When you’re cooking turkey, one of the biggest questions you need to answer is where to put the turkey in the oven to ensure you get the right results. Too high in the oven and the turkey will burn.
What rack can you cook turkey in the oven on? Typically, you should place the turkey on the bottom rack of your oven, as this positions the top of the poultry in the center of the oven. The faster-cooking parts of the turkey, drumsticks and wings, are lower down and therefore cook a little slower – perfect for making sure they don’t overcook.
What rack should you cook turkey on in the oven?
Turkeys should be placed on the lowest rack in the oven, in the lowest position. Since turkeys are generally very large, this should prevent the top of the chicken from being too close to the top of the oven.
It can be difficult to cook a turkey well as it is a large piece of food to put in the oven and there is a risk of burning the top before the bird is cooked in the middle. However, if you position the turkey properly, neither the top nor the thinner legs or wings should burn.
You should take out any racks that sit over the bottom rack. This gives the turkey more space and allows the heat to circulate better. Set these aside and don’t use them. If you want to cook vegetable or other meat skins, you’ll need to do that separately, as you don’t want to block the heat from getting to the turkey – so don’t put them in the oven over the turkey.
The positioning remains the same whether you use a convection oven or a conventional oven. In either case, placing the turkey higher in the oven will cause the meat to burn, or at least dry out. Being low should ensure it stays juicy and cooks at the same speed as the rest of the bird.
At what temperature should the turkey be cooked?
The temperature will depend to some extent on the type of oven you use, as convection ovens cook slightly faster. If you have a conventional oven, cook the turkey at 350 degrees F. If you have a convection oven, lower the temperature to 325 degrees F.
If the turkey is particularly small, consider lowering both oven temperatures by about 10-20 degrees Fahrenheit since the turkey will cook faster. For larger turkeys, make sure the temperature is high enough.
Regardless of the type of oven you have, it’s a good idea to always use a meat thermometer when you’re cooking turkey, as it’s very important to check that the center of the meat has reached the desired temperature before serving the poultry.
If the inside of the turkey is not cooked to the correct temperature, there is a high risk of food poisoning. The meat must reach an internal temperature of 170 degrees F before it is safe to eat.
Whether the turkey has reached this temperature inside can only be reliably determined with a meat thermometer. Before serving, always check the temperature of the meat at the thickest part. You don’t want to give your guests food poisoning!
How do you prevent parts of the turkey from burning?
The thinner parts of a turkey can sometimes burn, and this is something to keep in mind when putting a turkey in the oven. It can be difficult to prevent a turkey from burning in spots before it’s done cooking, but aluminum foil is generally the answer.
If your turkey is browning too quickly on the legs or wings, you can use an aluminum foil tent to protect them. The foil will still allow the turkey to heat up, but will protect it from the extreme heat of the oven, and that should prevent it from burning.
You can cover the whole bird with aluminum foil if it’s on fire in multiple parts, or just cover the burning parts. This allows you to keep the turkey in the oven longer without worrying about charred meat at the end of the cooking process.
How high should Turkey be?
Place your turkey breast-side up on the roasting pan, wings down. This exposes the fattest part of the meat to the top of the oven for the most heat, ensuring it cooks as evenly as possible.
If you place the turkey the other way around, you may run into problems as the turkey’s legs and back often brown more quickly. There is a risk of burning them before the breast meat is cooked, even if you use aluminum foil.
You should therefore ensure that the turkey is positioned correctly and that the breast is exposed to the heat from above.
Some people recommend turning the turkey upside down with the bird attached, as this reduces the need for basting, prevents the breast meat from drying out, and can reduce cooking time. This isn’t the traditional way to cook turkey, however, and it means you may need to turn the bird over during the cooking process to get crispy meat.
This may be worth trying for a while, but if you’re a beginner at roasting turkey, it’s best to stick with the standard method.
Final Thoughts
When cooking turkey, make sure the bird is placed on the bottom rack in your oven, no matter what type of oven you have. This allows the meat to cook through properly, minimizing the risk of burning the thighs and wings or undercooking the meat in the center of the breast. Always use a meat thermometer before serving your turkey.
