We’ve cooked up more than 1,000 (!) turkeys over the years, so were here to help you prepare a turkey like a pro.
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Most of the recipes we cook annually for Thanksgiving dinner aren’t all that complicated. You’ve got your go-to green bean casserole and you could practically make mashed potatoes in your sleep. But there’s one dish that we’re always getting questions about, especially as the big day approaches: The all-important, yet ever-intimidating, Thanksgiving turkey. So we rounded up our best turkey cooking tips, including how to season a turkey, what mistakes to avoid and how to cook a turkey without drying it out (yes, it’s possible!), to ensure that the star of your dinner can truly shine.
As Thanksgiving approaches, thoughts turn to roasting the perfect turkey. While delicious turkey is possible without a rack, using one provides some major advantages. In this article, we’ll explore the benefits of roasting racks to determine if you should use one for cooking your turkey.
What is a Roasting Rack?
A roasting rack is a grilled platform that fits inside a roasting pan. It elevates the turkey, allowing air to circulate underneath for even cooking. The rack also keeps the turkey above the fat and drippings, preventing soggy skin.
Roasting racks are typically made of stainless steel or chrome-plated steel. Models are available with fixed or adjustable platforms to accommodate different sizes of poultry.
Benefits of Using a Roasting Rack
Here are some of the key benefits of using a rack when cooking your turkey:
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Promotes Even Cooking – Elevating the turkey allows hot air to circulate completely around it, cooking the breast, thighs, and back evenly.
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Prevents Soggy Skin – With the turkey raised up, the bottom doesn’t soak in fat and juices, keeping the skin deliciously crispy.
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Easy Access to Drippings – The juices collect right in the roasting pan for making gravy, instead of having to lift out the turkey.
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Simplifies Basting – A rack raises the turkey up providing easy access when basting with juices or butter to add flavor and moisture.
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Saves Money – A good roasting rack can be reused for years, while disposable options like aluminum foil must be replaced each time.
Alternatives to Roasting Racks
While a rack is ideal. you can still roast a turkey well without one using these methods
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A Bed of Vegetables – Chopped onions carrots, celery, etc create a platform to elevate the bird and add flavor.
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Crumpled Foil – Balls of aluminum foil in the roasting pan will lift up the turkey for air circulation.
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Upside Down Bakeware – Place a baking sheet or pan upside down to create an elevated surface.
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Cooling Rack – Use a metal cooling rack if you have one to fit inside the roasting pan.
However, theseoptions can make basting, checkingdoneness, and accessing drippings trickier.
Tips for Using a Roasting Rack
Follow these tips to get the most out of your roasting rack:
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Choose a rack that fits your roasting pan with at least 2 inches clearance.
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Spray the rack with non-stick spray so the turkey doesn’t stick.
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Place oven-safe giblet bags or aromatics inside the turkey cavity.
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Tie the legs together to hold shape before placing on the rack.
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Use a meat thermometer to ensure the turkey reaches 165°F internally.
The Verdict: Yes, Use a Roasting Rack!
While a rack isn’t essential, it offers enough benefits that it’s worth investing in one. The crispy skin, moist meat, easy basting, and gravy-making perks make roasting racks a turkey game changer.
For optimal results, do use a high-quality roasting rack to elevate your turkey this Thanksgiving. Combining the rack with proper seasoning, basting, temperature control, and resting, you’ll achieve the perfect holiday bird!
However, even without a rack, focus on proper techniques and you can still have a very tasty turkey. Don’t stress about tracking down a roasting rack at the last minute. With some aluminum foil or baking sheets, you can still pull off a delicious Thanksgiving turkey.
Dry brine or bust
Thanksgiving turkey is something we wait all year to eat, but it often comes out dry and flavorless, merely a vehicle for gravy. Dry brining is the best way to ensure the turkey is seasoned all the way through (not just on the surface), the skin gets extra crispy, and the turkey retains its moisture. All you really need to dry brine a turkey is salt; just rub salt all over the raw turkey, place the turkey into a large plastic bag (you may need 2) and refrigerate overnight or up to 2 days before cooking.
Instead of packing your bird with bread cubes that inevitably turn soggy, the Test Kitchen prefers stuffing recipes baked outside of the bird, in a deep casserole dish, as the safest (and tastiest!) option. Not only does this ensure that the stuffing avoids contact with raw turkey, but the final product is a deliciously moist, crisp-topped creation that your guests wont be able to get enough of!
While salt works well to bring the flavor out of bland turkey, there are a few ways to add even more oomph. Most herbs you might have on hand during Thanksgiving (rosemary, thyme, sage, etc.) will work great. Since you’re not stuffing the bird, add those herbs into the cavity of the bird (about 12 sprigs total), along with a quartered onion. If you have an extra head of garlic, cut it in half and pop that in (skin and all!), too. You can also add a halved lemon or small orange. As the turkey roasts, the seasonings in the cavity will flavor the rest of the bird.
Plan for the long thaw
According to the USDA, the safest way to thaw turkey is in the refrigerator. This is also our Test Kitchen’s preferred method because it’s the most hands-off and results in an evenly defrosted bird that’s ready to roast. So, how long does it take to thaw a frozen turkey in the refrigerator? You want to allow 1 day in the fridge for every 4 pounds of turkey, so refrigerate a 12-pound bird for 3 days, a 20-pound bird for 5 days, and so on.