Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 21, 2006 08:53 PM

roast turkey breast down question

Anybody roast their turkey breast down, then flip for last hour to brown? Heard this ensures that the breast is super moist via being in a constant state of "baste", but I haven't tried it yet.

  1. Click to Upload a photo (10 MB limit)
  1. I have always done my turkey upside down wnd flipped it for the lat 1/3 of the cooking time. It turns out wonderful.

    1. Upside down is the best way to cook all poultry, start out the oven on 500 degrees for the first 20 - 25 minutes, then lower the heat to about 350 - 375 for the remaining cooking time. this helps to sear and seal in the wonderful juices.

      When you cook your bird upside down you use gravity to your advantage.
      Only in Norman Rockwell pictures does anyone successfully carve a turkey at the table.

      1 Reply
      1. re: cheffem

        for the record, searing does not "seal in juices." This is a common misunderstanding as it has been perpetuated for a long time. All searing does is create color. Color equals flavor. Furthermore, searing is when meat comes in direct contact and uses the hot metal to quickly sear the outside of the meat. Cooking a turkey at a high temperature like this is simply called "browning". Tell your friends.

      2. I have done both ways with success. I prefer the high heat method to start and then low. I don't like the grooves in the breast that starting it breast down gives it.

        BTW I was in Whole Foods yesterday AM and found a new turkey lacer. It looks like and is a large coil. You just screw it round the opening like a cork screw. No more pins and twine. Fox Run produces them.

        4 Replies
        1. re: Candy

          RE: grooves
          I use celery ribs (and/or onions) under the breast while it is down as a barrier so it does not get the rack marks.

          1. re: Weazie

            I use a cake/cooling rack in a roasting pan, and oil it first. if one oils the rack no marks. I use a compound butter under the 'breast skin' (that's why I start underside up @500 degrees - 10mins.), (season each side when up) then when u flip it (I broil 15- 20 mins, until color of seasoned skin looks good), remove the rack, and add diced onion for a bed. I don't use celery because I take the pan juices w/onion and then make a mushroom gravy. Pic is just after I added the onion, and the rack removed. Then I tent, add 1/2 C vegetable broth, reduce heat to 300 and set the timer for 25 mins. Then u have a perfect gravy base and a perfect turkey breast. All in about an hour.

            1. re: ghostman

              Finished, with mushroom & onion gravy.

            2. re: Weazie

              I do this too & it works very well for me. Also, the vegetables roast is drippings & turn out wonderful, if caloric.

          2. I cook breast side down, then flip. The breast meat is always juicier this way; it is sometimes difficult if the bird is big, but the results are worth it. And lots more crispy skin!!

            1. I always do this. Not only does it keep the breast moist, but it also allows the back skin to brown nicely. Most of the dents disappear after a while. A few years ago, I invested in a pair of silicone oven mitts, and that makes the process much less cumbrsome. Also, I never buy a turkey larger than 12 pounds. If I need to feed lots of people, I roast two small birds.

              1 Reply
              1. re: phofiend

                Ditto on buying smaller birds and roasting 2 if needed. They don't take as long and are less likely to dry out from overly long time in the oven.