Tiffany Haney
Roasting pans are the most common choice for cooking turkey, but they are not the only option. The size of the roasting pan is important, as it needs to fit your oven and be the right size for your turkey. A roasting rack is also useful to keep the meat out of its juices and to promote air circulation. If you don't have a roasting pan, a standard sheet pan can be used instead, with a cooling rack to elevate the turkey.
Characteristics and their values for the kind of pan that can be used to cook a turkey:
| Characteristics | Values |
|---|---|
| Type of pan | Roasting pan, sheet pan, camp Dutch oven, granite ware roasting pan, stainless steel roasting pan, copper roasting pan |
| Size | Small (14-inch) for birds up to 12 pounds, medium (16-inch) for birds up to 16 pounds, large (18-inch) for turkeys up to 20 pounds |
| Height | 3 inches is ideal |
| Handles | Permanently extended or foldable |
| Rack | Recommended for even cooking and crispy skin |
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What You'll Learn
You can use a simple sheet pan
A standard 18×13-inch half sheet pan (rimmed baking sheet) is ideal. You can set a rectangular cooling rack or even the V-shaped rack that came with your roasting pan inside the sheet pan. Either type of rack will lift the bird up so that it's not touching the bottom of the pan, allowing more even heat distribution around the turkey. The results are more even browning, more even cooking, and a prettier bird.
Sheet pan turkeys are also a great option if you want to cook your turkey quickly. You can cook a moist turkey with crispy skin in just one hour using this method. If you're using a bone-in turkey breast, however, be aware that the timing will be off since bone-in turkey takes longer to cook.
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A roasting pan is also an option
When selecting a roasting pan, it is important to consider the size of the pan in relation to the size of the turkey. A small (14-inch) roasting pan is suitable for turkeys up to 12 pounds, while a medium (16-inch) pan can accommodate birds up to 16 pounds. For larger turkeys, a roasting pan with a size of 18 inches or more is recommended.
The ideal height for a roasting pan is generally considered to be around three inches. A pan that is too deep may result in steaming rather than roasting, while a shallow pan can make braising messy and challenging. Additionally, the material of the roasting pan is an important consideration. Stainless steel or copper are recommended as ideal materials, while enameled cast iron, though attractive, can be very heavy, especially when combined with the weight of a large turkey. It is best to avoid aluminum roasting pans as they can react with acidic ingredients such as lemon juice, altering the flavour of your dish.
Some roasting pans come with a rack, which is beneficial as it keeps the turkey elevated above its juices, promoting a crisp skin. The rack also facilitates air circulation, resulting in more even cooking. When using a roasting pan without a rack, an alternative option is to elevate the turkey on a rectangular cooling rack or a V-shaped rack placed inside the pan.
While roasting pans can be a good choice for cooking turkey, it is worth noting that disposable aluminum pans are generally discouraged due to their flimsiness and potential risk to your oven and meal.
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Consider the size of your turkey
When choosing a pan to cook your turkey in, it is important to consider the size of the bird. The size of the turkey will determine the size of the pan you need, as well as the cooking time. A small (14-inch) roasting pan is suitable for turkeys up to 12 pounds, while a medium (16-inch) pan can accommodate birds up to 16 pounds. If you're cooking a large turkey, consider opting for an 18-inch roasting pan, which can fit turkeys up to 20 pounds.
It is recommended to have a roasting rack inside the pan to elevate the turkey and allow for even cooking and browning. The rack helps to circulate heat around the entire bird, ensuring that the bottom parts of the turkey, such as the thighs and wings, cook evenly and don't end up flabby or undercooked.
If you don't have a roasting pan, a standard sheet pan or a camp Dutch oven can also be used. A sheet pan can be lined with a rectangular cooling rack or a V-shaped rack to lift the turkey above the pan and promote even heat distribution. A Dutch oven can be used without a lid for cooking a turkey, and a meat rack can be placed inside to improve airflow during cooking.
When cooking a turkey, it is important to consider the size of your oven as well. Make sure the pan you choose fits comfortably inside your oven, taking into account the thickness of the pan walls and the height of the handles. You don't want the pan to be too big, as it may affect the cooking process and make it difficult to handle.
Additionally, the size of the turkey will impact the thawing and cooking time. A frozen turkey needs about 24 hours of thawing time for every five pounds of weight. As a rule of thumb, a 12-15 pound turkey will take between 2 1/2 and 4 hours to cook.
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Don't forget to thaw your turkey first
You can cook a turkey in a roasting pan or a standard 18x13-inch half sheet pan (rimmed baking sheet). If you use a sheet pan, you can set a rectangular cooling rack or the V-shaped rack that comes with your roasting pan inside it to elevate the turkey and allow for more even heat distribution.
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You can brine your turkey before cooking
You don't need to buy a roasting pan for cooking a turkey; a simple sheet pan will do. A roasting pan can shield the bottom part of the turkey from the heat of the oven, resulting in uneven cooking. Elevating the bird above the pan, using a rack, can help with this. A standard 18x13-inch half sheet pan (rimmed baking sheet) is ideal.
If you want to spatchcock your turkey (a technique that butterflies the bird by removing the backbone), it's recommended to brine the bird first, then spatchcock. This is because a spatchcocked turkey absorbs salt and seasoning faster, so brining first and then spatchcocking will avoid your turkey becoming too salty.
When it's ready, remove the roasting pan from the oven and lift one end of the turkey to let the juices drip out into the pan. These juices can be used for gravy. Transfer the turkey to a cutting board and let it rest for at least 30 minutes before carving and serving.
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Frequently asked questions
You can cook a turkey in a roasting pan, a sheet pan, or a camp Dutch oven.
The size of the roasting pan depends on the size of the turkey. A small (14-inch) roasting pan is suitable for birds up to 12 pounds, a medium (16-inch) roasting pan for birds up to 16 pounds, and a large (18-inch) roasting pan for turkeys up to 20 pounds.
Here are some factors to consider:
- Oven size: Know the internal measurements of your oven, especially if it is a smaller model.
- Wall thickness and handle height: Take into account the thickness of the pan walls and the height of the handles, which can impact the overall cooking size.
- Material: Stainless steel or copper are recommended materials. Avoid aluminum as it can react with acidic ingredients.
- Height: An ideal height for a roasting pan is around three inches.
