When I first heard about cooking turkey upside down for Thanksgiving dinner, I was tempted. On Thanksgiving, there are many things to think about, such as how much turkey to serve each person, what sides to serve with your main dish, the best desserts to end the meal, and more. Anything to make cooking a turkey easier or tastier is music to my ears.
As Thanksgiving and the holidays approach, home cooks everywhere are preparing to roast turkey. One key decision in achieving perfect, juicy turkey breast is which direction to cook it – with the breast facing up or down I’ve cooked many turkeys over the years and experimented with both techniques, so let me share what I’ve learned about cooking turkey breast side up vs down.
The Case for Cooking Turkey Breast Side Up
Traditional roast turkey is cooked on its back, with the breast facing upwards in the roasting pan. There are a few good reasons for this classic turkey roasting position:
- Allows hot air to circulate completely around the bird for even cooking
- Lets the white and dark meat cook at similar rates
- Provides easy access for basting the breast to prevent drying out
- Prevents skin tearing since turkey doesn’t need to be flipped
- Provides a beautiful presentation with full breast on display
- Follows USDA recommendation for safest turkey roasting method
Many home cooks swear by cooking the turkey breast side up to achieve a picture-perfect bird with golden brown skin and moist breast meat. As long as you monitor temperature and baste regularly, this tried-and-true method reliably produces delicious results.
Arguments for Cooking Turkey Breast Side Down
While less common, some cooks advocate starting a turkey breast down in the roasting pan before flipping it over later in the cooking process. Reasons why you may want to try this method include:
- Allows thighs and other dark meat to cook faster, preventing drying out
- Permits fat to baste the breast meat from inside the bird
- Reduces risk of overcooking the delicate white breast meat
- Provides richer flavor as juices collect in breast area
- Produces moist breast by steaming it from the inside
By roasting the turkey breast down initially, proponents claim you can achieve even more tender succulent meat.
When to Flip the Turkey During Roasting
For cooks who want to start their turkey breast down, knowing when to flip the bird is key. Most experts recommend:
- Roasting breast down for the first 1-1.5 hours
- Flipping bird when thighs and legs reach 135°F
- Finishing roasting breast up for remainder of time
- Ensuring breast reaches final temperature of 165°F
Following this approach allows you to get the benefits of both methods – moist thighs and legs, and perfectly cooked white breast meat.
Technique is Key for Successful Flipping
If you do want to flip your turkey mid-roast, proper technique is crucial:
- Have someone help you to avoid injury from the heavy, awkward bird
- Use large spatulas and sturdy gloves or mitts to carefully maneuver
- Check that turkey is detached from roasting pan before flipping
- Flip swiftly in one smooth motion to avoid tearing skin
- Use stuffing to weigh down cavity while breast is down
With some coordination and care, you can safely flip a roasting turkey. But not everyone feels comfortable doing this challenging maneuver.
My Preferred Method – Turkey Breast Up
From my years of Thanksgiving turkey experience, I personally find roasting the turkey breast side up much simpler and less risky.
By using a few key strategies, I can deliver a beautifully browned, moist turkey without any tricky mid-roast flips:
- Truss legs and thighs against body to cook evenly with breast
- Rub butter under and over skin for built-in basting
- Use aromatic veggies and broth in roasting pan for moisture
- Baste breast every 30 minutes with pan juices
- Cook stuffed turkey slightly longer to account for stuffing
With these breast-up roasting tips, I can consistently roast a turkey with succulent white and dark meat without needing to flip the bird.
While there’s more than one way to roast a juicy turkey, I recommend the simpler breast-up method for foolproof holiday feasts. With the right techniques, you can enjoy tender, flavorful turkey no matter which direction you cook it. Try out different approaches and see which you prefer!
Why roast a turkey upside down?
The idea is that flipping the bird during cooking keeps the breast from coming into direct contact with the oven’s heat, which makes the white meat juicy and the dark meat perfectly cooked. According to some cooks, the fat from the legs and thighs drips into the breast meat. This idea makes sense if you look at gravity, but maybe not if you look at physics.
I had to find out for myself so I ordered a frozen, 12-pound gobbler. Once it was no longer frozen, I took it out of the fridge and patted it dry. Then I drizzled it with oil and sprinkled it with salt. Then it was time for the flip. As if I were in cobra pose, I turned the turkey over so that the breast side was down and the tips of the wings were tucked under the drumettes.
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. From what we know about past turkey recipes, it should take a little over 2 ½ hours to roast a 12-pound bird. The same size bird flipped over only took 2 hours. It’s likely because the legs and thighs cook faster when they’re facing up, which cuts the cooking time and saves time.
- The legs and thighs get beautifully golden brown. The bird turned brown so quickly that I had to cover it with a tent after only an hour because I didn’t want it to burn. As a bonus, the skin stayed crispy until we were ready to eat, which doesn’t happen with most birds.
- The breast is lackluster. While the legs and thighs were shocking and amazed, the breast was mostly pale and had marks where it had been on the roasting rack.
- It requires broiling. You’ll need to wait until the bird is a little cooler before you can flip it back over to brown the breast. Trust me, browning the breast will make it taste and look better. This part is tricky; after a bird rests, it’s likely ready to carve. When I broiled the breast, it wasn’t evenly golden brown, and it was hard to get the sides of the breast done. It’s better than no browning, but not ideal. Check out the picture below to see how the dark and white meat are different in color.
Cooking a Turkey Breast Side Down
FAQ
Is it better to cook turkey breast up or down?
When frying a turkey is the breast up or down?
Do you put water in the bottom of the roasting pan for turkey?
How long do you cook a turkey breast in the oven?
Preheat oven to 325 degrees F (165 degrees C). 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?
To cook a turkey breast breast-side up, you will need the following ingredients: * A 10- to 12-pound turkey breast * Salt * Pepper * Vegetable oil * A roasting pan with a rack Instructions: 1. Preheat the oven to 325 degrees Fahrenheit. 2. Rinse the turkey breast and pat it dry. 3. Season the turkey breast with salt and pepper. 4.
How to cook a turkey breast in a roasting pan?
Make sure you have the roasting pan on a sturdy heatsafe surface. To assist in flipping the bird, use a kitchen towel on the neck side and place a wooden spoon inside the cavity for leverage, the bird and pan will be hot. Carefully, flip the turkey so it is now breast-side up. 5. Baste Every 20 Minutes
How long do you cook a turkey breast upside down?
Roast the turkey breast for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C). Remove the turkey breast from the oven and let it rest for 10 minutes before slicing and serving. Before you can cook a turkey breast upside down, you need to prepare it.
How do you cook a turkey breast in a crock pot?
Flip and Roast: Place the turkey breast upside down on a roasting rack in a roasting pan. Roast at 400°F (204°C) for 30 minutes to brown the skin, then reduce the temperature to 325°F (163°C) and continue roasting. Check Temperature: Use an instant-read thermometer to check the internal temperature of the turkey breast.
How do you cook a turkey breast with a pan drippings?
The original recipe includes an accompanying gravy, but you can also make your own using the pan drippings. Mix butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and pepper in a bowl. Place turkey breast skin-side up into a roasting pan. Use your fingers to loosen the skin.