The Perfect Turkey: Chicken Broth, A Tasty Addition?

Whether you add chicken broth to the turkey pan depends on the type of roast you want to achieve. If you want to create a steam room-type environment in the oven to keep the breast moist, you can add chicken broth to the bottom of the turkey pan before cooking. However, this may result in spotty browning and less flavorful drippings for gravy. An alternative method is to use a flat rack or a V-shaped rack in a shallow roasting pan to ensure proper heat circulation and even browning. This method is recommended by the Butterball Turkey Talk-Line, which advises against adding water to the roasting pan as it may affect the browning, flavor, and drippings of the turkey.

Why you shouldn't add water to your turkey roasting pan

While adding water to your turkey roasting pan may seem like a good idea to keep the meat moist, it can actually have several negative effects. Firstly, it can cause spotty browning, making your turkey look underdone even when it's fully cooked. This can be an unnecessary source of stress and doubt about your cooking skills.

Secondly, adding water to the roasting pan can cause the meat to separate from the bones, meaning you won't have those iconic handheld drumsticks typically associated with Thanksgiving.

Thirdly, cooking your turkey with steam rather than roasting it can result in less flavorful meat. The rich, roasted taste is often what people crave, and steaming your turkey may lead to a milder, less distinct flavor profile.

Additionally, the drippings from a water-added roasting pan tend to be less concentrated and flavorful, which can impact the taste of your gravy. Your gravy may end up tasting lackluster and fail to elevate your Thanksgiving meal.

Finally, adding water to the turkey roasting pan can lead to spattering and popping during the roasting process. As the turkey fat melts and drips into the water, it can create a mess in your oven that will need to be cleaned up later.

So, instead of adding water to your turkey roasting pan, try the open pan, flat rack method. Elevate your turkey onto a flat rack in a roasting pan, allowing it to be lifted off the bottom. This method will help you achieve a golden-brown, flavorful, and juicy turkey without the aforementioned pitfalls.

How to make your turkey moist without water

Brine Your Turkey

Brining your turkey is a great way to keep it moist and enhance its flavour. Dissolve kosher salt and brown sugar in hot water. Then, stir in apple juice and ice. Submerge the turkey in this brine and leave it in the refrigerator for up to 12 hours.

Use a Meat Thermometer

You can estimate cooking time based on the size of your bird, but the only way to know exactly when it's done is to use a meat thermometer. The turkey is ready when the thermometer reads 165°F.

Baste Your Turkey

Basting your turkey with butter, oil, or a mixture of butter and maple syrup will add flavour and help keep the skin from drying out. If you're using a dry rub, you can also add chicken broth to the bottom of the pan to create a steam room-type environment, keeping the breast meat moist.

Let Your Turkey Rest

After removing your turkey from the oven, let it rest for 20-30 minutes. This allows the juices to redistribute, making the meat easier to carve and more delicious.

Other Tips

• Don't use a giant turkey. 14 lbs is the absolute maximum. If you need more, cook two smaller birds.
• Dry brine your turkey and spatchcock it.
• Don't stuff the cavity.
• Don't use aluminium foil as it keeps cooking and drying out your turkey.
• Don't baste constantly, as this can make the skin soft.
• Use a shallow roasting pan to avoid steaming the meat.
• Don't overcook your turkey.

The best type of roasting pan to use

When it comes to choosing the best roasting pan, there are several factors to consider. Here are some tips to help you select the ideal one for your needs:

Material: Opt for a roasting pan made of tri-ply material, which consists of aluminium sandwiched between stainless steel layers. This construction offers durability, superior heat conduction, and ease of cleaning. Avoid materials like coated cast iron, Pyrex, ceramic, and non-clad stainless steel, as they may not distribute heat evenly and can be more prone to warping or buckling.

Heat Circulation: Look for a roasting pan with tall enough sides, approximately 3 inches, to retain juices while also allowing adequate radiant heat to reach the bottom of the pan. This ensures even browning and cooking.

Stovetop Performance: Choose a roasting pan that can be used on the stovetop for tasks like searing, deglazing, and making gravy. A fully clad pan with a flat bottom performs better on the stovetop and makes whisking gravy and searing meat easier. Avoid pans with troughs or ridges at the bottom, as they can hinder these tasks.

Size: Select a roasting pan that is large enough to accommodate a big Thanksgiving turkey, typically measuring at least 16 by 12 inches. Rectangular pans are more versatile than oval ones and can fit better in standard-size ovens.

Handles: Look for roasting pans with rigid, upright, and riveted handles that provide a secure grip. Larger handles also accommodate bulky oven mitts or kitchen towels, making it safer to handle a hot and heavy pan.

Racks: While not essential, a rack can be beneficial for radiant heat circulation. V-shaped racks are common but limit the size and shape of the roast. Flat racks offer more surface area and can accommodate larger cuts of meat. If you don't want to use a rack, you can place your roast on a bed of carrots, celery, and onions, adding flavour to your gravy.

