How to Cook Turkey Backs: A Step-by-Step Guide

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.

Turkey backs are an underutilized and economical cut of meat that can add tremendous flavor to soups, stews, casseroles, and more. However, cooking turkey backs takes some technique to draw out their best qualities. Follow this comprehensive guide to learn everything you need to know about preparing delicious turkey backs.

What are Turkey Backs?

Turkey backs refer to the back portion of a turkey containing the spine, ribs, and surrounding meat Compared to the lean turkey breast, the back has a higher fat content, lots of connective tissue, and rich flavor. Backs are often removed before the turkey is sold to make carving easier. Don’t discard these nutritious turkey parts! With the right cooking method, backs become succulent and tender.

Benefits of Cooking Turkey Backs

There are several excellent reasons to cook turkey backs

Inexpensive – Backs cost just a fraction of boneless turkey breast.
Nutritious – Turkey backs provide protein, iron, zinc, magnesium, potassium and B vitamins.
Collagen – Connective tissue breaks down into gelatin, adding body to soups and stews.
Flavor – When cooked properly, backs have a deeply savory meatiness.
Stock – Simmered backs make a hearty turkey broth.
Sustainability – Utilizes often discarded turkey parts.

Preparing Raw Turkey Backs

Proper preparation is the first step for delicious turkey backs:

Choose fresh, raw backs within 2 days of slaughter if possible. Avoid old, dry looking backs.
Thaw frozen backs completely in the refrigerator before cooking.
Remove giblets and neck if still attached. Discard or use for another recipe.
Rinse backs under cold water and pat very dry with paper towels.
Trim off any loose skin or large fat deposits. A thin layer of fat keeps the meat moist.
Cut backs into 2-3 inch sections for quicker, more even cooking.

How to Cook Turkey Backs – Stovetop Braising Method

Braising is one of the best techniques for turkey backs. The initial searing seals in flavor before long, slow simmering tenderizes the meat.

Steps for Braising Turkey Backs:

Pat dry seasoned turkey backs with salt, pepper and herbs like sage or rosemary.
Heat 1 Tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Brown seasoned backs well on both sides, about 8 minutes total. Work in batches if needed.
Remove backs and set aside. Drain excess fat from pan if needed.
Add 1 cup broth, wine or other braising liquid to the pan. Deglaze browned bits stuck to bottom.
Return backs to pan along with any juices. Liquid should come about halfway up sides of backs.
Bring to a gentle simmer, cover and cook at low simmer until fork tender, about 1 – 1 1⁄2 hours.
Transfer turkey backs to a platter. Shred or slice meat from bones if desired.
Optionally thicken braising liquid to make gravy.

Oven Roasted Turkey Backs

For deeply browned and crispy texture, oven roasting is ideal:

Place raw backs on a rimmed baking sheet. Rub all over with olive oil and season generously.
Roast at 300°F for 2-3 hours until browned. Turn over halfway through roasting.
Let rest 10 minutes before pulling meat from bones in large chunks or shredding.
Make gravy from the roasted pan drippings if desired.

Grilled Turkey Backs

The high heat of the grill imparts smoky charred flavor to the turkey backs:

Coat raw backs with olive oil and season as desired.
Grill over medium heat 15 minutes per side with grill lid closed as much as possible.
Cook until backs reach 165°F internally and char marks appear.
Let rest 5 minutes then slice or shred meat from bones.
Brush with your favorite BBQ sauce during the last few minutes of grilling if desired.

Slow Cooker Turkey Backs

Using a slow cooker makes preparing turkey backs incredibly easy:

Place seasoned raw backs in a slow cooker with 1 cup broth or water.
Cook on low setting for 8-10 hours until fall-off-the bone tender.
Shred meat completely once finished cooking.
Use in soups, stews, casseroles, tacos, sandwiches and more.

Tips for Cooking Turkey Backs

Follow these tips for the best results when cooking turkey backs:

Braise in flavorful liquids like chicken broth, white wine, tomatoes or beer.
Remove skin before cooking for a crisper texture.
Grill over indirect medium heat if flaming occurs.
Cook low and slow. High heat can toughen connective tissue.
Let rest 5-10 minutes before shredding to allow juices to redistribute.
Store cooked backs up to 4 days refrigerated or 3 months frozen.

Delicious Turkey Back Recipes

The rich, savory flavor of turkey backs shines in these recipes:

Wine Braised Turkey Backs – Braise with red wine, garlic and fresh herbs.

Turkey Noodle Soup – Simmer turkey backs and vegetables in broth.

Smoky Grilled Turkey Tacos – Top tortillas with shredded grilled backs.

Turkey Back Hash – Sauté with potatoes, onions, peppers and spices.

Turkey Back Shepherd’s Pie – Make a sauce from braised backs and top with mashed potatoes.

Turkey Posole Stew – Use shredded backs in this Mexican hominy and chile stew.

BBQ Turkey Sandwiches – Pile smoked grilled backs on buns with slaw.

Don’t throw out those turkey backs – with the proper technique they transform into delicious, budget-friendly meals. Follow this guide for foolproof results. Let us know your favorite ways to use turkey backs!

how to cook turkey backs

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.

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.