Fast Upside-Down Turkey
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Date: 2019-11-23
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Comments and reviews: 9
uclatimsta
I feel like total cook time is the much greater offender for dried out turkey meat than the higher cooking temp. My family uses a old (OLD) Weber Kettle bbq to cook our turkey every year. It has to be no more than a 16 lb turkey or the lid won't close, indirect heat with a lot of coals and a big drip pan. Put the bird down, 2 hours on the dot, don't ever take the lid off to check it and it comes out near perfection every year. Plus you get the added benefit of charcoal flavor, a bit of smoke, and 45 years of caked on carcinogenic goodness on the inside of that old bbq. There are certainly better ways to cook a bird, but for the combination of ease, speed, flavor, and perfectly cooked turkey meat, I can't think I'll ever go to a different method. Love your videos as always Chef, thanks for sharing them with us
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I feel like total cook time is the much greater offender for dried out turkey meat than the higher cooking temp. My family uses a old (OLD) Weber Kettle bbq to cook our turkey every year. It has to be no more than a 16 lb turkey or the lid won't close, indirect heat with a lot of coals and a big drip pan. Put the bird down, 2 hours on the dot, don't ever take the lid off to check it and it comes out near perfection every year. Plus you get the added benefit of charcoal flavor, a bit of smoke, and 45 years of caked on carcinogenic goodness on the inside of that old bbq. There are certainly better ways to cook a bird, but for the combination of ease, speed, flavor, and perfectly cooked turkey meat, I can't think I'll ever go to a different method. Love your videos as always Chef, thanks for sharing them with us
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Marlyce W
My mom used to cut up 1 or 2 sticks of butter and slide the slices under the turkey's skin, and then bake upside down. Covered in aluminum foil, she baked it at a higher temp the night before for a few hours (I forgot now--2 to 4, then turn off the heat and let the bird sit in the oven all night. We'd have our celebration at noon and then have the rest of the day to eat some more
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My mom used to cut up 1 or 2 sticks of butter and slide the slices under the turkey's skin, and then bake upside down. Covered in aluminum foil, she baked it at a higher temp the night before for a few hours (I forgot now--2 to 4, then turn off the heat and let the bird sit in the oven all night. We'd have our celebration at noon and then have the rest of the day to eat some more
reply
James Simmons
A little culinary history once in a while would be nice. For instance, I've always wondered why, when I was kid watching my mother use Crisco, these products were so often referred to as: shortening. What? What is short about or is something shortened by using clarified lard? It's the word itself that I would like hear about. What's the history? Thanks.
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A little culinary history once in a while would be nice. For instance, I've always wondered why, when I was kid watching my mother use Crisco, these products were so often referred to as: shortening. What? What is short about or is something shortened by using clarified lard? It's the word itself that I would like hear about. What's the history? Thanks.
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OG MammacitaBear
At 40 years old i am cooking the turkey for the first time. Im using this method. I told the matriarch the plan while SHE was preplanning MY cooking of the turkey. She said, there's no way, from, an internet video, I'll order one as backup So i cant wait to blow their minds and they can gaze upon her glorious ass
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At 40 years old i am cooking the turkey for the first time. Im using this method. I told the matriarch the plan while SHE was preplanning MY cooking of the turkey. She said, there's no way, from, an internet video, I'll order one as backup So i cant wait to blow their minds and they can gaze upon her glorious ass
reply
Terrance Coard
I have been cooking turkey upside down for years but not on such high heat. The way I did it was right side up for the first hour then flip. The juices from the back flows through the breast and keep them moist. I use the same method when smoking them. I would rather cook two 8-9 pound turkeys that one big one.
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I have been cooking turkey upside down for years but not on such high heat. The way I did it was right side up for the first hour then flip. The juices from the back flows through the breast and keep them moist. I use the same method when smoking them. I would rather cook two 8-9 pound turkeys that one big one.
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Marc Nieuwhof
Always fun and educational to watch, but my guess is that salting the skin is of no use. the skin prevents the salt from penetrating the meat. I always lift the skin with a spoon and then I put marinade between the meat and the skin. this way the marinade does not get burned and the meat gets good flavour.
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Always fun and educational to watch, but my guess is that salting the skin is of no use. the skin prevents the salt from penetrating the meat. I always lift the skin with a spoon and then I put marinade between the meat and the skin. this way the marinade does not get burned and the meat gets good flavour.
reply
Faith Nelson
i've used the high-heat method, but forgot about it this time. my turkey was really dry. i like your method. i really don't care about looks and would've served it that way. in fact, it looked like really old pictures i've seen. maybe cooking and serving breast-side up is rather new.
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i've used the high-heat method, but forgot about it this time. my turkey was really dry. i like your method. i really don't care about looks and would've served it that way. in fact, it looked like really old pictures i've seen. maybe cooking and serving breast-side up is rather new.
reply
Jeffrey Williams
I cook mine upside-down too. But I cook it at 425 for 30 minutes & then down to 350 the rest of the way. Then, on the last hour of cooking, I flip it over & glaze the top with a mix of melted butter, orange juice, brown sugar and maple syrup.
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I cook mine upside-down too. But I cook it at 425 for 30 minutes & then down to 350 the rest of the way. Then, on the last hour of cooking, I flip it over & glaze the top with a mix of melted butter, orange juice, brown sugar and maple syrup.
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Kahlil Penn
When you broil the breast. Put slices of bacon on top with a drizzle of olive oil. Then use the crispy bacon to help rich the gravy. You'll get a crispy skin on the Turkey as well. If you dont eat pork, beef bacon is a good sub. Try it please.
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When you broil the breast. Put slices of bacon on top with a drizzle of olive oil. Then use the crispy bacon to help rich the gravy. You'll get a crispy skin on the Turkey as well. If you dont eat pork, beef bacon is a good sub. Try it please.
reply
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