The Trick for Juicy Thanksgiving Turkey Every Time

Simply Recipes ^ | Nov 2024 | Laurel Randolph

[where's_the_Outrage?]

It's nothing fancy like brining or basting. It's just simply smart.

Do a quick search for roast turkey recipes, and you’ll come across countless tips and tricks for keeping your bird moist. Injecting, brining, dry brining, spatchcocking, basting—my head spins just thinking about it.

Every year I carefully consider all of these tricks, contemplating if I want to cut the backbone out of the turkey and hear the sickening crack of bones (I do not), or if I even have room for a giant turkey and its brine in my already cramped fridge. When I can’t muster the energy to prep way ahead or go the extra mile, there’s one trick that works every time no matter what. And it couldn’t be simpler.

Turn That Turkey Upside Down

You heard me! Instead of roasting the turkey breast side up, flip it over and roast it breast side down. I learned this trick from our founder Elise Bauer who uses it in her mom’s roast turkey recipe.

Prep the turkey as you normally would, thawing it completely before beginning. Bring it to room temperature and pat dry with paper towels before smothering with softened butter or olive oil. Either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs.

Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer. Arrange the turkey on the roasting rack, breast side down. Roast at 400°F for 20 minutes to brown the skin, then turn the temperature down to 325°F and roast until done.

[Flaming Conservative]

I think butterball turkeys are tasteless. Every single time.

[EinNYC]

Kosher turkey sure doesn’t need any additional salt or brining!

[Boogieman]

Yep, it’s the same kind of idea as putting bacon strips on top of your meatloaf so the bacon fat drips down into the loaf to keep it moist.

[logi_cal869]

Just...wow.

Enjoy your jerky.

[Some Fat Guy in L.A.]

I’ve been cooking turkeys upside down for many years. The breast meat comes out juicy and good, but the legs and wings dry out. Good trade-off as far as I am concerned.