The Ultimate Guide to Cast Iron Roasting Pans for Cooking the Perfect Turkey

The centerpiece of many holiday meals is a juicy, golden brown turkey fresh out of the oven. While you can roast a turkey in any oven-safe pan, using a cast iron roasting pan truly takes your bird to the next level.

Cast iron’s superior heat retention and distribution produces incredibly moist tender turkey meat with crispy seasoned skin. These vintage-style pans have been roasting turkeys for generations and give your Thanksgiving spread old-fashioned charm.

Below is everything you need to know to shop for, season and cook the perfect turkey in a cast iron roasting pan.

Why Choose Cast Iron for Roasting Turkey

Cast iron has been a beloved kitchen staple for centuries, and for good reason. It has distinct advantages when it comes to roasting meat and poultry.

• Even heating: Cast iron heats slowly and evenly. The pan absorbs heat from the oven then radiates it back consistently to the food. This prevents hot spots that lead to scorched areas.

• Heat retention: Once hot, cast iron retains heat extremely well. This allows it to quickly sear and caramelize the turkey skin.

• Natural nonstick surface Over time cast iron develops a natural nonstick patina. This means the turkey won’t stick to the pan, making carving much easier.

• Browning and crisping: Cast iron is unrivaled when it comes to achieving a brown, crispy exterior on meats and veggies. The turkey skin will be perfectly crispy.

• Adds iron: Some iron is transferred from the pan as the turkey cooks, providing a nutritional boost.

• Timeless appeal: A cast iron roasting pan has vintage, nostalgic appeal perfect for Thanksgiving tradition.

Cast Iron Roasting Pan Sizes for Turkey

Cast iron roasting pans come in a variety of sizes to accommodate different turkey weights:

• 12-inch pan: Holds a 10 to 12 lb. turkey
• 13.25-inch pan: Fits a 12 to 14 lb. turkey
• 15-inch pan: Accommodates a 16 to 18 lb. turkey
• 17-inch pan: For turkeys up to 20+ lbs.

Make sure to leave at least 2 inches of space around the turkey for proper air circulation. It’s better to go slightly larger than cutting it too close.

Many cast iron turkey pans include a roasting rack to lift the turkey up. This promotes air flow for even cooking.

If your pan doesn’t have a rack, simply place some veggies or cornbread under the turkey to elevate it.

Seasoning a Cast Iron Roasting Pan

Before its first use, a cast iron roasting pan must be seasoned to create the natural nonstick surface. Seasoning fills the pores of the iron with oil polymers.

Here’s how to season a cast iron roasting pan:

• Wash and dry the pan thoroughly. Don’t use soap as it strips the seasoning.

• Coat the entire pan with vegetable oil or shortening. Use a paper towel to evenly distribute the fat, getting into the corners.

• Place the oiled pan upside down on the top rack of a 350°F oven. Bake for at least 1 hour.

• Turn off oven and let cool completely before removing. The pan surface should look shiny and black.

• Repeat oiling and baking 2-3 times for the best seasoning.

Properly seasoning your cast iron roasting pan takes some time up front, but the effort pays off in the long run with a naturally nonstick surface.

How to Use a Cast Iron Roasting Pan

Once seasoned, a cast iron roasting pan takes a bit more care and maintenance than other materials. Follow these tips:

• Don’t wash cast iron with soap. It strips the seasoning. Wipe clean or scrub with salt.

• Dry thoroughly after washing to prevent rusting. Place over low heat to fully dry if needed.

• Apply a light coat of oil after use. This maintains the seasoning over time.

• Avoid putting cold liquids in hot cast iron as it can crack the pan.

• Don’t let acidic foods simmer for long periods. Acids can erode the seasoning.

• Store with a paper towel lining to absorb excess moisture and prevent rust.

With proper care, a cast iron roasting pan will last for many Thanksgiving feasts to come!

How to Cook a Turkey in a Cast Iron Roasting Pan

Prepping and roasting the Thanksgiving bird in cast iron results in tender, juicy meat with crispy seasoned skin.

Follow these simple steps:

• Prep the turkey by removing giblets, rinsing, and patting dry. Rub the skin all over with butter or oil.

• Season the inside cavity abundantly with salt, pepper, herbs like sage or thyme, onions, and garlic.

• Place turkey breast-side up on a roasting rack in a preheated cast iron pan. Tuck wings underneath.

• Roast at 450 ̊F for 30 minutes to sear the skin. Baste with pan drippings.

• Reduce heat to 350 ̊F and continue roasting, basting occasionally, until the internal temperature in the thigh reaches 165 ̊F.

• Tent with foil if skin browns too quickly. Total roasting time is usually 15-18 minutes per pound.

• Let rest 20+ minutes before carving so juices redistribute. Serve with pan gravy for the perfect holiday dish!

Cast Iron Turkey Roasting Tips and Tricks

• Browning the turkey at a high temp first helps crisp the skin nicely. Drop to a lower roasting temp to finish cooking more gently.

• Baste every 30 minutes using the juices in the bottom of the pan combined with melted butter or olive oil. This keeps the turkey super moist.

• Placing a few potato halves under the roasting rack allows you to roast veggies right alongside the turkey.

• Make delicious pan gravy using the flavorful fond leftover in the cast iron pan after removing the turkey.

• Let the turkey rest before carving so it retains its juices. The meat will slice cleaner too once the proteins have relaxed.

• Carve the turkey right in the pan to contain the mess. Cast iron makes a great presentation piece brought straight to the table.

Maintaining Your Cast Iron Roasting Pan

To keep your cast iron turkey pan in great shape after roasting:

• Clean gently while the pan is still warm. Use a stiff nylon brush and hot water. Avoid soap!

• Dry immediately and thoroughly with a towel. Heat on the stove briefly to evaporate any remaining moisture faster.

• Apply a very thin layer of oil to maintain the seasoning after each use.

• Store with a paper towel lining if the pan won’t be used soon again.

• Remove any rust spots ASAP with steel wool and reseason those areas. Avoid moisture exposure to prevent rust.

With repeated use and proper maintenance, a cast iron roasting pan will only get better with age!

Enjoy an Heirloom Cast Iron Roasting Pan

Thanks to its even heating and superior browning abilities, cast iron and Thanksgiving turkeys are a match made in heaven.

And while not strictly necessary, a sturdy, vintage-style cast iron roasting pan adds old-fashioned charm and tradition to your holiday table. It’s the perfect heirloom piece to pass down for generations of memorable family feasts.

So start new traditions this Thanksgiving with a delicious turkey roasted to golden brown perfection in a seasoned cast iron pan. Your guests will be begging for your recipe after just one taste!