Upside Down Turkey

Margaret Benson Recipe

By Margaret Benson lulusmama6

20 Min
4 Hr 10 Min

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.

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

Directions Step-By-Step

We used 13 lb turkey, but you can use larger one, just adjust time cooked.

Set oven for 350 degrees.
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.
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.

About this Recipe

Course/Dish: Turkey
Other Tag: Quick & Easy

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brigitte steavenson Gittellen
Nov 24, 2011
Wouldn't do it any other way...but I do turn it breast side up for the last 1/2 hour to brown the skin.
Straws Kitchen CinCooks
Nov 24, 2011
I have roasted my turkeys upside-down (breast side down) for many many years. It makes the breast very moist instead of being on the dry side.
I crank the oven temp up on high (450° to 475°) and bake for 30 minutes with the breast side up to brown it, then turn it over (breast side down) and turn the oven temp down to 375°. Putting either a roaster lid on or make a tent with heavy duty foil and finish baking until it's reached the recomended internal temp.
Always pour broth in bottom of pan for moisture.
I know a lot of people who bake there turkeys breast side down.
lisa garrett lisagg2424
Nov 25, 2011
I started cooking my turkey breast side down about 5 years ago and never looked back! Cooking it this way assures that the white meat is tender and juicy. I do turn it over halfway into the cook time, breast side up, to brown the breast! I also use broth in the pan with celery, onion, garlic, carrots,sage and white wine which really adds alot of flavor to the gravy.