When I first heard about cooking turkey upside down for Thanksgiving dinner, I was tempted. Between figuring out how much turkey per person, what Thanksgiving sides go with your main, the perfect desserts to end your meal and more, there’s a lot to think about for this food-centric holiday. Anything to make cooking a turkey easier or tastier is music to my ears.
Do You Cook a Turkey Breast Up or Down? The Best Way for Juicy, Flavorful Meat
Cooking the perfect turkey breast is one of the keys to a memorable Thanksgiving meal. When roasting a turkey breast, one of the common questions is whether to cook it breast side up or breast side down. There are good reasons for both methods so which is the best way to ensure a juicy, flavorful finished product? In this article we’ll look at the pros and cons of cooking turkey breast up vs down and provide tips for success with each technique.
The Case for Cooking Turkey Breast Up
Cooking the turkey breast side up, with the skin on top, is the traditional roasting method recommended by most experts. Here are some of the main benefits of this technique:
-
Allows fat to drain away from the breast meat – Fat pools on top of the skin when cooked upside down, which can make the meat soggy. Cooked upright excess fat drips down off the breast.
-
Promotes even cooking – Heat circulates better around a breast cooked upright. The meat cooks evenly, without drying out.
-
Crispy skin – With the skin exposed directly to the heat, it’s easier to get a crispy, browned exterior.
-
Easier to monitor doneness – It’s simpler to insert a meat thermometer into the top of the breast to check the internal temperature.
-
Easy basting – Basting the skin with juices helps it get browned and crispy. This is harder if the breast is upside down.
The USDA recommends roasting a whole turkey breast side up during the entire cooking time. Many cooks find this upright method reliably produces a moist, tender bird with beautifully browned skin. If your top priorities are evenly cooked meat and crisp skin, cooking the turkey breast up may be your best bet.
Flipping the Script: Why Cook Turkey Breast Down?
While less common, some cooks strongly prefer cooking a turkey breast upside down in the roaster. Reasons include:
-
Moist meat – With the underside against the pan, gravity pulls moisture back into the breast meat instead of the cavity.
-
Softens skin – The skin is pressed against the pan instead of exposed to dry heat, keeping it soft and flexible.
-
Self bastes – Melting fat accumulates under the breast, effectively basting it from the underside as it cooks.
-
Reduces need for turning – The breast rests in its own rendered fat, eliminating the need to rotate periodically.
For these reasons, breast-down can result in an incredibly moist, tender bird. However, the skin may not get as crispy and brown. The breast also needs to be turned over near the end to finish cooking the skin. If your top priority is the most succulent meat possible, cooking the turkey breast upside down may be worth trying.
Tips for Cooking Turkey Breast Up
If you opt to cook the turkey breast in the traditional upright position, keep these tips in mind:
-
Prop it up – If the breast won’t stand upright, prop it up with vegetables or crumpled foil in the cavity.
-
Baste frequently – Baste the skin every 30 minutes using the pan juices.
-
Go high-heat first – Start at 450°F for the first 30 minutes to brown the skin.
-
Watch temperature – Cook to 165°F internal temperature.
-
Let rest before slicing – Allow to rest 15 minutes before carving for juicy meat.
Follow these guidelines for excellent results when roasting a turkey breast upright with the skin on top. Keep basting, use a roast-elevating rack, and rely on a meat thermometer for the ideal doneness.
Tips for Cooking Turkey Breast Down
To cook a turkey breast upside down, use these helpful tips:
-
Cook breast-down longer – Roast upside down for about 75% of the total cooking time.
-
Finish skin-up – Flip breast up for the last 25% to brown the skin.
-
Monitor doneness – Track internal temp, not time. Cook to 165°F.
-
Make pan drippings gravy – Use the drippings at the bottom for flavorful gravy.
-
Let rest before serving – Allow to rest for 15 minutes post-roasting.
With these tips, you can get super moist meat and crisp up the skin even when cooking the turkey breast upside down. Let it self-baste in its own juices for most of the roasting time, then flip to finish.
Testing Both Methods for the Best Results
When trying to determine the ideal roasting method, it can help to test cooking a turkey breast both ways. Evaluate the results and pick the technique that works best for your preferences. Crispy skin or ultra-moist meat? The choice is yours.
For a clear comparison:
-
Cook one breast up, one breast down.
-
Use thermometers to track doneness.
-
Roast to 165°F internal temperature.
-
Let rest; check moisture and skin crispiness.
-
Pick the method that achieves your priorities.
By directly comparing the end results, you can decide whether to cook future turkey breasts up or down in the roaster. Try both techniques and choose your favorite.
Additional Tips for Roasting Turkey Breast
Beyond which direction to cook the breast, keep these general tips in mind:
-
Brine or marinate – Brining ensures a moist, flavorful breast.
-
Pat skin dry – Remove excess moisture for crispy skin.
-
Use aroma veggies – Stuff the cavity with onion, apple, herbs.
-
Preheat roaster – Heat to 450°F before adding turkey.
-
Roast on a rack – Elevate breast on a rack for air circulation.
-
Check for doneness – Cook to 165°F internal temperature.
