If you ever search for roast turkey recipes, you’ll find a myriad of advice on how to keep your turkey juicy. There’s a plethora of methods like injecting, brining, dry brining, spatchcocking, and basting—it’s enough to make your head spin.
Each holiday season, I weigh these options, debating whether I should bother with removing the turkey’s backbone or if I even have space in my fridge for a huge bird soaking in brine. When I lack the enthusiasm for advanced prep or elaborate techniques, I fall back on one fail-safe method that always delivers, and it’s incredibly straightforward.
Flip Your Turkey on Its Back
That’s right! Instead of the usual method of roasting the turkey with the breast side up, turn it upside down. This tip was shared by our founder Elise Bauer, who adopted it from her mother’s own turkey recipe.
Prepare your turkey in the usual way, ensuring it’s completely thawed first. Let it sit until it reaches room temperature and pat it dry with paper towels. Next, rub it all over with either softened butter or olive oil. You can opt to brine it beforehand or simply season it liberally inside and out with salt. Fill the cavity with aromatic ingredients like lemon halves, onion wedges, and fresh herbs.
Bind the turkey legs with kitchen twine and secure the neck with either twine or a skewer. Place the turkey on a roasting rack breast side down. Start by roasting at 400°F for 20 minutes to crisp the skin, then reduce the temperature to 325°F and continue roasting until it’s perfectly cooked.
The Science Behind the Method
The reason this method works so well is that white meat cooks faster than dark meat and tends to dry out quickly. By placing the turkey breast side down, the white meat cooks slower, aligning its cooking time more closely with that of the darker meat, which remains juicier the longer it cooks.
Additionally, with the breast positioned on the bottom, it benefits from all the rich fats dripping down from the dark meat, helping to keep it moist and flavorful.
But What About That Crispy Skin?
One potential downside to this method is that the turkey might not look as picture-perfect as you might hope, with the breast being at the bottom. However, you can still achieve a good amount of crispy skin. If you want the breast skin to be crispy too and not just the rest of the bird, do not attempt to flip the turkey while it’s hot, as this can be both challenging and dangerous.
Instead, after letting the turkey rest for at least 30 minutes, enlist some help. Both of you should wear oven mitts; one person should insert a meat fork into each end of the turkey, while the other assists with a wooden spoon or large tongs to carefully turn it breast-side-up. Be cautious of any hot liquids that might be in the neck or cavity.
Adjust the oven so the broiler is a few inches away from the top of the turkey breasts and broil for 3 to 5 minutes, just until the skin crisps up.
Tips for Success
- I cook my turkey until the breast meat reaches 150°F, then cover it loosely with foil and let it rest with the thermometer still in to ensure it reaches and holds at 160°F for a minimum of a minute, which is safer than the USDA’s blanket recommendation of 165°F.
- Investing in an electronic probe thermometer is highly beneficial. I use two, inserting them deep into each breast without hitting the bone. The readings can differ, which shows the importance of both a reliable thermometer and correct placement.
- Always check the temperature in multiple spots once you’ve removed the turkey from the oven to ensure it’s thoroughly cooked.
- Allow the turkey to rest for at least 30 minutes, though an hour is ideal, before carving.
These strategies not only simplify the process but ensure a moist, flavorful turkey every time.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
