Roasting a turkey can seem like an intimidating task, especially if it’s your first time being in charge of the big bird. One of the most common questions new turkey cooks have is what to put in the bottom of the roasting pan. The ingredients you choose will have a major impact on the final flavor, moisture and presentation of your turkey In this comprehensive guide, I’ll walk through the pros and cons of various options so you can roast your best turkey yet!
Why Putting Liquid in the Pan Matters
Adding some sort of liquid to the bottom of the roasting pan serves a few key purposes
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Moisture – The liquid creates steam and moisture in the oven which helps keep the turkey meat juicy and tender. Without any liquid, it’s easy to end up with a dried out bird.
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Flavor – Aromatic liquids like broth, wine or cider will impart extra flavor to the turkey as it cooks. This adds lots of flavor beyond just using water.
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Basting – Having liquid in the bottom of the pan gives you an easy source to baste the turkey with. Basting promotes even browning.
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Gravy – The liquid mixed with the turkey drippings creates a super flavorful base for gravy.
What to Put in the Turkey Roasting Pan
You have several options when it comes to liquid for the roasting pan:
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Broth/Stock: Chicken, turkey or vegetable broth are all good choices. Opt for low sodium if using it for gravy. Turkey or chicken stock will impart the most flavor.
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Wine: Dry white wines like Chardonnay or Sauvignon Blanc add nice subtle flavor without overpowering. Avoid oaky or sweet wines.
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Juice/Cider: Apple cider or juice gives a nice fruity flavor and sweetness.
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Water: Water doesn’t add flavor but helps provide moisture. Better than nothing!
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Herbs: Rosemary, thyme, sage add extra flavor to any liquid used.
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Aromatics: Onions, celery, carrots, garlic, citrus zest infuse flavor.
No matter which you use, having some liquid is key rather than roasting directly in the pan.
How Much Liquid to Use
For a 12-15 lb turkey, add 1⁄2 – 1 cup of liquid to the roasting pan. For larger birds, use 1-1 1⁄2 cups. You don’t need a huge amount – just enough to provide moisture. Avoid submerging the turkey completely.
To Baste or Not to Baste?
Basting involves periodically spooning juices from the pan over the turkey to promote browning and moisture. Many enjoy basting, but it’s not 100% necessary. Studies show it doesn’t significantly affect moisture. But it does help achieve golden browned skin.
If you enjoy basting for tradition, the liquid in the pan is the perfect medium to baste with. Use a bulb baster or spoon to drizzle juices over the turkey every 30 minutes while roasting.
Gravy Tips
The liquid and drippings make an easy, flavorful gravy base. For the most flavor, use broth/wine/cider instead of water. Strain the liquid then whisk together equal parts fat and flour before adding the drippings. Simmer until thickened.
How to Roast the Perfect Turkey
Follow these tips for a flavorful, foolproof turkey:
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Prep: Remove giblets, pat dry, coat in oil/butter, tuck wings and tie legs.
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Season: Liberally coat in salt and pepper. Add herbs and aromatics.
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Rack: Place turkey on a rack in roasting pan for air circulation.
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Liquid: Add 1⁄2 – 1 cup broth/wine/cider to pan.
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Temp: Roast at 325°F until thighs reach 165°F.
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Rest: Let sit 20 mins before carving for juicy meat.
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Gravy: Use drippings and liquid for easy, delicious gravy.
Aromatic Veggies in the Pan
Many cooks place vegetables like onions, carrots and celery in the bottom of the pan. This does a few things:
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Acts as a rack to elevate the turkey for air flow
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Infuses flavor into the turkey
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Can be used to make a veggie side dish
Cut veggies into large chunks. Toss in oil, salt and pepper before adding to pan.
Herbs, Spices and Zest
For extra flavor, toss in fresh herbs like rosemary, thyme and sage or citrus zests. You can also rub spices under the turkey skin. Everything will impart great flavor to the meat.
Fat for Crispy Skin
Achieving crispy browned turkey skin can be tricky. For best results, coat the skin in olive oil or butter before roasting. Basting also helps. Ensuring high heat exposure by starting at a high temp (425°F) then reducing helps too.
Should You Truss the Turkey?
Trussing involves tying the legs together which helps the turkey cook evenly. But it’s not 100% necessary. If you want that perfect picture-perfect presentation, take the time to truss. But an untrussed turkey will cook just fine!
Roasting Rack vs No Rack
Using a rack to elevate the turkey is ideal to allow air flow for even cooking. But if you don’t have a rack, you can place chopped veggies, balled up foil or a cooling rack in the bottom of the pan to act as a rack. No rack can work in a pinch!
Basting Tools
For basting, use a baster, spoon or brush. Bulb basters make it easy to suck up juices from the bottom of the pan and distribute them over the turkey. Make sure to sanitize any brushes or basters before re-using.
Let It Rest
Letting the turkey rest after roasting is crucial! The juices will redistribute through the meat, ensuring tender and juicy meat. Let it rest for at least 20-30 minutes tented in foil before slicing.
