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 juicy, golden turkey breast is easier when you know whether to cook it upside down or right side up. I’ll share expert tips on achieving the perfect turkey breast along with guidance on pan position, basting, temperature, and doneness. With a few simple techniques, you can serve tender, flavorful turkey breast at your next holiday meal or family dinner.
The Case for Cooking Turkey Breast Up
According to the United States Department of Agriculture (USDA), it’s best to roast a whole turkey or turkey breast right side up for the entire cooking time There are a few good reasons for this approach
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Cooking upside down can cause the skin to tear and pull away from the meat This makes for an unattractive presentation with drying out potential,
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Basting is easier with the turkey breast sitting right side up. The pan juices collect neatly below the meat instead of leaking out the sides of the pan.
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You can insert a meat thermometer properly into the thickest part of the breast to check for doneness if it’s sitting right side up
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The skin browns and crisps better when exposed directly to the dry oven heat rather than sitting in pan juices.
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Seasonings and aromatics stay put on the top surface of the breast instead of falling off if flipped.
So for the most attractive, well-browned turkey breast, experts recommend roasting it in the pan right side up for the entire time.
Trussing, Seasoning, and Basting a Turkey Breast
A boneless, skin-on turkey breast generally weighs 4 to 6 pounds and serves 4 to 8 people. Look for an evenly shaped breast without tears or blemishes in the meat or skin.
Rinse the turkey breast and pat it dry. To help it hold its shape, you can truss it with kitchen string or tuck the wings underneath and tie the legs together.
Rub the skin liberally with softened butter or oil. This helps the skin brown and crispen. Then sprinkle all over with salt, pepper, fresh herbs, garlic, citrus zest, smoked paprika, or your favorite poultry seasoning blend.
As the turkey breast roasts, baste it every 30 minutes by spooning the hot pan juices over the top. This adds moisture and flavor to the meat and skin.
What About Flipping a Turkey Breast?
While roasting a turkey breast upside down isn’t ideal, you can still flip it over about two-thirds of the way through cooking if desired. This allows the underside to brown slightly before serving.
To flip a turkey breast:
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Use sturdy tongs and heat-resistant mitts for protection when maneuvering the hot, heavy roast.
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Turn the breast over gently to avoid tearing the skin or losing any rub seasoning.
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Let it cook breast-side-up again for the final 20-30 minutes to recrisp the skin and check temperature.
Flipping is optional and won’t significantly affect cook time, but does offer a chance for even browning. Just take care when maneuvering a large, awkward hot roast.
Monitoring Doneness and Temperature
A seasoned home cook can estimate doneness of a turkey breast by touch and appearance. But for certainty and food safety, always double check by using an instant-read meat thermometer.
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Insert the thermometer probe into the thickest part of the breast, taking care to avoid any bones.
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Turkey is safe to eat once it reaches an internal temperature of 165°F throughout. The meat will be opaque and juicy at this stage.
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If checked early, tent the breast loosely with foil and let it rest for 10-15 minutes before carving. The temperature increases by about 5°F during this time.
Cooking times vary based on the size and shape of your turkey breast. Plan for approximately 15-20 minutes per pound in a 325°F oven. Watch it closely near the end and use a thermometer for best results.
Serving Up Perfect Turkey Breast
Let the turkey breast rest for at least 10 minutes before slicing to allow the juices to redistribute. Carve into thin slices and serve warm. Delicious side dishes include mashed potatoes, stuffing, roasted veggies, cranberry sauce, and gravy made from the pan drippings.
With the right prep, seasonings, and cooking method, you can enjoy tender, juicy turkey breast with crisp, golden skin. Roast it in the pan right side up, baste frequently, and use a thermometer for doneness. In no time, you’ll be carving impressive turkey breast for meals, sandwiches, and leftovers all week long.
Frequently Asked Questions
Still have questions about the best way to cook a turkey breast? Here are answers to some common queries:
Does turkey breast skin get crispy if I don’t flip while roasting?
Yes, roasting the turkey breast right side up the entire time helps ensure crispy skin. Flipping can cause it to tear or get soggy.
Should I tent turkey breast with foil while cooking?
Tenting with foil is only needed toward the very end if the skin is getting too brown before the interior is fully cooked.
What’s the advantage of flipping a turkey breast while roasting?
Flipping about 2/3 of the way through allows the underside to brown slightly for more even color. But it’s optional.
How long does it take to roast a 6 pound turkey breast?
Allow about 15-20 minutes per pound, so a 6 pound breast will need 1 1/2 to 2 hours at 325°F. Check temperature to confirm doneness.
Can I stuff a whole bone-in turkey breast?
Technically you can, but it’s very difficult to stuff evenly. Most chefs recommend roasting stuffing separately for food safety.
Should I brine or marinate turkey breast before roasting?
Yes! Brining or marinating adds great flavor and moisture. Allow at least 4 hours for brining.
What’s the minimum oven temperature I can use for turkey breast?
You can roast a turkey breast as low as 300°F, but it will take more time. Stick to 325°F+ for the best texture.
Can I roast just half a turkey breast?
Absolutely! Halves take less time. Follow the same method, keeping the cut side down for more even cooking.
What leftovers can I make with roasted turkey breast?
Sandwiches, wraps, soups, turkey tetrazzini, turkey pot pie, and turkey salad or hash are all delicious options!
The Takeaway on Cooking Turkey Breast
For the prettiest presentation and optimal texture, roast your turkey breast right side up the entire time. Baste frequently, allow proper cooking time, and use a meat thermometer for the juiciest results. While flipping halfway through is an option, taking care when maneuvering the hot roast prevents mishaps. Master these simple turkey breast roasting methods, and you’ll have beautiful main courses for holiday feasts and weeknight dinners alike.
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.
