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 turkey is a time-honored tradition for many families during the holidays As the centerpiece of the meal, getting the turkey just right is important Many cooks wonder if flipping the turkey during roasting helps produce a better bird. Let’s take a look at the pros and cons of this technique.
The Case for Flipping the Bird
Some cooks swear by flipping the turkey midway through roasting. Here are a few of the proposed benefits:
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Allows the back and legs to brown more evenly along with the breast. Since the breast is exposed to more direct heat it often browns faster than the underside. Flipping partway can promote more even coloring.
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Helps the breast self-baste in juices pooling in the cavity. Flipping the bird breast-side down allows gravity to pull the juices over the breast meat keeping it moist and flavorful.
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Prevents the breast skin from over-browning or drying out. With the breast facing down, it is less exposed to the direct heat of the oven, reducing the chances of it cooking too fast or crisping up too soon.
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May shorten the overall cooking time slightly. Having the underside face the heat source can speed cooking along.
So in theory, flipping the turkey during roasting allows for more even doneness between the light and dark meat and helps keep the breast meat juicy. The ideal time to flip is generally around halfway through the estimated cooking time or when the breast is nicely browned.
Potential Issues with Flipping
However, flipping the turkey does come with some potential drawbacks:
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Improper flipping can lead to undercooked or dried out meat if done too early or late. Proper monitoring of temperature is critical.
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Flipping a large, unwieldy, hot turkey can be dangerous. Special heavy-duty turkey lifters are recommended, along with caution and protection against burns.
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Juices may not fully baste the breast as intended. Depending on the turkey’s position, the juices may run off to the side instead of over the breast.
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The breast skin may still over-brown or fail to re-crisp properly. Tenting with foil helps avoid this.
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For home cooks, benefits may be modest and not worth the effort. Simple roasting breast-side up with basting works well.
Overall, flipping requires care to execute properly and may provide only minor improvements over traditional roasting methods. Many experts advise against flipping for home cooks and instead recommend easier techniques for moist, well-browned turkey.
Alternatives to Flipping a Roasting Turkey
Here are some other tips to ensure perfect turkey without getting flip-happy:
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Brining – Soaking in a saltwater solution seasons the meat and helps it retain moisture.
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Basting – Regular basting with juices prevents drying out of the skin.
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Tenting – Loosely tenting foil over the breast protects it from overcooking.
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Aromatics – Placing onions, herbs in the cavity adds flavor.
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Spatchcocking – Butterflying the turkey allows for more even cooking.
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Cooking stuffing separately – Frees up space for juices to pool and baste the meat.
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Monitoring temperature – Use a meat thermometer for doneness, not just time.
With the right techniques, there are definitely ways to roast a moist, flavorful turkey without getting into the flap of flipping it. While this method has its superfans, most experts agree it’s an unnecessary risk for home cooks. Focus on more surefire ways to turkey perfection this holiday season.
Flipping the turkey during roasting may produce a slightly more evenly cooked bird, but the benefits are often modest. For home cooks, the risks of improperly flipping the hot turkey and potential damage to the skin outweigh the rewards. With the right seasoning, basting, tenting, and temperature monitoring, you can achieve juicy, tender turkey perfection without any fancy maneuvering. Roasting the bird breast-side up the entire time is the simplest, safest route for holiday success.
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.
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.
Should you flip a turkey when roasting?
FAQ
Do you flip turkey while roasting?
Does a turkey need to be flipped?
Is it better to cook a turkey at 325 or 350?
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.