Upside Down Turkey

Recipe Rating:
 1 Rating
Serves: 10
Prep Time:
Cook Time:


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

The Cook

Margaret Benson Recipe
Lightly Salted
Gettysburg, PA (pop. 7,620)
Member Since Jun 2011
Margaret's notes for this recipe:
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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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.

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user 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.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - 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.
user 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.

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