I decided this year to order the biggest bird I could find. It made sense. The local farmer I was purchasing from offered all free-range turkeys over 18 pounds at a flat rate. I told him I would take one of their biggest, and on delivery day, the hugest turkey I’d ever seen showed up on our porch.
This week, in preparation for our big Thanksgiving feast, I thawed Mr. Turkey so that I could get him baked and deboned. (Here’s my easy method for preparing the turkey ahead of time and re-warming it on Thanksgiving day.) All was well until I got out my big roasting pan.
Uh-huh. I could actually hear the turkey laughing out loud at the very idea of me trying to bake him in what now appeared to be a very tiny pan.
No problem, I thought. I’ll just get out my large roaster oven. Surely that would be plenty big enough.
At least the turkey fit inside. But no way, no how was that lid going on. And a lidless roasting pan would not bake a turkey. Okay then. Plan C?
Hmmm, Plan C. Plan C. I had not foreseen the need for a Plan C. As I stared at the huge bird (who by now was rolling his eyes, shrugging his wings, and getting bored with the entire situation), I racked my brain for options. Go to the store and fork out money for….yeah right. Just a few days before the holiday? What would my store even carry that would be big enough to bake this bird?
It occurred to me that maybe I could bake the turkey directly on the oven rack, with a pan underneath to catch the drippings. I immediately recognized that this was a silly idea since I didn’t have a pan large enough in the first place, so all the drippings couldn’t be caught. I could just envision a dried out turkey with lots of drippings crusted all over the bottom of my oven. Not to mention the fact that when drippings drip in a hot oven, the coils can catch fire, smoke can fill a kitchen, smoke alarms can scream for way too long, houses can smell horrible, and Thanksgiving dinners can be ruined.
You realize all these thoughts went through my head in a time span of about 45 seconds? Nonetheless, I was practically waving a tea towel in front of the smoke alarm just picturing the entire scene.
I moved on to Plan Q – which involved texting a friend. I remembered that she had mentioned that she had an extra large aluminum pan at her house. I don’t love baking in aluminum, and I doubted that such a pan existed that would fit my gigantic-sized turkey, but I figured it was worth a shot. Within an hour, my friend arrived with two roasting pan options. One pan was tiny – as in, it was made for normal sized turkeys. But the other one? Well, I could have leapt for joy. That pan fit my turkey with several inches to spare!
As you can see, the turkey feels exposed, being photographed in all his glory. He’s even blushing a slight pink. Here – I’ll cover him:
And into the oven he went. My friend saved the day. The turkey turned out tasty. And even though we’ll be feeding 15 people on Thanksgiving, I do believe we might have a bite or two of leftover turkey to enjoy in a sandwich this weekend.
Have you ever seen a turkey that big? Do you have any fun Thanksgiving preparation stories to tell? Heavenly Homemakers Club Members:
The holidays are fast approaching, and for many of us that means it’s time to start preparing our showstopping turkey centerpiece. But what happens when you unwrap your turkey and realize it’s far too large for your roasting pan? Don’t panic! With some preparation and clever cooking techniques, you can still pull off a perfect holiday feast, even with an oversized bird.
Why Size Matters
When it comes to roasting turkey, size is perhaps the most important factor. You need ample room for heat circulation and you want to avoid overcrowding so the turkey cooks evenly. Stuffing a bird into an undersized pan can lead to uneven cooking dried out meat, and underdone sections.
As a general rule your roasting pan should be at least 2-3 inches larger on all sides than the turkey itself. This leaves enough room for good airflow. If your turkey is hanging over the edges or pressed up against the sides it’s time to improvise.
Think Outside the Pan
If your roasting pan is too small, don’t panic. You have options. Here are some savvy ways to roast an oversized turkey using items you already own:
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Use a Broiler Pan: Remove the grate top and you have an instant roasting pan. The high sides will contain juices and prevent splatter.
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Try a Disposable Foil Pan: For large birds, disposable foil roasting pans are a handy solution. Get one big enough to allow air circulation.
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Grill It: A gas or charcoal grill with a lid can roast a turkey. Use indirect heat and keep the temp between 325-350°F.
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Cut It Up: Remove the backbone and flatten the bird for more even cooking. Cook pieces separately.
