Upside Down Turkey
"I have been roasting my holiday turkeys upside down for 35 years. They are always moist. It's a little work flipping them for the last hour but worth every minute."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 3
- Yields:
-
1 Turkey
- Serves:
- 6-8
ingredients
- 16 lbs turkey
- onion powder (and or or any other seasonings you prefer) or lemon pepper (and or or any other seasonings you prefer)
- 1 (750 ml) bottle dry white wine
directions
- Wash turkey with clear water and pat dry. Mix seasonings together and rub all over the turkey.
- Invert turkey onto a rack in a roasting pan. Tuck wings under and cover with aluminum foil. Pour a small amount of wine over turkey. Place in 325 oven.
- Bake for 3 hours. Baste turkey every 30 minutes with wine. Use turkey baster to baste with juices in the pan. Remove from oven after 3 hours.With oven mitt covered hands flip the turkey and place back on the rack. Continue baking for 1 hour. Remove from oven and let rest for 15 minutes before carving.
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Reviews
-
Seasonings change but roasting your turkey upside down is the way to go I have cooked all my roasted fowl this way for nearly 40 years. You get crispy skin on the back side and the breast is self basting as the juices coming off the back flow constantly over the front of the bird. Truth is, the only real reason to flipping the bird is to crisp up the skin on the breast.
