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Fast Upside-Down Turkey

We start off this experiment by coating our turkey with kosher salt before we transfer it to a refrigerator for 12 to 24 hours. When the bird is ready, slice a French bread loaf in half lengthwise, butter it generously, and place it buttered-side up into a large foil roasting pan that's been placed on top of a sheet pan. Stuff the brined turkey with sage, rosemary, and thyme sprigs, and tie its legs together with kitchen string. Place it breast-side down on top of the buttered bread as steady and straight-up as possible, tucking wing tips. It's time to roast! Roast in a preheated oven for about 2 hours--yes, about half the time it typically takes for a bird this size. We then let it rest for 15 to 20 minutes while we can cube our pan drippings-soaked bread for a dressing. Just spoon the aromatic juices over the turkey, place it on top of the bread, and there you have it--a new Thanksgiving tradition that's sure to raise eyebrows. Get Chef John's recipe for Fast Upside-Down Turkey.

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