Roast Turkey, No Pan Needed

Roasting a turkey without a pan is easier than you think. There are several alternatives to a roasting pan, such as a cast-iron skillet, a Bundt pan, a disposable DIY foil rack, or even a simple rimmed baking sheet. While a roasting pan is the traditional choice for cooking a turkey, these substitutes can deliver equally delicious results.

Use a baking sheet or sheet pan

If you don't have a roasting pan, a sturdy rimmed baking sheet or sheet pan can be used to roast a turkey. These are usually made of aluminium or steel and measure 18-inches by 13-inches by 1- to 1 1/8-inch deep. Look for a thickness of 18 gauge for the best durability with the least amount of warp.

When using a baking sheet, it's important to use a flat oven-proof rack to lift the bird from the pan. This allows for better air circulation and more surface area for aromatics and liquid. You can use the racks that come with some sheet pans, but the ones made for roasting pans are even better.

When using a baking sheet, you'll need to use smaller vegetables and less liquid. Cut up aromatics like onions, carrots, and celery into smaller pieces so they easily fit under and around the flat rack. Because the sides of the pan are lower, the vegetables won't be completely submerged in liquid, so toss them with a few tablespoons of oil before adding them to the pan to keep them moist. Add enough liquid to cover the vegetables halfway—about 2 cups. The liquid will evaporate more quickly, so you'll need to replace it occasionally as the bird cooks.

Using a baking sheet can result in more even cooking, as the shorter sides allow for better heat circulation. However, it can be more intimidating to manoeuvre a heavy bird and hot pan drippings without the higher sides of a roasting pan.

Try a cast-iron skillet

If you don't have a roasting pan, a cast-iron skillet is a great alternative for roasting a turkey. The high side walls of a skillet will aid in browning, and the result is a turkey with crispy skin that's still juicy on the inside.

To roast a turkey in a cast-iron skillet, you'll first want to make sure you have a skillet that's large enough to accommodate your bird. If you have a smaller turkey, you may want to consider using the spatchcock method, which involves removing the backbone and flattening the turkey before cooking. This method works well in a skillet and ensures even cooking.

Before placing the turkey in the skillet, preheat your oven to a high temperature, around 500 degrees Fahrenheit. Meanwhile, prepare your turkey by removing any giblets and patting it dry. You can also season the turkey with a marinade of butter, garlic salt, pepper, and parsley, or simply rub it with butter, salt, and pepper.

Place the turkey in the skillet and bake at 500 degrees Fahrenheit for 20-30 minutes to get a nice golden colour. Then, reduce the oven temperature to 350 degrees Fahrenheit and cover the turkey with a foil tent. Continue roasting for approximately 2.5-3 hours, or until the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.

Once the turkey is cooked, remove it from the oven and let it rest for about 25-30 minutes before carving. This allows the juices to redistribute and results in a juicier turkey.

Using a cast-iron skillet to roast your turkey can lead to a delicious, evenly cooked bird with crispy skin. So, if you don't have a roasting pan, don't be afraid to give this method a try!

Use a disposable DIY foil rack

If you don't have an oven-safe rack, you can create a disposable one using aluminium foil. Start by scrunching up a long piece of foil into a thick rope, then mould it into a spiral or a figure eight. Make sure the foil is high enough to lift the turkey away from the cooking surface. You can use this DIY rack on any rimmed cookware, such as a skillet or baking sheet.

The key to roasting a turkey is to create separation from the cooking surface, allowing the heat to circulate underneath. Using a rack also allows more surface area for aromatics and liquid. If you don't have a rack, you can easily create one with foil.

When roasting a turkey, it's important to remember that the cooking time will vary depending on the weight of the bird. A good rule of thumb is to allow 13 minutes of cooking time per pound of turkey if it's empty, and 15 minutes per pound if it's stuffed. For a 16-pound turkey, you can expect a cooking time of about 3 to 4 hours.

It's also important to let the turkey rest before carving. This allows the meat to firm up and the juices to be reabsorbed, making it easier to slice and ensuring the meat is juicy. Aim to let the turkey rest for at least 15 minutes before carving.

