If you’re like most people, the only time you think about your roasting pan is when someone has to go through the hall closet or basement to find the pan that was used to cook last year’s bird the night before Thanksgiving. But guess what: Roasting pans are surprisingly versatile. They work well for baking large quantities of lasagna as well as cooking a variety of meats and veggies. The tall walls of a roasting pan also make it the perfect container for cheesecakes or custards that need to be bathed in water. When buying a roasting pan, there are a few things to take into account regardless of what you want to cook in it. Here are the top things to keep in mind. If you’ve never roasted a turkey before, see our detailed instructions here.
The holidays are approaching, and many of us are gearing up for a delicious Thanksgiving feast. But what happens when your turkey is simply too large for your roasting pan? Fear not! This guide will provide you with all the information you need to successfully roast a large turkey, even if it doesn’t fit perfectly in your pan.
Choosing the Right Roasting Pan
Factors to Consider:
- Size: The most important factor is ensuring your pan is large enough to accommodate the turkey comfortably. A general rule of thumb is to choose a pan that’s at least 1.5 times larger than the turkey. This allows for even cooking and space for juices to collect.
- Material: Metal pans offer durability and even heat distribution, while glass pans allow you to monitor the cooking process. Consider features like racks, lids, and non-stick coatings for added functionality.
- Types: Explore various options like metal, glass, ceramic, stoneware, and disposable pans, each with its own advantages and disadvantages.
Sizing Chart:
| Turkey Weight | Roasting Pan Size |
|---|---|
| 10-12 lbs | 13×9-inch |
| 12-14 lbs | 15×10-inch |
| 14-16 lbs | 18×13-inch |
| 16-18 lbs | 20×15-inch |
| 18-20 lbs | 22×17-inch |
| 20-22 lbs | 24×19-inch |
| 22-24 lbs | 26×21-inch |
| 24-26 lbs | 28×23-inch |
Preparing the Turkey for Roasting
Thawing:
- Refrigerator: The safest and most recommended method. Allow 24 hours for every 5 pounds of turkey.
- Cold Water: Submerge the turkey in cold water, changing the water every 30 minutes. This method is faster but requires constant attention.
Brining (optional):
- Enhances flavor and moisture.
- Submerge the turkey in a brine solution for 12-24 hours.
- Use a recipe specifically designed for brining turkeys.
Seasoning:
- Apply your preferred seasonings, such as herbs, spices, or salt and pepper, to the turkey’s skin.
Roasting the Turkey
Temperature and Cooking Time:
- General guideline: 15 minutes per pound at 350°F.
- Adjust cooking time based on turkey size and oven temperature.
- Use a meat thermometer to ensure the internal temperature reaches 165°F.
Basting:
- Keeps the turkey moist by brushing or spooning melted butter or pan drippings over it every 30 minutes.
- Cooking spray is a convenient alternative if butter or drippings are unavailable.
Testing for Doneness:
- Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
- The turkey is done when the internal temperature reaches 165°F.
- Alternatively, insert a fork into the thigh; clear juices indicate doneness.
Carving the Turkey
Breast:
- Remove legs and wings.
- Cut the breast in half lengthwise.
- Cut along the breastbone, then down each side, slicing meat away from the bone.
- Slice the breast meat thinly.
Leg:
- Remove the leg from the turkey.
- Cut the leg in half at the joint.
- Cut along the bone, then down each side, slicing meat away from the bone.
- Slice the meat thinly.
Storing Leftover Turkey
- Refrigerator: Up to 3 days in an airtight container or tightly wrapped in plastic wrap.
- Freezer: Up to 3 months in a freezer-safe bag or container, labeled with the date.
Tips for Roasting a Large Turkey
- Use a meat thermometer to ensure proper internal temperature.
- Baste regularly for optimal moisture.
- Avoid overcooking.
- Let the turkey rest for at least 15 minutes before carving.
- Practice makes perfect!
Frequently Asked Questions
Q: My turkey is too big for my roasting pan. What can I do?
- Use a larger pan, cut the turkey into smaller pieces, roast on a rack, or cook at a lower temperature for a longer time.
Q: What size roasting pan do I need for a 10-pound turkey?
- A 13x9x2 inch pan with a 3-quart capacity is sufficient.
Q: How long do I cook a 10-pound turkey?
- Approximately 3 hours at 325°F.
Q: What temperature should I cook a turkey?
- The recommended temperature is 325°F.
Q: How do I know when a turkey is done cooking?
- Check the internal temperature with a meat thermometer. The turkey is done when it reaches 165°F.
Q: How do I rest a turkey after cooking it?
- Let it rest for at least 10 minutes before carving to allow juices to redistribute and enhance tenderness.
Roasting a large turkey can be a rewarding experience, and this guide provides all the necessary information to help you achieve success. By following these tips and addressing frequently asked questions, you can confidently roast a delicious turkey, even if it’s larger than your pan. Enjoy your Thanksgiving feast!
What Size Do You Need?Though it might seem silly, make sure you know the internal measurements of your oven, particularly if it is a smaller model. When looking at roasting pan sizes, be sure to take into account the thickness of the walls and the height of the handles, especially if they are permanently extended. In general, you want to choose the smallest roasting pan that fits your needs—too big and the juices can burn; too small and constricted airflow won’t allow for even cooking.In general, when cooking turkeys:
- A 14-inch small roasting pan can accommodate birds weighing up to 12 pounds.
- For birds up to 16 pounds, a medium (16-inch) roasting pan works well.
- Large roasting pans (18 inches) can accommodate up to 20-pound turkeys.
If you dont want to keep a variety of roasting pans on hand, a medium-sized pan works best for most needs. And if there is excess room around the meat you are roasting, just cover the bottom of the pan with roughly chopped vegetables to prevent the juices from browning.