This Traditional Roast Turkey Recipe is cooked to the perfect temperature inside and out, with extra crispy brown skin and juicy and flavorful turkey meat! Start it upside down and finish it breast side up for the absolutely perfect result!
Let me start with this: this roast turkey recipe is not that hard. I have a lot of information in this post because there are a lot of questions that come up when it comes to turkey.
The reason for that, I believe, is that it can be difficult to determine the best way to roast a large piece of meat that is prone to drying out and has different cuts that are best cooked to different temperatures.
I’m here to answer these questions and break down the BEST way to roast a turkey that leaves you with perfectly cooked white and dark meat and that’s juicy and flavorful. (And brown and crispy on the outside.)
Turkey is a popular centerpiece for many holiday meals and family gatherings. Getting the turkey just right – moist, flavorful and beautifully browned – can feel like a daunting task for even experienced cooks One tip that often comes up is adding chicken broth to the roasting pan But does chicken broth really make for better turkey? Let’s dive into the details.
Why Add Liquid to the Roasting Pan?
Adding some kind of liquid to the bottom of the roasting pan serves an important purpose – it helps keep the turkey moist as it cooks The high heat of the oven has a drying effect on meat. The evaporating liquid creates steam, which surrounds the turkey and prevents it from drying out. This steam also helps carry flavor into the meat
Many recipes call for adding a few cups of chicken broth, turkey broth, wine or even water. So chicken broth is a common choice, but is it the best option? Let’s look at some pros and cons.
Pros of Chicken Broth
-
It’s inexpensive and easy to find. Chicken broth is a staple in most kitchens.
-
It adds flavor. The spices and seasonings in store-bought or homemade broth impart a savory taste.
-
Turkey and chicken flavors complement each other. Using chicken broth to cook a turkey creates a harmonious blend.
-
No strong flavors that could compete. Chicken broth is mild enough that it highlights the turkey rather than masking its flavor.
Cons of Chicken Broth
-
It doesn’t contain drippings. Broths made from turkey parts or bones have more meaty depth.
-
The flavor might seem too familiar. Turkey and chicken can taste too similar when paired.
-
It might not provide enough liquid. Some broths are low-sodium or diluted, reducing steaming power.
-
The taste could be off. Broths can vary quite a bit in saltiness, sweetness and thickness of body.
So chicken broth has some positives as a roasting pan liquid, but also a few potential drawbacks. Let’s look at how it compares to some other options.
Alternatives to Chicken Broth
Turkey Broth
Of course, turkey broth is the most direct flavor match for a turkey. Making your own with turkey bones and parts imparts the deepest, most savory taste. Canned or boxed turkey broths offer convenience, but be aware the flavor might be more diluted.
Verdict: Turkey broth is the best option for flavor if you have the time and turkey parts to make it. Canned or boxed can work well too.
White Wine
Dry white wines like Pinot Grigio, Sauvignon Blanc or Chardonnay nicely complement poultry. The acidity helps cut through the richness, while the fruitiness balances the savory flavors. Splash in about 1 cup of wine for a medium-bodied bird.
Verdict: White wine is an excellent option for bright, fresh flavor. Avoid anything oaky or sweet.
Water
It may sound incredibly boring, but plain water can be very effective. It keeps the turkey moist and allows its natural flavors to take center stage. Infuse the water with herbs and aromatics for a flavor boost.
Verdict: Water is a safe, neutral choice that ensures moisture without strong competing flavors.
Turkey or Chicken Stock
Homemade stock has more body and richer taste than broth. Simmering bones and vegetables extracts collagen and nutrients, creating a viscous liquid that keeps meat tender and adds complexity.
Verdict: Making your own turkey or chicken stock is ideal for maximizing flavor impact. It takes more time but delivers on taste.
Beef or Vegetable Broth
These are flavorful choices but their tastes will clash with the turkey. They overpower rather than complement. Best to stick with poultry-based liquids.
Verdict: Avoid beef or veggie broths, as they don’t pair well with turkey.
How Much Liquid Should You Use?
A good rule of thumb is to use about 1 cup of liquid per 5 pounds of turkey. For a 15-pound bird, you’ll need around 3 cups of broth, wine or water. Too little won’t generate sufficient steam for moisture and flavor. Too much could make the pan juices overly diluted.
Pour the liquid into the bottom of the roasting pan before adding the turkey. There’s no need to baste or spoon it over the turkey as it cooks. The evaporating liquid will automatically suffuse the meat.
Gravy Time
One benefit of using broth, stock or wine is that these flavorful liquids make an excellent base for gravy. After removing the cooked turkey, pour the pan juices into a fat separator. Let the fat rise to the top, then pour off the defatted juices.
Make a basic roux by cooking equal parts butter and flour together, then whisk in the defatted pan juices. Cook until thickened to your desired gravy consistency, seasoning with salt, pepper and any other spices you’d like.
And that’s how you turn your moisturizing roasting pan liquid into full-bodied gravy.
Adding liquid to the turkey’s roasting pan serves the crucial purpose of keeping the meat juicy and flavorful. Chicken broth is a handy option found in most kitchens, and brings a savory flavor that pairs well with turkey.
