I heard that this makesfor a jucier turkey. Any one done this before?
2006-11-21 11:20:53 · 20 answers · asked by 123456 1 in Food & Drink ➔ Cooking & Recipes
I know others who have cooked it that way. I have tasted it when it's done that way, and it does make it juicier.
2006-11-21 11:23:47 · answer #1 · answered by ? 3 · 0⤊ 0⤋
Yes. First brown the Turkey for about 30 minutes right side up. Then flip it over and cook it for about 1/3 the cook time.Flip it over and finish it right side up. Don't cook it past 145 on the meat thermometer. When done let it stand.It continues to cook after you take it out. So cooking to 165 will dry it out.
I have cooked it upside down an it makes a juicy Turkey. You can baste the Turkey.I have done it almost every year. It is critical to brown it first because it will fall apart. This sears the juice in.
This
2006-11-21 11:29:59 · answer #2 · answered by Anonymous · 0⤊ 1⤋
It does make the turkey breast juicier, due to the fact the juices from the bird are on the bottom of the pan, as is the breast meat. You do not have to baste the turkey if you cook it this way. The hard part is getting it breast side up to brown the skin, otherwise it is pale, and no one will eat the skin, if anyone still does. I first started doing it this way over twenty years ago, and it doesn't matter the brand, they all come out juicier.
2006-11-21 11:30:44 · answer #3 · answered by drewbear_99 5 · 0⤊ 0⤋
No, but I read on here that it makes the breasts jucier, it may disfigure the turkey, but I read it makes it jucier, go for it
2006-11-21 11:23:41 · answer #4 · answered by Christopher K 2 · 0⤊ 0⤋
Yep...we always start it out this way. The problem with turkey is that the dark meat...thighs, wings and underside...is a lot fattier than the breast, which tends to dry out. I think starting it this way bastes the breast, and then for the last hour, we turn it...the breast then gets golden brown and does not dry out as much.
Brining ahead of time also helps to equalize the tenderness and moistness of the meat. (You can't brine a butterball turkey though or a kosher one...)
2006-11-21 11:56:47 · answer #5 · answered by kat 2 · 0⤊ 0⤋
I heard of a deli in the San Fernando Valley that does that.
Their turkey breast was unusually nice and tender and not dry. When asked what their secret was their answer was, the answer was " We keep the turkey upside-down when we roast it in the oven"
2006-11-21 11:36:41 · answer #6 · answered by bata4689 4 · 0⤊ 0⤋
I've cooked my turkey like this for the past 5 years and the white meat is SO moist, juicy and flavorful!
2006-11-21 12:00:24 · answer #7 · answered by Jen G 3 · 0⤊ 0⤋
This is correct - the juices run down and soak into the breast area, which everybody eats, rather than running down into the back, which does nothing but soak into the skin that nobody eats, and was destined to become turkey soup stock anyways.
2006-11-21 12:27:11 · answer #8 · answered by Polymath 5 · 0⤊ 0⤋
Yes I've cooked it that way and the breast is definitely juicier. Only thing is it does wreck the appearance of the bird though, but we always carve ours before bringing it to the table anyway so it doesn't really matter.
2006-11-21 12:36:02 · answer #9 · answered by Squirrel 3 · 0⤊ 0⤋
I cooked a chicken upside down by accident and it made it a heck of a lot juicier. If it worked with chicken, why not turkey? happy thanksgiving.
2006-11-21 11:37:42 · answer #10 · answered by Ask Tara 3 · 0⤊ 1⤋
I have smoked turkeys that way for years. Yes it does make the meat juicier.
2006-11-21 15:42:02 · answer #11 · answered by kokaneenut 3 · 0⤊ 0⤋