• A partially frozen bird requires longer cooking.
  • Dark roasting pans cook faster than shiny metals.
  • The depth and size of the pan can reduce heat circulation to all areas of the bird.
  • The use of a foil tent for the entire time can slow cooking.
  • Use of the roasting pan’s lid speeds cooking.
  • An oven cooking bag can accelerate cooking time.
  • A stuffed bird takes longer to cook.
  • Oven may heat food unevenly.
  • Calibration of the oven’s thermostat may be inaccurate.
  • The rack position can have an effect on even cooking and heat circulation.
  • A turkey or its pan may be too large for the oven, thus blocking heat circulation.
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