Chef/Culinary Consultant, Self-employed
Currently, culinary consultant, freelance food writer, and author of "Welcome to Culinary School." 8 years experience in culinary education management. Prior industry experience includes: Four Seasons Philadelphia, Occasions Caterers, American University, MacArthur Beverages. Education: AOS in Culinary Arts from the Culinary Institute of America; BA in English/Theater from Yale University; MS in Adult Learning and Human Resource Development from Virginia Tech. Active in the following professional associations: The International Association of Culinary Professionals, The American Institute of Wine & Food, The American Culinary Federation, and the Restaurant Association of Metropolitan Washington
Roasting a Turkey - Open Pan Method
Chef Daniel Traster demonstrates how to roast a turkey including the open pan method.
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Roasting a Turkey - Open Pan Method
Any seasonings and flavorings that you might wish to add
1. Preheat your oven to 325 degrees.
2. Cut open the turkey and lift it out of its packaging and remove the giblet bag.
3. Season your turkey by placing some seasoning underneath the skin so that it's directly against the meat. You could also place the seasoning on top or stuff the cavity with flavors.
4. If you choose to stuff your turkey with a traditional turkey dressing, you'll want to keep the wet and dry ingredients separate until just before stuffing them. Then combine them and place them loosely in the cavity of the turkey.
5. Tuck the wings underneath the breast and back to pin them down. Place a V-roasting rack inside the roasting pan and place the turkey on the rack.
6. Place it in the oven, close the door, and allow it to roast. Fifteen minutes per pound of turkey.
7. Use an instant-read thermometer to check the turkey's temperature. 165 degrees is the minimum for a final temperature.
Daniel Traster: I am Daniel Traster, and I am showing you how to roast a turkey. Right now, I am going to show you how to use the open-pan roasting method.
We are going to take our turkey, which has now been seasoned, place it into a roasting pan. The roasting pan should be large enough to accommodate the size of the turkey and inside you place a V-roasting rack. If you don't have one of these you can use a traditional flat roasting rack, but a V-rack is much better. We take the turkey and we are going to place it into the rack, make sure that it fits in completely; some people like to roast the turkeys upside down, some people will rotate the them through the cooking process or if you want to go completely hands off just leave it with the breast meat up and roast it that way.
A lot of time, people will worry about basting their turkeys as it cooks. You are welcome to baste your turkey, however, it will impact the texture of the skin and it doesn't necessarily add a lot of moisture to the meat when it's finally done. It's making sure that you pull the meat out at the right internal temperature that keeps it's moist.
Next, we are going to put this into the oven. You do want to make sure that your oven is preheated to 325 degrees well in advance before you put your turkey in. You will also want to make sure that your oven is adjusted with the rack at the lowest setting, so there is plenty of room for your turkey when it goes in. And now very simply, we place it in the oven, close the door, and allow it to roast. Fifteen minutes per pound of turkey. Now that the turkey is in the oven, I am going to let it roast until it hits its final internal temperature.
In our next segment, I will show you how to tell when the turkey is done by using a thermometer and looking for that final internal temperature of 165 degrees.