Mastering these best practices, along with the upright vs upside down techniques, will yield incredible turkey breast every time.
The Verdict: Should You Cook Turkey Breast Up or Down?
When it comes to achieving the perfect roasted turkey breast, both upright and upside down methods have their advantages. For ideal crisp skin, cooking the breast upright with the skin on top may be preferable. But for the ultimate moist and tender meat, flipping the breast upside down allows self-basting as it cooks in its own rendered juices and fats.
Ultimately, weigh your priorities and do a trial run of each method if possible. If cooking upside down, remember to flip the breast skin-side up near the end to achieve browning and crisping. Rely on a meat thermometer for doneness and let the breast rest before slicing. With the right technique, your holiday turkey breast will be juicy, golden brown, and mouthwateringly delicious.
What happens when you cook a turkey upside down?
Heres what I learned after roasting the upended bird at 375°F until the internal temperature reached 165°F:
- It’s faster. Based on previous turkey recipe development, a 12-pound bird should take a little over 2 ½ hours to roast. The same size bird flipped over only took 2 hours. This is likely because the legs and thighs cook more quickly face-up, which shaves minutes off your cooking time.
- The legs and thighs get beautifully golden brown. I had to tent the bird after just one hour because it was browning so rapidly and I didn’t want it to burn. The skin stayed crisp right up until we were ready to eat — a bonus I don’t typically get with a traditional bird.
- The breast is lackluster. Though the legs and thighs shocked and awed, the breast was almost completely pale with indents where it had rested on the roasting rack.
- It requires broiling. To brown the breast — and trust me, you’ll want it brown for the best flavor and presentation — you’ll have to wait until the bird cools slightly so it’s safe to flip back over. This part is fussy; typically after a bird rests it’s ready to carve. After broiling, the breast wasn’t evenly golden-brown and it was tricky to get the sides of the breast. It’s better than no browning, but not ideal. Peep the picture below to see the difference in color between the white and dark meat.
Why roast a turkey upside down?
The theory states that flipping the bird during cooking is the best way to achieve juicy white meat and perfectly cooked dark meat, as it prevents the breast from being directly exposed to the oven’s heat. Some cooks maintain that the fat from the legs and thighs drips into the breast meat, a belief that makes sense by the laws of gravity — but maybe not by physics.
I had to find out for myself so I ordered a frozen, 12-pound gobbler. After letting it thaw in the fridge for about three days, I patted it dry, drizzled it with oil and seasoned it with salt. Then it was time for the flip. With a firm grip, I rotated the turkey breast-side down with the wing tips tucked under the drumettes, like a yogi in cobra pose.
Simple Oven Roasted Turkey Breast
FAQ
Should you cook turkey breast up or down?
Place turkey breast side down on the rack: Place the turkey BREAST DOWN on a rack over a sturdy roasting pan big enough to catch all the drippings.
When frying a turkey, is the breast up or down?
After prepping the turkey, set it BREAST SIDE DOWN on a rack in a roasting pan. This is the opposite of the way most recipes tell you how to cook a turkey. The reason is that with the breast at the bottom of the pan it bastes itself internally, making the (normally dry) white meat extremely moist.
Do you cook turkey with top on or off?
Should the turkey be covered while baking? Yes, cover the turkey, either with aluminum foil or the lid from the roaster. Covering the turkey will help keep the meat moist. Removing the foil partway through the cooking will help brown the skin.
How to keep a turkey breast upright while cooking?
It’s easiest to use a roasting pan with a rack. Since we’re only roasting the breast, the rack keeps the breast upright.
Should you cook a turkey breast side up?
Cooking your turkey breast-side up is the preferred method for a couple of reasons. First and foremost, by placing the breast on top, you ensure that it remains moist and succulent throughout the cooking process. The natural juices from the turkey will flow down into the breast meat, providing additional flavor and preventing it from drying out.
How do you cook a perfect turkey?
Here are her three keys to cooking a perfect turkey: Cook the turkey breast side down. While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is also more protected from the heat, which helps keep it from getting too dried out.
How do you cook a turkey breast down?
Here are some final tips if you try cooking turkey breast down: Use a V-rack to cradle the breast and prevent sticking. Line the rack with buttered bread. Flip the bird carefully using towels and spoons to prevent burns or tears. Time the flip halfway through cooking when the thighs reach 130°F.
How long do you cook a turkey breast side up?
Place the turkey breast, skin-side up, in a roasting pan. Pour 1 cup of water into the bottom of the roasting pan. Cover the turkey breast with aluminum foil. Roast the turkey breast for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C). How do you cook a turkey breast side up?
Should you roast a turkey breast upright?
Benefits of Roasting Upright: Crispy Skin: Roasting the turkey breast upright allows the skin to crisp up beautifully, providing a delightful contrast to the tender meat. Even Cooking: The upright position ensures that the turkey breast cooks evenly throughout.
Is it safe to cook a turkey breast up?
The skin is less likely to tear or stick when removing the turkey from the roasting pan. The stuffing (if you stuff it) gets maximum exposure to the oven heat. Overall, cooking breast up is simple, familiar, and less risky. The breast skin gets perfectly crispy and you avoid flipping a large hot turkey halfway through cooking.