• Best Overall Roasting Pan: Anolon Tri-Ply Clad Stainless Steel Rectangular Roaster with a non-stick rack. It has triple-ply construction for even cooking, a channel to keep excess fat from pooling, and comfortable handles. It is also dishwasher-safe and comes with a lifetime limited warranty.
• Best Value Roasting Pan: Cuisinart MultiClad Pro Stainless Roaster with Rack. This pan offers triple-ply construction for even cooking, a completely flat surface ideal for making pan sauces, and a large size perfect for serving larger crowds.
• Best Nonstick Roasting Pan: GreenPan Reserve Ceramic Nonstick Roasting Pan. Coated with a ceramic non-stick coating, this pan is free of PFAs, PFOA, lead, and cadmium. It produces juicy and evenly browned roasts and is dishwasher-safe.
• Most Versatile Roasting Pan: Five Two Essential Roasting Pan and Rack. Made with three layers of stainless steel and an aluminium core, this pan ensures even heating. It features low-angled walls for crisping and a 360-degree pouring rim for easy handling of drippings. The included flat rack doubles as a trivet or cooling rack.
• Best Splurge Roasting Pan: All-Clad Stainless-Steel Flared Roasting Pan. This pan is a premium choice, producing the crispiest and most even chicken skin in our tests. Its flared sides enhance heat circulation, and it comes with a rack that can hold up to a 20-pound turkey. It's also lightweight and backed by a lifetime warranty.

How to prepare your turkey for roasting

Choosing a Turkey

When selecting a turkey, it is recommended to choose a fresh turkey with little to no salt solution added if you plan on brining. If you do not plan on brining, a frozen turkey is a good option as it will be fresher than a "fresh" turkey, which may have been sitting in the store for many days. Ensure you have enough time for your turkey to defrost if you are purchasing a frozen one. As a rule of thumb, you will need 24 hours of defrosting time for every 4 pounds of turkey.

Preparing the Turkey for Roasting

Before roasting, remove the neck and giblets from the turkey's cavity. You can boil these in water while the turkey roasts and add the resulting liquid to your drippings to make gravy.

If you plan on brining your turkey, do this a few days ahead of time. Brining helps keep the meat juicy and adds flavour. It can be done using a dry or wet brine, and contains salt which penetrates the meat, giving it flavour and breaking down the protein fibres.

Stuffing the Turkey

If you wish to stuff your turkey, do so just before roasting. Stuff the body and neck of the turkey, but do not pack the stuffing in too tightly as it will expand during cooking.

Trussing the Turkey

Trussing is not necessary, but if you wish to do so, you can secure the legs by tucking the ankle joints into the pocket of skin at the tail end and using kitchen twine or skewers to tie the legs together and the abdomen closed.

Roasting the Turkey

Use a shallow roasting pan to avoid steaming the meat. You can place the turkey on a rack in the pan to allow for airflow and ensure the skin becomes crispy. If you do not have a rack, you can use whole raw vegetables such as carrots, celery, onions, and garlic to lift the turkey off the bottom of the pan.

Before roasting, you can rub butter or vegetable oil on the skin of the turkey to help it brown. You can also add chicken broth to the bottom of the pan to create a steam room-type environment and keep the meat moist.

Roast the turkey breast-side down on a v-shaped rack until the last hour or so of cooking, then turn it over to brown the breast, if desired. The general rule of thumb is to roast for 13 minutes per pound at 350°F for an unstuffed turkey, and 15 minutes per pound for a stuffed turkey. However, brined turkeys will cook faster, and starting at a higher temperature of 425°F will decrease the cooking time to about 10 minutes per pound.

The turkey is done when the thick part of the breast meat reaches 165°F. It is important to use a meat thermometer to check this, as the plastic thermometer that sometimes comes with turkeys is not reliable.

Resting the Turkey

After removing the turkey from the oven, let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the turkey, making it juicier and easier to carve.

How to make gravy with your chicken broth

Chicken broth can be added to the bottom of the turkey pan before cooking. This creates a steam room-type environment in the oven, keeping the breast moist without preventing browning of the skin.

Ingredients:

• Chicken broth
• Soy sauce
• Cornstarch
• Cold water
• Butter
• Flour
• Salt and pepper
• Onion powder
• Garlic powder
• Dried thyme
• Dried sage

Optional Ingredients:

• Sautéed onions
• Shallots
• Mushrooms

Instructions:

First, add the chicken broth, soy sauce, and any desired seasonings to a medium pot. Bring this mixture to a boil. In a separate container, combine the cornstarch and cold water, ensuring it is well mixed. Once the broth is boiling, slowly add the cornstarch mixture, whisking continuously. Reduce the heat to medium-low and continue whisking to achieve a smooth consistency.

Let the gravy simmer until it reaches your desired thickness. The longer it simmers, the more concentrated the flavour will be. Finally, remove the gravy from the heat and, just before serving, swirl in a tablespoon of cold butter. This "monter au beurre" technique adds a smooth, velvety finish to your gravy.

Tips:

For a darker gravy, add a few drops of Kitchen Bouquet browning and seasoning sauce. If you have meat drippings, you can add them along with the chicken broth for extra flavour and volume.

Now you know how to make delicious gravy with your chicken broth!

Frequently asked questions