Hey, just curious - is there any reason why one WOULDN'T want to roast the turkey on a wire rack set into the sheet pan? I'm thinking of doing this to raise the bird off the pan so it's not swimming in the drippings and also to allow the heat to circulate all around.
Hey, just curious - is there any reason why one WOULDN'T want to roast the turkey on a wire rack set into the sheet pan? I'm thinking of doing this to raise the bird off the pan so it's not swimming in the drippings and also to allow the heat to circulate all around.
I've done it with sheet pan tack and it really doesn't make a difference, unless you use a rack from another pan that raises it 2-3 inches. (AKA - a roasting rack). Neither scenario is ever 100% as the skin underneath will usually stick to either rack no matter how non-stick or greased up it is. (I think the weight of the bird pushes it too much into the rack. Result - Torn skin). At least on the pan it has a low enough rim vs. a roasting pan to allow heat to get close to most areas of the turkey and skin, save for the spine area. Yet, even that works out okay because it's almost like the heat of the pan cooks it.
Best bet is to lay it on a bed of veggies as she did, and most of us do. Some air will get underneath, and the juices will also make the veggies delicious, resulting in another side dish. I use potatoes (chopped) and onions when I do chickens and they are so flavorful as a side dish, and eventual hash if any leftovers. Though I don't think potatoes would stand up to a 3-hour+ turkey roasting.
Hey, just curious - is there any reason why one WOULDN'T want to roast the turkey on a wire rack set into the sheet pan? I'm thinking of doing this to raise the bird off the pan so it's not swimming in the drippings and also to allow the heat to circulate all around.
I've done it with sheet pan tack and it really doesn't make a difference, unless you use a rack from another pan that raises it 2-3 inches. (AKA - a roasting rack). Neither scenario is ever 100% as the skin underneath will usually stick to either rack no matter how non-stick or greased up it is. (I think the weight of the bird pushes it too much into the rack. Result - Torn skin). At least on the pan it has a low enough rim vs. a roasting pan to allow heat to get close to most areas of the turkey and skin, save for the spine area. Yet, even that works out okay because it's almost like the heat of the pan cooks it.
Best bet is to lay it on a bed of veggies as she did, and most of us do. Some air will get underneath, and the juices will also make the veggies delicious, resulting in another side dish. I use potatoes (chopped) and onions when I do chickens and they are so flavorful as a side dish, and eventual hash if any leftovers. Though I don't think potatoes would stand up to a 3-hour+ turkey roasting.
Hey, thanks. My suspicion was that the bird would stick to the rack and you've just confirmed that suspicion.