Do You Put Water in the Roaster When Cooking a Turkey?

As Thanksgiving approaches, many home cooks wonder if they should put water in the roaster when cooking their holiday turkey. While some cooks swear by adding liquid to the roasting pan, others argue it is completely unnecessary. In this comprehensive guide, we’ll explore the reasons for and against using water, along with tips for achieving a moist, flavorful turkey without it.

The Purpose of Adding Water to the Roaster

The practice of adding water, broth or other liquids to the roasting pan before cooking a turkey is a longstanding tradition for many families Here are some of the proposed benefits

• Moisture released as steam during cooking is believed to help keep the turkey meat juicy and tender.

• The liquid creates a hot water bath that is thought to cook the turkey more evenly.

• Drippings are said to mix with the water to create flavorful gravy.

• Some claim the water helps regulate oven temperature and prevent burning.

However, research and testing have debunked many of these notions over the years

Why Water is Not Necessary in the Roaster

While the intentions behind putting water in the roasting pan are good, science has shown this step to be unnecessary:

• The steam created does not penetrate and moisten the meat. Moisture is retained based on internal temperature.

• Modern ovens distribute heat evenly on their own; water does not aid heat conduction.

• Drippings alone are sufficient for making gravy without added water.

• The barrier of water can prevent the turkey skin from crisping up.

• Evaporating water does not meaningfully impact oven temperature or prevent burning.

In essence, water in the roasting pan is an outdated technique that can be skipped with no detriment to the turkey.

Achieving a Moist, Flavorful Turkey Without Water

Here are some tips for getting a tender, juicy turkey with crispy skin without using water in the roasting pan:

• Brine the bird – Soaking the turkey in a saltwater brine solution seasons the meat and helps it retain moisture.

• Rub butter under the skin – Lifting the skin and rubbing butter underneath bastes the meat from the inside out.

• Roast on a rack – Lifting the turkey on a rack promotes air circulation for even cooking.

• Baste with drippings – Regularly basting the turkey with the drippings in the pan keeps the skin from drying out.

• Cook to the proper temperature – Cook until the deepest part of the breast reaches 165°F to keep the meat juicy.

• Let it rest – Allowing the turkey to rest after roasting allows juices to fully redistribute.

Alternatives to Water in the Roaster

If you want to add moisture to the roasting pan, there are alternatives to plain water that can provide more flavor:

• Vegetable trimmings – Carrot peelings, onion skins and herb stems add moisture and flavor.

• Aromatic liquids – Chicken or turkey stock, wine, cider or fruit juices can provide a flavor boost.

• Mirepoix – Sautéed carrots, celery and onions impart moisture and flavor to drippings.

However, even these flavorful alternatives are not required to achieve a delicious turkey. Focus on proper brining, basting and temperature control for the best results.

To Baste or Not to Baste?

A common misconception is that water in the roasting pan helps self-baste the turkey. In reality, periodic basting with pan drippings is far more effective:

• Basting involves actively spooning hot drippings over the turkey every 30 minutes. This prevents the delicate breast meat from drying out. Water alone does not baste.

• The oils and fats in the drippings aid browning and crisping of the skin in a way plain water cannot.

• Herbs and aromatics in the cavity or pan contribute flavor to drippings as they melt or cook down.

Basting does require actively monitoring the turkey during roasting. For cooks short on time, skipping basting and relying on rubs and brines can still yield delicious results.

Preparing the Roasting Pan

While water is not necessary, properly preparing the roasting pan is still important:

• Use a rack – A rack elevates the turkey over the pan to promote air circulation. Choose a sturdy, heavy-gauge rack designed for roasting.

• Allow space for drippings – Leave at least 2 inches of clearance between the pan edges and the turkey. This catches drippings for gravy.

• Choose the right pan – Pick a heavy roasting pan that will distribute heat evenly. Nonstick surfaces can make gravy preparation difficult.

• Preheat the pan – Place the empty roasting pan in the oven as it preheats. The hot pan helps sear and brown the turkey skin.

Additional Tips for a Juicy Turkey

Achieving a tender, flavorful turkey without adding water to the roasting pan is easy with these supplemental tips:

• Chill the turkey thoroughly before roasting for even cooking.

• Pat the skin dry before roasting to help it crisp up.

• Rub the skin with oils or butter to promote browning and prevent drying out.

• Maintain a consistent, moderate roasting temperature between 325-375°F.

• Use an accurate meat thermometer to determine doneness; don’t rely on cook times.

• Let the turkey rest at least 20-30 minutes before carving to lock in juices.

In the end, adding water to the roasting pan when cooking your Thanksgiving turkey is unnecessary. Focus instead on proper brining, basting, temperature control and resting for a moist, delicious holiday bird. With some simple preparation and care, you can enjoy perfect turkey and gravy without relying on the outdated technique of adding water to the roaster.