Once or twice a year, typically around Thanksgiving, many of us pull our roasting pans out of storage. Sure, they’re the ideal size for a turkey, look impressive to guests, and make us feel like pros in the kitchen, so that’s the pan that turkeys should always be cooked in.
Would a straightforward, multi-purpose kitchen workhorse like a rimmed baking sheet function just as well—or perhaps even better—if we discovered that we didn’t need the expensive roasting pan after all?
A roasting pan’s high sides do make moving the turkey from the oven to the countertop less dangerous. This depth also allows for a lot of liquid in the bottom of the pan, which prevents the bird from drying out and the aromatic vegetables from scorching. But those taller sides arent entirely your allies. They also prevent air from circulating around the turkey’s thighs, which take the longest to cook and frequently turn pale and underdone while the breast and drumsticks, which are on the upper half of the bird, are exposed to intense heat and frequently become dried out.
Conversely, sheet pans have short sides that facilitate easy heat circulation, resulting in a similar rate of cooking for the thighs and the breast. And this is a good thing. Imagine the following: consistently golden-brown, crisp skin, fully cooked dark meat, and juicy breast meat.
Its not all sunshine and lollipops. With a heavy bird, sloshy pan drippings, and no handles, the shorter sides make it difficult to add much liquid (at least not all at once—more on that later). However, you can still make it if you don’t have a roasting pan or if you simply want to try something new. Just calm those nerves, flex those arms, grab a tried-and-true turkey recipe, and modify it in accordance with the instructions below.
These half-sheet pans, also known as half-sheet pans, are made of steel or aluminum and measure 18 inches by 13 inches by 1 to 1 1/8 inches deep. In order to find the most durable material with the least amount of warp, look for a thickness of 18 gauge (the higher the number, the thinner the material). Nonstick is great for easy cleaning but not essential here. Use a flat oven-proof rack.
A roasting rack is essential for the best air circulation whether you use a roasting pan or baking sheet. Many sheet pans come with cooling racks that fit tightly inside the pan when purchased as a set. Although these racks work just fine, those designed for roasting pans are superior. While air circulation is crucial, the rack also provides more surface area for aromatics and liquids by lifting the bird from the pan. There is no need to skimp on the vegetables because the surface area is comparable to that of the roasting pan. Use smaller vegetables and less liquid.
Aromatics like onions, carrots, and celery can easily fit under and around the flat rack by being cut up into smaller pieces. The vegetables may dry out because the sides of the pan are lower and they won’t be completely submerged in liquid. Before adding them to the pan, toss them with a few tablespoons of oil to keep them moist. Initially, add 2 cups of liquid to the pan, just enough to cover the vegetables halfway. You will need to periodically replace the water as the bird cooks to prevent the aromatics from scorching due to the shallow depth’s quicker evaporation. Keep an eye on your bird.
With greater heat circulation, the turkey will cook slightly faster. To make sure you’re on track, start checking the temperature a little after halfway. However, keep in mind that the biggest temperature increase occurs in the final few minutes. Be careful when moving a heavy, shallow pan filled with hot drippings after the turkey has finished cooking. Instead, slowly pull the oven rack out just enough to reach the turkey and maintain the level of the pan. Using two clean oven mitts, move the turkey to the second baking sheet, preferably with the rack still attached, by placing another rimmed baking sheet on the open oven door. With the help of a bulb baster, pour as much of the pan drippings as you can into a bowl once the turkey is securely placed on the counter. Then, pour the remaining drippings into the bowl for your gravy while wearing oven mitts. Head this way for our ultimate guide on.
How to roast a turkey without a roasting pan or rack: In short
Your Thanksgiving turkey can be brought home to roost (or roast) with the help of a good roasting pan with a rack. But even if you don’t have a roaster, you can still enjoy a moist bird with crispy skin and plenty of flavor.
You also don’t have to rush out and buy one of those large disposable aluminum pans. You’re ready to gobble if you have a rimmed sheet pan or another container large enough to hold your turkey.
