Learning how to roast a turkey in the oven is actually incredibly easy when you get the hang of it. This article will help you roast your bird to perfection and figure out how long to roast your specific turkey. You’ll also learn the best way to prepare it before putting it in the oven.
It’s that time of year again. Recipe sites quake with people searching for stuffing recipes and other Thanksgiving side dishes, macaroni and cheese casseroles start dancing in our heads, and everyone starts asking how to roast a turkey.
I can’t tell you how many questions I get every year from people who are completely intimidated by the idea of roasting turkeys in their ovens. Most of these people are great cooks, and in fact, have no problem roasting a chicken; but give them a bird over three pounds and apparently their earlier bird-roasting experience goes out the window. Perhaps the problem is that they are presenting their roast turkey to anywhere from five to 20 picky people. Or maybe it’s the fact that your dinner investment suddenly went from $9 to $45.
Or maybe it’s the sheer magnitude of the bird… which is a hell of a lot larger than your everyday chicken.
Regardless, roasting a big turkey is actually just as easy as roasting a little chicken. It might take a little longer, but in the end, there’s no reason why you can’t have a tender, delicious, drama-free dinner.
As Thanksgiving approaches, home cooks across the country are gearing up to roast the star of the holiday meal – the turkey! Deciding how to cook your turkey can be overwhelming From brining to stuffing and more, there are many techniques to consider. One key decision is what oven rack to place the turkey on Should you use the bottom rack? Let’s find out.
Why the Bottom Rack is Best
Cooking experts overwhelmingly recommend placing your roast turkey on the bottom rack of the oven This allows the turkey to cook evenly since the top of the bird will be centered and surrounded by heat According to the University of Illinois Extension, the preferred method is to roast the turkey in the center of the lowest oven rack or shelf.
This positioning enables the hot air to properly circulate around the entire turkey. Having the turkey low in the oven prevents the top from burning or drying out. It also allows the bottom and thighs to cook thoroughly.
Simply Recipes advises against cooking a turkey too close to the top heating element of the oven. This can lead to an unevenly cooked, burnt bird. So for optimal results, always use the bottom rack.
Should You Ever Use a Higher Rack?
While the bottom oven rack is ideal, you can sometimes get away with using a middle rack, especially for smaller turkeys. The key is ensuring the thickest part of the breast is centered and the turkey is not too near the top of the oven.
If your oven has multiple racks, resist the urge to maximize space by cooking side dishes on upper racks. Give your turkey breathing room for the best results. According to Taste of Home, letting the turkey be the sole resident of the oven during roasting allows it to cook evenly.
Making the Most of Rack Placement
Here are some tips to ensure rack placement leads to turkey success:
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For very large turkeys, place the rack in the lowest possible position to center the bird.
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Put the turkey in breast-side up, with legs facing the back of the oven. The rear retains more heat.
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Resist opening the oven door frequently. This maintains heat circulation.
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If roasting turkey pieces, arrange symmetrically on a sheet pan and center on the lowest rack.
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Allow at least 2 inches of clearance around the turkey for air flow.
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Use a roasting pan just large enough to hold the turkey to promote heat conductivity.
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Place stuffing in a casserole dish on a separate rack rather than in the turkey cavity.
Alternate Turkey Cooking Methods
While roasting on a bottom oven rack is traditional, there are alternatives:
Grilling: Cooks the turkey more quickly with added smoky flavor. Use indirect heat and rotate occasionally.
Smoking: Infuses delicious smoky flavor. Cooks evenly at a low temperature. Requires special equipment.
Deep Frying: Produces a beautifully crispy, golden bird in less time. Must be done safely with precautions.
Spatchcocking: Flattening or butterflying the turkey allows it to cook faster and more evenly when roasted.
Parts: Breaking down the turkey into pieces like breasts and legs can shorten cooking time. Arrange evenly on sheet pans.
No matter which technique you use, following proper placement guidelines will help ensure the best possible turkey!
Frequently Asked Questions About Turkey Placement
Here are answers to some common questions about where to put the turkey in the oven:
Should I cook my turkey on the top oven rack?
No, cooking on the top rack is not recommended. The turkey will likely burn on top and be undercooked in the middle. Always use a bottom or middle rack.
What if my turkey won’t fit on the bottom rack?
If your turkey is very large, elevate the bottom rack by placing it on inverted baking sheets inside the oven. This creates more clearance.
Can I stuff my turkey if it’s on the bottom rack?
Yes, you can still stuff the cavity. Just allow extra time for the stuffing to reach a safe internal temperature. An unstuffed turkey may cook faster.
Should I use the special poultry roasting racks?
Poultry racks that lift the turkey can help promote air flow. But for easiest access, a regular flat oven rack works great.
What’s the best way to check turkey temperature?
Use an instant-read thermometer in multiple spots to ensure the thickest part of the breast and thigh reach 165°F.
What if my oven door won’t close with the turkey on the bottom rack?
You likely need to remove the upper racks and position the turkey diagonally. This allows for clearance.
Get That Golden Bird!
This Thanksgiving, follow the experts’ advice and place your turkey right on the bottom oven rack. Resist cramming in other dishes and let your bird bask solo in the heat flow for juicy, tender perfection.
Proper placement promotes even cooking so you can focus on gravy, not drying out the turkey! Get ready to carve up a Norman Rockwell-worthy golden beauty. Happy Thanksgiving!
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How to roast a turkey — which bird?
First of all, let’s talk turkey selection. You don’t need to start with the perfect bird to end up with a finished product you can be proud of. That said, I will always endorse a free range, organic option, which I think in the end will not only tastes better, but will also support the kind of world we want to live in the future. But if you can’t afford a $50 locally farmed, pasture raised turkey, you can still pull off the perfect Thanksgiving bird pretty easily.
Now, if you don’t have a turkey yet, I want you to buy one that does not have any salt added to it. Companies LOVE to inject commercial turkeys with all sorts of things like salt, sugar, flavoring, food dye (yes, really), and more. How do you know if a turkey has all of these things in it? Easy: look at the ingredients. If it says anything other than “turkey,” or the nutritional information contains salt and/or sugar, then you’ve got an additive-laden bird.
IMPORTANT: If you already have a turkey at home with additives added, don’t panic! It’s fine! Keep reading for what to do with it.
Is your Thanksgiving turkey frozen?
I can’t tell you how many times I’ve heard of people pulling a golden-brown turkey out of the oven only to find the middle is still frozen. Here’s something you need to know: a 6 – 12 pound frozen turkey will take a few days to defrost. A fully thawed turkey will be soft all the way to the middle.
Here’s the deal, though: you can’t leave it out at room temperature for very long before salmonella and other beasties start becoming a concern. Basically, turkey should not stay at room temperature for very long, otherwise it becomes a food safety nightmare. So! You always want to defrost your turkey in the refrigerator.
Usually three days will do the trick if the bird is under 10 pounds, but if you’ve got a gargantuan frozen turkey of 13+ pounds, you want to put it in the refrigerator four or five days before the morning of Thanksgiving. Yes, that means removing the turkey from the freezer and putting it in the refrigerator on Saturday or Sunday morning.
Also, be sure to put your turkey in a large pot, pan, or bowl that will contain it all and not allow juices to drip out while it defrosts. It’s best to put it on the bottom-most part of your refrigerator so that any juices that drip won’t contaminate the rest of the food in your fridge. Also, a heavy turkey can stress (and break!) refrigerator shelves, so it’s good to rest it on the bottom of the fridge where it’s more secure.