Onion In Pan: Perfect Turkey Roasting

Roasting a turkey is a great way to bring the family together for a delicious meal. While it may seem intimidating, it's a classic technique that can be easily mastered by any home cook. One of the key questions that often comes up is whether to put an onion in the pan when roasting a turkey.

The answer is yes! Putting an onion, along with other aromatics like carrots and celery, in the roasting pan can add flavour to your turkey and enhance the taste of your gravy. Onions can help keep the turkey moist and juicy, making it a tasty addition to your roast.

When preparing a turkey for roasting, it's important to follow certain steps for the best results. First, make sure to remove any packaging and the bag of giblets from 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 for stabilisation and easier carving. You can also tie the legs together with kitchen twine.

Brushing the turkey with butter or oil and seasoning it with salt and pepper is the next crucial step. Some recipes also suggest making an herb butter mixture by melting butter with lemon zest, juice, and thyme, which can then be brushed on the turkey for added flavour.

Now, here comes the important part—place your onions, along with carrots and celery, in the bottom of a roasting rack. Then, put the rack on top and place the turkey breast-side up on it. The vegetables will not only add flavour but also lift the turkey off the bottom of the pan, allowing for even cooking.

Cover the turkey with aluminium foil and roast it in the oven for the recommended time based on its weight. Once done, let the turkey rest for at least 20 minutes before carving.

So, the next time you roast a turkey, don't forget to add an onion to the pan for a moist and flavourful bird!

Why you shouldn't add water to the roasting pan

While some recipes do recommend adding water to the roasting pan when cooking a turkey, there are several reasons why you might choose not to. Here are some reasons why you shouldn't add water to the roasting pan:

• Spotty browning: Cooking a turkey with water in the pan can result in spotty browning and may make the meat look underdone, even when it's fully cooked.
• Meat may separate from the bones: The steam created by adding water can cause the meat to separate from the bones, taking away the possibility of handheld drumsticks.
• Less flavourful meat and drippings: Cooking the turkey via steam will result in less flavourful meat. The drippings will also be less concentrated, leading to lacklustre gravy.
• Messy oven: Adding water to the roasting pan can cause spattering or popping during the roasting process as the turkey fat drips into the water. This will create a mess in your oven that will need to be cleaned up.
• Juices produced without water: When roasting a turkey without water, the bird will still produce its own juices. These juices can be extended with broth or wine and added to gravy for extra flavour.
• Alternative methods: Instead of adding water, you can use a flat rack or v-rack to lift the turkey off the bottom of the pan, allowing for better heat circulation. You can also use a "coil of foil" or whole raw vegetables like carrots and celery to keep the turkey elevated.

In summary, while adding water to the roasting pan might seem like a good idea to keep the turkey moist, it can lead to less-than-ideal results in terms of browning, flavour, and mess. By using alternative methods and allowing the turkey to roast without water, you'll achieve a golden-brown, juicy, and delicious bird.

How to prepare a turkey for roasting

Preparing a turkey for roasting is a simple task, even if it's your first time. Here is a step-by-step guide to help you prepare a turkey for roasting:

Defrost the Turkey:

If your turkey is frozen, it is best to defrost it in the refrigerator, which is the safest and easiest way. It will take a few days, depending on the size of your turkey. As a rule of thumb, allow one day in the fridge for every 5 pounds of turkey. You can also brine the turkey while it is partially frozen.

Remove Packaging and Giblets:

Take the turkey out of its packaging and remove the neck and the bag of giblets from the cavities. You can save the neck and giblets for making gravy if you like.

Pat the Turkey Dry:

Use paper towels to pat the turkey dry, inside and out. This is an important step as it helps the skin brown and crisp up during roasting.

Season the Turkey:

You can season the turkey with salt and pepper, both inside the cavity and outside. You can also add other seasonings or herbs of your choice. Some people like to add a herb butter mixture under the skin of the turkey for extra flavour and moisture.

Stuff the Turkey (Optional):

While it is not recommended to cook stuffing inside the turkey, as it can lead to overcooking the meat, you can stuff the cavity with ingredients such as onion, lemon, apple, celery, carrots, or herbs to add flavour to the drippings and stock.

Tuck the Wings and Tie the Legs:

Holding a wing, lift that side of the turkey and tuck the wing underneath the bird's back. Repeat on the other side. This ensures even roasting and prevents the wingtips from burning. For a neater appearance, you can tie the drumsticks together using kitchen twine.

Place on a Roasting Rack:

Place the turkey, breast side up, on a roasting rack set inside a roasting pan. If you don't have a roasting rack, you can use a bed of chopped vegetables like carrots, onions, and celery, or a disposable foil roasting pan.

Add Liquid to the Roasting Pan:

Adding a small amount of water or stock to the roasting pan helps keep the turkey moist and also creates delicious drippings for gravy.

Cover with Foil (Optional):

You can cover the turkey with aluminium foil for the first part of the roasting process to prevent over-browning. Remove the foil towards the end of the cooking time to allow the skin to brown.

Roast at the Right Temperature:

Preheat your oven to the recommended temperature, usually around 325°F. The cooking time will depend on the size of your turkey, but a good rule of thumb is about 13-15 minutes per pound. Use a meat thermometer to check if the turkey is done. The internal temperature should reach about 165°F in the thickest part of the thigh and breast.

