I’m not a great chef. Baking and candy making, I can do and do it well. Cooking though… it’s not my strong point. Case in point – One year I prepared the turkey and accidently put it in the oven upside down (the actual turkey, not the pan and all – I’m not that hopeless). And you know what I figured out? The easiest way to cook a juicy turkey is upside down.
After a quick search on google that year I actually learned that many people cook their turkeys upside down. What? I know. It’s crazy. But, it’s also crazy delicious.
This method works well for me because it’s easy.
You don’t have to brine the turkey or truss the turkey. You don’t need to surgically prepare your turkey for roasting.
This is how I roast my turkeys. I use a large sheet cake pan because I’m too cheap to buy a roasting pan. Then I gather a few carrots, celery tops, onion chunks, rosemary, garlic and butter.
To start I rub butter over the entire turkey, especially the bottom side of it and in the cavities. Next cover liberally with salt and pepper all the way around the turkey and inside the cavities. Now pull some rosemary off the stems and rub it all over the turkey as well.
Place your aromatics (carrots, celery, onion, remaining rosemary and garlic) in the cavities and you’re almost done. But you’re missing the most important step.
Before you cook your turkey, toss the remaining aromatics in the bottom of the pan and then TURN THAT TURKEY UPSIDE DOWN! Why does this make a juicy turkey? The juices in the dark meat drip down onto the white meat, making it nice and juicy.
Any vegetables that fall out of the cavities can easily be placed back in. If necessary, put a ball of foil in the opening of the cavitiy to hold them inside.
Now you’re going to roast your turkey at 350 degrees for the time described on your turkey packaging, according to weight.
However if you’re a fan of a brown crunchy skin on your turkey breast, don’t worry!
Let your turkey cook for at least an hour or two upside down and then remove it from the oven. Carefully use a wooden spoon stuck in the neck cavity and the other cavity to turn the turkey back to the right side because it will be extremely hot. Place it back in the oven for the remaining of the cooking time and the skin will be nicely browned.
I turned the turkey over for the last hour and a half to brown and wound up loosing track of time and slightly overcooked it. The outside looks a little too done but believe it or not, it’s still a juicy turkey!
So give it a try and let me know what you think!