Do not cook turkey in a roasting pan

rear Year I have to make a confession about hosting, cooking, and writing Thanksgiving dinner. I have never used a roasting pan to cook a turkey. I’ve roasted a bird on a wire rack set on a baking sheet, and I’ve never had a bird suffer.

The roasting pan is pretty deep. When you lower the turkey inside, the sides float around the lower body, blocking heat and air flow. The skin on the top of the bird is crisp, but the skin on the bottom is loose, pale, and wobbly.according to Meathead Goldwyn of AmazingRibs.comWhen cooking a bird (whether it’s chicken or turkey), trusses and roasting pans are two of the main culprits for flabby bird skin.

I’m always amazed at how many chefs ask you to cross your legs. Cook dark meat better than white meat.Trussing your legs basically draws it in and makes it part of your body’s heat budget, leaving your legs undercooked and your breasts overcooked. Even Thomas Keller – all these guys – they’re always trussing their birds and putting them in these roasting pans. lift Raise it over the pan to allow warm air to flow underneath it to cook the underside. Never cook a bird in a roasting pan.cook on rack Moreover Roast pan, but it’s not of roasted bread.

He even has a diagram explaining the problem, which he kindly shared with me via email.

Luckily, there is a very easy solution to this problem. Just get a wire rack.Get a wire rack and place it on a rimmed baking sheet.Shielded sides or pans allow for ample airflow, maximizing the benefits of crisp, golden skin.