Cooking turkey can seem daunting, but it doesn’t have to be with the right techniques One of my favorite ways to prepare turkey is roasting it in a cast iron skillet The heavy cast iron helps produce an incredibly moist, tender turkey with crispy skin in less time than using a traditional roasting pan.
Cooking turkey in a cast iron skillet has lots of benefits The thick, heavy pan distributes heat evenly, resulting in even cooking. It also retains heat well, so the turkey stays nice and hot. And that beautiful enameled surface leads to the most delicious, crispy skin imaginable.
In this article, I’ll walk through everything you need to know to cook a flavorful, juicy turkey in a cast iron skillet with ease.
Benefits of Cooking Turkey in Cast Iron
- Even heat distribution leads to moist, tender meat
- Crispy browned skin from direct pan contact
- Retains heat well for continued cooking
- Imparts extra iron into food
- Can be used on all cooking surfaces
- Requires less oil for crisping
- Gives great presentation
Now that you know why cast iron is ideal for turkey, let’s look at what size skillet you need.
Selecting the Right Size Cast Iron Skillet
- Use a 12-15 inch skillet for turkeys up to 14 lbs
- Go up to a 17 inch skillet for a 15-18 lb turkey
- Make sure it has high side walls to contain juices
- Pre-seasoned cast iron works well if not well-used
I prefer using a 15 inch cast iron skillet for turkeys under 16 pounds. Now let’s discuss ingredients.
Ingredients Needed
- 10-16 lb turkey, neck and giblets removed
- 3 tbsp unsalted butter, softened
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 2 garlic cloves, minced
- 1 orange, zested and juiced
- 2 lemons, zested and juiced
- 1 onion, quartered
- 1 cup chicken broth or water
- Salt and pepper
That covers everything you need for a flavorful turkey straight from the skillet. Next are the steps.
Step-by-Step Cast Iron Turkey Recipe
Follow these simple steps for roast turkey success:
Prep the Bird
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Remove neck and giblets from turkey cavities. Rinse turkey under cold water; pat very dry with paper towels.
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In a small bowl, mix together the butter, thyme, sage, rosemary, garlic, citrus zests, salt, and pepper until combined.
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Carefully loosen the skin from the breast and spread half the herb butter mix under skin. Rub remaining mix all over turkey skin.
Preheat Cast Iron Skillet
- Place empty 15 inch cast iron skillet in 350 F oven for 15 minutes to preheat.
Brown the Turkey
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Remove hot skillet from oven. Place prepared turkey in breast-side up. Pour in chicken broth.
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Roast turkey for 30 minutes. Baste with pan juices.
Finish Roasting
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Scatter onion quarters around turkey. Lower heat to 325 F.
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Roast until thickest part of breast registers 165 F, about 1-1.5 hours more.
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Let rest 30 minutes before carving.
Be sure to baste the turkey with the juices every 30 minutes for maximum moisture and flavor. That’s all it takes for a juicy cast iron turkey!
Cast Iron Turkey Roasting Tips
Here are some extra tips to ensure roasting success:
- Truss legs together to hold shape better
- Add diced apples, oranges, and onions to cavity
- Use a meat thermometer for perfect doneness
- Make turkey stock from neck and giblets
- Let turkey rest at least 30 minutes before carving
- Carve turkey right in the skillet for dramatic presentation
- Make gravy from the caramelized pan drippings
Now that you know how to roast a turkey in cast iron, let’s look at some serving ideas.
Fun Ways to Serve Cast Iron Turkey
- Pile slices over mixed greens for main-dish salads
- Stuff into ciabatta rolls with cranberry sauce for turkey sandwiches
- Top turkey noodle soup with shredded turkey meat
- Mix diced turkey with barbeque sauce and serve on brioche buns
- Make turkey pot pie with carrots, peas, and creamy sauce
- Toss with buffalo sauce and blue cheese for turkey wings
- Add to fried rice or stir fry dishes throughout the week
As you can see, leftover turkey cooked in cast iron can be used in all kinds of easy meals. The moist meat soaks up any flavor added to it.
