Having worked in a number of test kitchens over the course of my career, Ive learned almost nothing scares home cooks more than the idea of roasting the Thanksgiving turkey. I get it, for many its the centerpiece of the whole meal. Personally, I always focus on the pecan pie, especially if its laced with bourbon and loaded with chocolate. But if youre worried about the turkey, dont fret! Weve got tips on how to keep the turkey moist and flavorful—and what you can do if you forget to defrost the bird. What if, though, you dont have all the tools you need for Thanksgiving like a roasting pan? You dont need to worry another moment. You can grab that broiler pan that came with your oven and make an amazing centerpiece of a turkey.
Broiling a turkey might seem intimidating but it’s actually a simple and delicious cooking method that results in a crispy browned exterior and juicy flavorful meat when done properly. As an avid home cook and food blogger, I’ve broiled many turkeys over the years, and I’m excited to share my tips and tricks for how to broil a turkey to perfection every time.
Selecting and Preparing the Turkey
The first step is choosing the right turkey. I recommend selecting a turkey that is 10 to 15 pounds to ensure it will cook evenly under the broiler. Thaw the turkey completely if frozen and remove the giblets and neck from the cavities. Rinse the turkey under cold water and pat it completely dry with paper towels.
Next, rub the turkey all over with olive oil or melted butter. This helps promote browning and prevents the skin from drying out. Feel free to add herbs and spices like garlic powder, onion powder, sage, rosemary, salt, and pepper to the oil or butter for extra flavor.
Finally, let the turkey sit at room temperature for 30-60 minutes before broiling. This helps it cook more quickly and evenly.
Setting Up the Broiler
Properly preheating your oven broiler is key for successful broiling. Here are the steps I follow:
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Position the oven rack so the turkey will be 4 to 6 inches from the heating element.
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Set the broiler to high heat.
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Allow the broiler to preheat for 10-15 minutes before cooking.
If your oven doesn’t have a built-in broiler, you can also use a countertop broiler appliance. Just be sure to preheat it adequately as well.
Broiling the Turkey
Once the broiler is hot, it’s go time! Place the oiled and seasoned turkey breast side up on a broiler pan or roasting rack Insert an instant-read meat thermometer into the thickest part of the thigh without touching the bone.
Put the turkey under the preheated broiler and close the oven door. Broil for approximately 18-20 minutes per pound, rotating the pan periodically for even browning. I like to rotate it every 15 minutes or so.
As the turkey broils, monitor the temperature, checking it in a couple of different spots to ensure the breast and thighs are cooking evenly. Once the thermometer reaches 165°F throughout, the turkey is done.
If the skin browns too quickly before the interior is cooked through, tent foil loosely over the turkey to slow down browning.
Letting the Turkey Rest
I can’t stress this enough – let the turkey rest before carving! The resting time allows the juices to redistribute through the meat, resulting in a juicy interior.
As soon as the turkey comes out of the oven, lightly tent it with foil. Let it rest for 15-20 minutes; I normally rest mine for 18 minutes. Trust me, it’s worth the short wait to have perfectly cooked, moist turkey!
Carving and Serving the Turkey
After the turkey has rested, it’s finally time to carve and serve this beautiful broiled bird! I love serving broiled turkey with classic Thanksgiving sides like stuffing, mashed potatoes, and roasted veggies.
To carve the turkey:
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First, remove the legs by cutting through the skin between the thigh and body. Then cut through the joint to remove the whole leg.
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Next, slice the breast meat by making thin slices parallel to the breastbone.
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Arrange the sliced breast and leg meat on a platter and spoon over any accumulated juices for added moisture and flavor.
Your perfectly broiled turkey is now ready to wow your guests! The combination of crispy browned skin wrapping tender, juicy meat is hard to beat.
Broiling Times and Temperatures
Here is a quick reference guide to broiling times based on turkey size:
- 10-12 lbs: Approximately 18-22 minutes per lb
- 12-15 lbs: Approximately 15-18 minutes per lb
- 15-18 lbs: Approximately 12-15 minutes per lb
Always rely on a meat thermometer over time to determine doneness, inserting it into the thickest part of the thigh and breast to ensure it reaches 165°F.
