Upside-Down Roast Turkey

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Servings: 8 Difficulty: Advanced
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A savory, herb-crusted roast with crispy skin and juicy meat
Upside-Down Roast Turkey recipe image
Upside-Down Roast Turkey recipe image
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Upside-Down Roast Turkey

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 59.5

Description

This Upside-Down Roast Turkey flips tradition on its head by starting breast-side down to keep the white meat moist and succulent. Basted generously with a fragrant mixture of butter, white wine, and fresh herbs like rosemary and basil, the turkey develops a golden, flavorful crust. The initial roasting position renders fat into the breast meat, ensuring every bite is tender. Towards the end of cooking, the bird is turned to crisp the skin perfectly. Served with a rich giblet gravy and garnished with festive grapes and pine, this dish is ideal for holiday gatherings or special family dinners where presentation and flavor take center stage.

Ingredients

Directions

  1. Rinse turkey under cold running water and pat dry thoroughly with paper towels.
  2. Preheat oven to 325&# 194;°F (165ðC).
  3. Pour 1/2 cup of chicken stock into a roasting pan.
  4. Heavily butter a roasting rack and set it inside the pan.
  5. Fill the turkey cavity loosely with your choice of stuffing.
  6. In a small bowl, combine minced garlic, dried basil, salt, pepper, crumbled rosemary, marjoram, and thyme.
  7. Rub softened unsalted butter all over the turkey skin.
  8. Sprinkle the herb mixture evenly over the buttered turkey.
  9. Place the turkey breast-side down on the roasting rack.
  10. Roast for 20 minutes.
  11. While the turkey roasts, melt the remaining butter in a small saucepan over medium-low heat.
  12. Remove the saucepan from heat and stir in the dry white wine.
  13. After the initial 20 minutes, baste the turkey generously with the butter-wine mixture.
  14. Continue roasting, basting with the wine mixture and pan juices every 30 minutes.
  15. Monitor the breast skin to ensure it is not sticking to the rack; adjust as needed.
  16. Add another 1/2 cup of stock to the pan if the liquid level gets too low for basting.
  17. Cover the turkey loosely with foil if the skin begins to brown too quickly.
  18. During the last hour of cooking, carefully turn the turkey breast-side up.
  19. Test for doneness by wiggling the leg; it should move easily.
  20. Insert a meat thermometer into the thigh; it should read between 180ðF and 185ðF.
  21. Transfer the turkey to a large heated platter and cover loosely with foil.
  22. Let the turkey rest in a warm place for 15 to 20 minutes before carving.
  23. Meanwhile, prepare Giblet Gravy using the pan drippings.
  24. Garnish the platter with grape clusters and pine boughs before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 59.5kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 22.0mg8%
Sodium 19.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast turkey, upside down turkey, holiday dinner, herb roasted, butter baste, white wine, thanksgiving, christmas dinner, juicy turkey, giblet gravy, stuffed turkey, main course, poultry, oven roasted, festive meal, rosemary, basil, thyme, garlic butter
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