Lots of home cooks are starting to plan their Thanksgiving menus, and we've gotten a lot of questions about our Easier Roast Turkey and Gravy recipe. This is a fuss-free recipe that certainly deserves a place on your Thanksgiving menu, so here are answers to some of the more common ones. We hope this is helpful, and happy cooking!
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Do I need a pizza stone?
Yes. The stone is necessary to deliver heat to the legs of the turkey, which need to cook at a higher temperature than the breast.
Can I used an inverted baking sheet, instead of a pizza stone?
Unfortunately, no. A baking sheet does not hold enough heat over the course of cooking to properly cook the legs.
Can I use a pizza steel?
We tested this recipe using pizza stones and steels and found that both stones and steels work the same.
Does it matter what color my roasting pan is?
No. We tried both dark roasting pans or light ones—they will both work fine. What does make a difference is the material. A heavy duty pan is preferred. Lightweight cookware, like a disposable aluminum pan, will not do the job.
Can I use this recipe for any size turkey?
We prefer a range of 10 to 16 pound. Larger turkeys are difficult to maneuver into and out of the hot roasting pan. If you're preparing a larger turkey, we recommend our Roasted Brined Turkey recipe.
Can I brine the turkey?
Yes. This recipe will work with both brined and salted birds.