Carrot-Turkey Roasting: Timing Tips

Roasting a turkey with carrots is a great way to add flavour and moisture to the meat, as well as providing a tasty side dish of vegetables to accompany the roast. The key to getting the best results is timing. Most recipes suggest adding the carrots to the roasting pan about halfway through the cooking time. This allows the turkey to develop a crispy skin and ensures the carrots are cooked through but not burnt.

Turkey prep: rinse, pat dry, and season

Rinse and Pat Dry

Start by removing the giblets from the turkey cavity. Then, rinse the turkey inside and out with cold water. Next, pat the outside of the turkey dry with paper towels. Be sure to swab the whole turkey, both inside and outside. You want any salt you add later to draw out the moisture locked within the turkey muscles, not get lost in any residual wetness.

Season

Now it's time to season the turkey. You can do this in a few different ways. One popular method is dry brining, which involves rubbing a mixture of salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking. The amount of time depends on the size of the turkey—it's recommended to brine for at least one hour per pound. Dry brining helps to ensure the turkey meat is penetrated with seasoning throughout and results in extra crispy skin.

If you're short on time, you can also simply season the turkey with salt and pepper, as in this roast turkey recipe. You can also stuff the cavity with a few wedges of onion or citrus, some sprigs of thyme or rosemary, or whatever aromatics you like.

Oven temperature and roasting time

Preheat the Oven:

Start by preheating your oven to the desired temperature. Most recipes recommend preheating to temperatures between 325°F and 425°F. The specific temperature may vary depending on personal preference and the size of your turkey.

Roasting Time and Temperature:

The roasting time will depend on the weight of your turkey and the desired doneness. A good rule of thumb is to roast your turkey at 350°F (177°C) for approximately 20 minutes per pound of turkey. For example, if you have a 12-pound turkey, you would roast it for about 2 hours. However, it's important to use a meat thermometer to determine the actual doneness, as cooking times may vary.

Adjustments for Carrots:

When adding carrots to the roasting pan, consider that they typically require a similar roasting time as the turkey. If you are using larger carrots or prefer them to be more tender, you can add them to the pan earlier. Smaller carrots or those that are halved or chopped may require less time, so you can add them later in the roasting process.

Oven Temperature Adjustments:

Some recipes suggest starting the roast at a higher temperature, such as 425°F, for the first 30 to 45 minutes, and then reducing the temperature to 350°F for the remaining roasting time. This initial higher temperature helps to brown the skin of the turkey.

Tenting with Foil:

To prevent the turkey from drying out, it's recommended to tent it with foil, ensuring that the shiny side faces out. This reflects the heat away from the breast meat, keeping it moist.

Resting Time:

Once the turkey is roasted, it's important to let it rest before carving. Remove it from the oven and cover it loosely with foil. Let the turkey rest for at least 15 to 30 minutes, depending on its size. This resting time allows the juices to redistribute, ensuring a moist and juicy turkey.

Doneness and Meat Thermometer:

The best way to determine if your turkey is done is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh or breast. The turkey is considered done when the internal temperature reaches 160°F to 180°F. If using an instant-read thermometer, aim for the higher end of this temperature range.

By following these instructions and adjusting the oven temperature and roasting time as needed, you can ensure that your turkey is cooked to perfection and your carrots are tender and flavorful.

Roasting pan preparation

To prepare your roasting pan for a whole turkey and roasted carrots, follow these steps:

Firstly, ensure your turkey is thawed and remove the giblets. Rinse the turkey inside and out, and then pat it dry with paper towels. Next, rub a little salt onto the inside of the turkey cavity. You can also season the cavity with pepper. Some recipes suggest stuffing the cavity with herbs, garlic, lemon, and quartered onions.

Now, place your turkey in the roasting pan. If you want to add potatoes, this is the time to do so, as they will take longer to cook than carrots. Drizzle the turkey and potatoes with olive oil, and season with salt and pepper. You can also add a cup of turkey broth to the pan.

After an hour of roasting, it's time to add your carrots. Peel and cut your carrots into chunks, and toss them in olive oil. Add the carrots to the roasting pan, surrounding the turkey.

Return the pan to the oven and continue roasting for around another 1.5 hours, or until the juices run clear when you cut between the leg and thigh. The internal temperature of the meat should be about 180°F.

