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.
Flipping the turkey while it roasts is a technique that divides cooks. Some swear by it for juicy, evenly cooked meat, while others see it as an unnecessary risk. So who’s right in this great debate? After looking at the evidence and talking to experts, I’m ready to settle this turkey-flipping feud once and for all.
What Does Flipping the Turkey Mean?
Flipping refers to roasting the turkey breast-side down for part of the cooking time, often the first half Then you flip it over to finish breast-side up The idea is that the breast soaks up juices pooling in the cavity, keeping it moist while allowing the legs to cook through.
The Case for Flipping the Bird
There are some good reasons to consider flipping your turkey:
- Promotes even cooking between breast and legs
- Helps self-baste the breast in juices
- Avoids over-browning the breast skin early
- May shorten cooking time slightly
According to cooking expert Javier Porter, “Flipping the turkey can ensure that all sides receive equal exposure to heat, promoting a more uniform cooking process.”
Chef Robby also told us that flipping “allows the back and legs to brown evenly along with the breast.”
When to Perform the Big Flip
Most recommendations are to flip after 30-45 minutes once the breast has initially browned. Chef Robby advises flipping back breast-side up 30 minutes before it’s fully cooked to re-crisp the skin.
Use a meat thermometer to determine doneness and aim for 165°F in the thickest part of the thigh
Step-By-Step Guide to Flipping with Care
If attempting the flip, follow these safe steps:
- Use sturdy, heat-proof gloves and turkey lifters
- Recruit a helper for ease and stability
- Carefully lift turkey and flip onto its breast
- Tent loosely with foil to prevent burning or drying out
- Flip back over later for golden crisp skin
Take it slow and steady. Things can get messy with hot juices!
The Case Against Flipping the Turkey
However, there are also some good reasons not to flip:
- Increases handling and risk of unsafe mistakes
- Can lead to tearing the skin or damaging the shape
- May cause uneven cooking if done incorrectly
- Provides only modest benefits for the effort
As Chef Robby told us, “Without care, flipping may cause more problems than it solves.”
Safer Alternative Techniques
The good news is there are other ways to get tender, juicy meat without flipping:
- Brining: Soaking in a saltwater solution boosts moisture and flavor
- Basting: Spooning juices over the turkey regularly prevents drying
- Tenting: Covering with foil limits air flow and evaporation
- Aromatics: Stuffing the cavity infuses flavor throughout
While flipping the turkey can offer some benefits, it’s not necessary for delicious results. Evaluate your experience level and oven dynamics before attempting. For many home cooks, the risks likely outweigh the small rewards.
I suggest roasting your turkey breast-side up with regular basting. Focus on food and family, not fancy flipping techniques. With the right preparation, you can enjoy tender, juicy meat and crispy skin without the flip!
So in this turkey-flipping debate, there’s no unanimous right answer. Go with what makes you comfortable and confident in the kitchen. The most important part of Thanksgiving is gathering around the table to enjoy a meal together, no matter which way your bird is facing.
turkey: 16
breast: 10
cooking: 6
flipping: 12
meat: 5
juicy: 4
oven: 3
legs: 4
baste: 2
crispy: 2
aromatics: 1
brining: 1
tenting: 1
roasting: 2
temperature: 2
thermometer: 1
foil: 2
cavity: 1
skin: 4
moisture: 2
flavor: 2
Techniques: 3
Robby: 2
Javier Porter: 1
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.
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.
How to Make Fast Upside-Down Turkey | Food Wishes
FAQ
Do you flip a turkey when cooking?
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.
What is the best way to keep a turkey moist while cooking?
Add about 1/2 inch of liquid (water or stock) to the roasting pan. This will keep the oven moist and the turkey juicy.Jun 30, 2024
Should I cover my turkey with aluminum foil while cooking?
When cooking a turkey, it is recommended to cover it for most of the cooking time to prevent it from drying out. However, towards the end of the cooking process, it is advised to remove the cover to allow the skin to crisp up (1). Covering the turkey with foil helps trap steam and moisture, resulting in a juicier bird.
Is it better to cook a turkey at 325 or 350?
-
350 degrees:This is the most common recommended temperature for roasting a turkey, offering a good balance between cooking time and achieving a crispy skin while keeping the meat moist.
-
325 degrees:While considered a “slow and steady” method, cooking at 325 degrees may take longer and might result in less crispy skin.
-
High-heat start:Some recipes suggest starting at a higher temperature (like 425 degrees) for the first part of cooking to brown the skin quickly, then lowering to 350 degrees to finish cooking the turkey evenly.
Can you flip a Turkey during cooking?
The answer is No, flipping a turkey during cooking is not recommended. Flipping a turkey can cause the bird to become wet and rubbery, which can cause it to cook quickly in the oven or on the stovetop. Additionally, flipping a turkey can also create harmful chemicals that can escape from the bird and react with other foods in your meal.
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
What happens if you flip a Turkey?
Flipping a turkey can cause the bird to become wet and rubbery, which can cause it to cook quickly in the oven or on the stovetop. Additionally, flipping a turkey can also create harmful chemicals that can escape from the bird and react with other foods in your meal. Should you flip turkey while cooking?
Do I need to flip a turkey breast?
Answer: No, you don’t need to flip the turkey. The upside-down position during the majority of the cooking time allows the juices to flow into the breast. However, some cooks prefer to flip it breast-side up during the last 30 to 45 minutes to brown the skin.
Can you turn a Turkey over when cooking?
Turning over a large, hot bird can be dangerous and it’s very easy to tear the skin, making the finished product less attractive. How do you position a turkey when cooking? Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turn the wings back to hold the neck skin in place.
Can you cook a Turkey upside down?
The only thing changing with this technique is how you place the turkey in the roasting pan. It’s beginner-friendly: Even if you’re new to cooking turkey, cooking upside-down turkey isn’t challenging. Again, the only change here is which side is facing up.