The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 2, 2009
I will never make a turkey any other way again. I have passed this recipe on to everyone I know!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 4, 2009
This was the juciest turkey I have ever made. It was so delicious, I'll never cook a turkey right-side-up again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 27, 2009
This was SO juicy and tasted great! I thought I would try to flip it the last 45 min as recommended by another review but I was unable to do so so we just left it and it turned out great! Thank you!
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Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA
Living In: Milton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 2, 2009
This was awesome! I actually used the seasonings from the "Homestyle Turkey, the Michigander Way" recipe and cooked the turkey upside down for 3 hours then right side up for 1 at 350 (I had an 18 1/2 pound bird) and it came out amazing! YAY!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 28, 2008
my family loved this said it was the best turkey they had ever tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 24, 2008
Yummy! We had our Thanksgiving Dinner yesterday and I followed some of the ideas from this. I have cooked a turkey breast down before and it makes the breast meat so much juicier. But I flipped it over this time with about 45mins left and got that beautiful crispy skin that others in my family love. I used only 1/4 c butter with a 18 lb turkey as we are trying to reduce fat and calories. I seasoned the butter with sage, pepper, thyme & garlic then rubbed some under the skin, on the outer skin and inside the cavity. Wow, it was the best turkey I have ever made and I have made ALOT of turkeys! I felt the reduced amount of butter was just fine and the drippings made a wonderful gravy. Thanks for the recipe and for the reviewers suggestions.
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Cooking Level: Expert

Home Town: Trout Lake, Washington, USA
Living In: Shelton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 17, 2008
I will NEVER make a turkey the "correct" way again. The breast turned out super juicy and very yummy. I have found a new way of roasting. I rubbed some butter and garlic salt under the breast skin. (i didnt add the water to the pan and it was fine). I roasted it cover for the whole time. And then let it cook covered for about 40 min before carving.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 12, 2008
So yummy. We stuffed it with stuffing.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 2, 2008
Wow. First time making a turkey, and cannot believe how great this came out. Followed recipe and sprinkled McCormick's Montreal Chicken Seasoning across the "top." Amazing, thanks!
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Cooking Level: Intermediate

Home Town: Fitchburg, Massachusetts, USA
Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 1, 2008
Upside down turkey is the best. I did the following adjustments. Stuff the cavity with onions, carrots, celery and parsley (not to eat). After rubbing the turkey with butter, place (breast side down) it on a raised folding rack in the roasting pan. Crack fresh sea salt and pepper on top. Leave throw the giblets and neck in the bottom of the pan and pour a whole can of beer into the bottom. Cook 30 minutes at 400 F Lower temperature to 350F and cook an additional 2 hours Lower temperature again to 250 and cook another hour to an hour and a half. (you can flip the turkey over during this last part to brown the breast). Use a thermometer to check to see if it's done. Remove turkey from oven and cover with foil until ready to carve :) I followed the same gravy technique - but the beer makes the flavor explode in your mouth!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Dec. 29, 2007
We have been doing this to our turkey the last two years and feel it really makes for a moister white meat. We also use the citrus brine recipe from this website and brine our turkey for 24 hours before preparing. The two preparations together leave NO leftovers at our house.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 19, 2007
All of the butter melted out within the first 10 minutes. I have since cut a little slit in the skin and distributed two sticks of butter under the breast and legs.
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Cooking Level: Intermediate

Home Town: Little Falls, Minnesota, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 26, 2007
Easy and delicious. Can't ask for more than that.
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Cooking Level: Intermediate

Home Town: East Hazel Crest, Illinois, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2007
I usually stuff my turkey but we decided to try this this year. Wonderfully moist and great gravy from the drippings too. I did also stuff som fresh rosemary and quartered oranges inside as well, since hubby saw that on tv. we also oiled and rubbed the skin with some poultry seasoning and salt and pepper. Turkey seemed to cook faster too.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 2, 2007
I used this recipe on Christmas last year. It was really good and moist. It was difficult to turn right side up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 14, 2007
Easy and delicious! Turkey came out perfect...but so tender it was tough to flip over without falling apart.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 9, 2007
Easy and fast. Roasted a 14 pound turkey on Christmas Eve but I added one chopped celery stalk, cored granny smith apple and chopped onion into the cavity along with the butter. Turkey turned out very tender and the taste was excellent. Thank you for sharing this recipe I will use it again for the holidays!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 25, 2006
turned out but not as well as expected
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 23, 2006
What had first drawn me to this recipe two years ago was the very few ingredients that the turkey required. I had never prepared a turkey before and had little on hand to do so. I have since prepared this turkey recipe 4 times and always get RAVE reviews on how juicy the turkey is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 21, 2006
This was the first time I ever roasted a turkey and it turned out perfectly thanks to this upside-down recipe! I actually marinated the turkey inside and out the day before with an homemade olive oil, garlic, and herbs marinade. The day of, I put the slices of butter under the skin. While the turkey roasted, I basted it with the juices that ran back into the pan and wow!! This turkey was so moist and perfect and everyone couldn't agree more!
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