Roast Turkey: Water In Baking Pan?

There are a variety of opinions on whether or not you should add water to the baking pan when roasting a turkey. Some sources claim that adding water to the pan will result in spotty browning and may make the meat less flavorful, while others suggest that adding water can help to keep the oven moist and the turkey juicy. Ultimately, the decision of whether or not to add water to the baking pan when roasting a turkey may come down to personal preference and the desired outcome.

Don't add water to the roasting pan

While it may be tempting to add water to the roasting pan when cooking a turkey, it's important to resist that urge. Here's why:

Spotty Browning

Adding water to the roasting pan can cause spotty, uneven browning on your turkey. This can make it look underdone, even when the meat is fully cooked. This optical illusion can cause unnecessary stress and doubt, especially when presenting your masterpiece to eager guests.

No Handheld Drumsticks

The iconic Thanksgiving dream involves a plate piled high with succulent turkey and handheld drumsticks. However, adding water to the roasting pan can cause the meat to separate from the bones, robbing you of this cherished experience. Thanksgiving traditions are sacred, and this unexpected twist can take away some of the charm.

Flavors Lost in Steam

Cooking a turkey is an art, and adding water turns your oven into a steamer. This steam-cooking method can dilute the flavor of the meat. Instead of the rich, roasted taste we crave, your turkey may end up with a milder, less distinct flavor profile. Roasting is the key to unlocking the full flavor potential of your Thanksgiving centerpiece.

Lackluster Drippings, Lackluster Gravy

The secret to sublime turkey gravy lies in the drippings. When water is added to the roasting pan, the drippings tend to be less concentrated and flavorful. As a result, your gravy might taste lackluster, failing to elevate your meal to the next level. A flavorful, concentrated pan of drippings is crucial for gravy that steals the show.

The Splatter and Mess Factor

Cooking is delightful, but cleaning up is not. Adding water to the roasting pan can lead to unwanted spattering and popping during the cooking process. As the turkey fat melts and drips into the water, it creates a sizzling mess in your oven. Say no to the mess and opt for a hassle-free roasting experience.

So, when preparing your perfect Thanksgiving turkey, skip the water and embrace 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 not only prevents the aforementioned pitfalls but also sets the stage for a golden-brown, flavorful, and juicy triumph.

How to make the turkey moist

There are several methods to ensure your roast turkey is moist.

Brining

Brining a turkey has become a popular method in recent years. It involves immersing the turkey in a salt-water solution or dry-brining it in salt for a day or two before cooking. This results in a moist and perfectly seasoned turkey.

Using a Pan with a Lid

Using a covered pan or roaster can help keep the turkey moist. One source recommends using an old-fashioned oval roaster with a lid, which can be found in most supermarkets. The lid can be removed at the end of cooking to crisp the skin.

Basting

Basting the turkey with pan juices, butter, or oil every 30 to 45 minutes can help keep the turkey moist and promote even browning of the skin.

Adding Liquid to the Roasting Pan

Adding a small amount of liquid (water or stock) to the roasting pan can help keep the oven moist and the turkey juicy. However, one source recommends against adding water to the pan, as it can create spotty browning and less flavorful drippings.

Cooking Temperature and Timing

Cooking the turkey at a lower temperature (325°F) for a longer period of time can help ensure a moist and delicious turkey. The general rule of thumb is to cook the turkey for 13-15 minutes per pound. It is also important to let the turkey rest for at least 15-20 minutes after cooking to allow the juices to redistribute and make the meat juicier.

Other Tips

• Seasoning the turkey generously with salt, pepper, and other herbs and spices can enhance flavor and moisture.
• Keeping the wings tucked, legs tied, and breasts covered with foil can promote even cooking and moisture retention.
• Placing a piece of foil over the breast during the last hour of roasting can prevent over-browning.
• Using a roasting rack to lift the turkey off the bottom of the pan can help circulate heat and expose more of the pan surface to heat, resulting in more even cooking.
• Thawing the turkey completely before cooking can ensure even cooking and moisture retention.

How to get a golden-brown turkey

Roasting a turkey is a great way to feed a large group, and achieving that perfect golden-brown colour is a sure-fire way to impress your guests. Here are some tips to help you get that ideal finish.

