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Photo by michellej
Living In: Lawrenceville, Georgia, USA

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michellej is asking: (5 answers)
Has anyone ever roasted a a turkey breast up side down? I heard it comes out really tender but to scared to try.

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Last updated: Dec. 2, 2012 4:13 pm
Posted: Dec. 2, 2012 7:57 am
 
Answered by: Saveur
Dec. 2, 2012 8:02 am
http://www.bariatriceating.com/2011/11/20/roasted-turkey-breast-down/
Comments:
Saveur
Dec. 2, 2012 8:04 am
Interesting question! Never tried it, but a couple of the sites I looked at swear it gives you a self-basting, moister turkey. Downside, no pretty brown skin on top. They suggest carving and serving the sliced turkey on a platter. If you try it, report back!
 
Cindy Capps Lepp
Dec. 2, 2012 8:08 am
I have heard of it! I think the idea is that the dark meat is more fatty and will naturally baste the breast by roasting upside down. We have had deep fried turkeys at a relative's house for the past 10 years so I haven't had a chance to try it. Great reminder tho! So good to see you, Michele! Long time, no see....xoxoxoxox
 
Cindy Capps Lepp
Dec. 2, 2012 8:12 am
I wonder if you could not flip the turkey at the last moment to brown the breasts for presentation purposes. But then, as you let the turkey rest right side up, maybe the juices would run out of the breast?
 
Dec. 2, 2012 8:26 am
I have also heard of this but don't think it matters. Modern birds are mostly white meat and there isn't really that much dark meat. Usually the underside of the bird doesn't brown as well so from a presentation standpoint, leave the breast side up the whole time allows it to brown. The idea of turning over a whole bird when partially cooked seems like it could end up in pieces on the floor since it it hot and somewhat hard to handle that way. If you roast the bird right side up the entire time and use a meat thermometer to tell when it is done to the correct internal temp, has always works for me.
 
Dec. 2, 2012 8:29 am
The photos from that website indicate the skin won't crisp and it tends to sit in the liquid the whole time. You will notice she has removed the skin from the serving platter shown and her article also indicates it doesn't brown.
 
michellej
Dec. 2, 2012 8:39 am
Hey cindy! I've been in a finicial coma lol nice to hear from you
 
michellej
Dec. 2, 2012 9:01 am
Thanks everyone for your much needed help!
 
Answered by: Patty Cakes
Dec. 2, 2012 8:29 am
I did that with a turkey once and it was more moist! Turn it back over last 1/2 hr to brown.
 
Answered by: Marianne
Dec. 2, 2012 8:29 am
Hey, Michelle! It's so wonderful to see you here! I've done it before. The only problem for me besides the presentation is the fact that it doesn't brown very well. It just doesn't look right, and it changes how you feel about it---if that makes sense!
Comments:
Maggi
Dec. 2, 2012 8:36 am
Oh my gosh, Michelle!! I have thought of you so often. I hope all is going well with you and dam!!! Have a great Christmas season and don't stay away!!!!
 
michellej
Dec. 2, 2012 8:52 am
Hey maggi, nice to see you are still around . I had some surguries. Doing better angd planning to get back in the kitchen. Nice hearing from YOU
 
michellej
Dec. 2, 2012 8:58 am
Maianne, i think i have the guts to try it now with all the ar help nic to hear ya
 
Answered by: Loretta
Dec. 2, 2012 8:44 am
I haven't tried it yet, however a friend at my work says she cooks her turkey upside down all the time and the meat does come out more juicy, you just have to be careful that the stuffing doesn't fall out.
 
Answered by: Judy in Delaware
Dec. 2, 2012 8:56 am
I do that sometimes, if the turkey isn't a huge one. I do turn it over for the last hour or more of roasting time to brown the skin. Turns out great!
Comments:
michellej
Dec. 2, 2012 8:59 am
Thankcs geoju
 
janet7th
Dec. 2, 2012 9:46 am
I have done it several times and it does make sense to encourage the juices to seep down into the breast meat. I don't carve at the table anyway so I don't bother to turn it over. I have heard those silicone oven mitts recommended if you do want to turn it.
 
Dec. 2, 2012 10:18 am
Seems you accomplish the same thing by preidocally basting it as it cooks.
 
PAMELA D. aPROpos of nothing
Dec. 2, 2012 10:36 am
I recall the flipping of the bird (sorry couldn't resist) was one of the creative ways of cooking that my former housemate insisted on employing for Thanksgiving. Don't recall the bird so much as the fiasco of trying to get a 25lb hot bird flipped yet not on the floor. Good idea janet7th, silicone mitts would be helpful. You do the rest of you flip your bird without imposing bodily harm to yourself?
 
LOBSTER
Dec. 2, 2012 10:50 am
LOL.. we do it all the time here. Flip back over after a couple of hours so the top gets nice and browned. We bought some silicone oven mitts just for "flipping the bird"... LOL
 
chairlifter
Dec. 2, 2012 1:44 pm
I've done this with whole birds many times. You flip the bird at 70% od cooking time and it browns up nicely. It does come out juicier as the fluids do not evaporate and its better protected from the direct heat.
 
What's for dinner, mom?
Dec. 2, 2012 4:13 pm
I do ours upside down all the time. I don't do a turkey "presentation" style and carve at the table so it does not matter for me if it is brown or not. The white meat stays juicy far better in my opinion. Let the turkey "stand" or cool so the juices hold in the breast. You can also stuff under the skin with herbs and a few pats of butter for more flavor.
 
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