Broth Or Water: Moisture Magic For Turkey Roasting

There are several reasons why you might want to put broth or water in your turkey roasting pan. Some people believe that the steam created from the liquid helps cook the bird and keeps the breast moist. It can also be used to baste the turkey, which is part of the tradition of roasting a turkey. Adding liquid to the pan can also prevent drippings from burning or browning, and it can be used as a base for gravy. However, others argue that cooking a turkey with steam is not the best method as it can lead to spotty browning, less flavourful meat and drippings, and the meat may separate from the bones.

To prevent the drippings from burning

While some people believe that adding water or broth to the roasting pan when cooking a turkey helps to cook the bird through the steam generated, others disagree. Nicole Johnson, the director of the Butterball Turkey Talk-Line, advises against cooking turkey with water in the pan. She argues that this cooking method may result in spotty browning, making the meat look underdone even when it is fully cooked. It may also cause the meat to separate from the bones, and the drippings will be less flavorful, which will result in lackluster gravy. Additionally, adding water can lead to spattering or popping during the roasting process as the turkey fat melts and drips into the water, creating a mess in the oven.

However, some people, like "meathead" from Food52, have expressed that they have had better experiences cooking turkey with water or broth in the pan. They argue that adding water or broth to the roasting pan can help prevent the drippings from burning. By raising the bird above the pan and adding water or broth, you can catch the drippings and avoid burning or browning on the bottom of the pan. This technique also helps keep the turkey moist and juicy.

Another way to prevent the drippings from burning is to ensure that your turkey is properly prepped. Pull the wing tips forward and tuck them under the breasts to avoid burning and to keep the turkey sitting straight. Tying the legs together with kitchen string or dental floss will ensure even cooking and a beautifully shaped turkey. Additionally, covering the breasts loosely with foil will help keep the turkey moist and prevent over-browning; remove the foil for the last hour of roasting to brown the skin.

In summary, while adding water or broth to the roasting pan can help prevent drippings from burning, it may also dilute the flavour of the drippings. To avoid this, it is recommended to use alternative methods such as a flat rack, a coil of foil, or vegetables to lift the turkey off the bottom of the pan. Properly prepping the turkey and using foil to cover the breasts can also help prevent burning and ensure a moist and delicious turkey.

To keep the oven and turkey moist

Adding broth or water to the roasting pan can help keep the oven and turkey moist. This creates a steam room-type environment in the oven, which helps keep the breast moist without preventing browning of the skin.

Some people believe that the steam created from the liquid helps cook the bird, but it is not necessary and can be done without. However, you must put something in the pan or the drippings will burn. Vegetables such as potatoes, brussels sprouts, and root vegetables can be placed in the pan to catch the drippings.

If you are making gravy, it is best to add about a cup of water to the roasting pan. The drippings will be even more flavorful, and you can use them to make gravy.

To create a steam room-type environment in the oven

Some cooks believe that the steam created from the liquid helps cook the bird, but it is not necessary and can even be a hindrance to achieving a golden-brown turkey. The quantity of juices is influenced by whether the turkey is basted or unbasted, and pre-basted turkeys will have enhanced tenderness and juiciness.

If you choose to add liquid to the roasting pan, be aware that this can lead to spattering or popping during the roasting process as the turkey fat begins to melt and drip into the water. This may cause a mess in your oven that will need to be cleaned up.

To avoid this, some cooks recommend raising the bird above the pan, using a flat rack or a v-rack with a stable base. If you don't have a rack, you can crush a long length of foil into a 'rope' and form a coil for the turkey to sit on. Alternatively, you can place whole raw vegetables like carrots, celery, and onion in the bottom of the roasting pan to catch the drippings.

To prevent spotty browning

Spotty browning is one of the main reasons why you should avoid adding water or broth to a turkey roasting pan. This is because the steam created by the liquid can cause the turkey to have an uneven, blotchy appearance, with some parts looking browned while others look underdone, even if the meat is fully cooked. This visual deception can be stressful and make you doubt your cooking skills.

Additionally, you can cover the breasts of the turkey with a piece of foil during the first two-thirds of the roasting time to prevent over-browning. Remove the foil for the last third of the roasting time to allow the skin to brown evenly.

By following these tips, you can ensure that your turkey has a consistent, golden-brown appearance that is visually appealing and indicative of a perfectly cooked meal.

To create more flavourful drippings for gravy

However, some sources advise against adding water to the bottom of the pan, as it can cause spotty browning and make the meat less flavourful. Instead, they recommend using a flat rack or a v-rack to lift the turkey off the bottom of the pan, allowing for heat circulation and more even cooking.

If you do choose to add water or broth to the pan, be aware that it can cause popping or spattering during the roasting process as the turkey fat drips into the water.

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