This method for turkey is going to sound totally wild but trust us when we say that it will most definitely change your life. Your holidays will never be the same.
First off you’re going to set your oven to 450. It’s crazy but you’re going to have to trust us. Set aside everything you thought you knew about roasting a turkey and take a chance. The results will be worth it.
Brining – wet or dry, or not at all:
I’ve wet brined a heritage breed, fresh turkey overnight and I’ve dry brined the same. I’ve also used this method with a regular supermarket frozen turkey (thawed) that has only been seasoned prior to roasting. In every instance the turkey came out with beautiful brown skin and super moist meat. Perfectly roasted in every way.
feel for the hip joint and make a 2 inch incision deep enough that it exposes the bone
Prepping the bird:
Clear a work space and take your naked bird and flip it upside down (breast down). Expose the hip joint with a paring knife. This is going to result in two seemingly inconsequential cuts, but they’re going to make a world of difference. Season up the bird with salt and pepper and flip it over. Season the top and sides and rub some room temperature butter under the skin and slap it on top of the breasts as well. No stuffing. This method is for turkey only, don’t put anything in the cavity.
Cooking the bird:
Don’t panic if you don’t have a rack, we have a hack for that.
If you do have a rack then you are going to place your unstuffed bird, breast down, into the rack in the roasting pan and you’re going to put it in the oven for 45 minutes. Upside down! It’s been done before, but the two slits that expose the hip joints are the secret weapon here.
Peel yourself off the floor and calm down. It sounds absolutely bonkers but you’re gonna have to abandon all your old turkey thinking and be brave.
If you don’t have a rack then lay down some parchment paper in the roasting pan, put the bird on top, breast side down.
Your bird will now roast upside down for 45 minutes in a 450 degree oven. Doing this will help let heat get down into hip and thigh area giving it a head start to cook more evenly with the breast.
With this method you only baste once. One and done!
Flipping the bird:
Once the 45 minutes elapses pull the bird out reset the oven to 350. Using silicon gloves or oven mitts that you don’t mind getting dirty, lift the bird off the rack or parchment and flip it so the breast is topside. It’s best to have a helper for this part, get your helper to hold the pan steady while you lift the bird. Also, if the rack or parchment sticks in any way your helper can assist in freeing it. Once flipped, lay the turkey right side up, back in the rack, or parchment. Insert a digital thermometer in the thickest part of the breast. Now baste with juices collected in the pan and shoot it back in to the oven. This is the only time you’ll baste. Once this goes back in the oven it stays there, no opening the oven door for at least an hour.
Temperature readings:
Leave it for one hour and then check your thermometer. It should be 150 in the deepest part of the breast. Residual heat will take the bird to 165 after being tented and resting for around 30 minutes. If it is not at temperature keep cooking and check every 20 minutes until you hit 150. It doesn’t matter what size your bird is. Follow these directions and it will turn out beautifully.
Happy Holidays everyone!
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