How To Roast a Turkey Upside Down

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How To Roast a Turkey Upside Down

This method of cooking a turkey upside down is the secret to extra juicy, tender turkey. Because the turkey cooks breast-side down, it cooks gently without drying out. And the juices from the legs and thighs drip down to baste the turkey on their own.

Prep Time20

Cook Time2 45

Total Time3 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 817kcal

Author: Tania

Equipment

Ingredients

14 pounds whole turkey my turkey was 14.08 lbs
1 medium yellow onion peeled and quartered
½ of an apple quartered
1 stalk celery chopped
½ a lemon quartered
4 sprigs sprigs fresh herbs rosemary and thyme
Olive oil as needed, for rubbing the outside skin
6 slices sandwich bread
2 cups chicken broth for the pan or as needed, for replenishing the bottom of the pan

Herbed butter:

8 tablespoons unsalted butter softened
1 tablespoon kosher salt
1 teaspoon ground black pepper
3 teaspoon fresh minced herbs rosemary and thyme
2 tablespoons freshly chopped Italian parsley
6 cloves fresh garlic, minced
Zest of 1 lemon

Instructions

Before roasting:

Remove the turkey from the packaging and discard the giblets. Pat dry well. Let the turkey sit of the counter for about 1 or 1½ hours (no longer than 2 hours). This will ensure it cooks more evenly.
Preheat oven to 425°F.

Prepare the turkey:

Make the herbed butter: In a small bowl, combine the herbed butter ingredients listed. Mix until well combined. Set aside.
Apply butter under the skin: Using a spoon, carefully separate the skin from the flesh over the breast and legs. Be careful not to tear it. Rub all of the herbed butter mixture under the skin only, including the legs. Do not rub it on the outside.
Stuff the cavity with the apples, onion, celery, lemon, and herbs. Tie the legs with kitchen twine. Rub the top (breast side) with a coating of olive oil, ½ tsp salt and ¼ tsp pepper.

Assemble on the roasting pan:

Prepare the roasting pan: Place the rack inside the roasting pan, then place parchment paper on top on the rack. Layer the bread slices on top, in a single layer. Tip: The bread helps protect the breast skin from tearing or getting rack marks.
Place the turkey upside down: Carefully, flip the turkey upside down, and place it on top of the layer of bread, breast side down.
Season: Add a few generous drizzles of oil over the wings, legs, and the back of the turkey. Season with about ½ teaspoon salt and ¼ teaspoon pepper.

Roast turkey:

Roast at 425°F first: Add a light layer of water or broth to the bottom of the pan. Roast UNCOVERED for 45 minutes at 425°F, rotating the pan as needed.
Lower oven temp: Reduce to 350°F. Remove the pan from the oven and cover/tent the the turkey with foil, still upside down. Return to the oven and continue roasting for another 1 hour 15 minutes (for a 14-lb turkey, see cooking times in the notes below). Replenish the bottom of the pan with more broth as needed.
NOTE: After this time, the center of the breast should register around 135-140°F, while the legs and thighs should be around 155°F. That’s how you know it's ready to flip.
Flip the turkey: Using heat-proof silicone oven mitts, carefully lift the turkey with both hands and flip it so it is breast-side up. It will look pale at this point, that's normal. Brush with a layer of olive oil.
Finish browning: Increase oven to 400°F and return the turkey to the oven, UNCOVERED for another 35-45 minutes until golden brown, tenting any spots with foil as needed. The thickest part of the breast should reach 160-165°F, and the legs and thighs should 185°F or higher. Note: Remember it will rise by another 5-10 degrees while resting.
Let it rest and carve: Transfer the turkey to a large carving board and tent loosely with foil. Let it rest for at least 20 minutes before carving to allow the juices to redistribute. Enjoy!

Notes

Cooking Times:

14 lb turkey: 45 min at 425°F → 1 hr 15 min at 350°F → flip, 35-45 min at 400°F
16 lb: 45 min at 425°F → 1 hr 45 min at 350°F → flip, 35-45 min at 400°F
18 lb: 45 min at 425°F → 2 hr 15 min at 350°F → flip, 35-45 min at 400°F
Cooking time: About 12-13 minutes per pound. However, with this upside down method, the turkey actually cooks a little faster, so start checking the internal temperature about 10-15 minutes earlier.
My 14-pound turkey takes about 2 hours 40 minutes total. See "How Long To Cook Turkey" section above for the timetable.

When to flip the turkey: Flip when the breast reaches about 135 to 140°F and the thighs about 155°F. The time will vary depending on the weight.
Thaw completely before you start: Make sure the turkey is fully thawed before roasting, then let it sit at room temperature for about 1 hour so it cooks evenly.
When it’s done: Remove the turkey when the thickest part of the breast reaches 160-165°F and the thighs about 185°F or higher. The breast will rise about 5 degrees as it rests.
Use two silicone oven mitts instead of tongs to flip the turkey. It's safer, easier, and prevent tearing.
Make ahead: Make the herb butter and chop the aromatics up to 1 day ahead. Let the butter soften before using.
Storage: Refrigerate leftovers in airtight containers for up to 4 days, or freeze the meat for up to 3 months.
Optional: Dry brine the turkey 24-48 hours ahead, but skip or cut back on the salt for the herbed butter, as the turkey will already be salty from the brine.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition