Can You Cook a Turkey on Broil? Exploring This Quick Cooking Method

For many home cooks, the Thanksgiving turkey is the centerpiece of a beloved annual tradition. Preparing the perfect bird requires care and precision. An oven’s broil setting provides intense top-down heat ideal for searing foods This speed makes broiling enticing for cooking turkey. But is it a viable technique for the bird? Or will you end up with a dried-out disaster? Let’s explore the ins and outs of broiling turkey.

What is Broiling?

A broiler uses extreme radiant heat from above to cook food. Electric ovens generate this heat from an upper heating element while gas ovens use a flame. The intense direct heat from broiling quickly sears and browns the food’s top layer. It produces results similar to grilling.

Broilers reach much higher temperatures than typical baking, often 500-550°F. The food sits directly under the broiler, usually on a slotted pan. The close proximity allows the heat to cook the top surface fast before penetrating deeper.

Advantages of Broiling

So why might broiling seem appealing for cooking turkey? Here are some of its touted advantages:

• Speed – Broiling cooks food very quickly, especially thin items like meat cutlets, fish fillets or veggies. The intense overhead heat sears the top rapidly.

• Browning – The high heat caramelizes the exterior, creating delicious crispy browned bits. This adds tons of flavor.

• Versatility – If your oven has a broiler, you can achieve grill-like results any time of year. No need to fire up an outdoor grill.

• Healthier – Fat drips away as the food cooks, much like grilling. This allows you to cook items like turkey burgers with less oil.

Disadvantages of Broiling

The concentrated heat of broiling can also cause problems, especially for large roasts like turkey. Here are some of the drawbacks:

• Uneven cooking – With all the heat focused from above, the top may burn before the inside cooks through. The thick legs and breasts of a whole turkey amplify this issue.

• Drying out – The high heat pulls moisture out quickly. Without basting, turkey can end up dry and tough.

• Fat drips – While some view drippings as healthy, turkey needs those juices and oils for flavor and tenderness. Excess dripping can make the meat dry.

• Monitoring – The intense heat requires diligent monitoring to avoid burning. Opening the oven repeatedly lengthens cooking time.

• Small batches – Standard ovens only broil one rack effectively at a time. You can’t cook a feast’s worth of food all at once.

• Smoke – Broiling produces more smoke than baking as the fats hit high heat. This can set off smoke alarms.

Is Broiling Recommended for Turkey?

Given the drawbacks above, most cooking experts advise against broiling whole turkeys. The bird’s thick, irregular shape makes it prone to uneven cooking. The legs and breast cook at different rates, making it extremely difficult to broil the entire turkey properly.

However, broiling can work well for quick-cooking turkey cutlets, like slicing a breast horizontally into thinner fillets. The cutlets cook fast before moisture escapes. But take care not to overcook them into dried hockey pucks!

Tips for Successful Turkey Broiling

If you’re up for an experiment, here are some tips to help broil turkey successfully:

• Choose the right cuts, like breasts sliced into cutlets or thinner leg medallions. Avoid massive roasts.

• Remove skin or prick it so fat renders without curling the skin.

• Preheat broiler thoroughly – a cool start increases cooking time.

• Place turkey 3-6 inches from heating element based on thickness.

• Rotate the pan frequently for even browning.

• Brush with oil to prevent sticking. Consider marinating to retain moisture.

• Broil just until outside browns, then finish cooking in oven.

• Watch turkey the entire time to avoid burning or drying out.

Alternative Cooking Methods

While broiling an entire bird is risky, other oven techniques reliably roast turkey to juicy perfection. Here are some options:

• Roasting – The traditional method, roasting uses indirect heat to gently cook the entire turkey. Basting with pan drippings keeps it moist.

• Convection roasting – Uses a fan to circulate hot air around the turkey for quick, even cooking.

• Grilling – Cooks the turkey outdoors over direct flame for smoky flavor. Requires frequent monitoring.

• Deep frying – Submerging in oil cooks the turkey fast and incredibly moist. Must take safety precautions.

• Spatchcocking – Flattening the bird speeds roasting. Crispy skin, tender meat.

The Verdict on Broiling Turkey

While seductively quick and capable of crispy skin, broiling an entire turkey is a risky endeavor for most home cooks. The uneven heat often leaves a burnt exterior and underdone interior. Smaller turkey cutlets broil more successfully with care. For the Thanksgiving showstopper, it’s best to stick with gentler roasting, grilling or frying to ensure a uniformly cooked, juicy bird. But by all means, experiment and find what method works best in your oven!

Frequently Asked Questions About Broiling Turkey

Here are answers to some common questions about broiling turkey:

Can you broil a turkey to fully cook it?

It’s not recommended. The uneven heat of broiling can easily burn the outer areas while leaving the inside raw and dangerous to eat.

Should you broil before roasting a turkey?

You can broil first for 10-15 minutes to brown the skin, then finish roasting. But it’s not required for a nice crisp skin.

What temperature do you broil turkey?

Use high heat, 500-550°F, to quickly brown the skin. Watch closely to avoid burning.

How long does it take to broil turkey?

Turkey cutlets may take 10-15 minutes. Broiling a whole turkey is not advised. Roasting takes 2-3 hours for a 10-15 lb turkey.

How do you keep turkey moist when broiling?

Marinate first and brush with oil before broiling. Baste frequently. Avoid overcooking by pulling it when just browned, before drying out.

What is the best turkey cut to broil?

Breast cutlets, leg medallions, wings or thigh pieces work well. Avoid broiling a whole turkey or very thick cuts.

Can I broil frozen turkey?

No, only broil fully thawed turkey. Frozen areas will not cook through. Defrost first in the refrigerator 1-2 days before cooking.

Now that you know the pros, cons and technique for broiling turkey, give it a try with smaller cuts and see how you like the quick, crispy results! With the right prep, broiling can be a tasty cooking method for select turkey dishes.