Upside-Down Roast Turkey
Submitted by weezer
Roast turkey cooked breast-side down for juicier white meat, basted with butter and white wine, stuffed with cornbread, and seasoned with garlic, rosemary, and basil.
YIELD
1 turkeyPREP
30 minCOOK
6 hrsREADY
7 hrsHere’s the secret the pros know: roast your turkey breast-side down for most of the cooking time and you’ll get the juiciest white meat you’ve ever carved.
All those flavorful juices run down into the breast instead of away from it, while butter and white wine basting keeps everything golden and fragrant.
Flip it right-side up for the last hour to crisp the skin, and you’ll pull out a bird with herb-rubbed, crackling skin and meat so moist it barely needs gravy.
Pro Tips
- Butter the roasting rack heavily so the breast skin doesn’t stick when you flip the bird
- Check periodically during breast-down roasting to make sure the skin isn’t adhering to the rack
- Let the turkey rest 15 to 20 minutes after roasting for juices to redistribute before carving
- The leg wiggle test is your best friend: if it moves easily in the socket, the turkey is done
Ingredients
Directions
Rinse turkey under cold running water and pat dry with paper Preheat oven to 325℉ (160℃). Pour ½ cup stock into roasting pan. Heavily butter roasting rack and set in pan. Fill turkey loosely with stuffing. Combine garlic, basil, salt, pepper, rosemary, marjoram and Rub some of the butter over turkey. Sprinkle evnly with herb mixture. Place turkey breast side down on rack and roast for 20 minutes. Melt remaining butter in small saucepan over medium-low Remove from heat and add wine. After 20 minutes, baste turkey generously with butter and wine mixture and continue roasting according to wrapper Baste turkey generously with remaining wine mixture and pan juices every 30 minutes or so, checking occasionally to make sure breast skin is not sticking to roasting rack. Add additional ½ cup of stock if more liquid is needed for basting. Cover turkey loosely with foil if it begins to brown too quickly. During the last hour of cooking, turn turkey breast side up. Test for doneness by moving leg; if it wiggles easily, turkey is done. Transfer turkey to large heated platter and cover loosely with Let stand in warm place 15 to 20 minutes.
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