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Fast Upside-Down Turkey

Rated as 5 out of 5 Stars
68k

"Here I've tested out not one, but two new things – cooking a turkey at a very high heat, as well as cooking it upside-down, which I've heard for decades is the way to go if you want moist, juicy meat. Whether you're 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!"
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Ingredients

14 h 45 m servings 633
Original recipe yields 20 servings (1 16-pound turkey)

Directions

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  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.

Footnotes

  • Chef's Notes:
  • Instead of serving it upside-down, you can flip the turkey right-side up and broil it on high for about 5 minutes to brown the pale skin above the breast.
  • Feel free to use Italian bread instead of French.
  • If you don't have kitchen string, just use dental floss or a bent paper clip.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of bread and butter. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 633 calories; 28.2 13.5 76.4 221 1478 Full nutrition

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Reviews

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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...

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 fas...

My turkey was 20lbs. I followed this recipe to a tee and it was the juiciest most delicious turkey I've ever made. Everyone loved this. Unfortunately, my bread got a little too squishy and tough...

I wouldn't 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 simp...