Upside Down Roast Turkey

Juicy, tender, and packed with garlic herb flavor, cooking a turkey upside down​ means no more dry Thanksgiving turkey without needed to brine it. It’s an unconventional method for roasting a Thanksgiving turkey, but trust me, it works really well.

Roasting a whole turkey this way keeps the breast meat surprisingly tender and juicy, while the herbed butter works its magic under the skin.

Gravity Does the Basting in This Upside Down Turkey

The biggest challenge with roasting a whole turkey is that by the time the legs and thighs are done, the breast meat is often dry and overcooked.

So when a friend of mine told me about Martha Stewart’s upside down turkey method, I had to try it, and wow, did it work! As the turkey roasts breast-side down, it’s shielded from direct heat and also self-bastes in the juices dripping down. A few tips to start:

• No brining necessary! This method keeps the meat moist on its own, but feel free to also brine it using my dry brined turkey recipe.
• Go by temperature, not the clock. An instant-read thermometer is helpful here.

My upside down turkey recipe here is inspired by Martha’s turkey recipe, just a little different in the execution. I season it with plenty of herbed butter under the skin and roast it in three stages. It’s easier than it seems!

-Tania

How Does Roasting a Turkey Upside Down Work?

• Protected turkey breast: Facing down, the breast is shielded from direct oven heat as it gently cooks during the long roast time.
• Self-basting: The fat and juices drip down into the breast, keeping the breast moist.
• Perfect timing: Dark meat often takes longer to cook, so roasting the legs and thighs up top closer over direct heat helps them finish at the same time as the breast.
• …which means the whole turkey cooks faster than conventional roasting methods!
• Three-stage roast: The turkey starts at 425°F during the first 45 mins. Then roasts at 350°F for the remaining cooking time, depending on the weight. Finally, it gets flipped and finished at 400°F to crisp the skin at the end.

I mean, look at how good that looks!

The bread trick: To keep the breast skin from tearing or getting rack marks, Martha cushions it with bread, and I love this idea! In my recipe, I protect the breast with a layer of sandwich bread over parchment paper on top of the roasting pan’s wire rack. The rack holds the bread above the roasting pan, so the drippings fall into the pan instead of soaking in. It’s genius!

Ingredient Notes

• Whole turkey: I use a 14-pound turkey, fully thawed, with the giblets removed.
• For the garlic herb butter: Fully softened unsalted butter spreads easily under the skin. I mix in fresh rosemary, thyme, Italian parsley, minced garlic, lemon zest, salt, and pepper. You can also use any combination of rosemary, thyme, and sage.
• Aromatics: Onion, apples, celery, lemon, and herb sprigs go in the cavity to circulate more moisture inside.
• Sandwich bread: Six slices of plain sandwich bread make the cushion that protects the turkey breast skin from tearing.
• Chicken broth: Keeps the pan drippings from burning. I go through about 4 cups. Turkey broth works too, or use water to keep the bottom of the pan moist.
• Other: Olive oil, kosher salt, and black pepper.

See the recipe card down below for ingredient quantities.

How to Cook a Turkey Upside Down

Step 1 | Get the turkey ready

Take the fully thawed turkey out of its packaging and discard the giblets. Pat the entire turkey dry with paper towels, including the cavity. Let it sit at room temperature for about 1 hour, so it cooks evenly. Preheat the oven to 425°F.

Step 2 | Prepare the turkey with herb butter

Make the garlic herb butter: In a small bowl, combine the softened butter, kosher salt, black pepper, minced rosemary and thyme, Italian parsley, garlic, and lemon zest. Mix thoroughly until evenly combined.

Butter under the skin: Using a spoon or your fingers, carefully loosen the skin between the breasts and legs without tearing it. Spread all of the herbed butter directly underneath the skin, distributing it evenly. Don’t spread butter over the outside. Then, rub the breast-side skin on the outside with olive oil, salt and pepper.

Fill the cavity: Place the onion quarters, apple, celery, lemon wedges, and fresh herb sprigs loosely inside the cavity. Tie the legs together with kitchen twine.

Step 3 | Assemble the roasting pan

Set up the roasting pan: Position the rack inside the roasting pan. Place parchment paper on top of the rack, then arrange the sandwich bread in a single layer over it.

Position the turkey: Carefully turn the turkey upside down (breast-side down) and place it on top of the bread layer. Make sure it’s stable and centered on the rack. Drizzle olive oil over the exposed back, wings, and legs, then season with additional salt and pepper.

Step 4 | Roast the turkey

Start roasting at 425°F: Add a shallow layer of broth or water to the bottom of the pan. Roast uncovered for 45 minutes, rotating the pan halfway through (ovens tend to have hot spots).

Lower to 350°F: Remove the pan from the oven and lower to 350°F. Tent the exposed skin with aluminum foil. Return to the oven and continue roasting for approximately 1 hour and 15 minutes for a 14-pound turkey (this time will vary per weight, see cooking times below). Replenish the pan with broth as needed.

Step 5 | Flip the turkey and crisp up the skin

How do I know if it’s ready to flip? At this stage, a 14-pound turkey should register approximately 135-140°F in the breast, and 155°F in the thighs. Use these as reference points for when to flip, rather than relying only on the clock.

Flip the turkey: Wearing two heat-resistant silicone oven mitts, carefully lift and turn the turkey breast-side up, over the bread layer. Note that the breast skin will look pale at this point. Brush with olive oil and season lightly with salt and pepper.

Finish browning: Increase the oven temperature to 400°F. Roast uncovered for another 35-40 minutes approximately, rotating the pan as needed for even browning. Loosely cover any spots that brown too quickly with foil. The skin should turn beautifully golden and crisp.

Step 6 | Rest and carve

Remove the turkey from the oven when the thickest part of the breast reads 160-165°F and the thighs reach about 185°F or higher. It will rise about 5 degrees as it rests.

Transfer the turkey to a large carving board and loosely tent with foil. Let it rest for at least 20 minutes so the juices can redistribute before carving.

Cooking Times This Recipe

As a general guideline, a turkey cooks for about 13 minutes per pound. However, with this method, the turkey actually cooks a little faster, so start checking the internal temperature about 10-15 minutes earlier. My 14-pound turkey actually took 2 hours 40 minutes.

The first and third cooking stages are the same for every weight. Only the second stage changes depending on how large your turkey is.

*These are estimates, so let the thermometer have the final say.

Make Ahead Tips

Prep ahead: Mix the herb butter and chop the aromatics a day ahead. Refrigerate them covered. Let the butter soften at room temperature before using.

(Optional) Dry Brine the turkey 24-48 hours ahead: Use my dry brine turkey recipe for the salt brine, then cook the turkey according to this recipe.

Storing and reheating: Store leftovers in airtight containers in the fridge within 2 hours of cooking. They keep for up to 4 days. Warm in a covered dish with a little broth at 325°F until heated through to 165°F.

Serve your turkey this Thanksgiving with my Scalloped Potatoes and Ham, Fresh Green Bean Casserole, and this delicious Cornbread Stuffing.

More Thanksgiving Turkey Recipes