Carving Knife
Invest in a quality, sharp carving knife and carving fork. This will make slicing the turkey much easier. Carve parallel to the bone and against the grain of the meat for tender slices.
Safety Tips
Be diligent about safely handling raw poultry. Wash hands, utensils and surfaces after touching raw turkey. Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F in the thighs.
Roasting Pan Size
Make sure your roasting pan is large enough to comfortably accommodate the turkey. Allow at least 2 inches of space all around the bird. Overcrowding can impede browning.
Make Ahead Gravy
You can make gravy ahead of time then reheat just before serving. This saves you time on the big day. Make it 1-2 days in advance and refrigerate until ready to use.
Season the Turkey Inside, Outside, and Under the Skin
No matter what herbs and spices you decide to use, the best way to get tasty turkey is to generously season it everywhere possible. A 20-pound turkey is a lot of meat—a teaspoon of salt and pepper sprinkled over the top is not going to do it.
Generously rub salt and pepper inside the cavity, along with whatever other herbs and spices youre using.
You can also push seasoned butter or olive oil under the skin of the breast and around the thighs. You can use your fingers, or push a thin silicone spatula under the skin to separate it from the meat. This not only flavors the turkey but also helps keep it moist and juicy.
Lastly, rub the outside skin of the turkey with butter or oil, and season with salt and pepper. This triple application of flavor will mean an end to bland birds.
Watch Now: How to Roast a Perfect Turkey
Cooking your dressing stuffed inside the turkey is a bad idea for several reasons. Due to the shape of the cavity, the stuffing may not cook evenly, and except for the small amount that sticks out of the end, it doesnt get all browned and crusty. What good is stuffing thats not browned and crusty on top?
Even more importantly, by the time the center of the stuffing is cooked to a safe temperature, parts of the turkey will be overcooked and dry. If you want that classic look, simply spoon the dressing (cooked separately) into the cavity when you bring the turkey to the table. Wholl know?
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Cooking & Kitchen Tips : How to Use a Turkey Roasting Pan
FAQ
Do you put anything in the bottom of the pan when roasting a turkey?
Put some water in the bottom of the sheet pan because the turkey won’t produce the amount of juices other methods produce and will scorch in the oven unless you put half an inch or so in the bottome of the cooking pan (remember to have an alternative plan for your turkey gravy!).
Do you put water in the bottom of a roaster for turkey?
Add about 1/2 inch of liquid (water or stock) to the roasting pan. This will keep the oven moist and the turkey juicy.Jun 30, 2024
What does putting an onion in the cavity of a turkey do?
Filling the turkey cavity with apples, onions, and fresh herbs can enhance both the flavor and moisture of the turkey. The ingredients release aromatic compounds that infuse the meat, creating a more flavorful result.
Should I put butter or oil on my turkey?
Add Fat if You Want To. Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.
What vegetables can you put in a Turkey pan?
There are a variety of vegetables that you can put in the bottom of the turkey pan. Some good options include: * Carrots. Carrots are a classic choice for roasting with turkey. They add sweetness and color to the dish, and they hold up well to being cooked in a roasting pan. * Potatoes. Potatoes are another popular choice for roasting with turkey.
What can you put in a roasting pan?
There are several options for liquid that you can put in the bottom of your roasting pan: Broth/Stock – Chicken, turkey or vegetable broth are all good choices. Opt for low sodium if you plan to use it for gravy later. Turkey or chicken stock will impart the most flavor. Wine – Dry white wines like Chardonnay or Sauvignon Blanc add nice flavor.
How do you cook a Turkey drippings in a roasting pan?
The liquid in the bottom of the roasting pan mixed with the turkey drippings makes for an easy, flavorful gravy. For the most flavor, use broth, wine or cider instead of plain water in your pan. Strain the liquid through a fine mesh sieve to remove any veggies, herbs or solids.
How do you cook a Turkey on a flat rack?
Johnson and her Butterball pros have found the most foolproof method (which our Test Kitchen also abides by) to be the flat rack roast, meaning roasting on a flat rack in a roasting pan, so the turkey is lifted off the bottom of the pan. “The purpose of the flat rack is to allow heat circulation and expose more of the pan surface to heat.
How do you cook a stuffed turkey in a roasting pan?
Add 1-inch or so of chicken stock or broth to the bottom of the pan. Place turkey in the oven, reduce heat to 325°F, and roast until it reaches 165°F (and if stuffed, the center of the stuffing should reach 165°F). Remove from the oven and REST at least 20-30 minutes before carving. What do you put in the bottom of a turkey roasting pan?
Do you put water in a turkey roasting pan?
The open pan, flat rack method is much more likely to produce an excellent golden-brown turkey with a rich roasted flavor and tender and juicy results than if you add water to the turkey roasting pan. If you don’t have a turkey roasting pan, you can use a broiler pan instead.