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On the list of ultimate adulting tasks, roasting a turkey ranks pretty highly. But what if you don’t have the heavy-duty cookware that your uncle whips out every Thanksgiving? Is bird still the word?
The holidays are a time for cherished traditions, and roasting a big beautiful turkey is often at the center of the festivities For many families, cooking the turkey can feel like a daunting task reserved only for the most seasoned home cooks. But never fear – roasting a juicy and delicious turkey is easier than you may think with one simple trick using a sheet pan instead of a roasting pan
Why Roast Your Turkey on a Sheet Pan?
A rimmed baking sheet, also known as a sheet pan or half sheet pan, can make roasting a turkey simpler and lead to better results. Here are some of the benefits of using a sheet pan:
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Promotes even cooking – A sheet pan allows for better heat circulation, browning the turkey evenly on all sides. The shallow sides don’t block heat like a deep roasting pan.
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Crispy skin – With exposure from all angles, the turkey skin gets deliciously crispy and browned.
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Cooks the underside – The bottom of the turkey cooks through instead of partially stewing in juices.
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Easy to prepare – Season and place the turkey right on the pan for less hassle.
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Captures juices – The rimmed edges keep all the tasty drippings in one place for making gravy.
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Versatile – Use the same pan for roasting vegetables alongside the turkey.
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Improves carving – With evenly cooked meat, carving is much simpler after roasting on a sheet pan.
Step-by-Step Guide to Roasting a Turkey on a Sheet Pan
Roasting your turkey in the oven on a sheet pan is simple and effective. Follow these steps for moist, tender meat and gorgeous crispy skin:
Choose a Good Size Pan
Select a half sheet pan that provides plenty of room for your turkey to lay flat. For a 10-16 pound turkey, use an 18×13 inch rimmed baking sheet. Go larger, like a full sheet pan, for bigger birds.
Season the Turkey
Pat the turkey dry and rub the skin all over with oil or butter. Generously season inside and out with salt, pepper, and any other desired spices or herbs. Let sit for 30 minutes up to overnight.
Preheat the Oven
Heat the oven to 425°F with a rack placed in the lower third position.
Prepare the Pan
Place a wire cooling rack inside the sheet pan to elevate the turkey for air flow. Spray the rack with nonstick spray.
Roast the Turkey
Put the turkey directly on the wire rack, breast side up. Tent loosely with foil. Roast for 30 minutes, then lower heat to 350°F. Discard foil and roast until the breast is 165°F and thighs are 175°F, about 2-3 hours.
Let Turkey Rest
The turkey needs to rest for at least 30 minutes before carving so juices can redistribute. Lightly tent with foil to keep warm.
Make Amazing Gravy
Use the concentrated drippings left in the sheet pan to make a flavorful gravy.
Tips for the Best Sheet Pan Turkey
Use these handy tips for roasting turkey success:
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Brining the turkey in saltwater prevents drying out and boosts flavor. Chill thoroughly before roasting.
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Try compound butter under the skin for added moisture and seasoning.
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Scatter cut onion, celery, carrots and herbs in the pan for flavorful gravy.
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Add wine, stock or water to the pan to help steam and prevent burning.
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Baste every 30 minutes with pan juices for super moist meat.
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Use a meat thermometer to accurately check doneness in both breast and thighs.
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Letting the turkey rest after roasting completes the cooking process for tender results.
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Make gravy right in the sheet pan using the flavorful fond stuck to the bottom.
Frequently Asked Questions About Roasting Turkey on a Sheet Pan
Here are answers to some common questions about this method:
What size turkey works best?
You can roast a turkey up to about 16 pounds on a standard half sheet pan. Go bigger for larger birds.
Should I spatchcock the turkey?
Spatchcocking (butterflying) speeds up cooking but a whole turkey works well in a sheet pan too.
What temperature do I roast the turkey at?
Start at a high temp (425°F) to brown the skin, then reduce heat to 350°F for the remainder of roasting.
How long does it take to roast?
Total roasting time averages 15-20 minutes per pound. A 12 pound turkey takes about 2 1/2 to 3 hours.
Can I roast vegetables too?
Yes, add potatoes, carrots, onions, celery, Brussels sprouts etc. around the turkey to cook in the flavorful drippings.
Is roasting on a rack necessary?
