Cody Casey
Cooking a turkey is a daunting task, and there are many methods and opinions on the best way to do it. One of the most common questions home cooks ask is whether or not to add anything to the pan along with the turkey. While some sources suggest adding water to the pan to keep the turkey moist, others advise against it, arguing that it can cause spotty browning, make the meat fall apart, and result in less flavourful drippings for gravy. Instead, it is recommended to use a flat rack or V-rack in a roasting pan to elevate the turkey, allowing the skin to crisp up while keeping the meat juicy. Additionally, aromatics such as onions, celery, carrots, and garlic can be added to the pan to infuse flavour into the gravy.
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What You'll Learn
Don't add water to the pan
While some cooks swear by adding water to the roasting pan, others claim it's a recipe for disaster. Here are some reasons why you shouldn't add water to the pan when cooking a turkey:
Spotty Exterior
Adding water to the pan will create spotty browning on the turkey, making it look underdone, even when the meat is fully cooked. This is because the steam from the water prevents the turkey from roasting properly, resulting in a pale and steamed exterior instead of a nice, golden-brown crust.
Fall-Apart Meat
The meat may separate from the bones, meaning you won't have those emblematic handheld drumsticks. This is because the steam from the water can cook the meat differently, causing it to fall off the bones.
Loss of Flavor
The meat will be less flavorful by cooking via steam instead of roasting. The water in the pan can dilute the flavors of the turkey and the seasonings. If you're using a lot of aromatics and spices to flavor the turkey, the water may wash away some of those flavors.
Lackluster Gravy
The drippings will be less flavorful and not as concentrated as roast turkey drippings. As a result, your turkey gravy may taste lackluster. When roasting a turkey without water, it produces its own flavorful juices, which can be used to make a rich and savory gravy.
Messy Process
Adding water to the turkey roasting pan can lead to spattering or popping during the roasting process as the turkey fat begins to melt and drips into the water. This can create a mess when it's time to remove the turkey from the oven, and the evaporated water may leave behind a sticky, caramelized residue that's difficult to clean.
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Use a roasting rack
Using a roasting rack is a great way to ensure your turkey cooks evenly and efficiently. The rack helps elevate the turkey, allowing airflow to circulate and heat to distribute evenly. This prevents the bottom of the turkey from getting soggy and ensures even browning.
To use a roasting rack effectively, follow these steps:
- Choose the right rack: You can use a rectangular cooling rack, a V-shaped rack, or a flat wire rack that fits inside your roasting pan. Ensure it is oven-safe and sturdy enough to hold the weight of the turkey.
- Prepare the rack: Spray the rack with a non-stick cooking spray to prevent the turkey from sticking. You can also use aluminium foil to create a makeshift rack if you don't have a traditional roasting rack. Scrunch a long piece of foil into a thick rope and shape it into a spiral or figure eight, ensuring it's high enough to lift the turkey off the pan's surface.
- Elevate the turkey: Place the turkey on the rack inside the roasting pan. This elevates the turkey above its drippings, allowing the heat to circulate and ensuring even cooking.
- Add aromatics: Surround the turkey with quartered vegetables like carrots, potatoes, onions, and beets. You can also add chicken or vegetable broth to the pan to keep the turkey moist and juicy.
- Baste the turkey: During cooking, baste the turkey with its juices or melted butter every hour to keep it moist and flavourful.
- Check the temperature: Use a meat thermometer to check the turkey's temperature in multiple places, including the breast, outer thigh, and inner thigh. Ensure the meat reaches an internal temperature of at least 165°F (74°C) in the thickest part of the thigh before removing it from the oven.
By following these steps and using a roasting rack, you'll achieve a perfectly cooked, juicy, and golden-brown turkey.
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Use a sheet pan
If you're wondering whether to put anything in the pan with the turkey, the answer is yes—but it's not water!
You can skip buying a roasting pan and use a sheet pan for a more evenly browned turkey. Traditional roasting pans are quite deep, and when you set the turkey on the roasting rack in the pan, the pan comes about midway up the turkey's thighs or higher. Elevating the turkey above the pan allows the oven's heat to reach lower areas, resulting in more even browning, cooking, and a prettier bird.
A standard 18x13-inch half sheet pan (rimmed baking sheet) is ideal. You can set a rectangular cooling rack or the V-shaped rack that came with your roasting pan inside the sheet pan. Either type of rack will lift the bird so that it's not touching the bottom of the pan, allowing more even heat distribution around the turkey.
If you don't have a turkey roasting pan, you can use a broiler pan instead. Simply place a wire rack at the bottom of the pan to elevate the turkey above its drippings. Opt for a shallow, open roasting pan, no more than 2½-3 inches deep.
If you're making gravy, it's best to add about a cup of water to the roasting pan. You can also add aromatics like onions, celery, and carrots to the roasting pan to add flavor to your gravy.
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Add vegetables for flavour
While it is not recommended to add water to the pan when cooking a turkey, adding vegetables is a great way to add flavour. Onions, celery, and carrots are excellent choices to add to the roasting pan, as they will infuse the meat with flavour and make your gravy taste even better. You can also add peeled garlic cloves for a more intense flavour.
To prepare your turkey for roasting, make sure to remove any packaging and the bag of giblets from the inside of the cavity. Pat the skin dry with paper towels to promote browning and crisping. Then, tuck the wing tips under the body of the turkey. This will help stabilise the bird when you are carving and make it easier to carve the breast. Tie the legs together with kitchen twine.
Next, place the onions, celery, and carrots in the bottom of a roasting rack, then place the rack on top. You can also put an onion inside the turkey cavity to help keep the meat moist and add flavour.
When it comes to seasoning, don't hold back. A large turkey needs a generous amount of salt and pepper, so sprinkle or rub it inside the cavity along with any other herbs and spices you're using. You can also push seasoned butter or olive oil under the skin of the breast and around the thighs to add flavour and keep the meat moist.
Finally, if you want to achieve the most evenly browned turkey, consider using a sheet pan instead of a traditional roasting pan. Elevating the bird above the pan allows the heat to reach the lower areas, resulting in more even browning and cooking.
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Let the turkey rest after cooking
It is important to let the turkey rest after cooking. Resting the turkey allows the juices to spread throughout the meat, making it moist and easier to carve. It also helps the overall temperature to stabilize and even out.
There are varying recommendations on how long to rest the turkey. Some sources suggest resting the turkey for as long as it was cooked, while others recommend 30 minutes to an hour. A few sources mention that a 20-25 lb turkey will continue to have rising internal temperatures and will be too hot to handle and carve immediately after cooking. One source mentions that the purpose of resting meat, in general, is to let the meat firm up so that it doesn't release juices when cut into.
To rest the turkey, place it on a rack in a roasting pan and cover it with aluminum foil to keep the heat in. Resting the turkey in a warm place, such as an oven at a low temperature, can also help keep it warm.
It is important to note that the turkey should not enter the "`danger zone", a temperature range between 40°F and 140°F, where bacteria are most likely to grow. Therefore, it is crucial to ensure that the turkey's temperature does not fall below 140°F during the resting period.
While the turkey is resting, you can make the gravy using the drippings from the roasting pan. You can also prepare side dishes and stuffing, which should be cooked separately.
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Frequently asked questions
It is not recommended to add water to the bottom of the pan as it may cause spotty browning and make the meat less flavorful. Instead, you can use a flat rack or a V-shaped rack in a roasting pan to elevate the turkey above its drippings.
You can use a rectangular cooling rack or a V-shaped rack that comes with your roasting pan.
You can add onions, celery, and carrots to the bottom of the roasting rack to add flavor to your gravy.
