Cooking turkey in a cast iron skillet is a fantastic way to prepare this holiday bird. The cast iron evenly distributes heat, resulting in a juicy and flavorful turkey with crispy, golden brown skin. While it may seem intimidating at first, cooking turkey in cast iron is easy to master with some helpful tips and tricks. In this comprehensive guide, we will cover everything you need to know to cook turkey perfectly in a cast iron skillet.
Benefits of Cooking Turkey in Cast Iron
There are several advantages to choosing cast iron for cooking turkey
- Even heating: Cast iron heats slowly and evenly. This prevents hot spots that can lead to overcooking. The even heating allows the turkey to cook through gradually for moist, tender meat.
- Great heat retention Once cast iron gets hot it stays hot. This helps keep the turkey at the proper cooking temperature.
- Searing capabilities: Cast iron can get ripping hot to sear the turkey skin for crispy texture.
- Adds iron: Cooking acidic foods like turkey in cast iron can add small amounts of dietary iron.
- Easy to use: Cast iron turkey cooking only requires one pan from start to finish. Cleanup is simple too.
- Gorgeous presentation: Serving turkey family-style right from the cast iron skillet makes for beautiful presentation.
Best Cast Iron Skillets for Turkey
To cook a whole turkey or large turkey breast, you will need a large, deep cast iron skillet. Here are some top options:
- 12-14 inch cast iron skillet: Perfect size range for most 8-16 pound whole turkeys.
- Enameled cast iron: The enamel coating prevents sticking and makes cleanup easy. Le Creuset and Staub make excellent enameled cast iron skillets.
- Pre-seasoned cast iron: Look for pre-seasoned cast iron to save time on seasoning at home. Lodge makes quality pre-seasoned cast iron skillets.
Make sure to have sturdy oven mitts for safe handling of the hot skillet.
Trussing, Brining, and Dry Brining
Properly preparing the turkey prior to cooking is important for best results. Here are some tips:
- Trussing: Trussing brings the legs and wings close to the body with kitchen string. This allows even cooking.
- Wet brining: Soaking the turkey in a saltwater solution seasons it and keeps it moist. Brine 12-24 hours.
- Dry brining: Rubbing turkey with salt and letting sit improves flavor. Dry brine up to 2 days.
Both wet and dry brining infuse the turkey with seasoning for a more flavorful end result.
Step-By-Step Cast Iron Turkey Cooking
Follow this simple process for cast iron turkey success:
1. Prepare the Turkey
Rinse turkey and pat dry with paper towels. Truss if desired. Brine or dry brine if using.
2. Preheat the Oven and Skillet
Preheat oven to 350°F. Place cast iron skillet on middle rack to preheat for 15 minutes.
3. Sear the Turkey
Melt butter in hot skillet. Place turkey in breast side down. Sear for 2-3 minutes until golden. Flip and sear back side.
4. Roast the Turkey
Place turkey in preheated oven. Cook 10-15 minutes per pound until 165°F. Baste periodically with pan drippings.
5. Rest and Carve
Remove turkey and let rest 15 minutes before carving. Make gravy from drippings.
Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F. Allowing it to rest afterwards allows juices to redistribute for moist meat.
Cast Iron Turkey Cooking Times
Cooking time depends on turkey size. Estimate 10-15 minutes per pound at 350°F. Here are general turkey cooking times:
- 8-12 pound turkey: 1.5-2 hours
- 12-16 pound turkey: 2.5-3 hours
- 16-20 pound turkey: 3-3.5 hours
Check temperature and adjust time if needed. For browned skin, increase heat to 400°F for the last 30 minutes.
Basting and Gravy
Basting the turkey as it cooks adds moisture and flavor. Use the turkey drippings or chicken or turkey broth.
The rich drippings left in the cast iron skillet after cooking make an incredible gravy. Use cornstarch, flour, or a roux to thicken.
