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FAQs About Our Easier Roast Turkey and Gravy Recipe

By Lan Lam Published

You asked, we answered.

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.

Check out our Thanksgiving Guide for everything you need to pull off a successful holiday meal, including turkey recipes for every type of celebration.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.