topsy turvy turkey
(1 RATING)
To Brine or not to Brine...that's a good question but have you ever roasted your Turkey by placing it breast side down? Whatever recipe you choose will work with my favorite roasting method which has always produced deliciously moist and flavorful meat and twice the amount of a crispy outside to go around. It can be tricky to flip a large-hot turkey upright for carving but it's worth the effort. I really don't mind the marks from the inverted rack...often times we carve and plate it in the kitchen before it goes on the table. In the words of Julia Child "Who's to Know"? LOL
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prep time
cook time
4 Hr 45 Min
method
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yield
Ingredients
- 22 1/2 pounds turkey
- 1 stick butter, softened
- 1 teaspoon thyme leaves, fresh
- 1 teaspoon sage leaves, fresh
- 1 teaspoon rosemary sprigs
- 1 teaspoon garlic (optional)
- 1 teaspoon pepper
- 2 tablespoons coarse salt
- 1 teaspoon poultry seasoning
- - (optional) 3 carrots, 3 celery stocks, 1 onion, 6 garlic cloves
- - prepared stuffing-your favorite family recipe
How To Make topsy turvy turkey
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Step 1Preheat the oven 325: Grind the 3-4 fresh spice ingredients or use your own favorites to mix with the softened butter. loosen the skin and push butter mixture all under the loosened skin. Rub the outside of the turkey with any remaining butter mixture.
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Step 2Mix a basic spice rub together: salt, pepper and poultry seasoning and sprinkle mixture inside and outside of the bird, then stuff the bird with your favorite dressing and truss the opening securly as possible so nothing falls out. Tuck the wings under to protect them from burning.
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Step 3Place the bird "BREAST SIDE DOWN" on an inverted roasting rack. Adding chopped onion, garlic, carrot and celery to the roasting pan adds great flavor to the bird and drippings for tasty gravy.
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Step 4Add water mixed with a small amount of white wine, apple or cranberry juice to the pan keeping it from drying out. Tent the bird with foil when it starts to brown and remove the foil the last 40 minutes of roasting time.
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Step 5Follow a basic roasting time table or use a thermometer the inner thigh temp should reach 165F. If stuffed, the center of the stuffing should also be 165F
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Step 6Flip the Turkey breast side up onto a cutting board and let it rest for 20 minutes before carving. While the turkey rests, make your gravy; add the pan drippings and roasted vegetables to your stock pot and simmer for at least 15 minutes and then strain and thicken your turkey stock with a rue mixture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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