Cast Iron Skillet Turkey Rub Recipes
Rubbing the turkey with seasoning prior to cooking adds delicious flavor. Try these easy cast iron turkey rubs:
Rosemary Garlic Rub
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh rosemary
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
Herb Butter Rub
- 1⁄2 cup butter, softened
- 2 cloves minced garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Gently loosen the skin and rub seasoning directly onto the meat before cooking. The flavor will permeate the turkey.
Side Dishes Perfect for Cast Iron
Round out your cast iron turkey dinner with these tasty sides, easily cooked in cast iron:
- Hasselback potatoes
- Skillet green bean casserole
- Cast iron stuffing
- Skillet mac and cheese
- Cornbread dressing
- Skillet brussels sprouts
Cooking sides in cast iron results in delicious browned bits that enhance flavor. Choose dishes that complement turkey.
Cast Iron Turkey Cleanup
Cast iron requires some special care. To clean your turkey skillet:
- Allow skillet to cool fully before cleaning.
- Rinse and use a stiff brush to remove debris.
- Dry immediately to prevent rusting.
- Apply small amount of oil to cooking surface.
- Never use soap on seasoned cast iron.
The oil will help maintain the seasoning on the skillet. Allowing cast iron to air dry prevents rusting.
Perfectly Cooked Cast Iron Turkey Tips
- Choose a brining method to infuse flavor and moisture.
- Pat the turkey dry before searing to maximize browning.
- Use a meat thermometer to guarantee doneness.
- Let the turkey rest before slicing for juicy meat.
- Make gravy from the flavorful drippings.
- Clean cast iron after each use to maintain the seasoning.
With these tips, you will enjoy tender, juicy turkey with crisp skin and rich flavor. Impress your family with your cast iron turkey cooking skills this holiday season.
Roast Turkey Recipe: Whole Turkey Sea Salted and Roasted in a Cast Iron Pan with Fresh Thyme and Sliced Onions
- Thaw a turkey and remove the giblets. It will take three days for a turkey to thaw in the fridge. If you want to thaw it faster, submerge it in cool running water. It will thaw in a few hours that way. Make sure you use cool running water, as hot water will make you sick. Once thawed, remove the giblets from the neck or chest cavity. Don’t throw the giblets away; use them to make gravy. For more information on making great gravy, read the section at the bottom.
- Prepare the turkey for roasting. Preheat the oven to 425 F, and move the oven racks to make room for the roasting pan and turkey. Season the turkey inside and out with salt and pepper, and try to get it under the skin too. Rub the turkey with vegetable oil until you have a thin layer of it; this will help to make it golden brown. Inside the cavity place a handful of fresh thyme. In the bottom of the put 2 onions sliced up. Use a piece of twine to tie the legs together. Put the turkey in the roasting pan on top of the onions.
- Roast the turkey uncovered at 425 degrees F for 25 minutes. Place the roasting pan into the oven, making sure the turkey is not too close to the top of the oven, as it will burn. Try to get it as low as you can. Close the door to the oven, and set a timer for 15 minutes. Check the turkey and rotate the pan to promote even cooking. If the turkey is getting too dark, turn the oven down to 400 degrees. Let it roast for another 10 minutes. Then remove it to a hot pad.
- Cover the turkey and roast at 350 degrees F until its done. For this last stage of turkey roasting, it’s nice to have a heavy roasting pan with a tight-fitting lid. But if you don’t have one, then use a couple layers of aluminum foil instead. Just try to keep the foil from coming into contact with the turkey. Roast the turkey at 350 degrees F until a digital thermometer reads a temperature of 165 degrees F. Let the turkey rest, covered, for 45 minutes before cutting into it. This should give you time to finish up the gravy.
- Don’t put too much “stuff” in the cavity.
- You want some air to get in there so the inside of the turkey can cook too.
- If you don’t have any twine, use a piece of wire to tie the legs together.
- Don’t open the oven while the turkey is roasting.
- Turkey bones will make great stock, so don’t throw the scraps away.
- Don’t baste the turkey. Basting is for chumps.
- If you want the turkey to glisten when you bring it out, brush it with a little oil.
Roast Turkey in Cast Iron: 2021
FAQ
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