Why Does My Turkey Always End Up With a Burnt Bottom?

Click For Summary

Discussion Overview

This thread explores participants' experiences with roasting turkey, particularly addressing issues related to burnt bottoms and the management of drippings during cooking. Various methods and personal anecdotes are shared regarding the use of roasting pans, racks, and basting techniques.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant notes that their turkey always ends up with a burnt bottom and questions if this is normal.
  • Another participant, identifying as a consultant, shares that using an oven bag and placing the turkey on a rack resulted in a successful roast without burnt bottoms.
  • Several users mention that they experienced little to no drippings, leading to challenges in basting and gravy preparation.
  • One participant describes using a mixture of butter, chicken stock, and white wine to baste their turkey, resulting in good drippings for gravy.
  • Another participant shares that they basted with maple syrup and added bacon strips, noting that most liquids cooked off during roasting.
  • One participant expresses concern about whether burnt remnants in the pan can be used for gravy.
  • Several participants discuss their methods for cleaning the roasting rack, with differing opinions on its ease of cleaning.
  • One participant mentions using poultry seasoning and butter to ensure ample drippings for gravy.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various basting methods and the management of drippings. No clear consensus emerges regarding the best approach to prevent burnt bottoms or ensure sufficient drippings.

Contextual Notes

Participants share personal experiences and techniques related to turkey roasting, with a focus on the challenges faced during the cooking process. The discussion reflects a variety of cooking environments and methods.

Who May Find This Useful

Consultants and home cooks interested in turkey roasting techniques and troubleshooting common issues may find the shared experiences relevant.

I
its_me_susan
Messages
2,049
When I roast my turkey all of the juice cooks off & I end up with a burnt bottom, always. If this normal?
 
Hi Susan,

I just used my roaster for Thanksgiving (of course) - first time not just roasting chickens like before. We put ours in an oven bag and then up on the rack and had it on the bottom rack to fit in the oven and it turned out great (it was a 16 lb bird). Did you use the rack? Maybe it just needs to sit up higher? Just a thought.

Gina Miller
 
Ours game out wonderful! The meat fell right off the bone!
 
  • Thread starter
  • #4
Gina M said:
Hi Susan,

I just used my roaster for Thanksgiving (of course) - first time not just roasting chickens like before. We put ours in an oven bag and then up on the rack and had it on the bottom rack to fit in the oven and it turned out great (it was a 16 lb bird). Did you use the rack? Maybe it just needs to sit up higher? Just a thought.

Gina Miller
Click to expand...

Yup used the rack. The turkey was GREAT. It's the pan (no drippings, they seem to evaporate ~ could be my convection oven?)
 
I used my roasting pan too and didn't really have any drippings. I had nothing to baste the turkey with and I was excited to use my turkey baster! :) So what I did was melt some butter in some chicken stock and a little white wine and used that to baste the turkey. Then I got some good drippings and was able to make some good gravy. My family is a HUGE gravy family, so I also made a back up batch of the gravy mix kind and ended up combining it all and it was great! Yummy!:D
 
  • Thread starter
  • #6
pamperedbecky said:
I used my roasting pan too and didn't really have any drippings. I had nothing to baste the turkey with and I was excited to use my turkey baster! :) So what I did was melt some butter in some chicken stock and a little white wine and used that to baste the turkey. Then I got some good drippings and was able to make some good gravy. My family is a HUGE gravy family, so I also made a back up batch of the gravy mix kind and ended up combining it all and it was great! Yummy!:D
Click to expand...

Becky did those liquids burn off by the time your turkey was cooked?
 
its_me_susan said:
Becky did those liquids burn off by the time your turkey was cooked?
Click to expand...

While the turkey is cooking, some liquids will burn off. If I see that happening, I add water or chicken stock & continue to baste. Also the stuff that is left when the bird is ready is what you use for the gravy...when you put it on the stove over low heat & more liquids it will become softer. You need that for flavor. After awhile you add the flour ( mixed with cold water ) and keep on simmering so the flour cooks. Lastly..you are going to put this mixture through a strainer & you are left with gravy!:D

HTH
 
mine was all cooked off too! I basted with maple syrup and added some bacon strips at the end.... my gravey was really dark but yummy - but.... yep most of it cooked off! I like the idea of putting some stock in the bottom - I'll try that at christmas.

What a great pan though!
 
pamperedbecky said:
I used my roasting pan too and didn't really have any drippings. I had nothing to baste the turkey with and I was excited to use my turkey baster! :) So what I did was melt some butter in some chicken stock and a little white wine and used that to baste the turkey. Then I got some good drippings and was able to make some good gravy. My family is a HUGE gravy family, so I also made a back up batch of the gravy mix kind and ended up combining it all and it was great! Yummy!:D
Click to expand...

That is exactly what I did. I noticed that using the rack, a lot of the juices cooked off.

