This is one instance where flipping the bird is right, not rude. We make a case for cooking your turkey breast-side down and show you how. Trending Videos.
Thanksgiving might seem like a tricky time to try something new, but hear us out. Weve developed a topsy-turvy technique for roasting turkey that creates a super moist, flavorful bird every time. Cooking the turkey upside down eliminates the risk of overcooking the breast meat or undercooking the dark meat, which is a problem with traditional roasting techniques.
Forget everything you thought you knew about roasting a turkey. This Thanksgiving embrace the unconventional and flip the bird upside down for a game-changing experience that delivers juicy flavorful results every time.
Why Flip the Script?
Traditionally, turkeys are roasted breast-side up. While this method seems intuitive, it often leads to dry overcooked breast meat while the dark meat struggles to reach the desired temperature. By flipping the turkey upside down we harness the power of gravity and heat distribution to achieve culinary perfection.
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Faster Cooking for Dark Meat: The dark meat, typically located on the thighs and drumsticks, sits closer to the heat source when the turkey is upside down. This strategic positioning allows the dark meat to cook faster, ensuring it reaches the safe internal temperature of 165°F without overcooking.
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Naturally Basting the Breast: As the turkey roasts, its juices and rendered fat naturally trickle down, basting the breast meat and keeping it moist and flavorful This eliminates the need for constant basting, simplifying the cooking process and maximizing flavor
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Crispy Skin without the Fuss: By flipping the turkey breast-side up for the final stage of roasting, we achieve perfectly crispy skin without the risk of tearing it during the initial flip. This ensures a visually appealing and texturally delightful turkey that will impress your guests.
Conquering the Upside-Down Turkey: A Step-by-Step Guide
Embarking on this culinary adventure is easier than you might think. Follow these simple steps to achieve upside-down turkey mastery:
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Thaw and Prep: Ensure your turkey is completely thawed and remove the giblets and neck. Season generously with salt and pepper, both inside and out.
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Flip and Roast: Place the turkey breast-side down on a roasting rack positioned in a roasting pan. Roast at 400°F for 30 minutes to achieve a beautiful brown color. Reduce the heat to 325°F and continue roasting for an additional 2 hours.
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Temperature Check: Use an instant-read thermometer to check the internal temperature of the turkey in both the breast and the thigh. Aim for 165°F in the thigh and 160°F in the breast.
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Rest and Carve: Remove the turkey from the oven and let it rest for 20-25 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
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Broil for Crispy Skin: Flip the turkey breast-side up and broil for approximately 10 minutes, or until the skin achieves a golden-brown crispiness.
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Carve and Enjoy: Carve the turkey as usual and savor the juicy, flavorful results of your upside-down roasting technique.
Additional Tips for Upside-Down Turkey Success
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Butter Up the Bread: To prevent the breast skin from sticking to the rack and potentially tearing, place buttered bread slices beneath the breast. The bread acts as a protective barrier and adds a subtle buttery flavor to the meat.
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Don’t Stuff the Bird: Avoid stuffing the turkey when using the upside-down method. The stuffing would absorb the valuable juices we want to baste the breast meat with. Instead, prepare the stuffing separately in a baking dish.
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Teamwork Makes the Dream Work: Flipping a hot turkey can be a two-person job. One person can hold the pan steady while the other uses a kitchen towel and a wooden spoon to carefully flip the bird.
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Let the Turkey Rest: Patience is key. Allowing the turkey to rest after cooking ensures the juices are evenly distributed, resulting in a more succulent and flavorful bird.
Embrace the Upside-Down Revolution
This Thanksgiving, ditch the traditional roasting methods and embrace the upside-down turkey technique. This simple yet effective approach guarantees juicy, flavorful results, making it the perfect centerpiece for your holiday feast. So, flip the script, conquer the upside-down turkey, and impress your guests with your culinary prowess.
Prep the Turkey for Cooking
If you opted for a dry brine, rinse the bird inside and out to remove excess seasoning. Pat the bird nice and dry with paper towels.
This is the time to season the bird with salt and pepper on all sides, if you did not dry brine it. Important: Dont season the turkey again if you did a dry brine, it will already be plenty seasoned!.
To make sure the drumsticks don’t get in the way when you flip the bird, tuck the wings under it and tie them together with kitchen twine. Tying the bird also helps the meat cook evenly. Let the prepped bird stand at room temperature for one hour.
Why Is This Method Effective and When Should You Use It?
There are two advantages to roasting a turkey breast-side down: the juices trickle down to create extra-moist breast meat, and the dark meat cooks more quickly when it is near the heat source. This works on all kinds of birds—organic, conventional, heirloom, you name it—talk about a positive change! Use a bird weighing approximately 14 pounds for best results; it is the perfect size for flipping (not too heavy) and corresponds to the foolproof time in our triple-tested recipe.
It may seem scary to turn over a hot bird in the middle of roasting, but all you need is a kitchen towel and a wooden spoon. One possible drawback of roasting a turkey upside down is that when the breast is taken off the rack, the skin may tear. We have the fix: place the breast on buttered bread instead of a wire rack for lovely, untearable golden skin. The bread serves as the ideal cushion, keeping the skin from adhering to the rack. Don’t worry—even if the breast skin tears during cooking (which can occasionally occur), the bird will still be the best—and a little garnish won’t ruin the flavor after carving.
Avoid stuffing a turkey when cooking it upside down, as the stuffing would absorb all the juices we want to see seeping into the breast. Instead, cook the stuffing on the side in a baking dish.
Should you flip a turkey when roasting?
FAQ
Do you rotate a turkey when cooking?
Is it better to cook a turkey at 325 or 350?