Turkey Pan: Chicken Stock Ratio

Roasting a turkey with chicken stock is a great way to ensure a moist and flavourful bird. The general consensus is to pour chicken stock over the turkey and baste with the pan drippings while it roasts. The amount of chicken stock needed will depend on the size of your pan and the type of rack used, but it's important to ensure there is about 1/2 inch of liquid in the pan to prevent it from drying out. You can also add vegetables to the pan, which will add flavour to the stock and create a delicious gravy.

How much chicken stock to put in the pan for turkey

Using a rack to prevent the turkey from sitting in the stock

Secondly, a rack allows any excess fat to drip down into the bottom of the pan, creating a tasty gravy stock. Without a rack, the turkey would sit in the fat, which is not ideal. The rack holds the turkey above the pooling fat, allowing the meat to retain its juices for flavour while shedding excess fat.

When choosing a rack, it is important to ensure it fits the piece of meat being roasted. The rack should hold the turkey 2-3 inches off the bottom of the pan to allow for proper air circulation. If you don't have a roasting rack, you can create a DIY rack using a long sheet of aluminium foil, which can be scrunched into a thick rope and shaped into a spiral or figure 8. You can also use balls of aluminium foil or upside-down ramekins to lift the turkey above the bottom of the pan. Another option is to use wooden takeout chopsticks and organise them in a grid pattern to create a rack that is at least three layers high.

In summary, using a rack to prevent the turkey from sitting in the stock is crucial for even cooking, allowing excess fat to drip away, and ensuring the meat remains moist and flavourful.

Adding vegetables to the stock

When roasting a turkey, it's important to ensure there's enough liquid in the pan to prevent the meat from drying out. This is where chicken stock comes in—by adding a sufficient amount to the pan, you can keep the turkey moist and flavourful. The general rule is to have about 1/2 inch of liquid in the pan, which usually translates to around 1-2 cups, depending on the size of your pan and the type of rack you're using.

Now, let's talk about adding vegetables to the stock. This is a great way to enhance the flavour of your turkey and create a delicious, nutritious meal. Here are some tips and suggestions for adding vegetables:

• Choose the right vegetables: Some vegetables are better suited for long cooking times than others. Onions, turnips, celery, and carrots are excellent choices as they can withstand prolonged cooking without turning mushy. They also add flavour to the drippings, which is perfect if you plan on making gravy.
• Timing is key: While you can add vegetables to the pan before roasting the turkey, be mindful that they will cook for several hours. To avoid overcooking, it's best to add vegetables that cook quickly, such as potatoes or mushrooms, towards the end of the cooking process. Place them in the pan during the last 30 minutes to an hour, depending on their cooking time.
• Vegetable placement: Instead of placing the vegetables directly under the turkey, try arranging them around the edges of the pan. This way, you can ensure more even cooking and prevent the vegetables from becoming overcooked or mushy.
• Alternative cooking methods: If you're concerned about the long cooking time affecting the texture of your vegetables, consider an alternative cooking method. Spatchcocking, or removing the spine of the turkey, allows the bird to cook faster, reducing the risk of overcooking the vegetables.
• Make a vegetable stock: You can also use vegetables to make a delicious stock. Combine vegetables like carrots, onion, celery, parsley, and peppercorns with the turkey neck, gizzard, and heart in a saucepan. Cover with water and simmer for a couple of hours to create a flavourful turkey stock, perfect for making gravy or soup.
• Seasoning: When adding vegetables to the stock, consider seasoning them beforehand to enhance their flavour. A sprinkle of salt and pepper can go a long way. Additionally, you can use herbs like parsley or thyme to add extra flavour to your stock.

Basting the turkey with the stock

Before placing the turkey in the oven, pour chicken stock into the bottom of the roasting pan. You want to have about 1/2 inch or so of stock in the pan to create a humid cooking environment. This will ensure that the turkey doesn't dry out and will also help to keep the breast meat moist. If you are using a rack, you may need less stock as the turkey will not be sitting directly in the liquid.

Once the turkey is in the oven, you don't need to baste it with stock right away. Basting in the last hour of roasting can actually make the skin soft instead of crispy. So, it's best to wait until the last hour before basting with the accumulated juices from the bottom of the pan.

To baste the turkey, you can use a turkey baster or a large spoon to scoop up the juices and drizzle them over the turkey. Make sure to baste evenly and generously, covering all the exposed surfaces of the bird.

If your turkey is browning too quickly, you can create a tent with aluminium foil and place it over the turkey. This will slow down the browning process and ensure that your turkey doesn't dry out.

You can also add more stock to the pan if it starts to dry out. However, this is unlikely to be necessary as the turkey will release its juices as it cooks. If you have vegetables in the pan, they will also release moisture and add flavour to the stock.

By basting the turkey with the stock and pan juices, you will enhance the flavour and moisture of the meat. This will result in a juicy and delicious turkey with crispy skin.

Making gravy with the stock

Once your turkey is cooked and you've removed it from the pan, you can begin making the gravy. The first step is to spoon off any excess fat and pour off all but 1-2 cups of the pan drippings. This will depend on the size of your pan and the amount of stock you used. You want there to be about 1/2 inch of liquid in the bottom of the pan.

Next, you'll want to make a slurry by mixing together some of the stock with flour. The amount of flour you use will depend on how much stock/drippings you have left in the pan. You're aiming for a smooth mixture that will thicken the gravy.

Add the slurry to the pan and cook over medium heat, stirring and scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil and allow it to thicken.

At this point, you can add any additional seasonings or ingredients to the gravy. For example, you could add sliced mushrooms and cook until tender for a mushroom gravy, or stir in some Dijon mustard for a Dijon gravy.

Taste the gravy and adjust the seasoning as needed. If it's too thick, you can add more stock or water to thin it out. If it's too thin, make a little more slurry and add it to the pan, stirring until it thickens.

Serve the gravy alongside your turkey, and enjoy!

Substituting chicken stock with turkey stock

When roasting a turkey, it's recommended to have about 1/2 inch or so of liquid in the bottom of the pan to prevent it from drying out. Depending on the size of your pan and the type of rack you're using, this could be anywhere from 1 to 2 cups of liquid. You can use chicken stock or broth to add moisture and flavour to your roast turkey.

If you're looking to substitute chicken stock with turkey stock, you can follow a similar process. Turkey stock is easy to make and can be made from inexpensive turkey parts or a whole turkey carcass. You can also add in some herbs and spices and a little water to create a flavoursome base for gravy or soup.

To make turkey stock, brown some turkey necks or wings in a large stockpot, or broil them in the oven until golden. Add in some vegetables, herbs, and spices, and then cover with low-sodium turkey or chicken broth, or water. Simmer for added flavour. The longer you simmer, the more flavourful your stock will be. You can also add in any leftover gravy, pan drippings, or roasted vegetables for extra flavour.

Once you've made your turkey stock, you can use it in place of chicken stock when roasting a turkey. Simply pour the turkey stock over the bird, and baste with the pan drippings as it roasts. You can also use the stock to make a quick and savoury gravy to serve with your roasted turkey.

Frequently asked questions