Fast UpsideDown Turkey

Here Ive tested out not one, but two new things – cooking a turkey at a very high heat, as well as cooking it upside-down, which Ive heard for decades is the way to go if you want moist, juicy meat. Whether youre looking to cook your turkey in half the time, or just want to see some raised eyebrows when you bring it to the table, I really do hope you give this a try soon

Fast Upside-Down Turkey Ingredients

• 1 (16 pound) whole turkey, thawed

• 4 tablespoons kosher salt

• 1 loaf French bread

• 4 tablespoons unsalted butter, softened

• 2 sprigs fresh sage, or to taste

• 2 sprigs fresh rosemary, or to taste

• 2 sprigs fresh thyme, or to taste

How to Make Fast Upside-Down Turkey

1. Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.

2. Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.

3. Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.

4. Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.

5. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.

6. In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.

Fast Upside-Down Turkey Nutritions

• Calories: 633.3 calories

• Carbohydrate: 13.5 g

• Cholesterol: 220.7 mg

• Fat: 28.2 g

• Fiber: 1 g

• Protein: 76.4 g

• SaturatedFat: 9 g

• ServingSize:

• Sodium: 1478.1 mg

• Sugar: 0.6 g

• TransFat:

• UnsaturatedFat:

Fast Upside-Down Turkey Reviews

• My turkey was 20lbs. I followed this recipe to a tee and it was the juiciest most delicious turkey Ive ever made. Everyone loved this. Unfortunately, my bread got a little too squishy and tough in spots to eat, but it kept the breasts moist and cushioned perfectly. I also used the make ahead gravy which was perfect a well Will use the recipe again next Thanksgiving

• This was so easy and fast and juicy I used a baguette under the 17lb turkey, one half under the breast bone and other halves on either side of that. They were completely flattened by the turkey but I added them to my stuffing and they were fantastic. Will definitely make again. Possibly for slightly less time by just 5 to 10 minutes.

• Best Turkey ever I followed the recipe down to the foil roasting pan. It turned out juicy and perfect I had another turkey that I slow cooked in a slow cooker and all the guests agreed the fast upside-down turkey was more moist

• I wouldnt bother flipping it over. The skin on the back was no longer crispy after flipping and the breast skin did not have enough time to get good and crispy. We saved the bread and made simple bread dressing with it a few days later. The extra butter and turkey drippings made a divine dressing. The browned bread bits softened up during cooking and made it extra rich.

• Made exactly as directed. The turkey came out amazingly. Juicy all the way through.

• Incredible on so many levels. Worked perfectly, in fact a 17 lb was done sooner but we didnt have a thermometer. Didnt try the bread, just used a rack so maybe that contributed to faster cook - will try the bread another time just because it sounds delicious. Almost everyone then asked for the link to this page, all blown away at how efficient and good it was. Those of us who prefer dark even loved the white because of how incredibly juicy it was. Do season as suggested - dont skimp.