Roasting Turkey: Pan Liquid Or No Liquid?

Roasting a turkey is a delicate process that requires attention to detail to ensure a juicy, flavourful, and beautifully browned bird. One of the key considerations is whether to add liquid to the pan during roasting. While some home cooks advocate for adding a small amount of water to the pan, others argue that it is better to roast the turkey without any additional liquid.

Adding a small amount of water to the roasting pan can help keep the oven moist and the turkey juicy. This is especially beneficial if you plan on making gravy with the drippings, as it adds flavour and ensures a smooth consistency. However, adding too much water can lead to spotty browning and may give the impression that the meat is underdone, even when it is fully cooked. It can also affect the flavour of the meat and cause the meat to separate from the bones.

An alternative approach is to roast the turkey on a flat rack in a shallow roasting pan without any additional liquid. This method promotes even cooking, golden browning, and allows the turkey to develop a rich roasted flavour. It also helps to concentrate the drippings, resulting in more flavourful gravy.

Ultimately, the decision to add liquid to the pan when roasting a turkey depends on personal preference and the desired outcome.

The pros and cons of adding water to the roasting pan

Pros

Adding water to the roasting pan can help keep the oven moist and the turkey juicy. This is especially useful if you are making gravy, as it will add extra flavour to the drippings.

Cons

Adding water to the roasting pan can create spotty browning and make the turkey look underdone, even when it is fully cooked. It can also cause the meat to separate from the bones, meaning you won't have those handheld drumsticks to devour.

Cooking the turkey via steam will also result in less flavourful meat and drippings, which may impact the taste of your gravy. Furthermore, adding water to the roasting pan can lead to spattering or popping during the roasting process as the turkey fat begins to melt and drips into the water, making a mess in your oven.

Instead of adding water to the roasting pan, it is recommended to use a flat rack or a v-rack to lift the turkey off the bottom of the pan and allow for even cooking and heat circulation. This method is more likely to produce an excellent golden-brown turkey with a rich roasted flavour and tender, juicy meat.

How to prepare the turkey for roasting

Preparing a turkey for roasting is simple and can be done in a few easy steps.

Firstly, ensure your turkey is properly defrosted. If you're in a rush, there are a few tricks to get an oven-ready frozen turkey, but the safest and easiest way is to defrost it in the refrigerator. This can take a few days, depending on the size of your turkey. A good rule of thumb is to allow one day in the fridge for every 5 pounds of turkey.

Next, remove the turkey from its packaging and pat it down with paper towels. You want to make sure the turkey is dry before roasting, as this will help the skin go nice and crispy.

Now, place the turkey, breast-side up, on a rimmed baking tray or cookie sheet. This will catch any juices and make cleaning up easier. Tuck the wings underneath the bird's back. This will make the turkey more stable and ensure more even roasting.

Then, tie the drumsticks together with kitchen twine. Cross the turkey legs at their 'ankles' and wrap the twine around to hold them together. This will make the turkey look neater and ensure more even cooking.

At this point, you can season the turkey. Be generous with your seasoning—a large turkey needs plenty of flavour. You can also push seasoned butter or olive oil under the skin of the breast and thighs to keep the meat moist and juicy.

Finally, transfer the turkey to a roasting rack set inside a roasting pan. If you don't have a roasting pan, you can use a casserole dish or a disposable foil roasting pan. Place a bunch of chopped vegetables on the bottom of the pan to act as a rack and elevate the turkey.

How to make the herb butter mixture

Herb Butter Mixture

Ingredients

• 4 tablespoons butter
• 1 tablespoon each of chopped fresh rosemary, sage, and thyme
• Salt and pepper

Method

• In a small bowl, mix together the butter with the chopped herbs.
• Season the mixture generously with salt and pepper.
• Working from the neck end, slide your fingers under the skin of the turkey until you reach the end of the breast, being careful not to tear the skin.
• Rub the herb butter under the skin of the turkey breast.
• Place the turkey on a roasting rack set inside a large roasting pan.
• Season the cavity generously with salt and pepper, then stuff with butter, rosemary sprigs, sage sprigs, and thyme sprigs.
• Rub the remaining herb butter over the outside of the turkey and season generously with salt and pepper.

