What to Put in the Bottom of Your Turkey Roasting Pan for Perfect Results

Roasting a turkey can seem daunting, especially if it’s your first time being in charge of the Thanksgiving or Christmas bird. One of the biggest questions rookie turkey cooks have is what to put in the bottom of the roasting pan Should you add water, stock, veggies, or go with an empty pan?

I’ve roasted many turkeys over the years, and through trial and error discovered what works best. In this article, I’ll share my top tips on how to roast a juicy, flavorful turkey by optimizing what goes in the bottom of the roasting pan.

Why the Roasting Pan Setup Matters

What you put in the bottom of the roasting pan serves a few key purposes

Moisture – Liquid in the pan creates steam which helps keep the turkey meat juicy and tender. An empty pan can lead to a very dry bird.
Flavor – Aromatic liquids like broth, wine, or cider impart extra flavor as the turkey cooks
Basting – The liquid gives you an easy medium to baste the turkey for even browning.
Gravy – The cooked liquid and drippings make a tasty base for gravy.

So the bottom of the pan is crucial for moisture, flavor, basting, and gravy.

Don’t Add Water to the Roasting Pan

While it may seem like a no-brainer to add water to the bottom of the pan, this is actually not the best move. Here’s why:

Water can cause uneven browning on the turkey skin.
It can lead to fall-apart meat as the steam causes it to separate from the bone.
Cooking with steam dilutes flavor compared to dry roasting.
The drippings get diluted, resulting in lackluster gravy.
Plain water can spatter and make a mess in your oven.

For these reasons, avoid cooking your turkey with water in the bottom of the pan.

Better Options for Turkey Roasting Pan Liquid

Rather than water, use more flavorful liquids in your turkey roasting pan:

Chicken, turkey or vegetable broth – Low sodium is best if using for gravy.
Wine – Dry white wines like Chardonnay or Sauvignon Blanc work well.
Cider – Apple cider or juice provides subtle sweetness.
Herbs and aromatics – Rosemary, thyme, garlic, onions, carrots amp up the flavor.

Use 1/2 to 1 cup of liquid for a 12-15 lb turkey. You just want a thin layer, not enough to submerge the bird.

Elevate the Turkey on a Rack

Place your turkey on a rack in the roasting pan so air can circulate underneath. The rack lifts the turkey up out of the liquid to promote crisping of the skin.

If you don’t have a rack, use wadded up foil balls or raw veggies like carrots and celery in the bottom of the pan. You want the turkey up off the bottom, not sitting in liquid.

Truss the Turkey for Even Cooking

Before roasting, tie the turkey legs together with kitchen string or dental floss. Trussing helps the legs cook evenly and keeps the turkey in a nice shape.

Also tuck the wing tips under the body to prevent burning. Trussing and tucking creates a tidy, uniformly roasted turkey.

Use an Aromatic Turkey Roasting Method

Here are tips for infusing your turkey with maximum flavor:

Liberally season the cavity with salt, pepper and herbs.
Rub seasoned butter or oil under the skin of the breast and thighs.
Coat the outside of the turkey with oil and season well.
Roast at 325°F until the thighs reach 165°F.
Use broth, wine or cider for pan liquid to boost flavor.
Make gravy from the tasty drippings.

This method delivers a turkey packed with flavor in every bite without drying it out.

Let the Turkey Rest Before Carving

I can’t emphasize this enough – let your cooked turkey rest for at least 20 minutes before slicing!

This allows the juices to redistribute through the meat. Skipping this important step means you’ll have dry meat. Be patient and give it time to rest.

Once you’ve mastered these turkey roasting steps, you’ll never cook a dried out holiday bird again. With the right rack setup, flavorful liquid, and resting time your turkey will be deliciously juicy.

Turkey Roasting FAQs

Still have questions on the best way to roast your turkey? Here are answers to some common queries:

Should you baste the turkey while it cooks?

Basting involves spooning juices from the bottom of the pan over the turkey to promote browning. It’s not mandatory but does help achieve deep, even coloring on the skin.

