food52hotline Should I first roast turkey breast down and then flip?

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3 Comments

Reiney November 22, 2012
I've done it several times with great success - you won't believe how much more moist the meat stays, since the juices keep circulating through the breast meat for much of the cooking time. I've never had a problem with the skin tearing (but definitely oil the rack regardless).

It is a bit of a logistical exercise to manage though :)
 
bigpan November 22, 2012
As long as you don't mind the risk of the breast skin sticking to the rack and maybe tearing when you flip it .
I would follow the recipe but cook breast- up instead.
 
Kristy M. November 22, 2012
That's the method suggested in Russ Parson's Dry Brined Turkey recipe, and it works really well.
Here's the recipe, if you're interested in seeing the method: http://www.food52.com/recipes/15069_russ_parsons_drybrined_turkey_aka_the_judy_bird
 
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