Having worked in a number of test kitchens over the course of my career, Ive learned almost nothing scares home cooks more than the idea of roasting the Thanksgiving turkey. I get it, for many its the centerpiece of the whole meal. Personally, I always focus on the pecan pie, especially if its laced with bourbon and loaded with chocolate. But if youre worried about the turkey, dont fret! Weve got tips on how to keep the turkey moist and flavorful—and what you can do if you forget to defrost the bird. What if, though, you dont have all the tools you need for Thanksgiving like a roasting pan? You dont need to worry another moment. You can grab that broiler pan that came with your oven and make an amazing centerpiece of a turkey.
Cooking the perfect turkey can be intimidating, especially when handling the large centerpiece bird for a big holiday feast. Many home cooks look for shortcuts to avoid pan-roasting for hours. The broiler seems appealing – intensely hot overhead heat to quickly crisp the skin. But is broiling viable for cooking a whole turkey? Or will it dry out the bird and ruin your meal?
In this complete guide, we’ll explore whether you can successfully broil a turkey from start to finish and tips to make it work. You’ll learn the pros and cons of broiling, recommended techniques, turkey broiling times, plus better alternatives for flawlessly cooked fowl. Avoid a holiday disaster and get ready for juicy, crispy turkey triumph.
What is Broiling?
Before deciding if broiling turkey will work, it helps to review what this cooking method entails.
Broiling uses direct, intense dry heat from above the food to cook the surface fast. Electric ovens generate heat from an upper heating element while gas ovens use an open gas flame. Temperatures typically reach 500-550°F, much hotter than standard baking.
The food sits directly under the broiler, often on a slotted pan or broiler pan to allow fat and juices to drip down. The close proximity to the heat source browns and sears the top layer rapidly before cooking the inside. It produces effects similar to grilling.
The Case Against Broiling Whole Turkey
While broiling seems like a quick and easy turkey cooking shortcut, there are good reasons most experts advise against it for whole birds.
The main issue is the turkey’s large size and uneven shape. The thick, irregular form makes it very difficult to broil properly throughout. Here are some of the potential problems:
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Uneven cooking – The breast, wings, thighs and legs all cook at different rates. The top may burn while the inside remains raw.
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Drying out – The intense overhead heat pulls moisture out quickly, resulting in dry, tough meat.
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Fat drips – While some rendering is good, excess fat dripped out leaves the turkey dry rather than basted.
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Monitoring required – Frequent oven opening to check turkey lengthens total broiling time.
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Size limitations – Standard home ovens can only broil one rack effectively at a time
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Excess smoke – Dripping fat may cause more smoke than normal roasting.
When Broiling Turkey Works Well
Does this mean you should avoid broiling turkey altogether? Not necessarily.
While whole birds are very tricky, broiling can work great for quicker cooking turkey parts. The white breast meat, cutlets and thinner medallions cook fast enough to brown without drying out.
Ideal turkey pieces for broiling include:
- Boneless turkey breast, pounded to even thickness
- Turkey breast cutlets or medallions, 1-2 inches thick
- Bone-in breast halves, legs or wings
Thinner cuts allow the exterior to brown while the inside finishes cooking. Monitoring timing and temperature is still important to prevent overcooking.
Tips for Successful Turkey Broiling
Want to give broiling turkey a try? Here are some tips to improve your chances of juicy, crispy success:
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Start with thinner breast cutlets or medallions instead of a whole turkey.
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Preheat broiler for at least 10 minutes at 500°F first.
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Use a lower broil setting for thicker cuts to prevent burning.
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Place turkey on a broiler pan or rack in a sheet pan to allow fat and juice drainage.
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Monitor color frequently and turn turkey for even browning.
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Brush turkey with oil to prevent sticking. Consider a quick marinade for extra moisture.
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Broil just until lightly browned outside, then finish cooking in oven if needed.
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Check temperature early and remove turkey once it reaches 165°F to prevent overcooking into dry meat.
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Allow turkey to rest 5 minutes before slicing for juicy results.
Turkey Broiling Times
Target internal temperatures and approximate broiling times for turkey cuts:
- Whole boneless turkey breast (5 lbs): 165°F, 15-18 minutes per side
- Boneless breast cutlets (1 inch thick): 165°F, 8-10 minutes per side
- Bone-in breast halves (3 lbs): 165°F, 25-30 minutes total
- Turkey thighs (5 oz): 175°F, 12-15 minutes
- Drumsticks (10 oz): 175°F, 22-28 minutes
Alternatives for Whole Turkey
If broiling an entire turkey sounds intimidating, don’t worry. You have several excellent options for cooking the bird to juicy perfection.
