Up side down Turkey?

Question

I just heard this is the way to cook it, to keep the juices in the white meat---have you done this??

I want to try it this year--you supposed to brown the top for a while before taking it out----yummy

come on Granny--I'm waiting to hear from you!!

Cranky---I'm going to do the overnight thing this time--sounds like a good idea

Lamb---interesting---Thanks for the link!

Answer 1

I have always cooked my chickens and turkeys upside down to start at 350 degrees,till browned then I turn it rightside up and finish cooking. It works wekk. The bottom skin gets crispy,and the legs and wings don't get overdone,and the whitemeat stays nice and moist. I use 2 forks to turn the chickens and I have 2 large forks to turn the turkey.

Answer 2

I've tried this but I really didnt find any difference. So, I just went back to doing it the way I normally do. Although, the way I normally do it is not like most.

I cook my turkey from midnight until the midmorning of Thanksgiving day. I bake it at 200 degrees and it's tented. Then I remove the tent, brown it at 400 degrees, wait 30 minutes after it's come out of the oven, for the juices to settle, and then carve it. It's moist and perfect.

That is, unless I BBQ it on the grill, which is also good and tasty.

I love doing new things with Turkey. Loved deep frying it, too!

Answer 3

I did that one year by accident. I remember that the breast
stuck in the bag, that I use to keep the moisture in better. And
there's no fussing with basting. The bag seems to do all of
that. I won't cook a turkey without one.
Oh, and one year I was in such a hurry, I left the bag of giblets in. I don't know why I didn't miss them when I had to
boil them for gravy. But with the turkey in the oven, I wouldn't
have dug around anyway, since the bird and bag were too
hot to touch by that time. It doesn't pay to be in a rush to get
things going on turkey day. You really need your wits about
you when it comes to coordinating a big meal like that :)

Answer 4

OK, Nannie... here is what I do. I do turn the turkey breast side down. I put it on (stuffed) before I go to bed at 200 degrees all night with foil lightly laid over it. By the time it's ready in the morning flip it over and take of the foil to brown the breast. You can pull the leg off and the bone is clean of any meat. The turkey is moist and delicious!

You already knew the answer, you just wanted to hear me talk again with bronchitis (cough cough), and type with carpal tunnel. Happy Turkey to you!!!

Answer 5

My mom has finished this each and every Christmas and Thanksgiving that i've got been alive to remember. It would not make for an quite notably looking fowl, yet in my family contributors, the fowl in many situations gets broken down in the kitchen and positioned onto a platter till now it gets to the eating room. no want for fanciness there, yet as a culinary scholar I savour the will for the enormous properly-browned crispy skinned great thing approximately a turkey to hit the table looking like a recent from the heavens. the priority with breast meat is that it chefs at approximately 160F, the place the dark meat needs to hit 185. those greater 25 ranges make for terribly dryed out breast meat. There are countless tactics you are able to paintings around this. a million. some people use an aluminum foil triangle "shelter" that is going quickly onto the fowl, and gets positioned on after the breast meat hits one hundred sixty five so the rest can get to 185 without dropping moisture from the breast. 2. a usual severe-sided turkey pan motives warmth to go with the aid of convection at present up the fringe of the pan and precise into the area of the turkey at that time- the breast. you are able to roast your turkey in a time-honored commercial a million/2 length sheet pan, with a roasting rack below. Then the warmth will pass up the fringe of the shorter sided pan, into the dark meat. 3. Or, you ought to use a time-honored turkey pan and positioned it breast part down. In my adventure, attempting to even get the the opposite direction up turkey out of the pan in one piece is many times a 2 person technique (myself and my youthful brother) and we many times fail. no longer that it concerns for us, yet once you have been attempting to teach it to brown the exterior then you definately could be out of success. I additionally do no longer somewhat like the full theory of stuffing a turkey... because of fact then you definately would desire to watch for the stuffing to warmth to the final temp whilst your breast meat is transforming into to be the sahara. keep the stuffing on the part... no injury, no rooster. (LOL... *bah dum CRASH!!!*) undesirable comedian tale aside... good success with Turkey Day!

Answer 6

Yes, I have cooked my turkey with the breast side down or upside down as you say.It does make it more moist. The breast is my favorie part, and I like it to be golden brown, so I even managed to flip my turkey over the last half hour it baked.Good Luck and Happy Turkey day!!

Answer 7

yes this is the way some cultures cook their turkey as when yuo set it breat down the juice rin into the breast keeping it juicy. I was told this many years and it does work out fine, the only reason I don't anymore is becauase it's hard to lift it out of pan to carve with breast down, so if you have a good way of lifting it out than it's a good idea.

Answer 8

one year my friends' husband cooked the turkey upside down by mistake. t was the juiciest turkey ever! I don't do it that way and mine is still moist. The secret is to let it rest at least 20 min after it is cooked.

Answer 9

I've not heard of an upside down method, but sometimes I do use the injection of broth or melted butter.

Not a big fan of white meat for just that reason...way too dry.

How 'bout you? Going to try it?

Answer 10

My wife has been using "Baking bags" to bake the turkey in for the past several years. She puts the turkey in the bag, then in the roaster, with no lid, and puts it in the oven to bake. No basting is needed, and we have the most tender turkey every time.