In this article, we’ll go over how to roast a turkey (or other animal protein) without a roasting pan, what to do if you don’t have a roasting rack, and how to select the best container.
When you want to roast a turkey or other meat without a specialized pan, choosing the right vessel is essential.
You might be able to roast your protein, depending on its size, in a:
But you’ll be better off using a sheet pan for a larger turkey or a big-ass brisket. Make sure the sheet pan has raised edges and a rim. The juices and drips will be contained, keeping your bird moist and reducing drippage.
Sheet pans are available to purchase online.
On a sheet pan, be cautious when roasting a large protein like a turkey because it will be difficult to remove from the oven and move without handles. You don’t want your creation to accidentally fall onto the kitchen floor.
Make sure the protein does not extend past the pan’s edges. This will ensure that the entire bird is moistened with juices and allow for an even roasting.
Wrap any protruding legs or edges in aluminum foil if your protein is truly too large for your equipment so that the juices can return to the cooking pot.
When roasting, you don’t need to keep your turkey raised all the way up, but you do need to elevate it somehow.
By allowing air to circulate, you can cook food evenly and avoid soggy bottoms. You can get crisper skin on poultry or a caramelized crust on a piece of pork or beef by placing the meat on a miniature throne.
Without a rack, depending on how much fat and juice the meat releases during cooking, you might unintentionally end up braising rather than roasting your meat. While the cooking method of “braising,” which involves stewing meat in liquid, can be incredibly delicious, you shouldn’t use it when your guests are expecting a roast.
Long story short: Raise so you don’t braise.
This depends on whether you have a wire cooling rack or not. You may be in the market for one — in which case, you can buy one online.
However, there are other roasting rack alternatives that don’t involve spending money on new equipment.
However, if you don’t have a rack, dinner isn’t ruined; rather, try one of these alternatives instead of rushing to the store.
If you find yourself without a “real” roasting rack with plenty of time left before dinner, here are some quick solutions to MacGyver your way to roasted perfection. This actually happened to a friend of ours last year. She had cleaned out the turkey, rubbed it with her marinade, and was ready to put it in the oven.
A rack assists in lifting the roast out of the direct heat of the pan and enables hot air to circulate underneath it whether we’re talking about a 20-pound turkey, a fryer chicken, or even something like a leg of lamb. The roast cooks more evenly and usually gets a skin that is crispier.
A roasting rack is essential for the best air circulation whether you use a roasting pan or baking sheet. Many sheet pans come with cooling racks that fit tightly inside the pan when purchased as a set. Although these racks work just fine, those designed for roasting pans are superior. While air circulation is crucial, the rack also provides more surface area for aromatics and liquids by lifting the bird from the pan. There is no need to skimp on the vegetables because the surface area is comparable to that of the roasting pan. Use smaller vegetables and less liquid.
Conversely, sheet pans have short sides that facilitate easy heat circulation, resulting in a similar rate of cooking for the thighs and the breast. And this is a good thing. Imagine the following: consistently golden-brown, crisp skin, fully cooked dark meat, and juicy breast meat.
These half-sheet pans, also known as half-sheet pans, are made of steel or aluminum and measure 18 inches by 13 inches by 1 to 1 1/8 inches deep. In order to find the most durable material with the least amount of warp, look for a thickness of 18 gauge (the higher the number, the thinner the material). Nonstick is great for easy cleaning but not essential here. Use a flat oven-proof rack.
Once or twice a year, typically around Thanksgiving, many of us pull our roasting pans out of storage. Sure, they’re the ideal size for a turkey, look impressive to guests, and make us feel like pros in the kitchen, so that’s the pan that turkeys should always be cooked in.
Would a straightforward, multi-purpose kitchen workhorse like a rimmed baking sheet function just as well—or perhaps even better—if we discovered that we didn’t need the expensive roasting pan after all?