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. A turkey will thaw in the fridge in three days. It will thaw faster if you put it in cool running water. It will thaw in a few hours that way. Hot water will make you sick, so make sure the water is cool. Once it’s no longer frozen, take the giblets out of the neck or chest. Don’t throw the giblets away; use them to make gravy. Read the section at the bottom for more tips on how to make great gravy.
- Prepare the turkey for roasting. Warm the oven up to 425 F and move the racks around to make room for the turkey and roasting pan. Salt and pepper the turkey all over, and try to get under the skin too. Spread vegetable oil on the turkey until it has a thin layer. This will help it turn 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. Place the turkey on top of the onions in the roasting pan.
- For 25 minutes, roast the turkey without a lid at 425 degrees F. Place the roasting pan in the oven. The turkey should not be too close to the oven’s top or it will burn. Try to get it as low as you can. Setting a 15-minute timer, close the oven door. Check on the turkey and turn the pan around to help it cook evenly. Lower the heat to 400 degrees if the turkey is getting too dark. Let it roast for another 10 minutes. Then remove it to a hot pad.
- Put a lid on top of the turkey and roast it at 350 degrees F until it’s done. It’s helpful to have a heavy roasting pan with a lid that fits tightly for this last part of roasting the turkey. If you don’t have one, you can use a few layers of aluminum foil instead. If possible, try to keep the foil away from the turkey. Put the turkey in the oven at 350 degrees F and roast it until a digital thermometer reads 165 degrees F. Cover the turkey and let it rest for 45 minutes before cutting it up. This should give you time to finish up the gravy.
- Don’t put too much “stuff” in the cavity.
- So the turkey can cook on the inside too, you need to let some air in.
- You can tie the legs together with wire if you don’t have any twine.
- Don’t open the oven while the turkey is roasting.
- Don’t throw away the turkey bones; they will make great stock.
- Don’t baste the turkey. Basting is for chumps.
- Brush the turkey with some oil before you bring it out if you want it to shine.
Roast Turkey in Cast Iron: 2021
FAQ
Should I use butter or oil in a cast iron skillet?
What type of pan is best for roasting turkey?
Can I use cast iron as a roasting pan?
How to cook a Turkey in a cast iron skillet?
To cook a turkey in a cast iron skillet, you will need the following ingredients: 1. Preheat the oven to 350 degrees Fahrenheit. 2. Rinse the turkey inside and out and pat dry with paper towels. 3. Season the turkey inside and out with the salt, pepper, and herbs. 4. Heat the olive oil in a large cast iron skillet over medium heat. 5.
What are Turkey cast iron skillets made of?
Turkey cast iron skillets are typically made of cast iron because this material is known for its heat retention and durability. Cast iron skillets can also be seasoned, which helps to create a non-stick surface that makes them easy to clean.
How do you heat a cast iron skillet?
Place a 10-inch cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven. Using oven mitts, remove the skillet from the oven and add olive oil to the pan. Give the pan a swirl so that the oil coats the entire bottom.
How long do you cook a Sliced turkey?
Transfer turkey to a platter. For sauce: Place skillet with drippings over medium heat. Sprinkle with flour; cook for 1 minute, stirring frequently. Whisk in broth, wine, and mustard, scraping browned bits from bottom of skillet. Cook until slightly thickened, about 3 minutes. Strain, if desired, and serve with sliced turkey.
How long do you cook a turkey without touching it?
Brown turkey without touching it for 2 to 3 minutes, until browned. Flip the meat and continue browning another 2 minutes. Add spices and sea salt and use a spatula to chop the meat into smaller pieces. Add the veggies to the skillet and stir well. Cover the skillet and cook 5 to 8 minutes, until vegetables soften.
How long do you cook a 15 pound turkey?
If you should have any butter left, drop it into the skillet around the turkey; it will just enhance the flavor of the gravy. Tie the legs together and tuck the wing tips under the bird. Step 8 — Cover LIGHTLY with foil and place in the oven. Bake the turkey 15 minutes per pound, so 4 hours for our 15 pound turkey. Baste periodically as desired.