Do you feel that the turkey breast during the holidays is dried out? I have learned to roast the turkey with the breast side facing down. This way, all the juices constently marinate the bird. So white and dark meat remain moist. I put apples, onions, sage and celery around my turkey, so it makes even liquid to work with.
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My mom did this by accident and we were so impressed with how moist the white meat was that we always cook our birds upside down...including chicken! Who would have thought it would make such a difference!
I saw, just yesterday, on a satellite tv cooking show, to cook the turkey breast side down for a more even tenderized breast meat. Then turn it over during the last hour or cooking, so it can brown. I'd never seen anyone bake a turkey this way, before.
You shouldn't really cook a turkey overnight at a low temperature, the toxins can build up.
We cooked our turkey with the breast side down. If was excellent. We also put a quarter pound stick of butter in the cavity.
My inlaws always put sausage on top of the turkey before roasting, but I am not a fan of pork with my turkey. I watched an episode of Quantum Leap (1991) where the 'crazy' old man presented a roasted chicken - upside down. I started roasting all birds that way!
Hum,after reading all this about 2 hrs @ 325 into the bird (breast up) I...yep, I went and flipped my bird and lowered temp down to 250. Thank goodness this is a personal job not a gathering. I'll post again to wrap it up. HUM.
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