Upside Down Turkey Recipes

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UPSIDE-DOWN TURKEY



Upside-Down Turkey image

For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down turkey is a fun way to prepare your Thanksgiving meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h45m

Number Of Ingredients 6

Kosher salt and freshly ground pepper
1 whole turkey (14 pounds), patted dry
1 loaf ciabatta (1 pound)
1 stick unsalted butter, room temperature
2 cups low-sodium chicken broth
Halved fresh figs; red, black, and green grapes; and sage and thyme sprigs, for serving

Steps:

  • In a small bowl, combine 1/3 cup salt and 1 tablespoon pepper. Rub mixture all over turkey, including inside body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, to allow seasoning to penetrate meat.
  • Remove plastic from turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature 1 hour.
  • Preheat oven to 425 degrees with a rack in lower third. Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim bread to length of turkey breast (about 9 inches), then slice horizontally. Butter cut sides of bread. On a V-shaped wire rack set in a roasting pan, place slices side-by-side lengthwise, buttered-sides up. Place turkey breast-side down, so it rests on bread (not directly on rack). Roast 45 minutes.
  • Remove from oven and, using a kitchen towel to hold neck side and a wooden spoon inside cavity for leverage, carefully flip turkey breast-side up. Pour broth into pan, then rotate pan and return to oven. Reduce heat to 350 degrees. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 2 hours more.
  • Transfer turkey to a serving platter. Remove rack from pan; discard bread. Set pan with drippings aside to make your preferred gravy recipe (keeping in mind that drippings will be salty). Let turkey stand 30 minutes. Serve, garnished with figs, grapes, sage, and thyme.

PERFECTLY MOIST AND TENDER TURKEY



Perfectly Moist and Tender Turkey image

You only need three ingredients-plus salt and pepper-to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes one 18-pound turkey

Number Of Ingredients 4

1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry
1 loaf ciabatta bread or rustic Italian loaf, halved and cut open
1/2 cup (1 stick) unsalted butter, room temperature
Coarse salt and freshly ground pepper

Steps:

  • Allow turkey to stand at room temperature for about an hour.
  • Preheat oven to 425 degrees with rack in lower third of oven.
  • Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
  • Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
  • Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.

FAST UPSIDE-DOWN TURKEY



Fast Upside-Down Turkey image

Here I've tested out not one, but two new things - cooking a turkey at a very high heat, as well as cooking it upside-down, which I've heard for decades is the way to go if you want moist, juicy meat. Whether you're looking to cook your turkey in half the time, or just want to see some raised eyebrows when you bring it to the table, I really do hope you give this a try soon!

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 14h45m

Yield 20

Number Of Ingredients 7

1 (16 pound) whole turkey, thawed
4 tablespoons kosher salt
1 loaf French bread
4 tablespoons unsalted butter, softened
2 sprigs fresh sage, or to taste
2 sprigs fresh rosemary, or to taste
2 sprigs fresh thyme, or to taste

Steps:

  • Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
  • Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
  • Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
  • In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.

Nutrition Facts : Calories 633.3 calories, Carbohydrate 13.5 g, Cholesterol 220.7 mg, Fat 28.2 g, Fiber 1 g, Protein 76.4 g, SaturatedFat 9 g, Sodium 1478.1 mg, Sugar 0.6 g

UPSIDE DOWN TURKEY



Upside Down Turkey image

I have been roasting my holiday turkeys upside down for 35 years. They are always moist. It's a little work flipping them for the last hour but worth every minute.

Provided by jean D.

Categories     Poultry

Time 4h20m

Yield 1 Turkey, 6-8 serving(s)

Number Of Ingredients 3

16 lbs turkey
onion powder (and or or any other seasonings you prefer) or lemon pepper (and or or any other seasonings you prefer)
1 (750 ml) bottle dry white wine

Steps:

  • Wash turkey with clear water and pat dry. Mix seasonings together and rub all over the turkey.
  • Invert turkey onto a rack in a roasting pan. Tuck wings under and cover with aluminum foil. Pour a small amount of wine over turkey. Place in 325 oven.
  • Bake for 3 hours. Baste turkey every 30 minutes with wine. Use turkey baster to baste with juices in the pan. Remove from oven after 3 hours.With oven mitt covered hands flip the turkey and place back on the rack. Continue baking for 1 hour. Remove from oven and let rest for 15 minutes before carving.

