This roast turkey recipe is actually easy to make so don’t feel intimidated. Below I will show you step-by-step how to cook a turkey for Thanksgiving or any special dinner!
While cooking turkey takes time, the steps are not difficult. Follow the guide below for our best tips to ensure your roast turkey is perfect and juicy!
This is an easy turkey recipe and can be served with your favorite sides like mashed potatoes, sweet potato casserole, green bean casserole, and of course cranberry sauce.
Roasting a turkey can be an intimidating task especially if it’s your first time being in charge of the Thanksgiving or Christmas bird. With all the recipes and suggestions out there it can be confusing to know the best way to cook your turkey so it turns out moist, flavorful and picture perfect. One of the biggest questions is – what should you put in the bottom of the roasting pan? Here’s a comprehensive guide on how to roast a foolproof turkey, including tips on what to put in the bottom of the pan.
Why Putting Liquid in the Roasting Pan Matters
Putting some liquid in the bottom of your roasting pan before cooking your turkey serves a few important purposes
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Moisture – The liquid creates steam and moisture in the oven which helps keep the turkey skin from drying out and the meat juicy and tender. Without any liquid, it’s easy to end up with a very dry bird.
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Flavor – The aromatic liquid will impart extra flavor to your turkey as it cooks. Using broth, wine or cider versus plain water gives you an extra flavor boost.
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Basting – The liquid gives you an easy source for basting your turkey which promotes even browning and crisping of the skin.
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Gravy – The liquid mixed with the turkey juices and drippings creates a flavorful base for making gravy.
So putting liquid in the pan provides both moisture and flavor – two keys for roasting the perfect turkey!
What to Use in the Roasting Pan
There are several options for liquid that you can put in the bottom of your roasting pan:
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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.
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Wine – Dry white wines like Chardonnay or Sauvignon Blanc add nice flavor. Avoid oaky wines.
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Cider – Apple cider or juice gives a nice subtle sweetness and fruity flavor.
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Water – Water is better than nothing! It will help provide moisture though it won’t add any flavor.
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Herbs – Adding fresh herbs like thyme, sage and rosemary to any of the liquids above provides extra aromatic flavor.
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Aromatics – Mirepoix vegetables (carrots, celery, onions), garlic and citrus zest will all infuse the liquid with flavor.
No matter which liquid you use, the most important thing is keeping some liquid in the bottom of the pan rather than cooking the turkey directly on the roasting pan.
How Much Liquid to Use
For a standard 12-15 lb turkey, add 1⁄2 to 1 cup of liquid to the bottom of the roasting pan before placing the turkey inside. For larger birds, add 1 to 1 1⁄2 cups. You don’t need a huge amount of liquid. Just enough to provide some steam and moisture.
Make sure not to completely submerge the turkey in liquid. You just want a thin layer on the bottom of the pan.
Should You Baste the Turkey?
Basting involves periodically spooning the juices from the bottom of the pan over the top of the turkey to promote browning and add moisture. Many cooks enjoy basting as it gives them an excuse to peek in on the turkey!
However, basting is not strictly necessary. Studies have shown it does not significantly affect the moisture of the meat. But it does help give you that picture perfect, glossy, evenly browned turkey skin.
If you enjoy basting for tradition’s sake, the liquid in the bottom of the pan gives you a perfect medium to baste with. Use a bulb baster or large spoon to scoop up the juices and drizzle them over the turkey every 30 minutes or so.
Gravy Tips
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.
For a smooth gravy, cook equal parts fat (use butter or drippings) and flour together before gradually whisking in the strained pan juices. Cook until thickened then season to taste.
For an easy shortcut, stir cornstarch or a can of cream soup into the deglazed pan drippings. Heat through until slightly thickened.
How to Roast the Perfect Turkey
Follow these simple tips for roasting a flavorful, juicy turkey every time:
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Prep – Remove neck and giblets from the cavity. Pat the skin dry and coat with oil or butter. Tuck wing tips under and tie legs together.
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Season – Liberally season under and on top of the skin with salt and pepper. Add herbs and aromatics into the cavity or under the skin.
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Rack – Place turkey on a rack in a roasting pan to allow air circulation.
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Liquid – Add 1⁄2 – 1 cup liquid like broth, wine or cider to the bottom of the pan.
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Temp – Roast at 325°F until the thighs reach 165°F and breast reaches 160°F.
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Rest – Let rest 20 minutes before carving for juicy meat.
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Gravy – Use the pan drippings and liquid for an easy, delicious gravy.
With these simple steps, you’ll have a beautiful, delicious turkey on your table this holiday season. Don’t be afraid to try roasting your first turkey – just remember to add liquid to the bottom of the pan and you’re halfway there!
What You’ll Need to Make a Roast Turkey
- A large rimmed roasting pan with a rack. The rack can even be a small cooling rack, you just want to hold the turkey up and out of the liquid in the bottom of the pan. If you don’t have a cooling rack, use balled up aluminum foil and/or celery, carrots and onions to hold the turkey up.
- A meat thermometer or Instant Read Thermometer. These are not expensive (under $15) and will make sure ALL of your meats are cooked to perfection, not just turkey. I have this thermometer for roasting, it’s fairly inexpensive and I use it for everything!
- Kitchen twine, a carving knife.
The Perfect Roast Turkey Recipe
Now that it’s all prepped, here’s how to cook a turkey! You’ll need a large roasting pan, I do not recommend a disposable roasting pan as they don’t tend to hold the heat as well which can sometimes add lots of extra cook time (an hour or even more!).
- Preheat oven to 350°F (per the recipe below).
- Place prepared turkey breast side up on a roasting rack in a large roasting pan. If you do not have a rack, balled-up foil or large pieces of onion/celery/carrot are great to hold the turkey up and off the bottom of the roaster.
- Add an onion, a couple of pieces of celery, and a couple of carrots (and some garlic if you’d like) in the bottom of the pan (optional, this will add great flavor to your gravy). 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?
FAQ
Should I put liquid in the bottom of my turkey roasting pan?
Do you put broth in the bottom of a roaster for turkey?
Do you put anything in the pan when roasting a turkey?
Should I put butter or oil on my turkey?