However, this T-Day I had an entirely different problem... I had a bird that did NOT want to die! It took over 6 hours to cook! It was ridiculous....
 
That's funny Jaye!
My mom & I used my pan with rack.....she brushed the bird with butter, and had plenty of drippings to baste with. There wasn't a whole lot left at the end, but just enough to make gravy.
And man, doesn't that rack & pan clean EASY!!
 
  • Thread starter
  • #11
Ginger428 said:
While the turkey is cooking, some liquids will burn off. If I see that happening, I add water or chicken stock & continue to baste. Also the stuff that is left when the bird is ready is what you use for the gravy...when you put it on the stove over low heat & more liquids it will become softer. You need that for flavor. After awhile you add the flour ( mixed with cold water ) and keep on simmering so the flour cooks. Lastly..you are going to put this mixture through a strainer & you are left with gravy!:D

HTH
Click to expand...

Ginger, thank you for this! Ok the stuff left in the pan.... does it appear to be burnt???? Do you use it if it's black (and tarred) looking?
 
sorry, I must've missed responding to this thread yesterday! Once I basted with the little concoction I made, there was some left in the bottom of the pan after cooking the turkey....it wasn't all tarry and black. But, we did add some more chicken stock to loosen it up and cook it in there for a bit. Then we did the stuff with the flour and stuff. I did cook the giblets (just the livers, not the heart or neck) in chicken stock on a very low simmer for about 2 hours. Then I chopped it up into TINY pieces and added it to the gravy once we had that ready to go. And we used the chicken stock the livers were cooked in, so it had some good flavor. I know it sounds gross! I don't want to think about it too much, but it sure was good!

I do have to say that if you don't clean the rack relatively quickly, things stick to that like there's no tomorrow! I learned that the first time I used it, so this time I instructed my hubby to clean it pretty quickly.
 
lacychef said:
That's funny Jaye!
My mom & I used my pan with rack.....she brushed the bird with butter, and had plenty of drippings to baste with. There wasn't a whole lot left at the end, but just enough to make gravy.
And man, doesn't that rack & pan clean EASY!!
Click to expand...

Actually, I've always thought the rack DOESN'T clean very easily. I was wondering if people spray it?
 
I always sprinkle my turkey with poultry seasoning and several pats of butter - I use about 3/4 cube of butter for a 20 lb turkey. I never run out of drippings for basting and that gravy!

I do spray the rack and then soak it for about 4-5 minutes before cleaning it - never have any trouble getting it totally clean.
 
Beth - where have you been? Or have I just been missing all your posts?!?
 
cmdtrgd said:
Beth - where have you been? Or have I just been missing all your posts?!?
Click to expand...
Thanksgiving is our Christmas - 4 of my children (all adult) live in WI and #5 and DH and I live in NC. They come for the week of Thanksgiving and we do both holidays then. I have been swamped preparing for all of that (including making several of the gifts for grandkids - I made magic pillows and other things) plus I had my best month this year in November so that has all kept me going.

Thanks for noticing!
 
What is a magic pillow?
 
About the clean-up thing, I was going to spray the rack, but I was worried that while it was cooking, it might not be good for the pan if some of that spray got on it. I read the product care instructions (I'm a nerd, but I like to be REALLY extra careful with my cookware) and it said to NOT use cooking spray on it.
 
cmdtrgd said:
Beth - where have you been? Or have I just been missing all your posts?!?
Click to expand...

I was wondering the same thing!
 

Frequently Asked Questions

Why does my turkey always end up with a burnt bottom?

The burnt bottom of your turkey is often caused by uneven cooking temperatures in your oven. If the heat source is too intense from the bottom, it can lead to burning while the rest of the turkey cooks properly. Consider using a roasting rack to elevate the turkey and allow for better air circulation.

Should I cover my turkey while it cooks to prevent a burnt bottom?

Covering your turkey with aluminum foil during the first part of the cooking process can help prevent the bottom from burning. This method allows the turkey to cook evenly while protecting the skin from over-browning. You can remove the foil in the last hour to achieve a golden-brown color on the skin.

Does the type of roasting pan affect the bottom of my turkey?

Yes, the type of roasting pan can significantly affect cooking results. Darker pans absorb more heat, which can lead to a burnt bottom. Using a light-colored, heavy-duty roasting pan can help distribute heat more evenly and prevent burning.

How can I tell if my turkey is cooking evenly?

To check if your turkey is cooking evenly, use a meat thermometer to monitor the internal temperature in multiple areas, especially the thickest parts of the breast and thigh. If you notice that one area is cooking faster than others, you may need to adjust the position of the turkey or rotate the pan during cooking.

What can I do if I notice the bottom of my turkey is burning?

If you notice the bottom of your turkey is burning, you can carefully lift it out of the pan and place it on a cutting board or another surface. You can then cover the burnt area with aluminum foil and return it to the oven to finish cooking, or you can transfer it to a different pan with a bit of liquid to help keep it moist and prevent further burning.

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