recipe reviews for:

Upside Down Turkey

“This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.”

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Reviewed: Dec. 6, 2004

I will never go back. This is the only way to cook a turkey! My guests were very impressed and we fought over the leftovers. I've made it four times and we never have to throw out any leftovers. It all always gets eaten. I've noticed you don't have to use all that much butter: 1/4 cup is fine. I also add veggies to the cavity and the roasting pan. Brining the bird gives the thighs great flavor, so I do that too. Even without those changes, though, this a delicious turkey.

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23 users found this review helpful

Reviewer:

NITROJEN

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Crestwood, Kentucky, USA

Reviewed: Nov. 26, 2004

I had to add a can of chicken broth as well, but the upside down idea made the entire turkey really moist!

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22 users found this review helpful

Reviewer:

SHIRUOH

Reviewed: Nov. 25, 2004

My first Thanksgiving as a cook was a blast. Everyone loved it. And I owe it in part to this recipe. I did add some spices as suggested in another review, but I have never had such a juicy turkey.

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6 users found this review helpful

Reviewer:

QDIVA411

Reviewed: Nov. 21, 2004

Made this for an early Thanksgiving with the in-laws....they were surprised. I didn't use as much butter as the recipe called for....but wow what a difference. I also added a sprinkling of poultry seasonings to the skin....which made it delicious. Also, I rubbed some butter between the skin and the flesh. I have found that really makes a difference. Thanks for helping me to impress my in-laws....appreciate it.

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75 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: Nov. 11, 2004

I substituted the water with apple juice and it was the best turkey I've ever made. Everyone at the table commented after thier first bite. It just melted in our mouths! I will never cook a turkey right-side-up again! The only complaint I had was that there was no crispy skin, but the meat was great!!

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22 users found this review helpful

Reviewer:

KIMMERSTWO

Cooking Level: Intermediate

Living In: Cheektowaga, New York, USA

Reviewed: Feb. 25, 2004

YUM! I used two seasoned oven roasters (= to 13 lbs.) for this recipe and it turned out great. I have another recipe that calls for the butter to be tucked under the skin, and this is an easier, less icky way to prepare it. Thanks Lou!

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7 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Nov. 27, 2003

This turkey came out looking very nice but wasn't as moist as I thought it would be. Everyone complimented it but I just wasn't as pleased as I thought I would be.

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3 users found this review helpful

Reviewer:

PRYTANIA

Reviewed: Nov. 27, 2003

My first Thanksgiving turkey and everyone raved! Juicy isn't the word for it. I will always roast my turkey upside down for most of it's roasting time. I used more butter than called for and I patted it with olive oil and sprinkled it with black pepper, but the recipe is AWESOME!

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5 users found this review helpful

Reviewer:

IBPHILLY

Living In: Sarasota, Florida, USA

Reviewed: Nov. 17, 2003

I haven't tried this exact method yet, but I'm embarrassed to say that the first time my husband and I had a Thanksgiving Dinner at our house, we accidently cooked our turkey upside down. It turned out so moist that we do it every year now! If' you're careful, you can actually turn the bird over for the last 45 minutes of cooking and get the nice brown skin too!

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37 users found this review helpful