Turkey Roasting: Water Or No Water?

There are many schools of thought on whether or not to add water to the pan when roasting a turkey. Some people believe that adding water creates an unappealing, spotty browning on the turkey, and that it can make the meat separate from the bones. However, others argue that adding water or another liquid like broth or wine can add flavour to the drippings, which can be used to make gravy. Some people also suggest that adding water can help to keep the turkey moist and juicy, while others argue that it can make the meat less flavourful. Ultimately, it is a matter of personal preference, and there are ways to ensure a moist and juicy turkey without adding water to the pan, such as using a flat rack to elevate the turkey above the pan.

The pros and cons of adding water to the roasting pan

Pros

Some people believe that adding water to the roasting pan can help to cook the turkey by creating steam. It is also important to note that not adding water to the roasting pan may result in the drippings burning.

Cons

Adding water to the roasting pan when cooking a turkey is generally not recommended by experts. Here are some reasons why:

• Spotty browning: Water can cause spotty and uneven browning, making the turkey look underdone even when it is fully cooked. This can be misleading and cause unnecessary stress.
• Meat may separate from the bones: The steam created by adding water may cause the meat to separate from the bones, taking away the joy of handheld drumsticks, a traditional part of Thanksgiving for many.
• Loss of flavour: Cooking the turkey with steam will result in a milder taste. Roasting, on the other hand, gives the turkey a rich, roasted flavour.
• Lacklustre drippings and gravy: The drippings from a water-added roasting pan tend to be less concentrated and flavorful, which can result in lacklustre gravy.
• Mess and splatter: As the turkey fat melts and drips into the water, it can cause splattering and popping, creating a mess in the oven that will need to be cleaned up later.

The pros and cons of steaming a turkey

Steaming a turkey is a moist heat cooking method that results in tender and flavourful meat. It is a healthy cooking option and is often used in Asian recipes. However, there are some drawbacks to this method as well. Here is a detailed look at the pros and cons of steaming a turkey:

Pros:

• Steaming is a moist heat cooking method, meaning the turkey will be cooked with steam and surrounded by moisture, resulting in tender meat.
• This cooking method retains most of the beneficial nutrients in the meat as they do not leach out, as is the case when meat is placed directly in water.
• No additional fat is necessary when steaming, making it a healthier option compared to other cooking methods.
• It is a simple and foolproof method that yields consistent results.
• The steaming process can be done in a standard kitchen setup without any specialised equipment.

Cons:

• Steaming is not suitable for large turkey pieces such as full legs or breasts as they do not fit well in a standard steaming basket. It is recommended to use smaller cuts of turkey for steaming, such as thinly sliced portions of the breast or thigh meat.
• The taste and appearance of the turkey may be affected. The meat may not brown as much, and the drippings will be less concentrated, resulting in a lacklustre gravy.
• The cooking time can be longer, especially for larger turkeys, and it may be necessary to steam the turkey in batches if it does not fit in the basket.
• Steaming may not be suitable for those who prefer a crispy skin on their turkey, as it tends to make the skin soggy.
• There is a potential safety hazard if the steam escapes from the basket or pot, causing burns.

In conclusion, steaming a turkey has its advantages and disadvantages. It is a healthy and simple cooking method that results in tender and flavourful meat. However, it may not be suitable for larger turkeys, and the taste and appearance may not be as desirable as with other cooking methods.

How to prevent spotty browning

Spotty browning is a common issue when roasting a turkey. It can be caused by adding water to the roasting pan, which can also make the meat look underdone, even when it's fully cooked. To prevent this, avoid adding water to the pan and try the flat rack method instead. Here are some detailed instructions to help you achieve a perfectly browned turkey:

Use a Flat Rack

Place the turkey on a flat rack in a roasting pan. This method ensures even cooking and allows heat circulation around the bird. If you don't have a flat rack, you can create a "coil of foil" by crushing a long piece of foil into a rope and forming it into a ring. This will lift the turkey off the bottom of the pan.

Season Generously

Apply seasoning generously inside the cavity of the turkey, as well as under the skin and on the outside. Use salt, pepper, and your choice of herbs and spices. You can also use seasoned butter or olive oil to enhance the flavour and moisture.

Cover Breasts with Foil

Loosely cover the breasts of the turkey with a piece of foil about two-thirds through the roasting time. This helps keep the meat moist and prevents over-browning. Remove the foil for the last hour of roasting to allow the skin to brown.

Control the Temperature

Roast the turkey at a temperature between 325 and 375 degrees Fahrenheit. Use a meat thermometer to ensure the thickest part of the thigh meat reaches an internal temperature of 165 degrees Fahrenheit. Remove the turkey from the oven when it reaches this temperature.

Basting

Baste the turkey with a hot stock flavoured with wine and herbs after it has been roasting for 1-1/2 hours. Once the turkey starts to release its juices, use those drippings to baste the bird periodically, about every 30 minutes. Stop basting at least an hour before the turkey is done to prevent soggy skin.

Use Vegetables to Catch Dripping

Place vegetables like carrots, celery, potatoes, or root vegetables at the bottom of the roasting pan. They will catch the drippings and prevent them from burning. Additionally, they will add flavour to your gravy.

By following these tips, you can prevent spotty browning and achieve a beautifully browned, juicy, and delicious turkey.

The impact on the flavour of the meat

The flavour of the meat is one of the most important factors when cooking a turkey, and adding water to the pan can significantly affect this.

Steaming the turkey by adding water to the pan can result in a milder, less distinct flavour profile. The meat will not have the same rich, roasted taste that is typically desired when cooking a turkey. Instead, it may end up tasting more bland and less flavourful. This is because the steam inhibits the meat's ability to develop a deep, roasted flavour.

Furthermore, the drippings from the turkey are essential for making delicious gravy. When water is added to the pan, the drippings tend to be less concentrated and flavourful. As a result, the gravy made from these drippings may also taste lacklustre and fail to enhance the overall flavour of the meal.

To achieve a rich, roasted flavour, it is recommended to use the open pan, flat rack method. This method involves placing the turkey on a flat rack inside the roasting pan, lifting it off the bottom. This technique promotes even cooking and allows the meat to develop a deep, golden-brown colour and a robust flavour.

Additionally, it is crucial to season the turkey generously, both inside and out, to enhance its flavour. Rubbing salt, pepper, and other desired herbs and spices inside the cavity and under the skin will infuse the meat with flavour and help keep it moist.

The impact on the flavour of the drippings

The drippings are an important part of the turkey-cooking process, as they can be used to make gravy. However, adding water to the turkey roasting pan can negatively impact the flavour of these drippings.

According to Nicole Johnson, the director of the Butterball Turkey Talk-Line, cooking a turkey with steam by adding water to the roasting pan will result in less flavourful drippings. This is because the drippings will not be as concentrated as those from a roast turkey. As a result, any gravy made using these drippings may taste lacklustre and will need to be extended with broth or wine for extra flavour.

Some cooks disagree, arguing that adding water to the pan can help to create steam, which will cook the bird and result in juicy meat. However, Johnson and her team recommend an alternative method to achieve this, which involves roasting the turkey on a flat rack in a roasting pan. This method exposes more of the pan's surface to heat and allows for better heat circulation, resulting in a golden-brown turkey with a rich roasted flavour.

To make the most of your drippings, it is recommended to save them for use in gravy, soup, or to season vegetables.

Frequently asked questions