Once cooked, remove the turkey from the oven and let it rest for around 20-30 minutes before carving. You can continue to cook the vegetables while the turkey rests.

Adding carrots to the roasting pan

Firstly, you will need to prepare your carrots. The number of carrots you need will depend on their size and how many people you are serving. As a guide, use around 3-5 carrots for a large roast. Wash and peel the carrots, then cut them into chunks or slices. Baby carrots can be left whole, but larger carrots should be cut into 2-inch chunks or slices. You can also trim the tops, if necessary.

Next, prepare your turkey as you usually would, ensuring you have removed the giblets and rinsed the turkey inside and out. Pat the turkey dry with paper towels. You can then rub the turkey with olive oil, salt, and pepper, both inside and out. Some recipes suggest adding herbs such as thyme or rosemary at this stage, either by stuffing them into the cavity or sprinkling them over the bird.

Now it's time to add the carrots to the roasting pan. Place the prepared turkey in a large roasting pan and surround it with the carrots. Some recipes suggest placing the turkey on a wire rack above the carrots and other vegetables, which may include onions, celery, and potatoes. This allows the juices from the turkey to drip onto the carrots as it cooks, adding extra flavour.

Once your turkey and carrots are in the roasting pan, it's almost ready for the oven. You can add some cold water to the pan, which will create steam and help keep the turkey moist. Cover the turkey loosely with foil, ensuring the shiny side is facing out to reflect the heat away from the meat. This will help prevent the turkey from drying out.

Finally, place the roasting pan in the oven and cook according to the weight of your turkey. A good guide is to roast at 325-350 degrees Fahrenheit for 15-18 minutes per pound, or until the internal temperature reaches 180 degrees Fahrenheit. Baste the turkey regularly with the juices from the pan.

Once cooked, remove the turkey from the oven and allow it to rest for at least 15-30 minutes before carving. This will give you time to finish off the carrots and any other vegetables. Simply stir them and return the pan to the oven to cook while the turkey rests.

And that's it! You've now added carrots to your roasting pan and can enjoy a delicious, flavourful side dish with your roast turkey.

Making gravy with pan juices

Preparing the Pan Juices

Start by removing the roasted meat from the roasting pan. Pour the pan juices or drippings into a measuring cup or container. The fat from the drippings will rise to the top, and you can skim it off using a spoon or a fat separator to prevent the gravy from becoming too greasy. This step is important if you prefer a less oily gravy.

Creating the Roux

For a medium-bodied gravy, you can use either cornstarch or flour as a thickening agent. If using flour, heat two tablespoons of butter or fat from the pan drippings over medium-high heat. Add two tablespoons of flour and cook for about five minutes, whisking continuously, until the mixture, known as a roux, becomes smooth and loses its raw flour taste.

Deglazing and Adding Broth

Once the roux is light brown, it's time to deglaze the pan. Add the skimmed pan juices back into the pan, using a wooden spoon or spatula to scrape up any browned bits (fond) left in the pan from the roasting process. These bits contain concentrated flavours that will enhance your gravy.

Next, slowly add a cup of broth or stock to the pan, whisking as you pour to prevent lumps from forming. You can use chicken broth, beef broth, or any type of stock that complements the meat you're cooking. Bring the mixture to a simmer and continue cooking for a few minutes until the gravy thickens.

Seasoning and Serving

At this point, you can add any desired seasonings or flavourings, such as salt, pepper, herbs, or spices. If you prefer a smooth gravy, strain it through a fine-mesh strainer before serving. Your gravy is now ready to be served with your roasted meat and side dishes!

Tips and Variations

• For a gluten-free option, use a cornstarch slurry (one tablespoon of cornstarch mixed with one to two tablespoons of water) instead of flour. Add this after bringing the broth to a simmer.
• You can also use non-GMO thickeners like arrowroot or potato starch in equal parts to cornstarch.
• If you want to make your gravy ahead of time, it can be stored in an airtight container in the refrigerator for up to two days. Reheat and adjust the thickness as needed before serving.
• Flour-based gravy can be frozen for up to four months in an airtight container or freezer-safe bag.
• If you end up with lumps in your gravy, you can use an immersion blender to puree it, or strain it through a fine-mesh strainer to remove the lumps.
• Don't be afraid to experiment with additional ingredients like herbs, spices, Worcestershire sauce, mustard, or wine to enhance the flavour of your gravy.

Frequently asked questions