One of the perennial questions many home cooks grapple with as holiday feasts and special occasions approach is whether to add water to the roasting pan when cooking a turkey. The goal is universally the same: to ensure a succulent, flavorful bird that emerges perfectly cooked from the oven.
To that end, let’s discuss the merits and considerations involved in deciding whether or not to introduce water to your turkey’s roasting environment.
How Water in the Pan Affects Turkey Roasting
Adding water to the bottom of the roasting pan can affect the cooking process in several ways. Here are the factors to consider:
1. Steam: When you add water to the roasting pan and then place the turkey in the oven, the heat generates steam. This has the potential to keep the turkey moist as the steam circulates within the oven. However, while steam can help prevent dryness, it might not lead to the crispy skin many people enjoy because a moist environment is not conducive to crisping.
2. Temperature Regulation: The presence of water in the pan can help moderate the temperature. Since water evaporates at 212°F (100°C), it can keep the cooking environment from getting too hot too quickly, which may result in more even cooking.
3. Gravy Preparation: Adding water can be advantageous if you plan to make gravy. The water mixes with the turkey’s juices and drippings, which you can then use as a base for your gravy. This can add more flavor to your final sauce, compared to using turkey drippings alone.
The Case Against Adding Water to the Turkey Pan
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