When I turn my turkey from side to side the skin rips resulting in dried out meat. Any suggestions?

Question

I turn my turkey on its sides to cook the dark meat first as many recipes suggest. However, whenever I flip the turkey the skin rips and the meat underneath eventually becomes quite dried out. How do I keep the meat juicy and still get the whole turkey cooked properly?

Answer 1

my mom just always cooks the turkey breast side down and all of the juices go in..and it all gets done, she doesnt flip it or anything....and it comes out pretty good..

Answer 2

If you have the proper rack and container for the turkey there is no need to ever turn it for any reason. I never do and they come out just as golden top to bottom and all over. Everything is done as it should be and still moist.

Oh yes most people cook turkeys lying down but they do much better standing up. There is a rack that fits under the turkey to hold it vertical and you will have much better eating.

Answer 3

A trick I've learned, in addition to cooking the turkey breast side down, is to rub the inside and outside with Adolph's meat tenderizer and butter or low-fat margarine. The Adolph's is great for sealing in juices and tenderizing, and the butter keeps it from sticking. You can cook it either in a cooking bag, or turkey roaster. I prefer the cooking bag when you want it to look picture perfect!

Answer 4

The best way, in my opinion, is to cook the turkey on it's breast. I've been doing it for years and have never have had a dry turkey. and the dark meat is properly done.
If you want to turn it in the last 20 minutes of cooking to brown the breast side, get someone to help you and insert a large serving spoon in the breast cavity, and another in the other end and carefully lift and turn.
It works for me.

Answer 5

Try cooking bags. All meat gets done, skin is intact, and never dries out. No need to baste...just seasonand stuff, put in bag, throw in oven, done in a few hours. Easy!!! I think the ones I use are made by Reynolds.

Answer 6

Do it this way (seriously; check it out)

http://www.tomsaaristo.com/brine.html
http://www.tomsaaristo.com/roast_turkey.html