Cooking turkey can be intimidating. Many cooks only roast a whole bird once a year for Thanksgiving or Christmas With limited experience preparing this large cut of meat, it’s easy to end up with an overcooked, dry turkey However, with the right technique, tools, and ingredients, you can roast a moist, flavorful turkey any time of year. One of the best methods is roasting the turkey in a cast iron skillet.
Why Cook Turkey in Cast Iron?
Cast iron is an ideal material for roasting turkey for several reasons
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Even heating – Cast iron heats slowly and evenly. This prevents hot spots that lead to burning.
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Heat retention – Once cast iron reaches temperature, it retains heat extremely well. This helps keep the turkey at a steady roasting temperature even when the oven door is opened.
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Searing – Cast iron skillets can get ripping hot on the stovetop. This allows you to sear the turkey skin before roasting for crispy browning.
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Natural cooking – Bare cast iron doesn’t react with or leech chemicals into food. This results in pure, natural turkey flavor.
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Makes its own gravy – The browned bits left in the cast iron after roasting are full of flavor. They create an easy and delicious gravy.
Choosing the Right Cast Iron Skillet
For roasted turkey, you need a cast iron skillet large enough to comfortably hold the bird. An average 12-15 lb turkey will fit in a 15-inch skillet. Here are some good options:
- Lodge 15-inch Cast Iron Skillet
- Le Creuset Signature 15-inch Iron Handle Skillet
- Finex 15-inch Pre-Seasoned Cast Iron Skillet
Vintage cast iron skillets, such as Griswold or Wagner Ware, also work well if you can find one in good condition. Avoid smaller 10-12 inch skillets, as these won’t provide enough room.
Trussing, Brining, and Salting the Turkey
Properly preparing the turkey before it goes into the skillet is key. Here are some tips:
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Truss – Trussing brings the legs and wings close to the body. This promotes even cooking. Use kitchen twine or silicone trussing bands.
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Brine – Soaking the turkey in a saltwater brine imparts moisture and seasoning. Brine 12-24 hours before roasting.
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Dry salt – Salt pulls out moisture then dissolves and re-season. Pat salt on the turkey 1-2 days before roasting.
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Air dry – Letting the turkey sit uncovered in the fridge allows the skin to dry out. This helps it get crispy in the oven.
Roast Turkey in Cast Iron Skillet Step-By-Step
Follow these simple steps for perfect cast iron turkey every time:
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Preheat oven – Heat oven to 350°F. The turkey will need steady, moderate heat to cook through without burning.
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Prepare turkey – Pat turkey dry with paper towels. Truss legs and wings. Rub butter under and on top of skin for moisture and flavor.
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Place in skillet – Put turkey in preheated cast iron breast-side up. Tuck wings under. Pour 1 cup water in the skillet to create steam.
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Roast – Roast turkey for 15 minutes per pound, until 165°F at thickest part of thigh. For a 12 lb turkey, this is about 3 hours.
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Baste – Baste turkey with pan juices every 30 minutes. Tilt to reach underside.
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Remove and rest – When done, transfer turkey to a cutting board to rest 20 minutes before carving.
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Make gravy – Pour juices from skillet into fat separator. Pour into saucepan, add flour, and whisk. Simmer until thickened.
Cooking Perfect Cast Iron Turkey Breasts
You can also cook boneless turkey breasts in cast iron. Follow these tips:
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Get 2 small 3-4 lb breasts. Large ones won’t sear properly.
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Pat dry and generously season with salt and pepper.
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Heat cast iron skillet over medium high heat. Add oil and sear breasts 3-4 minutes per side.
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Place skillet in 350°F oven and roast 15 minutes. Baste with butter.
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Roast until 165°F internally, about 25-35 minutes more.
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Transfer to cutting board and tent with foil 5 minutes before slicing.
Crisping Up the Turkey Skin
Crispy, golden skin is one of the best parts of roasted turkey. To maximize crispiness:
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Dry out the skin thoroughly before roasting. Pat inside cavity dry too.
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Loosen skin from meat and rub butter underneath. This bastes from the inside.
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Brush skin with oil or melted butter before roasting. Repeat basting throughout cooking.
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Crank the oven heat to 450°F for the last 15-30 minutes.
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Finish under the broiler if skin needs more browning at the end. Watch carefully to avoid burning.
Make Delicious Gravy from the Pan Drippings
The caramelized bits stuck to the cast iron skillet after roasting are full of rich, concentrated turkey flavor. Transform them into gravy:
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Pour off excess grease from the pan. Leave the browned bits behind.
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Place skillet on stove over medium heat. Use a wooden spoon to loosen the fond.
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Sprinkle 2-3 tablespoons of flour into the skillet. Whisk to form a roux.
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Slowly pour in chicken or turkey stock while whisking. Scrape up any bits.
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Simmer gravy, stirring frequently, until thickened to your desired consistency.
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Salt and pepper to taste. Stir in fresh sage or other herbs if desired.
Cleaning the Cast Iron Skillet
Here’s how to clean cast iron after roasting turkey:
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First, hand wash pan with hot water and a brush. Do not use soap on seasoned cast iron.
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Rinse thoroughly and dry immediately to prevent rust. Heat on the stove briefly to fully dry if needed.
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If there are stubborn stuck-on bits, boil water in the skillet for 5 minutes to loosen them, then scrub clean.
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Apply a very thin layer of oil to interior and exterior of skillet to protect the seasoning after drying.
With the right prep and roasting technique, cast iron skillet turkey is simple, flavorful, and delicious. Enjoy your family’s reactions to the juicy, tender meat and savor the leftovers for days to come!
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.