Not me- the turkey! Last thanksgiving I used a new pan my mom gave me. It has a rack to raise up the turkey in the roasting pan. I had a problem with drippings cooking down and burning on the bottom of the pan. Has anyone had this happen? I am debating what to do this year. Should I use the rack and put in water or put the turkey straight into the pan. I think the reason for the rack is that the meat cooks more evenly and doesn't sit in the liquid. Any advice?
Is that enough water to last the whole two and a half hours of cooking time? Does it make problems when you go to make gravy?
I'm worried about having to add more water and opening and closing the oven repeatedly. I guess I am just surprised by this- I have never heard of this being an issue. Do you guys use a rack or just put the turkey straight on the bottom of the pan. I used to just make a bed out of chopped up aromatics like celery and onion, then strain them out to make gravy.
If you have a wonderful turkey it will start making it's own juices after an hour or so. Some years that seems to happen and other years I have to keep adding broth(better gravy). I use a rack but I also put onions, carrots and celery around the pan also. Don't worry about opening your oven, some people baste evey 15 minutes. Good luck.
I've had problems with that too. My roasting pan is very heavy and dark, and my apple cider brine turkey makes the best drippings... but they're not so good if they're scorched and burned to the pan. By the time I would smell that the drippings were burned and I needed to add liquid, it was too late- they were black and gross.
So last year I simply didn't use the rack. It worked just fine- the turkey cooked perfectly, and I had my drippings for gravy. I'll be doing the same tomorrow.
__________________ Merry: I don't think he knows about second breakfast, Pip.
Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?
Linear Mode
