Turkey Pan: How Much Water?

Whether to add water to the pan when roasting a turkey is a contentious issue. Some sources suggest adding water or broth to the pan to keep the turkey moist and juicy, while others advise against it, warning that it can lead to spotty browning, less flavourful meat, and a mess in your oven from fat spattering.

Don't add water to the pan

While it may be tempting to add water to the pan when roasting a turkey, it's important to resist doing so. Here are several reasons why you should avoid adding water and some alternative methods to ensure your bird turns out juicy and delicious.

Spotty Browning

Adding water to the pan can result in spotty, uneven browning. This can make your turkey look underdone, even when it's fully cooked. This visual deception can cause unnecessary stress and doubt, especially when presenting your masterpiece to eager guests.

No Handheld Drumsticks

The iconic Thanksgiving moment of indulging in handheld drumsticks may not come to fruition if you add water to the pan. The steam created can cause the meat to separate from the bones, robbing you of the joy of savouring those emblematic drumsticks.

Loss of Flavour

Cooking a turkey with water essentially turns your oven into a steamer. This steam-cooking method can dilute the flavour of the meat, resulting in a milder, less distinct taste. Roasting, on the other hand, enhances the flavour and gives you that rich, roasted taste we all crave.

Lacklustre Drippings and Gravy

The secret to sublime turkey gravy lies in flavourful drippings. Adding water to the pan results in less concentrated and flavourful drippings. Consequently, your gravy may taste lacklustre, failing to elevate your meal to the next level.

Messy Spattering

As the turkey fat melts and drips into the water, it can cause unwanted spattering and popping during the roasting process. This creates a sticky, greasy mess in your oven, requiring diligent cleaning.

Alternative Methods

So, what's the alternative? Instead of adding water, try the flat rack roast method. This involves roasting the turkey on a flat rack in a roasting pan, lifting it off the bottom of the pan. This promotes even heat circulation and helps achieve that desired golden-brown colour.

If you don't have a rack, don't fret! You can create a "coil of foil" by crushing a long length of foil into a rope and forming a ring. Alternatively, you can use whole raw vegetables like carrots and celery at the bottom of your roasting pan to catch the drippings.

Remember to opt for a shallow open roasting pan, no more than 2½ -3 inches deep. Also, don't forget to thaw your turkey in advance—it takes 24 hours for every 4 pounds of turkey to thaw in the refrigerator.

Use a flat rack to elevate the turkey

Elevating your turkey on a flat rack is a crucial step in achieving that perfect roast. Here's why this method is superior and how you can do it:

Benefits of Using a Flat Rack

• Even Cooking: The flat rack allows heat to circulate underneath the turkey, resulting in a more even roast. This prevents the bottom of the bird from burning and ensures the meat is cooked thoroughly.
• Golden-Brown Colour: By lifting the turkey off the bottom of the pan, the flat rack method promotes even browning. This means you're more likely to achieve that desirable golden-brown colour on your turkey, making it look as delicious as it tastes.
• Rich Flavour: Roasting the turkey on a rack, rather than steaming it, enhances the flavour. The open pan, flat rack method helps develop a rich, roasted taste and flavorful juices that will impress your guests.
• Juicier Meat: Elevating the turkey also contributes to tender and juicy results. This technique helps retain moisture and prevents the meat from drying out.

How to Use a Flat Rack

• Choose the Right Rack: Ideally, you should use a flat rack or a V-rack with a stable base. If you don't have a rack specifically designed for roasting, don't worry—there are alternatives!
• DIY Rack Solutions: You can create a makeshift rack by scrunching up a long sheet of aluminium foil into a thick rope and shaping it into a spiral or a figure-8. Place your turkey on top, ensuring it's stable and secure. If the turkey is too close to the pan, add another layer of foil to increase the height.
• Rack Substitutes: If you don't have foil, you can use other items as rack substitutes. Try using balls of aluminium foil, upside-down ramekins, or even wooden takeout chopsticks arranged in a grid pattern to create a platform for the turkey. Just make sure any substitutes are oven-safe and stable enough to support the weight of the bird.
• Edible "Racks": You can also use vegetables as a delicious alternative to a traditional rack. Chop up some celery, onions, carrots, or potatoes into large chunks and spread them across the pan. This creates a natural platform for the turkey, adds flavour to your drippings, and gives you a tasty side dish with minimal effort.
• Prevent Sticking: To prevent the turkey from sticking to the rack, spray it with nonstick cooking spray before placing the bird on top. This will make cleanup easier and ensure your turkey doesn't stick to the pan.

By following these tips and using a flat rack to elevate your turkey, you'll be well on your way to achieving a beautifully roasted, juicy, and flavourful bird that your guests will rave about.

