pizza stone - roasting

I am cooking my turkey on the lowest rack level of my oven, with the roasting pan on a pizza stone - this is my first time using a pizza stone:) At what temperature do I heat the pizza stone ( my oven goes to 500 degrees) and how long does it heat before putting the roast pan with turkey on the stone?

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feastathome
feastathome November 22, 2016

Depending on the size of stone, for pizza, the stone should heat for an hour at 450-500 F. For turkey I'd make it a bit higher than your planned temp for roasting. Then drop the temp once the bird has been in for about 10 mns.

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Mark Bittman
Mark Bittman November 23, 2016

Just ignore it. Proceed as usual. Cooking might be a little faster, but you won't notice much difference.

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Ellie Landau
Ellie Landau November 23, 2016

Hi Mark:
Thank you for responding, so cool to hear from you! Can you please explain your answer, I am not sure what you mean....:)
and, I love your recipes, advise, etc. You are truly an amazing chef and I hope to get some of your cookbooks in the near future:) Do you ever sign copies of your book? That would be so awesome to have!!! :):)

AntoniaJames
AntoniaJames November 23, 2016

I'm glad Mr. Bittman weighed in on this. I've been having second thoughts about it, wondering if it's worth the trouble. He confirmed that it's not. Happy Thanksgiving, Ellie! ;o)

Ellie Landau
Ellie Landau November 23, 2016

Hi Antonia:

So are you and Mark recommending not using a pizza stone? Just put roast pan on very lowest rack? Thank you!

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AntoniaJames
AntoniaJames November 23, 2016

Yes, Ellie.
Sorry about the fire drill on that.
But you really need a meat thermometer to check for doneness, given that you are not following the recipe exactly. Have a wonderful, happy Thanksgiving! ;o)

Ellie Landau
Ellie Landau November 23, 2016

Okay, you and Mark recommend no pizza stone, just put roasting pan on lowest rack and check temperature. Correct? Do you have a suggestion on a great instant read thermometer? Thank you so much!!! :)

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meathead
meathead November 23, 2016

I am NOT a fan of putting birds in roasting pans because the sides and the liquids in the bottom keep the bottom from warming at the same rate as the top. The air in the pan will not get over 200F. I put the bird on the middle rack of the oven and a pan on the bottom rack with foil surrounding it in case a few drips miss the pan. Then I put the trim from the cavities, the neck, and wing tips with onion, carrot, celery, and water in there so I make a stock. This way warm air circulates all around the bird and the bottom cooks at the same rate as the top. Even if you put the bird in the roasting pan, the stone will heat the pan a bit faster, but once the pan is at oven temp, the stone will give you no advantage.

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Ellie Landau
Ellie Landau November 23, 2016

Thank you so much! No pizza stone then:) I so appreciate all the advice - so amazing and grateful! :):) Happy Thanksgiving!

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