But for the best results, turkey broth made from bones or canned/boxed turkey broth are your best bets. White wine or homemade chicken or turkey stock also add fantastic flavor. And simple water can work in a pinch. Avoid beef or veggie broths, as their flavors conflict with the turkey.
Use about 1 cup of liquid per 5 pounds of turkey. You don’t need to spoon or baste it over the turkey as it cooks. Then transform the flavored pan juices into a delicious gravy after roasting.
With the right roasting pan liquid, you’ll achieve the juiciest, most flavorful holiday turkey yet. So break out your best broth or wine and get ready to wow your guests!
How to Roast it
Note: See recipe card below this post for ingredient quantities and full instructions.
Remove the neck and giblets and pat dry. Add 3/4 cup chicken broth to the bottom of the roasting pan.
Rub the turkey generously with butter and olive oil and place it breast-side-down in the pan. (Salted butter is fine for an unbrined turkey. Use unsalted for a brined turkey.)
Roast the turkey in a 425° oven for 45 minutes. Rotate the pan 180° halfway through.
Decrease heat to 350° and carefully flip the turkey, breast-side-up. Add another 3/4 cup chicken broth to the roasting pan and baste the turkey with it.
Roast until the breast reaches 160°, then pull from the oven and let it sit for 20-30 minutes prior to serving. It will increase to the necessary 165° during this time.
What to Stuff a Turkey With
All of the following ingredients are great for stuffing a turkey and add a wonderful aroma to the kitchen:
Butter, Thyme, Sage, Rosemary, Garlic, Apples, Lemon, Oranges, Celery, Onions.
If you plan on stuffing your turkey with a breading mixture (like my delicious sausage stuffing), it will need to reach 165°, which happens after the turkey is already done (since it bakes right in the middle). To avoid drying out your turkey, remove the stuffing from the turkey after it’s done roasting and transfer it to a casserole dish. Bake at 350° until it reaches 165°.
- Tying the turkey legs with kitchen twine (or “trussing”), is optional, I like to do it to keep the legs secured in place.
- Some Chefs are against trussing as it can prevent excess air from circulating around the thighs as they cook, because they’re pressed up against the breast.
How to Make Turkey Stock (Or Chicken Stock)
FAQ
Is chicken broth good with turkey?
The Champagne and chicken broth, which are poured over the turkey before roasting to keep the meat incredibly moist and juicy, also add irresistible flavor.
Can you substitute chicken broth for turkey broth?
You can use roasted turkey stock in most any recipe that calls for chicken stock. Cooked with the same aromatics, it’s a simple one-to-one swap that’ll work beautifully. Here are a few of our favorite recipes to make when we’ve got homemade stock in the fridge or freezer: Cream of Mushroom Soup.
Can I use chicken broth to brine a turkey?
Turkey Brine Ingredients
Vegetable Broth: You can use store-bought or homemade vegetable broth as the base for this recipe. Chicken broth will also work if that’s what you have on hand. Salt: Sea salt infuses the bird with savory flavor through osmosis. It also helps keep the meat tender and juicy.
Can you cook ground turkey in chicken broth?
Because we are using ground meat, there isn’t as much flavor compared to a whole piece of turkey. To compensate, I like to use chicken broth to make up for the flavor. Opt for a good quality broth with no added sugar.
Can you use turkey broth in soup?
Turkey broth is excellent used in soups or gravies. You can use turkey stock in any recipe calling for chicken stock or broth. Is turkey broth the same as turkey stock?
What are the healthy substitutes of chicken broth?
Vegetable broth is an easy substitute for chicken broth. It has a very similar Flavor and color. Vegetable broth has a high amount of minerals because of vegetables, it prevents several diseases. Full of phytochemicals prevents eye diseases, cancer and heart problems. Immunity booster. Vegetable broth remains fresh and edible in a refrigerator for 4 to 5 days.
Can I use leftover turkey bones to make chicken broth?
Simmering also helps keep your broth clear and not cloudy. Once your broth is made, you can use it right away, store it in the freezer or make it shelf stable by pressure canning it. Turkey Bones – Use the whole carcass, legs, and wings. It’s okay to have some meat left on the bones. I also use any skin leftover and any little bits left behind.
How do you make homemade turkey broth?
In just a few steps, it’s simple to use every bit of the incredible flavor of roasted Thanksgiving turkey to make your homemade turkey broth. In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer.
Is turkey broth the same as stock?
The terms broth and stock are often used interchangeably. Stock is traditionally made with bones while the broth is usually made from bones and meat. Both broth and stock can be used in the same manner. Why is my turkey broth bland? If your broth is lacking in flavor and tastes bland, you may need to cook it longer.
Can you freeze turkey broth?
If you make a large pot of turkey broth, you’ll probably end up with extra broth. Freezing the broth is a great way to preserve it. When I have time, I like to can my turkey broth. This makes the broth shelf stable and is ready to use at any time. Canning turkey broth requires a pressure canner and follows the same steps as my canned chicken broth.