Don't stuff the turkey

While it may be tempting to add water to your turkey pan, it is not recommended. Here's why:

First and foremost, adding water can lead to spotty and uneven browning, giving the illusion that your turkey is underdone. This can cause unnecessary stress and doubt, especially when you've worked so hard to prepare a feast.

Secondly, cooking your turkey with water can cause the meat to separate from the bones. This means no handheld drumsticks to indulge in, taking away from the traditional charm of the meal.

The steam created by adding water can also result in less flavorful meat and drippings. The rich, roasted taste may be replaced by a milder, less distinct flavor, and your drippings may not be as concentrated, leading to lackluster gravy.

Additionally, adding water can create a mess in your oven due to spattering and popping. As the turkey fat melts and drips into the water, it creates a sticky, greasy layer that requires tedious cleaning.

Instead of adding water, try the flat rack roast method. Elevate your turkey on a flat rack in a roasting pan to lift it off the bottom. This will ensure even cooking and produce a golden-brown, juicy turkey with rich flavor.

Now, let's address the question of whether to stuff your turkey. While it may be tempting to stuff your turkey with a delicious mixture of bread, broth, and vegetables, there are several reasons why you should avoid doing so:

Reason 1: Food Safety

Stuffing a turkey can be a potential health hazard if not done correctly. In the past, it has been linked to salmonella outbreaks, as the bacteria can seep into the porous stuffing. If the stuffing doesn't reach the right internal temperature, you risk serving undercooked, contaminated food to your guests.

Reason 2: Dry Turkey

Cooking the stuffing to a safe temperature often leads to overcooking the bird, resulting in dry, scorched meat. The juices from the turkey seep into the stuffing, making it extra juicy, but leaving the bird lacking in moisture.

Reason 3: Uneven Cooking

Stuffing the cavity of the turkey slows down the cooking process and makes it more challenging to cook the bird evenly. This can result in a scorched exterior and undercooked pockets of stuffing.

Reason 4: Time Consumption

Contrary to popular belief, stuffing your turkey does not save time. In fact, it can increase the overall cooking time due to the density of the stuffed bird. You're better off preparing the stuffing separately and warming it up in a slow cooker or the oven.

Reason 5: Limited Aromatics

When you stuff your turkey, you miss out on the opportunity to flavor the bird from the inside out. By seasoning the cavity with aromatics like onion, rosemary, thyme, sage, and garlic, you can infuse the meat with delicious flavors.

In conclusion, while it may be tempting to add water to your turkey pan or stuff your bird, it's best to avoid these pitfalls. Follow the flat rack method for a juicy, flavorful turkey, and prepare your stuffing separately to ensure even cooking, optimal food safety, and enhanced aromatics.

Season generously

While it is not recommended to add water to the bottom of the pan when roasting a turkey, you can season the bird generously to ensure a tasty, juicy roast.

First, pat the turkey dry with paper towels. This step is important as butter doesn't stick well to a wet bird. Then, rub salt and pepper generously inside the cavity, along with whatever other herbs and spices you're using. You can also push seasoned butter or olive oil under the skin of the breast and around the thighs. This will not only add flavour but will also help keep the meat moist and juicy. You can use your fingers or a thin silicone spatula to separate the skin from the meat. Lastly, rub the outside skin of the turkey with butter or oil and season with salt and pepper.

If you're using a rub, mix your chosen herbs and spices with salt and pepper and rub this mixture inside the cavity. You can also add a handful of chopped vegetables and fresh herbs to the cavity.

Don't forget to season under the skin as well as on the surface of the bird. This triple application of flavour will ensure a tasty roast and put an end to bland turkeys.

Don't cover the turkey

While it may be tempting to cover your turkey in foil after cooking it to keep it warm and moist, this is actually a bad idea. According to turkey farmer Paul Kelly, who has supplied birds to TV chef Jamie Oliver, "You must never cover the bird." Covering a turkey when it comes out of the oven means it will continue to cook. The temperature will continue to rise for about 45 minutes, so it's best to put the turkey to the side and let it rest for at least an hour.

If you're concerned about the turkey getting cold, Kelly recommends carving it and then pouring hot stock over the meat to bring it back up to temperature.

Another reason not to cover the turkey is to avoid creating steam, which can lead to spotty browning and make the meat look underdone, even when it's fully cooked. This can be deceiving and cause unnecessary stress and doubt in your cooking abilities.

Additionally, covering the turkey can cause the meat to separate from the bones, which means you won't have those iconic handheld drumsticks that are often a highlight of a Thanksgiving or Christmas meal.

Instead of covering the turkey, use the open pan, flat rack method. This method involves placing the turkey on a flat rack in a roasting pan, allowing it to be lifted off the bottom. This will ensure even cooking and browning.

To add moisture to the turkey, consider adding vegetables like onions, celery, and carrots to the roasting pan. These vegetables will add flavor to the gravy and help catch the drippings.

Frequently asked questions