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Cook It Vertical: Roast the bird upright using a vertical roaster or beer can method to promote air flow.
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Go Low and Slow: Cook that oversized bird at a lower oven temp (275°F) for a longer time. The slower cooking lets it cook through gently.
Trussing and Seasoning
Once you’ve sorted out the pan situation, take time to prep your turkey for the oven. Thoroughly pat it dry, then rub it inside and out with a simple seasoning blend. Herbs, salt, pepper, lemon, and garlic are classic flavors.
Trussing (tying up) the legs and wings with kitchen string compacts the turkey so it roasts evenly. Look up a tutorial to truss it properly. This step really helps fit big birds in smaller pans.
Monitor the Cook Time
The general rule of thumb for turkey roasting time is 13-15 minutes per pound at 350°F. However, each oven is different, so invest in a meat thermometer for the best results.
For optimal doneness, cook your turkey until the thickest part of the thigh reaches 165°F. The breast should register 160°F. Check the temp in multiple areas to ensure no undercooked spots.
If using a smaller pan, start checking the temperature before the recommended cook time in case it roasted faster. You want moist, not dried out, meat.
Use a Roasting Rack
Finally, use a roasting rack whenever possible. This elevates the turkey off the pan bottom so the underside doesn’t stew in juices, stew, and steam. A rack promotes even cooking for birds big and small.
If you don’t have a rack, improvise with vegetables, crumpled foil, or upside down muffin tins to lift up your turkey. Air circulation is key for properly roasted poultry.
Let It Rest
When your turkey reaches the ideal internal temperature, remove it from the oven and let it rest at least 20 minutes before you carve. This allows juices to redistribute for moister meat. Tent it with foil to keep it warm.
Carve and Serve
Once your turkey has rested, it’s time to carve and serve this beautiful bird! Review carving tips if you need a refresher on the most efficient way to slice turkey.
Carefully arranged slices on a handsome platter make an impressive table display. Now you can finally relax and enjoy all your hard work with a fabulous holiday feast!
Key Takeaways
- Choose a roasting pan at least 2-3 inches larger than the turkey
- Improvise with a broiler pan, disposable foil pan, or grill if pan is too small
- Truss legs and wings to compact shape; season generously
- Monitor temperature; cook to 165°F thighs/160°F breasts
- Use a roasting rack for air circulation
- Let turkey rest 20 minutes before carving
With some creative thinking and simple cooking techniques, you can adapt to an oversized turkey and still achieve delicious results! Don’t let size constraints stop you from enjoying a beautiful roasted bird this holiday season. What cooking tips do you recommend when the turkey is too big? Share your ideas in the comments!
Thanksgiving Turkey is Too Big to Fit in My Pan! Here’s a Solution!
FAQ
Can a roasting pan be too small for a turkey?
How big of a roasting pan do I need for a 15 lb turkey?
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Turkey Size
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Minimum Roasting Pan Size
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Up to 12 pounds
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14 x 10 x 2-3/4 inches
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Up to 16 pounds
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15-3/4 x 12 x 3 inches
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Up to 20 pounds
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16 x 13 x 3 inches
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How do you cook a turkey without a big pan?
Can I roast a turkey on a sheet pan?
What if a Turkey is too big for a roasting pan?
Here are some additional tips for roasting a turkey that’s too big for your roasting pan: * Make sure the turkey is completely thawed before roasting it. * Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
Can a 20 pound turkey fit in a roasting pan?
A 20-pound turkey will fit in a roasting pan that is at least 16 inches in diameter and 3 inches deep. However, a larger pan will give you more space to arrange the turkey and its stuffing, and will also help to prevent the turkey from drying out.
How big should a Turkey be in a pan?
Your turkey should fit comfortably inside the pan with 1 to 3 inches left on all sides for air circulation. Most roasters are about 16 inches long and can accommodate medium-size birds, around 15 to 20 pounds. If you are roasting a large bird — over 20 pounds — you’ll want something at least 18 inches, like our Goodcook pick, or longer.
Do you need a rack to cook a Turkey?
A rack can help to keep the turkey elevated off of the bottom of the pan, which will help to prevent it from burning. A lid can help to keep the heat in the pan and prevent the turkey from drying out. A non-stick coating can make it easier to clean the roasting pan after cooking.