Roasting a turkey is a centerpiece of many holiday meals. Getting that perfectly golden brown turkey with juicy breast meat and fully cooked legs and thighs takes some technique. Traditionally turkeys are roasted in large deep roasting pans. However, some home cooks have started using rimmed baking sheets instead. So can you really roast a whole turkey on a sheet pan?
The short answer is yes, you absolutely can roast a turkey on a sheet pan! In fact, it has some advantages over a traditional roasting pan.
Why Roast a Turkey on a Sheet Pan?
There are a few key reasons why sheet pans can be better for roasting turkey than a roasting pan
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Better heat circulation – Sheet pans have shorter sides so hot air can flow all around the turkey. This allows the thighs, wings, and bottom to cook faster so everything finishes cooking at the same time.
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Crispier skin – With air circulating all over the turkey skin gets dried out and crispy instead of soggy.
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Cooks evenly – No undercooked thighs or overdone breast meat. The turkey roasts evenly throughout.
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Easier to maneuver – Sheet pans have a smaller lip so it’s easier to get the turkey in and out of the oven. Roasting pans can be unwieldy.
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Don’t need to own a roaster – If you don’t have a special roasting pan, a sheet pan works just as well!
How to Roast a Turkey on a Sheet Pan
Roasting a turkey on a sheet pan isn’t too difficult, but it does require some adjustments from roasting it in a pan. Here are some tips:
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Use a heavy duty aluminum or steel sheet pan that is at least 18 x 13 inches. Nonstick is ideal for easy cleanup.
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Place the turkey on a wire rack that fits inside the sheet pan. This elevates it for air circulation.
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Put the turkey breast side up as usual. Tie the legs together to hold its shape.
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Pat the skin dry and coat with oil or butter to crisp it up. Season the cavity and under the skin.
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Surround with aromatics like onions, carrots, and herbs. Cut in smaller pieces so they fit under the rack. Toss in oil to prevent burning.
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Add ~2 cups liquid like stock or wine to the pan initially. Replenish during roasting to prevent burning.
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Roast at 425°F for 30 minutes to brown the skin, then reduce to 325°F until the turkey is fully cooked.
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Check the temperature early and often. It may cook slightly faster than in a roasting pan.
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When done, use mitts to carefully transfer the turkey to another sheet pan. Then pour the drippings into a bowl.
Follow these tips and your sheet pan turkey will turn out golden brown, tender and juicy – a real showstopper! Ditch the roasting pan and give this method a try for your next turkey dinner.
FAQ About Roasting Turkey on a Sheet Pan
Here are answers to some common questions about cooking turkey in a sheet pan:
What size sheet pan do I need?
Use a half sheet pan that is 18 x 13 inches. This provides enough space for a 10-16 lb turkey.
Should I use a special turkey rack?
A flat wire cooling rack or roasting rack designed for sheet pans works best. It elevates the turkey for even cooking.
How much liquid should I add to the pan?
Start with about 2 cups of broth or wine. Replenish during roasting to prevent burning.
What temperature and time should I roast the turkey?
Roast at 425°F for 30 minutes to brown the skin. Then reduce to 325°F, roasting approximately 15 minutes per pound until the turkey reaches 165°F.
Should I rotate the pan while roasting?
Yes, rotate the pan halfway through for even browning.
Can I stuff the turkey if roasting it on a sheet pan?
No, do not stuff the turkey if cooking it on a sheet pan. The stuffing will not cook through properly. Cook it separately.
How do I make gravy from the sheet pan drippings?
Carefully pour the drippings into a fat separator. Use the defatted drippings to make a simple yet delicious pan gravy.
What are the best side dishes for a sheet pan turkey?
Roasted vegetables like Brussels sprouts, sweet potatoes, and butternut squash pair nicely. Stuffing and mashed potatoes are perfect too.
The Takeaway
Roasting your holiday turkey on a rimmed baking sheet is an easy, effective alternative to using a roasting pan. With better heat circulation, you’ll get deliciously crispy skin and evenly cooked meat throughout. Just use a heavy duty sheet pan, elevate the turkey on a rack, and tend to it carefully. Then prepare for rave reviews on your perfectly roasted sheet pan turkey!
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The Issues With Using a Roasting Pan
Are you beginning to see why the roasting pan is so terrible for roasting a turkey?
First off, it inhibits convection currents from traveling around the underside of the turkey. You end up with crisp skin on top that slowly progresses to flabby, pale skin underneath. Second, those high, thick pan sides shield the turkeys thighs from radiation, meaning they actually cook slower than the exposed breast meat.
You couldnt design a worse vessel for roasting a turkey if you tried!
Now, I know what some of you are going to say: Flip the turkey over so the breast is protected!
This is pretty sound advice and will indeed deliver on the promise of legs that cook faster than the breast. Youll even get juicy, evenly cooked dark and light meat. However, it doesnt solve the problem of crisp skin.** Its also attempting to solve a problem that you really created in the first place by choosing such a subpar cooking vessel.
** Flipping your turkey halfway through roasting can get you relatively crisp skin on both top and bottom, but its fiddly, particularly with a larger bird.
Step 1: Preheat Your Baking Steel
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Simple. Just place the steel at the very bottom of your oven, on the lowest rack, or directly on the floor of your oven if the floor is flat and stable. Preheat the oven to as hot as it gets. Our goal here is to store up a massive amount of energy inside that solid sheet of steel, just like the capacitor in a camera flash.