The best way to cook a frozen turkey

Preparation

Before cooking a frozen turkey, it is important to prepare it for roasting. Remove any packaging, including the bag of giblets from the cavity. Pat the skin dry with paper towels to promote browning and crisping.

Next, tuck the wing tips under the body of the turkey. This will help stabilise the turkey when carving and make it easier to carve the breast. Tie the legs together with kitchen twine.

Cooking the Turkey

Preheat your oven to 325°F. Place a rack in the bottom third of the oven. Cooking a frozen turkey is very simple. Place the turkey in a roasting pan in the oven and bake it at 325°F. A frozen turkey will take about 50% longer to cook than a thawed one. For example, a 14-pound frozen turkey will take about 5 3/4 hours to cook.

After 2 1/2 hours, check the temperature of the turkey. The breast and thighs will likely be in the low-100°F range. At this point, you should also remove the giblets. The neck cavity may still be surrounded by ice crystals.

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

Continue roasting and refer to the chart below for estimated total roasting times. Check the temperature in the breast and thigh meat every hour or so to gauge how fast it's cooking. Brush the turkey with more butter if desired. If the skin over the breasts is browning too much, cover loosely with foil. If the pan starts looking dry or if the drippings start burning, add a few cups of water or broth.

Checking if the Turkey is Cooked

The turkey is done when it registers at least 165°F in all areas. Make sure to check the temperature in multiple places and at multiple depths to ensure it is cooked through. The breast meat is the thickest part of the turkey and will cook the slowest. The middle of the turkey, closest to the bone, will also be the last to cook through.

Resting and Serving the Turkey

Once the turkey is cooked, set it aside to rest for at least 30 minutes. Use this time to make gravy, if desired. Transfer the turkey to a cutting board and carve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Cooking Times by Weight for Frozen Turkey

• 8- to 12-pound turkey: 4 to 4 1/2 hours
• 12- to 14-pound turkey: 4 1/2 to 5 3/4 hours
• 14- to 18-pound turkey: 5 3/4 to 6 1/4 hours
• 18- to 20-pound turkey: 6 1/4 to 6 3/4 hours
• 20- to 24-pound turkey: 6 3/4 to 7 1/2 hours

How to make turkey gravy

Ingredients:

• Turkey drippings (from the bottom of the roasting pan)
• Flour
• Salt and pepper, for seasoning
• Butter (optional)
• Turkey or chicken stock (optional)

Method:

• First, separate the liquids from the solids by pouring the drippings through a mesh sieve. You can also add a layer of cheesecloth to the mesh sieve to catch any remaining solids.
• Pour the drippings into a fat separator to separate the fat from the rest of the drippings. You can place it in the fridge to speed up the process.
• After about 10 minutes, the fat will float to the top. Skim off the fat for the base of the gravy using a spoon. You should be left with about 1/4 cup of fat and 2 cups of liquid drippings.
• Heat the turkey fat in a large skillet over medium-high heat. If you don't have enough, you can supplement with butter.
• Add flour to the fat. Whisk the mixture continuously and heat for 2-4 minutes to make a roux. The texture should resemble wet sand, and the colour should be a light tan.
• Continue cooking the roux for a darker colour and richer flavour, if desired. However, the thickening power of the roux will decrease as the colour gets darker, so you may need to adjust the ratios.
• For every 1 cup of liquid, use 2 tablespoons of fat and 2 tablespoons of flour.
• Once the roux is done, pour in the rest of the drippings and bring to a boil, whisking continuously. If you need more liquid, supplement with homemade turkey or chicken stock.
• Simmer on low heat until thickened.
• Season with salt and pepper to taste.

Tips:

• You can make turkey stock while your turkey is roasting. Place the neck and giblets (minus the liver) in a pot with celery, carrots, and onion. Season with salt and peppercorns, then cover with water. Bring to a boil and simmer on low for 2 hours, or as long as your turkey roasts. Strain the stock through a mesh sieve and add it to your gravy or use it in soups or stews.
• For a gluten-free option, you can make turkey gravy from cornstarch instead of flour.
• You can freeze leftover gravy in an airtight container for up to 6 months.

Frequently asked questions