Nutrition Facts : Calories 2037.5, Fat 97.1, SaturatedFat 27.4, Cholesterol 823.2, Sodium 793.1, Carbohydrate 3.2, Sugar 1.2, Protein 247.3

UPSIDE DOWN TURKEY



Upside Down Turkey image

This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.

Provided by BLOND2

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h30m

Yield 18

Number Of Ingredients 3

13 pounds whole turkey
½ cup butter
1 cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
  • Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).

Nutrition Facts : Calories 536.2 calories, Cholesterol 207.1 mg, Fat 28.1 g, Protein 66.4 g, SaturatedFat 9.9 g, Sodium 197.2 mg

BOURBON DRUNKEN UPSIDE-DOWN TURKEY



Bourbon Drunken Upside-Down Turkey image

A GREAT Thanksgiving Day recipe for COOKING & MARINADING A TURKEY UPSIDE-DOWN, it has pleanty of flavor...and is SUPER MOIST!!!!...YES MOIST....this is good for those people who aren't a fan of Turkey because it's either "BLAND" or "TOO DRY"......IF YOU HAVE A FLAVOR INJECTOR OR SYRINGE THIS COMES OUT EVEN BETTER!!!!......**24-36 HOUR MARINADE TIME SUGGESTED!!!!**

Provided by ShoeDiva

Categories     Whole Turkey

Time P1DT17h

Yield 1 Turkey, 6-12 serving(s)

Number Of Ingredients 18

10 -25 lbs whole turkey (Fresh Turkey, Shady Brook Farms)
cheesecloth
5/8 ounce herbes de provence
1 1/2 liters Maker's Mark Bourbon Whisky or 1 1/2 liters Bourbon
1/4 cup extra virgin olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper
3/4 cup melted lightly-salted butter
1 bunch fresh parsley
2 whole garlic cloves
1 bunch fresh marjoram
10 -15 fresh rosemary sprigs
10 -15 fresh thyme sprigs
20 fresh sage leaves
2 navel oranges or 2 blood oranges
1 large white onion
1/2 cup unmelted salted butter
saran plastic wrap or plastic wrap

Steps:

