Mashed potatoes: a must-have with turkey; creamy and smooth, they are the perfect comfort food. Try adding roasted garlic for an extra kick.
• Roasted potatoes: try bay roasted smashed potatoes for a subtle flavour, or crispy roasted potatoes with a soft and fluffy inside.
• Sweet potato casserole: a lighter version can be made with mashed sweet potatoes.
• Cornbread: a comforting and hearty addition, cornbread casserole is a sweet and savoury side.
• Stuffing: try a cauliflower stuffing for a low-carb option, or a honey macadamia stuffing for an Aussie twist.
• Dinner rolls: oatmeal dinner rolls are a great option, with a hint of brown sugar.

Vegetables

• Green beans: steam or sauté with garlic and butter for a light and healthy side, or try a green bean casserole.
• Brussels sprouts: roast or sauté with bacon for a delicious combination of flavours and textures.
• Carrots: try honey-glazed carrots, or microwave carrots for a quick and healthy option.
• Butternut squash: roast cubes with honey and cinnamon, or mash with butter and nutmeg.
• Asparagus: try roasted asparagus with anchovy breadcrumbs, or a simple microwave preparation.
• Broccoli: combine with cauliflower and a simple white sauce, Parmesan cheese, and a buttery breadcrumb topping for a delicious casserole.
• Peas: swap out boring old peas for creamed peas with mushrooms and onions.
• Beetroot: try classic Harvard beets, or a baked beetroot casserole.

Sauces

• Gravy: a must-have when serving turkey.
• Cranberry sauce: a classic accompaniment, with a tart and sweet flavour. Try an apple cider cranberry sauce for a familiar taste.

How to make gravy

Making gravy is so incredibly easy. Here's a step-by-step guide on how to make gravy using the leftover drippings from your roasted turkey.

Step 1: Prepare the drippings

When you remove your turkey from the oven, pour the drippings into a bowl. Allow the fat to separate and skim it from the top of the drippings. You should be left with about 2 cups of pan drippings.

Step 2: Make the roux

In a large saucepan, add about 1/4 cup of butter and melt over medium heat. Whisk in 1/4 to 1/2 cup of flour and cook for about a minute to remove the raw flour taste. You want a pasty consistency, so if your mixture seems greasy, add more flour.

Step 3: Add the drippings

Gradually whisk in the pan drippings and bring to a boil. If you find the gravy is too thick, feel free to add more chicken broth to thin it out.

Step 4: Season and serve

Once your gravy has thickened, all that's left to do is taste it and adjust the seasoning with salt and pepper, to taste.

Tips:

• If you don't have enough drippings, you can top it up with chicken or turkey broth.
• If you want to make your gravy ahead of time, allow it to cool and store it in a sealed container in the refrigerator for up to 2 days. To reheat, simply pour the gravy into a saucepan and add a couple of tablespoons of chicken broth or water to thin it out. Heat it over medium-low heat until warmed through (about 15 minutes).

Frequently asked questions