How much liquid do you need in the roasting pan?

For a 12-15 lb turkey, use 1/2 – 1 cup liquid. For larger birds, add 1-1 1/2 cups. You just want a thin layer, not enough to submerge the turkey.

What temperature should you roast the turkey at?

Roast at 325°F until the thighs reach 165°F. Figure on approximately 15-20 minutes per pound. Use a meat thermometer for the most accurate doneness.

Can you stuff the turkey if roasting it?

It’s best not to stuff the turkey as it can lead to uneven cooking. Cook stuffing separately and spoon into the cavity once cooked if you want the classic presentation.

How long should you let the turkey rest before carving?

Let it rest at least 20 minutes after roasting, tented loosely in foil. This allows the juices to redistribute for tender, juicy meat.

Roasting Turkey Breast, Legs, and Other Cuts

While whole roasted turkey is traditional for holidays, you can also roast just turkey breasts, legs, or other cuts. Here are some tips:

Turkey breasts can be roasted bone-in or boneless. Figure on about 13 minutes per pound at 325°F for bone-in and 8 minutes per pound for boneless.
Roast turkey drumsticks or thighs at 350°F for 1-1 1/2 hours until 165°F.
Turkey wings can be roasted in the oven at 400°F for 45-60 minutes until crispy.
Ground turkey can be shaped into meatloaf and baked in the oven glazed with barbecue sauce.

With the right roasting pan setup and prep, you can achieve tender, juicy results with any turkey cut.

Sample Turkey Roasting Timetable

For easy reference, here are approximate roasting times for whole turkeys of different sizes at 325°F:

8-12 lbs: 2 3/4 – 3 hours
12-14 lbs: 3-3 3/4 hours
14-18 lbs: 3 3/4-4 1/4 hours
18-20 lbs: 4 1/4-4 1/2 hours
20-24 lbs: 4 1/2-5 hours

Always use a meat thermometer to confirm doneness, but this offers general timing guidelines.

Putting It All Together for Thanksgiving Success

Follow this checklist for roasting the perfect Thanksgiving turkey:

Thaw turkey completely in the fridge (24 hrs for every 4 lbs).
Remove giblets and neck from the cavity. Pat skin dry.
Truss legs and tuck wings.
Place turkey on a rack in a roasting pan and add 1/2 – 1 cup liquid to the pan bottom.
Liberally season all over with salt, pepper and herbs.
Roast at 325°F, tenting with foil halfway through, until 165°F in thighs.
Let rest 20 minutes before carving.
Make gravy from the flavorful drippings.

Take the guesswork out of roasting and enjoy tender, delicious turkey this Thanksgiving! Proper roasting pan prep is the secret.

what do you put in the bottom of a turkey roasting pan

If you can get it into the pan, and get the pan into a hot oven, you can cook it. It’s as simple as that. By Cook the Vineyard

This very basic method for roasting a turkey is adapted from a NYT Cooking recipe by Sam Sifton. Honestly, if you can get a turkey into a pan (remembering to remove the plastic bag of giblets) and get the pan into a heated oven, you can cook a turkey. Just because cooking magazines and websites need to come up with new ways to cook a turkey every year, doesn’t mean you do. To be fair, most of the new recipes are designed to solve the perennial dilemma of getting the breast meat to stay moist while the thighs cook through. In reality, this is almost impossible unless you butterfly a turkey or cook the parts separately. And we are not going there — or anywhere else complicated with this recipe.

I’ve included instructions for a simple gravy, too. Be sure not to buy a turkey that has already been brined (look at labels) if you want to make gravy, because a brined turkey will release too much liquid into the roasting pan. That will prevent the turkey’s own natural juices from caramelizing on the bottom of the roasting pan, and those drippings are the essence of gravy.