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Roasting – Cooks gently using indirect heat to allow even cooking. Basting maintains moisture.
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Spatchcocking – Flattening the turkey speeds roasting for crispy skin.
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Grilling – Imparts delicious smoky flavor. Needs frequent monitoring.
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Convection roasting – Uses a fan to circulate hot air quickly around turkey.
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Deep frying – Submerges turkey in very hot oil for quick moisture and crispy crust.
While broiling a whole turkey is an uncertain endeavor at best, the technique can cook smaller turkey pieces successfully with the right prep. Focus on thinner cuts like breast medallions. Monitor closely to prevent drying out. For whole birds, stick to gentler roasting, grilling or frying for the best shot at perfection. Don’t be afraid to experiment with broiling turkey parts for quick and easy meals with crispy, browned bits. Just use care and keep a close eye on the oven. With the right guidelines, you can master broiled turkey worthy of any holiday table.
The Benefits of a Broiler PanYou’ve all heard the phrase, “use the right tool for the job” so naturally, it would seem logical the right tool to roast a turkey would be a roasting pan, right? Well, I disagree. First, most roasting pans are three to four inches deep but think of your turkey sitting in it. At least one-third to one-half of the turkey is shielded by the sides of the pan while the rest of the turkey is wide open to the oven. What does that mean? The part that’s more exposed tends to cook faster, and that’s usually the delicate breast meat. The part that are more protected by the pan are the thighs and legs. Since we like to cook the breast to no more than 165ºF but we like the legs and thighs between 170 and 175ºF, do you see the first problem?I will argue the best tool for this job is the broiler pan that probably came with your oven. It has two pieces that fit together and the top piece has holes in it. The reason I like this is because when they are fitted together there is usually a lot of room between them, which you can fill up with lots of onions, carrots, celery and even the turkey neck. As the turkey cooks, the juices will drip down into the pan where the veggies will help flavor and protect the precious drippings from evaporating. This helps get you the most drippings for lots of
A Beginner’s Guide to Roasting a Turkey | Food Wishes
FAQ
How to cook a turkey without roasting it?
Making Thanksgiving turkey with a slow cooker is more common than you think. You just have to make sure your slow cooker is big enough to fit the bird. Normally, one smaller than ten pounds is ideal. Cook the turkey on low for six to eight hours, or until the internal temperature reaches 165℉.
What cooking method is best for turkey?
The breast is tender, thus this requires dry cooking methods which include stir fry, sauté, pan fry, deep fry, broil, grill, and roast. Turkey breast is also an excellent choice for moist cooking methods such as boiling (simmer) and poaching.
Can you cook on broil?
Broiling is a direct heat using the top element only. You can use it to cook steaks, nachos, crisp up a casserole, grill vegetables, stuff like that. Think of your oven as an upside down grill, instead of heat from the bottom like a grill it comes from the top.
How long does it take to cook a turkey in a charbroil big easy?
Additionally, if the turkey isn’t thawed completely it will have a huge effect on cook time. It’s best for the meat to be at room temperature when placed in the cooker. Generally, you can expect it to take approximately 10 minutes per pound.
How long do you cook a Turkey on a broil?
Preheat the oven to 350 degrees F (175 degrees C). Place London broil in a roasting pan. Pour stewed tomatoes over meat and sprinkle with garlic salt. Roast in the preheated oven until meat is fork tender, 2 1/2 to 3 hours. Can you cook a turkey on broil in the oven? Place the turkey into the oven on the middle shelf and broil for five minutes.
Can You Broil a frozen turkey?
Only broil fully thawed turkey. Partially frozen turkey won’t cook through properly. Defrost first in the fridge 1-2 days before broiling. With these tips and timing guidelines, you can master broiled turkey with moist meat and crispy skin. Enjoy this easy oven turkey preparation perfect for smaller gatherings and holidays.
Should you Broil a Turkey skin side down?
Start broiling skin side down first. This allows the fat to render and baste the meat rather than dripping off. The skin will still crisp up nicely. What temperature should you broil a turkey?
How long do you cook a turkey breast in a broiler?
Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side. Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn’t burn. Turn the broiler off and set the oven back on to 375°.
How do you eat a broiled turkey?
I love serving broiled turkey with classic Thanksgiving sides like stuffing, mashed potatoes, and roasted veggies. To carve the turkey: First, remove the legs by cutting through the skin between the thigh and body. Then cut through the joint to remove the whole leg.
How long should a Turkey rest after broiling?
Brushing the turkey with melted butter or olive oil halfway through broiling adds richness and encourages browning. Letting the turkey rest after cooking for at least 15 minutes is crucial for properly cooked meat. Don’t rush this step!