  • MARINADE PREP.
  • In a bowl put Cheese Cloth (you will need about 3-5 packages -- depending on the size of your Turkey) and 3-4 cups of MAKERS MARK, let Cheese Cloth soak up Bourbon.
  • Clean inside cavity of Turkey -- then Salt & Pepper inside cavity, and add 1 tablespoon of Herbs De Provence, sprinkle inside cavity.
  • Carefully seperate the skin from the Turkey Breast -- take 1 Tablespoon of Herbs De Provence and put under skin of the breast -- be sure to massage the herbs under the skin so they can spread evenly under the skin -- if your having a hard time moving the herbs around -- just take a tablespoon of Makers Mark and put it under the skin it should help the herbs spread.
  • Take 2 of the BOURBON SOAKED CHEESE CLOTH and stuff the inside of the Turkey -- don't pack it -- just lightly put it in place.
  • *NOTE: If you DON'T HAVE A FLAVOR INJECTOR -- SKIP THIS STEP* -- With a flavor injector, inject the following spots with a full syringe of BOURBON -- FLIP TURKEY UPSIDE DOWN (DO NOT INJECT TURKEY BREAST SIDE UP!) -- INJECT BOURBON IN BOTH LEGS -- and UNDERNEATH THE BREAST (try to get the needle where the bone of the breast is) -- and INJECT BOTH WINGS.
  • Wrap outside of Turkey with the remaining BOURBON SOAKED CHEESE CLOTH -- then WRAP the TURKEY & CHEESE CLOTH IN SARAN/PLASTIC WRAP and put in REFIDGERATOR AND MARINADE UPSIDEDOWN -- FLIPPING AND ROTATING THE TURKEY EVERY 6-8 hours -- NOTE: If you would like to inject the same spots every other time you rotate it will enhance the flavors more, but it may require an extra bottle of bourbon.
  • 24-36 HOURS MARINADE TIME.
  • COOKING PREP.
  • Remove plastic wrap & cheese cloth -- also the cheese cloth inside the cavity -- take ALL the cheese cloth and RESOAK IN BOURBON.
  • Melt 1/2 cup butter -- INJECT MELTED BUTTER IN SAME EXACT AREAS WHERE THE BOURBON WAS INJECTED -- *hint* -- TURKEY NEEDS TO BE UPSIDEDOWN.
  • Rub Olive Oil all over Turkey -- SALT & PEPPER THE ENITRE OUTSIDE TURKEY, AND THEN LIGHTLY SPRINKLE HERBS DE PROVENCE ALL OVER TURKEY AS WELL.
  • Gather Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage -- Cut the Garlic Cloves & Onion in half, leaving the skin on -- drizzle with olive oil and sprinkle with salt & pepper. Cut Oranges into fouths.
  • WRAP EVERYTHING (Garlic Cloves, Onion, Thyme, Marjoram, Rosemary, Oranges, Parsley and Sage) IN THE BOURBON SOAKED CHEESE CLOTH AND STUFF INTO TURKEY.
  • Add entire stick of butter to bottom of roasting pan.
  • OKAY NOW COOK THE TURKEY UPSIDEDOWN -- TRUST ME I'VE MADE THE MISTAKE OF COOKING THE TURKEY BREAST SIDE UP AND ITS ALWAYS DRY.-- TENT THE ENTIRE TURKEY IN THE OVEN WITH ALUMINUM FOIL UP UNTIL THE FINAL 2 1/2 HOURS OF COOKING -- 2 1/2 hours before its done take the tent off and FLIP the TURKEY BREAST SIDE UP (the best way to do this is having 2 people maybe more depending on the size and 2 of the same size pans and place one on top of the other and flip) -- NOTE: TO GET A CRISP GOLDEN BREAST TURN UP THE OVEN AN EXTRA 125 DEGREES FOR 25-35 MINUTES.
  • KEEP BASTING IN NATURAL JUICES EVERY 30 MINUTES -- BASTE, BASTE, BASTE -- BASTING IS KEY!
  • This will be so flavorfull and juicy, your dinner guests will BE AMAZED.

UPSIDE DOWN TURKEY



Upside Down Turkey image

This recipe for turkey came from a mistake. My son invited us for Thansgiving. When he took the turkey out of the oven, he said "Mom-this turkey doesn't have any meat on it." He had roasted it upside down in the pan. It was the most moist flavorful turkey I had ever eaten! I do it this way quite often now.

Provided by Margaret Benson

Categories     Turkey

Time 4h30m

Number Of Ingredients 4

1 large turkey- 13 lbs
1 c butter melted
1/4 tsp thyme, dried
1/4 tsp salt and pepper

Steps:

  • 1. We used 13 lb turkey, but you can use larger one, just adjust time cooked. Set oven for 350 degrees.
  • 2. Mix the spices together in butter. Rub the butter mixture over turkey, back & front. Place it in large roasting pan. Roast with top off for 30 min. Put top on turkey, roast for remaining time according to turkey directions.
  • 3. When roast period is up- check that turkey is at 170 degrees with meat thermometer. Remove from pan, cover with foil & let set for ar least ten minutes. Then Enjoy! You will still have drippings for gravy. If not, add chicken broth to pan, scrape drippings in pan then proceed for gravy. DO NOT STUFF TURKEY!

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Top Asked Questions

Do you cook a Turkey upside down or upside down?
Rest the turkey upside down for 25 to 30 minutes before carving. Remove the roasting rack to a cutting board or baking sheet to rest while you make gravy with the roasting pan juices. Remove the thighs while the turkey is still breast-side down. Then flip to remove the drumsticks and breasts.
What side do you cook a Turkey on when baking?
Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
Do you cook the turkey breast up or down first?
If you cook the bird breast down, the turkey skin over the breast will not brown well. If you want browning on the breast, you'll need to turn the turkey over in the pan and to brown it in the last few minutes of cooking.
How do you cook a Turkey in a roasting pan?
Directions. Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan. Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature...

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