Should You Flip a Turkey When Roasting?

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.

Roasting a whole turkey is a traditional centerpiece for many holiday meals. As the cook, you want evenly browned skin moist and tender meat and plenty of tasty pan drippings for making gravy. Some people swear by flipping the turkey over partway through cooking to achieve these goals. But is it really necessary or advisable for home cooks?

I investigated the reasons for flipping a roasting turkey, when to do it, how to do it properly, and whether there may be better options. Here is a comprehensive look at the issue of whether or not you should flip your bird.

The Case for Flipping

Turning the turkey breast-side down during roasting has some potential benefits:

Allows the back and legs to brown evenly along with the breast.
Helps the breast meat self-baste in juices pooling in the cavity, keeping it moist.
Prevents the breast skin from over-browning before the legs are done.
May shorten the overall cooking time slightly.

In theory, flipping the turkey promotes more even cooking and juicier breast meat. Those seeking perfection may want to test this method.

When You Might Flip

Flipping after 30-45 minutes of initial roasting is commonly recommended. This gives the breast time to sear and brown.

Once flipped over, the breast can baste in the juices for the remainder of the cooking time. About 30 minutes before finishing, flip breast-side up again to re-crisp the skin.

Use a meat thermometer to determine doneness and guide you on when to flip. Sturdy turkey lifters make maneuvering the hot bird safer and easier.

Step-By-Step Flipping Process

If trying this technique, follow these steps:

Preheat oven to 350°F. Pat turkey dry and rub with oil, salt, and pepper.
Place breast-up on a rack in a roasting pan. Roast 30-45 minutes.
Using turkey lifters, carefully flip turkey breast-side down. Loosely tent foil to prevent over-browning.
Roast breast-down for about half the remaining time, basting every 30 minutes.
Once 165°F in thigh, flip breast-side up again to re-crisp skin, about 20-30 minutes more.
Let rest before carving. Monitor temperature, not just time.

With practice, you can master the flip for ideal results.

Potential Drawbacks to Flipping

While popular, flipping a roasting turkey has some risks and downsides:

Can lead to undercooked or dried out meat if done wrong.
Flipping a large, hot, greasy bird is challenging and dangerous.
Juices may not fully baste the breast as intended.
Breast skin may still dry out or not re-crisp properly after flipping back.
Benefits may be modest and not worth the effort for home cooks.

Without care, flipping may create more problems than it solves. Many cooks don’t flip and still roast perfect holiday turkeys.

Alternative Solutions

If opting not to flip, these tricks help ensure a moist, tender turkey:

Brining – Soaking in saltwater seasons and retains moisture.
Barding – Bacon or fatback prevents breast drying.
Tenting – Foil cover limits air flow and evaporation.
Basting – Regular pan juices keep skin and meat moist.
Aromatics – Onions, apples, herbs in cavity add flavor.
Spatchcocking – Butterflying cooks faster and more evenly.

With the right techniques, a non-flipped turkey can turn out juicy and delicious.

While popular, flipping a roasting turkey is not necessary with the right preparation. Weigh the benefits and risks before attempting this somewhat tricky technique. Don’t be afraid to skip the flip and use other moisturizing methods for a perfect holiday bird. Focus on family and fun, not flipping feats.

should you flip a turkey when roasting

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.

should you flip a turkey when roasting

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.

FAQ

Do you flip turkey while roasting?

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.

Does a turkey need to be flipped?

The light, tender breast meat is prone to overcooking, while dark meat portions of the bird needs extra time. A simple solution is to flip the bird over and roast the turkey upside down. This technique protects the white meat from drying out, and cooks the thigh meat faster.

Is it better to cook a turkey at 325 or 350?

It’s better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

Should you cut a turkey breast before cooking?

It is an all-too-familiar mistake to cut into your turkey, only to realize that the breast meat (which cooks under the direct heat of the oven) dried out before the leg and thigh meat on the underside of the bird had a chance to finish cooking.

How do you cook a turkey breast side up?

Place turkey breast side DOWN in a roasting pan. Put water in pan around the bird but not over it. Cook turkey at 500 degrees for 30 minutes, turn oven down to 350 and cook for 1 1/2 more hours. After the turkey has cooked for about 2 hours, remove from oven, carefully flip over so the turkey is now breast side UP.

Is roasting a Turkey easy?

Roasting a turkey is the easiest cooking method since the oven remains at a constant temperature and it’s easy to baste the turkey and check the internal temperature periodically. But there are other methods that provide a different experience: Q: Can I roast my turkey the day before Thanksgiving and then reheat it?

Should you Thaw a Turkey before roasting?

The key to roasting a turkey in a shortened time frame is: (1) Remember to thaw your turkey ahead of time, and (2) roast it at a higher temperature than you might be used to. This allows you to reduce the cooking time and gives you golden brown, crispy skin while keeping both the breast meat and turkey legs moist and juicy, no basting required.

How long should a Turkey rest before cooking?

The turkey needs to “rest” for 20 to 30 minutes (you can use that resting time to warm up your Thanksgiving side dishes and make the gravy), and then you can carve your turkey. Carve away the breasts, then carefully slice them, keeping the golden-brown skin intact. Next, carve away the legs, separating the thighs and drumstick at the ligament.

How long do you cook a Turkey in the oven?

You don’t want to wash away the butter or seasoning. Start the turkey roasting on the lowest oven rack in a preheated oven at 500 degrees for 30 minutes. Then, turn the oven down to 350 and cook for 1 1/2 more hours (without opening the oven). Turn the oven light on and check from time to time to make sure the turkey is not browning too much.