Rest the Turkey:

Once the turkey is done, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute and makes the meat juicier and easier to carve.

The best way to cook a frozen turkey

Roasting a turkey is a classic technique for cooking a delicious meal, whether you're a first-time cook or a seasoned pro. Here's a step-by-step guide on the best way to cook a frozen turkey:

Step 1: Preheat the Oven and Prepare the Turkey

Preheat your oven to 325°F. Remove the plastic wrapper from the frozen turkey and place it on a roasting rack inside a roasting pan. The rack ensures that the turkey roasts evenly and prevents it from sitting in its juices.

Step 2: Initial Roasting

Place the turkey in the preheated oven and roast it for about 2 to 2.5 hours. This initial roasting will partially thaw the turkey and prepare it for the next steps.

Step 3: Check Temperature and Remove Giblets

After the first roasting period, check the temperature of the turkey using an instant-read thermometer. The thigh will likely be in the range of 80-100°F, while the breast will be lower. If the breast is still frozen, return it to the oven until it's thawed enough to continue.

Once the breast is thawed, remove the giblets and neck. The neck may still be surrounded by ice crystals, so be careful.

Step 4: Season the Turkey

Brush the turkey with melted butter and sprinkle it with salt, pepper, and any other desired seasonings. You can also fill the cavity with aromatic vegetables and herbs for added flavour.

Step 5: Continue Roasting and Monitor Temperature

Return the seasoned turkey to the oven and continue roasting. Check the temperature in the breast and thigh meat every hour or so to gauge the cooking progress. The breast meat is the thickest part and will cook the slowest, so it's essential to monitor the temperature in multiple areas to ensure even cooking.

Step 6: Adjust Roasting as Needed

If the skin over the breasts is browning too quickly, loosely cover the turkey with foil. If the pan starts to look dry or the drippings begin to burn, add a few cups of water or broth to the pan.

Step 7: Final Cooking and Resting

Continue roasting the turkey until it reaches an internal temperature of at least 165°F in all areas. The safest way to ensure it's fully cooked is to use a meat thermometer, checking that the thickest parts of the breast and thigh have reached the desired temperature.

Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes. This resting period allows the juices to redistribute, making the meat juicier and easier to carve.

Step 8: Carve and Serve

After resting, transfer the turkey to a cutting board and carve it. Serve the juicy, delicious slices to your eager diners!

Cooking Time and Weight Considerations:

The cooking time for a frozen turkey is approximately 50% longer than for a thawed turkey. Here's a helpful guide for estimated cooking times based on the weight of your frozen turkey:

• 8 to 12 pounds: 4 to 4.5 hours
• 12 to 14 pounds: 4.5 to 5.75 hours
• 14 to 18 pounds: 5.75 to 6.25 hours
• 18 to 20 pounds: 6.25 to 6.75 hours
• 20 to 24 pounds: 6.75 to 7.5 hours

Remember, these are estimates, so always use a meat thermometer to ensure your turkey is cooked safely and thoroughly. Enjoy your perfectly cooked frozen turkey!

How to tie or truss the legs

There are a few different ways to truss a turkey, and some are more complicated than others. Here is a simple method to tie or truss the legs of a turkey:

Firstly, turn the turkey so that the opening of the chest cavity is facing you. You can then loosely fill the cavity with stuffing or aromatics such as chopped onions, carrots, and herbs. This step is optional, but it can add flavour to the turkey and make for a more attractive, rounded shape.

Next, cut a long piece of kitchen twine and position the midpoint between the turkey legs. Bring the legs together and wrap the twine around them a couple of times. Tie the twine firmly and cut off most of the excess.

Some turkeys come with a plastic or metal hock lock, which is a contraption that holds the two legs together. If your turkey has a hock lock, you don't need to tie the legs together with twine as it will already hold the legs in place during cooking.

Trussing a turkey is not strictly necessary, but it does create a more compact, photo-ready shape. Some cooks believe that trussing helps to prevent the breast meat from overcooking, while others argue that leaving the legs untied helps to circulate air and create crispy skin. Ultimately, the decision to truss or not to truss is a matter of personal preference.

How long to roast a turkey

Roasting a turkey is a classic technique for a first-time cook or a seasoned pro. The roasting time will vary depending on the weight of the turkey and whether it is stuffed or not.

For an unstuffed turkey, it is recommended to roast at 350 degrees F (175 degrees C) for 13 minutes per pound. For example, a 10-pound turkey will take about 2 hours and 10 minutes to cook.

For a stuffed turkey, it is recommended to roast at 350 degrees F (175 degrees C) for 15 minutes per pound. Ensure that the temperature of the stuffing is 165 degrees F (75 degrees C) to prevent foodborne illness.

It is important to note that the turkey should be completely defrosted before roasting. A frozen turkey will take significantly longer to cook, up to 50% more time. For example, a 10-pound frozen turkey will take about 5 hours and 15 minutes to cook.

The best way to determine if the turkey is done is by using a meat thermometer. The turkey is done when the thigh meat reaches an internal temperature of 180°F and the breast reaches 165°F. Make sure the thermometer is not touching the bone.

Additionally, it is recommended to let the turkey rest for at least 20 to 30 minutes after removing it from the oven before carving and serving. This allows the juices to redistribute, making the meat juicier and easier to carve.

Frequently asked questions