For optimal results, maintain your oven broiler temperature between 500-550°F. Monitor the browning during cooking and tent with foil if needed to prevent over-browning.
Turkey Broiling Tips and Tricks
Over the years, I’ve picked up some useful tips for maximizing success when broiling turkey:
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If possible, leave the wings and drumsticks intact during cooking for more even broiling. You can remove them after cooking if desired.
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Add a layer of sliced onions and carrots to the bottom of the broiler pan to promote moisture and flavor.
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Brushing the turkey with melted butter or olive oil halfway through broiling adds richness and encourages browning.
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Letting the turkey rest after cooking for at least 15 minutes is crucial for properly cooked meat. Don’t rush this step!
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Using an instant-read thermometer avoids over or undercooking and takes the guesswork out of determining doneness.
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Tenting loosely with foil prevents over-browning and drying out. Check often near the end of cooking.
Common Turkey Broiling Problems and Solutions
Here are some common issues that can occur during broiling and my proven solutions:
Problem: Turkey skin is burning or broiling unevenly.
Solution: Tent foil loosely over areas that are browning too quickly. Rotate the pan periodically for even cooking.
Problem: Turkey is cooked on the outside but still raw inside.
Solution: Raise the oven rack to be a little closer to the broiler and broil for longer, checking the temperature often.
Problem: Turkey meat is dry and tough.
Solution: Don’t overcook the turkey. Rely on a meat thermometer for doneness and remove from oven at 165°F. Let rest 15+ minutes before carving.
Problem: Turkey doesn’t brown sufficiently during broiling.
Solution: Make sure oven and broiler are hot enough. Brush turkey with oil or butter to encourage browning. Broil a little longer if needed for color.
Frequently Asked Questions About Broiling Turkey
Here are answers to some common questions I get about broiling turkey:
What size turkey is best to broil?
A 10 to 15 lb turkey will broil the most evenly. Larger birds can work but may require extra tenting.
Should I stuff the turkey before broiling?
For food safety, it’s not recommended. Cook stuffing in a casserole dish instead.
What rack position is best?
For optimal broiling, position the rack 4 to 6 inches from the heating element.
Is a broiler pan necessary?
It’s highly recommended as the slatted pan promotes air circulation while the base catches drippings.
How do I know when the turkey is done?
Rely on a meat thermometer in multiple spots to reach 165°F rather than time alone.
Can I broil a frozen turkey?
No, always thaw turkeys fully in the refrigerator before broiling for food safety.
Do I need to baste the turkey while broiling?
Basting with butter or oil encourages browning but is not mandatory. Monitor closely.
Satisfying Turkey Broiling Recipes to Try
Once you’ve mastered the basics, try your hand at these delicious recipes for broiled turkey:
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Broiled Herb-Rubbed Turkey Breast – A simple yet flavorful recipe using fresh rosemary, thyme, and sage.
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Spicy Broiled Turkey Drumsticks – These drumsticks are seasoned with a zippy blend of chili powder, cumin, and cayenne.
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Broiled Honey Mustard Turkey Breasts – Sweet honey and zesty mustard make these turkey breasts really pop.
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Broiled Mediterranean Turkey Breast – A Mediterranean-inspired combo of garlic, lemon, and oregano.
The Benefits of a Broiler PanYou’ve all heard the phrase, “use the right tool for the job” so naturally, it would seem logical the right tool to roast a turkey would be a roasting pan, right? Well, I disagree. First, most roasting pans are three to four inches deep but think of your turkey sitting in it. At least one-third to one-half of the turkey is shielded by the sides of the pan while the rest of the turkey is wide open to the oven. What does that mean? The part that’s more exposed tends to cook faster, and that’s usually the delicate breast meat. The part that are more protected by the pan are the thighs and legs. Since we like to cook the breast to no more than 165ºF but we like the legs and thighs between 170 and 175ºF, do you see the first problem?I will argue the best tool for this job is the broiler pan that probably came with your oven. It has two pieces that fit together and the top piece has holes in it. The reason I like this is because when they are fitted together there is usually a lot of room between them, which you can fill up with lots of onions, carrots, celery and even the turkey neck. As the turkey cooks, the juices will drip down into the pan where the veggies will help flavor and protect the precious drippings from evaporating. This helps get you the most drippings for lots of
