If I weren’t cooking I’d do this. Roast turkey appears frequently on Comal’s menu and it’s some of the best I’ve had. Great aroma from their wood oven.
I don’t know WHAT we’re having but here’s WHERE we’re having it.
Booked an airbnb for a few nights just about an hour from us. On a 10 acre horse farm in their motorhome I’m thinking maybe foie gras and filet mignon. Or to be more traditional perhaps Stouffers turkey tettrazini. LOL. And carrots for the horses of course.
I’m thinking of cooking my turkey directly on the oven rack, with a pan underneath to catch the drippings.
I mean, what could go wrong?
If you’ve got a big enough pan, why not? And the shelf it’s on is going to be a mess but I kinda like the idea.
I don’t see the difference between that and using a rack in a pan, which would be easier to clean.
One of the people quoted in this article “is adamant that a turkey be cooked on a flat rack, not nestled inside in a roasting pan, to better circulate heat,” but I think you could get the same results with a convection fan.