Don't Add Water to the Roasting Pan

Adding water to the roasting pan is not recommended as it can cause:

• Spotty, uneven browning that makes the turkey look underdone, even when it's fully cooked.
• The meat to separate from the bones, meaning no handheld drumsticks!
• The meat to lose flavour as it cooks via steam rather than roasting.
• The drippings to be less concentrated and flavorful, resulting in lacklustre gravy.
• Splattering and popping during the roasting process as the turkey fat melts into the water, creating a mess in your oven.

So, What Should You Do?

• Use a flat rack roast method. Place your turkey on a flat rack in a roasting pan, so the bird is lifted off the bottom of the pan. This promotes even cooking and helps to avoid the issues caused by adding water.
• Opt for a shallow open roasting pan, no more than 2½ -3 inches deep.
• Spray the turkey rack with nonstick cooking spray to prevent sticking and eliminate the need for added water.
• Place a sheet of foil over the breast for the final third of the cooking time to prevent over-browning.
• Baste the turkey every 30 minutes to promote even browning.
• Use an instant meat thermometer to check for doneness. The turkey is done when the thigh meat reaches an internal temperature of 180°F and the breast reaches 165°F.

Other Tips

• Tuck the wing tips under the body of the turkey to stabilise it and make it easier to carve.
• Tie the legs together with kitchen twine for even cooking and a better shape.
• Season generously with salt and pepper, or other herbs and spices of your choice.
• Don't stuff the turkey. Instead, cook the dressing separately and spoon it into the cavity when serving. This promotes even cooking and allows the dressing to get browned and crusty.
• Let the turkey rest for at least 20 minutes after removing it from the oven. This allows the juices to redistribute, resulting in moist, tender meat.

By following these tips, you'll be well on your way to achieving that perfect golden-brown turkey!

How to make gravy from the drippings

How to make gravy from turkey drippings

Making gravy from turkey drippings is a simple process with delicious results. Here is a step-by-step guide:

Step 1: Prepare the drippings

Firstly, you will need to strain the drippings through a fine-mesh sieve to remove any solids, such as vegetables or herbs. You should be left with around 2 cups of drippings. If you don't have enough drippings, you can top up with broth, stock, or water.

Step 2: Make a roux

In a separate saucepan, melt some butter over medium heat. The amount of butter will depend on the volume of drippings you have—a good rule of thumb is to use equal parts butter and flour. For 1/4 cup of butter, you will need 1/4 cup of flour. Whisk the flour into the melted butter and cook for about a minute. This mixture of butter and flour is called a roux and will act as a thickening agent for your gravy.

Step 3: Add the drippings

Gradually whisk in the strained drippings. You can also add some broth, stock, or wine to add extra flavour and adjust the consistency of the gravy. Bring the mixture to a boil, stirring constantly.

Step 4: Season and serve

Taste the gravy and adjust the seasoning with salt and pepper as needed. You can also add some fresh herbs, such as thyme or rosemary, for extra flavour. Serve the gravy alongside your roast turkey.

Tips for making gravy:

• Don't be afraid to taste as you go and adjust the seasoning to your liking.
• If your gravy turns out too thick, simply add some more hot liquid (broth, stock, or water) to thin it out.
• If your gravy is too thin, mix a small amount of flour with water or broth to create a slurry, then whisk it into the hot gravy.
• For a gluten-free option, replace the flour with cornstarch or cornflour.
• You can make the gravy ahead of time and store it in the fridge for up to two days or in the freezer for up to four months. Reheat it gently on the stovetop over low heat.

How to rest the turkey before carving

Resting your turkey is an essential step to ensure maximum flavour and juiciness. The amount of resting time depends on the size of the bird, but at least 20 minutes is needed. A large bird can rest up to 40 minutes or longer, depending on the temperature of the room.

Remove the turkey from the oven and let it cool down for about 20 minutes. Then, cover it with foil—but do this loosely, as you don't want to seal in the moisture, which will cause the skin to steam and lose its crispness. You can also place a kitchen towel on top to further help keep the bird warm. Your turkey should stay warm for about 1½ to 2 hours using this method.

If you have an extra oven that's not in use, you can hold your cooked turkey in there at a low temperature. When your turkey has finished cooking, remove it from the oven and let it rest for 20 minutes. Meanwhile, set the extra oven's temperature as low as it will go. After your turkey is done resting, cover it with foil and place it back in the oven. To ensure that the turkey stays moist, pour some warm water into a pan and place the pan under the turkey in the oven.

Frequently asked questions