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.
Broiling a turkey may seem like a quick and easy way to cook it, but is it really a good idea? As many experienced cooks can attest, broiling an entire turkey comes with some major risks However, with care and technique, broiling can produce delicious results for turkey parts or smaller birds. Here is a complete guide to broiling turkey, including when it works, tips for success, and alternative methods for cooking the bird to perfection
What Exactly is Broiling?
Before deciding if broiling is right for your turkey, it helps to understand exactly what this cooking method entails. Broiling uses very high, direct radiant heat from above to quickly cook thin cuts of meat, fish, veggies or cheese into a nice crust.
Electric ovens generate broiling heat from an upper heating element while gas ovens use an open flame. Temperatures typically reach 500-550°F much hotter than standard baking. The food sits directly under the broiler often on a slotted pan to allow fat drippings.
The intense overhead heat quickly sears the top surface while lightly cooking the interior It can impart delicious crispy browning in minutes Many electric ovens offer both high and low broil settings for different intensities.
The Case Against Broiling Whole Turkey
While broiling seems appealing for its speed, most cooking experts advise against using this method for whole turkeys. The main reason comes down to the bird’s irregular shape and thickness. This makes it very difficult to broil an entire turkey evenly.
Here are some of the potential problems with broiling a whole turkey:
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Uneven cooking – The legs, wings and breast cook at different rates, often leading to burnt outer areas while the inside remains undercooked and dangerous to eat.
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Drying out – The high heat tends to quickly pull moisture out of turkey skin and meat, resulting in a dry, tough bird.
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Fat drips – While some fat drainage can be good, excess dripping from high broiling heat removes juices key for flavor and tenderness.
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Monitoring – Broilers require diligent monitoring to avoid burning. Frequent oven opening lengthens total cooking time.
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Size limitations – Most standard broilers only effectively cook a single rack, limiting capacity.
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Excess smoke – Dripping fats may generate more smoke than normal roasting.
When Broiling Turkey Works Well
Does this mean you should avoid broiling turkey altogether? Not necessarily. While an entire bird carries risks, broiling can shine for quicker-cooking turkey parts. The white meat of turkey breasts, cutlets and leg medallions cooks fairly quick and can develop an excellent crust when broiled.
Poultry parts for broiling should be 1-2 inches thick at most. Any thicker, and the inside risks being undercooked by the time the exterior browns sufficiently. Whole turkey breasts sliced horizontally into thin cutlets offer an ideal broiling option.
The key is selecting appropriately-sized turkey pieces and monitoring diligently to avoid overcooking or burning. Use lower broiler settings and keep the rack further from the heating element for thicker cuts.
Tips for Successful Turkey Broiling
If you want to experiment with broiling turkey, either whole or in parts, here are some tips to improve your chances of success:
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Start with thinner cuts like breast cutlets instead of a whole bird. Remove skin or prick it so fat renders without curling.
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Preheat broiler for at least 15 minutes at 500-550°F to prevent initial cooling.
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Use a lower broil setting for thicker cuts to prevent burning.
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Monitor turkey closely and rotate pan frequently 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 the oven if needed.
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Check temperature and remove turkey once it reaches 165°F to avoid overcooking into dry meat.
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Allow turkey to rest 5-10 minutes before slicing for juicy results.
Alternative Methods for Whole Turkey
If broiling the entire turkey sounds too daunting, don’t worry. You have several other excellent options for cooking turkey to perfection without drying it out. Here are some alternatives to consider:
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Roasting – The traditional approach, roasting uses indirect heat to slowly and gently cook the turkey. Basting helps keep it moist.
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Convection Roasting – Uses a fan to circulate hot air for quick, even cooking. Great crisp skin.
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Grilling – Cooks the turkey outdoors over a grill for wonderful smoky flavor. Needs monitoring to prevent burning.
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Deep Frying – Submerges the turkey in very hot oil for quick cooking and unbeatable moisture. Use caution to prevent oil fires.
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Spatchcocking – Flattening the bird allows it to roast faster and more evenly for extra crispy skin.
Quick Broiled Turkey Breast Recipes to Try
Once you understand the keys to successful turkey broiling, it opens opportunities for quick and delicious meals. Here are some broiled turkey breast recipes worth trying:
Broiled Herb-Crusted Turkey Breast – Coat turkey breast cutlets with a savory blend of fresh herbs, garlic, mustard and lemon before broiling.
Broiled BBQ Turkey Cutlets – Quickly marinate turkey cutlets in tangy BBQ sauce then broil until caramelized and sauced.
Broiled Turkey Cordon Bleu – Top turkey breast slices with ham and Swiss cheese then broil for an easy twist on this classic.
Broiled Mediterranean Turkey Breast – Infuse flavor with a marinade of olive oil, herbs, garlic, lemon, mustard and red wine vinegar.
The Verdict on Broiling Turkey
While broiling a whole turkey is an uncertain endeavor, the technique can successfully cook smaller turkey parts, especially thin breast cutlets. The key is using appropriate cuts, proper seasoning and marinade, and diligent monitoring to prevent overcooking. For whole birds, it’s safest to stick to gentler roasting, grilling or frying methods. But don’t be afraid to experiment with broiling turkey pieces to achieve quick, juicy results with crispy browned bits. Just use care and keep a close eye on the oven!
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?
Place your turkey in the pot and add cold water until it entirely covers the bird. Bring to a boil over medium heat before cooking it on low heat. At this point, you can add your usual stock ingredients like carrots, celery, onion, and herbs. The general cooking guideline is twenty minutes for every pound of meat.
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.
What cooking method is best for turkey?
Indirect heat is ideal for cooking whole turkeys, which need slower cooking.
How long does it take to cook a turkey in a charbroil big easy?
- Preheat the Big Easy for 5–10 minutes while you prepare the turkey.
- Don’t stuff the turkey with anything other than fruit and herbs.
- Use a meat thermometer to check the turkey’s internal temperature.
- Insert the thermometer at least 3/4 of the way into the thickest section of the meat.
- Cover the fryer with the wire mesh lid for the last 15 minutes of cooking to achieve crispy skin.
- Let the turkey rest for 10–15 minutes before carving and serving.
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 bake or broil a Turkey?
One of which is the yummy roast turkey with a bunch of sides. Now, the question boils down on whether it’s best to bake or broil turkey? The answer is, it is best to bake your turkey instead of broiling to ensure that the meat is well cooked from the inside and not burnt on the outside.
Is broiling a Turkey a good idea?
The bigger the meat, the higher the temperature, and the longer the cooking time. As for broiling why it’s not the best option for roasting turkey, it’s because of its ability to only cook meat on the outside. The turkey’s skin might look cooked and roasty however when you check the meat inside, it’s still raw.
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.
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°.