A note about equipment: If you do not have a large roasting pan (and some kind of rack), borrow those things this time around. You will not be happy with one of those lightweight disposable foil roasting pans when it buckles. For making gravy, you will need to separate fat from juices with either a gravy separator (looks like a small watering can) or a glass (Pyrex-type) measure. Serves 8 to 10

One 12-to-14-pound fresh turkey
Kosher salt
Freshly ground pepper
4 tablespoons unsalted butter, softened to room temperature
¼ cup finely chopped rosemary, sage, thyme and/or oregano, plus a few extra sprigs for cavity
1 onion, cut into wedges
1 lemon, cut in half

1. Remove the turkey from the refrigerator an hour or two before cooking it. Stir together the softened butter and the herbs in a small bowl.

2. Heat the oven to 425 degrees F. Put a rack inside a large roasting pan and put the turkey in the rack. (Make sure you have taken the giblet bag and the neck out. Check the cavities at both ends of the turkey.) If you’ll be making gravy, put the neck in the roasting pan. You do not need to wash the turkey.

3. Season the turkey generously with salt and pepper all over and inside the cavity. Rub the turkey all over with the butter-herb mixture. Put the onion, extra herb sprigs, and lemon into the turkey cavity.

4. Tuck the tips of the wings under the bird and tie its legs together with cotton string.

5. Put the turkey in the oven and immediately drop the temperature to 350 degrees F.

6. Roast the turkey, basting with pan juices after they begin appearing, about one hour into cooking. If the juices on the bottom of the pan begin to brown too much, add a half cup of water. Remove the turkey neck after an hour.

7. Continue roasting the turkey, basting every 30 minutes or so, until the internal temperature (check the thickest part of the thigh) is 165 degrees, about 2 ½ to 3 hours.

8. Transfer the turkey to a large cutting board and allow it to rest for 30 to 45 minutes before carving. Reserve the roasting pan if you plan to make gravy.

9. Make gravy if you like while the bird is resting. Carve and serve.

Pan Gravy for Simple Roast Turkey

This gravy is thickened with a simple flour-butter paste, but if you know how to — and want to —make a roux (cooking the flour in oil until it is dark brown), feel free to use roux as a thickener instead. You can also replace the quick stock with some rich turkey stock purchased from a gourmet shop. The recipe uses a roasted turkey neck to bump up the flavor of chicken broth; to roast the neck, throw it into the pan with your turkey for the first hour of cooking. Be sure to reserve the roasting pan, with all of its pan drippings, to make the gravy after the turkey comes out of the oven.

4 tablespoons all-purpose flour
4 tablespoons unsalted butter, softened
3 cups low sodium chicken broth
Roasted turkey neck (see above)
2 teaspoons Worcestershire sauce

1. In a small bowl, mix together the flour and butter until well-combined.

2. Combine the chicken broth, 1 cup water, and the turkey neck in a medium sauce pan. Simmer until reduced by half, about 30 minutes.

3. When you have removed the turkey from the roasting pan, get someone to help you and pour all of the fat and juices in the pan into a gravy separator or glass measure. Leave the brown bits on the bottom of the pan. Give the fat and juices a few minutes to separate. (If using a gravy separator, you will be able to easily pour off the juices from the fat. If using a glass measure, refrigerate for a few minutes to allow the fat to rise to the top. In either case, discard the fat and measure out the juices. Add the reduced stock. You will want to have about 4 cups total of liquid, but a little more or less is okay.

4. Arrange the roasting pan over two burners on your stove and turn the heat to medium. Pour two cups of the broth into the roasting pan and use a wooden spoon to scrape the browned bits off the bottom of the pan. Continue adding the broth and scraping. Adjust the heat to bring the liquids to a simmer.

5. Add a few tablespoons of the butter-flour mixture to the pan and immediately begin whisking. The broth will begin to thicken and coat the back of the pan. Add more of the butter-flour mixture in small amounts, whisking and simmering, until the gravy is moderately thickened (it should not be too thick). Simmer for a few minutes, stirring regularly. Remove the roasting pan from the stove, stir the Worcestershire sauce into the gravy, and transfer it to a serving vessel.