Cook in a bundt pan

Cooking Turkey in a Bundt Pan

A bundt pan can be used to create a vertical turkey roaster, ensuring even heat distribution and crispy skin all around the bird. Here is a step-by-step guide:

Step 1: Prepare the Bundt Pan

Fill the cavity of the bundt pan with your choice of vegetables such as carrots, potatoes, onions, or beets. Season the vegetables generously. Cover the centre opening of the bundt pan with aluminium foil to prevent messy drippings from escaping into your oven.

Step 2: Position the Turkey

Place your whole turkey, wing side up, vertically over the centre of the pan. The middle of the pan will hold the turkey upright.

Step 3: Season and Cook

Coat the turkey's skin with oil and season to your liking. As the turkey cooks, the rendered fat and juices will season the bed of vegetables, creating a flavourful gravy base.

Step 4: Prepare the Grill

Place a disposable pan with 3 cups of water in the centre of a charcoal grill to prevent flare-ups from turkey drippings and to control the internal grill temperature. Place lit charcoal briquettes on the sides of the pan and top with unlit coals to ensure a slower burn rate.

Step 5: Prepare the Turkey

Season the turkey as desired. For perfectly crisp skin, add 1 teaspoon of baking powder and rub it onto the turkey's skin before grilling.

Step 6: Cook the Turkey

Place the whole turkey, breast side up, on the grill grate over the drip pan and close the grill lid. Leave the vents open while cooking and check if the charcoal briquettes need replacing.

Step 7: Check the Temperature

Use a meat thermometer to check that the internal temperature of the turkey reaches 180° F in the thigh.

Step 8: Prepare Side Dishes

While the turkey is cooking on the grill, use the oven to keep your Thanksgiving side dishes warm.

Step 9: Rest and Serve

Once the turkey is cooked, let it rest for 15-30 minutes before carving and serving.

Spatchcock the bird

Spatchcocking a turkey is a great way to ensure your bird cooks evenly and efficiently. It involves removing the backbone and flattening the bird for cooking. Here's a step-by-step guide to spatchcocking a turkey:

Step One: Dry Off the Turkey

Discard the plastic packaging and remove the giblets from the cavity (usually in a bag). Pat the turkey dry with paper towels, allowing the juices to absorb into the paper towel. The drier the skin, the crispier it will get during cooking.

Step Two: Cut Along One Side of the Backbone

Lay the turkey breast-down and backbone-up on a cutting board. Cut along one side of the backbone using kitchen shears or a sharp boning knife, starting at the tail end. You may need to put some muscle into it as you will be cutting through cartilage and bones.

Step Three: Cut Along the Other Side of the Backbone and Remove It

Cut along the other side of the backbone and remove it, saving it to flavour your gravy.

Step Four: Flatten the Bird

Turn the turkey over so the cut side is on the board and the breast side is facing up. Using both hands, press down on the bird forcefully until you hear the crack of the wishbone and the turkey lies flat. Transfer the turkey, breast-side up, to a baking sheet fitted with a wire rack.

Step Five: Season the Turkey

Season the turkey with salt (about 1/4 cup) and pepper, then refrigerate for at least 8 hours and up to 24 hours. Do not cover the turkey as this will prevent the skin from drying out and becoming crispy.

Step Six: Bring the Turkey to Room Temperature

Take the turkey out of the refrigerator and let it rest for about 30 minutes to reach room temperature. This will ensure quicker and more even cooking. You will notice the salt has been absorbed into the meat, flavouring the turkey.

Step Seven: Dry Off the Bird Again

You may notice moisture beading on the skin. Dry off the bird once more before it goes into the oven. You can brush the bird with olive oil or butter if you wish.

Step Eight: Roast the Turkey

Preheat the oven to 450 degrees F. Pour a couple of cups of water or a can of beer into the baking sheet. The moisture will steam the turkey as it cooks, making the meat ultra-juicy. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, which should take about 1 hour to 1 hour 10 minutes.

Step Nine: Let the Turkey Rest

Allow the turkey to rest for about 30 minutes before carving. This will give the juices time to settle, ensuring the meat stays moist.

Frequently asked questions