Elevating the turkey promotes air circulation for even cooking but a rack is not mandatory.
Do I need to flip or rotate the turkey?
Rotating the pan halfway through is recommended for even browning, but you don’t need to flip.
What temperature should the turkey be when done?
Cook until the breast reaches 165°F and thighs reach 175°F for food safety and proper doneness.
Alternate Methods for Roasting Turkey
While using a sheet pan is a great approach, home cooks can also roast turkey successfully in other ways:
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Roasting pan – The traditional vessel, just be sure to elevate the turkey off the bottom.
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On a grill – Infuses delicious smoky flavor when cooked over indirect heat on a charcoal or gas grill.
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Fried turkey – Deep frying results in moist meat and crispy skin but requires safety precautions.
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Spiral sliced ham – A holiday staple that can stand in for turkey for smaller gatherings.
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Turkey breast – Smaller cut is easier to roast evenly than a whole bird.
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Turkey parts – Roast bone-in pieces like legs and thighs for individual portions.
Get Your Sheet Pan Turkey in the Oven This Holiday!
Now that you know how wonderfully simple roasting turkey on a sheet pan can be, it’s time to try this method for your next holiday meal. Just remember to plan ahead with thawing and seasoning, use a good thermometer, and let the turkey rest properly for best results. In no time, you’ll have a picture-perfect, golden brown turkey ready to impress your hungry guests! Give this easy roasting technique a shot – your new favorite holiday tradition starts here.
How to roast a turkey without a roasting pan or rack: In short
- Ideally, replace the roasting pan with a sheet pan that has raised edges — especially for larger birds and briskets. However, you can also try using a Dutch oven, skillet, or baking dish.
- You don’t need a roasting rack, but it helps to keep your turkey raised. It might come out a little stewed otherwise.
- You can use a wire cooling rack if you have one. If not, you can twist up some aluminum foil or cover the bottom of the pan with a chunky layer of coarsely chopped veggies.
- Be sure to cook turkey to an internal temp of 165°F (74ºC) and check the appropriate cooking time for the size of the bird you have.
A good roasting pan with a rack can help you bring your Thanksgiving turkey home to roost (or roast). But if you don’t have a roaster, that doesn’t rule out a moist bird coated with crispy skin and packed with all the flavors.
You don’t need to run to the store for one of those big disposable aluminum pans, either. If you have a rimmed sheet pan or another vessel big enough to hold your turkey, you’re good to gobble.
We’ll break down how to roast a turkey (or another animal protein) without a roasting pan, including what to do if you don’t have a roasting rack and how to choose the right vessel.
Picking the right vessel for the job is key when you want to roast a turkey or other meat without a specialized pan.
Depending on the size of your protein, you may be able to roast it in a:
But for a larger turkey or a big-ass brisket, you’ll be better off with a sheet pan. Make sure it’s a rimmed sheet pan — the kind with raised edges. This will help contain all the juices and drippings, keeping your bird moist AF and minimizing drippage.
Sheet pans are available to purchase online.
A word of caution
Be careful when roasting a heavy protein like a monster turkey on a sheet pan, because it will be harder to take out of the oven and to move without handles. You certainly don’t want your masterpiece slip-slidin’ away onto the kitchen floor.
Also, be sure no part of the protein hangs over the edges of the pan. This will help keep all parts of the bird covered in the juices and allow everything to roast evenly.
If your protein’s truly too much of a beast for the gear you have, wrap any overhanging legs or edges in aluminum foil to drain the juices back into the cooking vessel.
You don’t need to keep your turkey raised too high when roasting, but you will need to elevate it in some way.
This helps air circulate for even cooking and prevents the bottom from getting too soggy. By raising your meat onto a mini-throne of sorts, you’ll get crispier skin on poultry or a caramelized crust on a piece of pork or beef.
Without a rack, you could inadvertently end up braising your meat instead of roasting it (depending on how much fat and juice the meat releases during cooking). Braising is a cooking technique that involves stewing meat in liquid — and it can be hella delicious, but not when your guests are expecting a roast.
Long story short: Raise so you don’t braise.
This depends on whether you have a wire cooling rack or not. You may be in the market for one — in which case, you can buy one online.
But there are other roasting rack substitutes that don’t require dropping dollars on new gear.