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Introduction
Preparing a perfectly roasted turkey can be daunting, especially for first-time cooks. One common question arises: Should you add water to the pan while it’s roasting? The answer depends on your desired outcome. Adding water impacts the flavor, moisture, and texture of the turkey. In this guide, we’ll explore whether water belongs in your roasting pan and provide tips for achieving a delicious and juicy turkey.
Ingredients
To make the perfect roast turkey, you’ll need:
1 whole turkey (12–16 pounds), thawed
2–3 cups turkey or chicken stock (optional)
2–3 tablespoons olive oil or melted butter
Salt and pepper to taste
Aromatics: 1 onion, 1 lemon (halved), 4 garlic cloves, fresh herbs (rosemary, thyme, sage)
Vegetables for the roasting pan: 2 carrots, 2 celery stalks, 1 onion, roughly chopped
Directions
Preheat and Prepare:
Preheat your oven to 325°F (165°C).
Pat the turkey dry with paper towels and remove the giblets.
Season the Turkey:
Rub the turkey with olive oil or melted butter.
Generously season the skin and cavity with salt, pepper, and fresh herbs.
Prepare the Roasting Pan:
Arrange the chopped vegetables in the bottom of the roasting pan. This creates a flavorful base.
If desired, pour 1–2 cups of stock or water into the pan. Adding liquid can keep the drippings from burning and generate steam for a moist cooking environment.
Stuff with Aromatics:
Place the onion, lemon halves, garlic cloves, and a few herb sprigs inside the turkey cavity.
Roast the Turkey:
Position the turkey breast-side up on a roasting rack in the pan.
Roast the turkey, basting occasionally with pan juices. Avoid opening the oven too often to maintain consistent heat.
Monitor and Rest:
Roast for about 15 minutes per pound or until a meat thermometer inserted into the thickest part of the breast and thigh reads 165°F (74°C).
Let the turkey rest for 20–30 minutes before carving to lock in the juices.
Serving and Storage Tips
Serving: Serve your roasted turkey with sides like mashed potatoes, stuffing, and cranberry sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze portions for longer storage, ensuring you remove as much air as possible to prevent freezer burn.
Variations
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