Have you tried cooking your turkey upside down?
By kbkbooks
@kbkbooks (7022)
Canada
April 12, 2009 10:16pm CST
For years I have cooked my turkey with the breast side up. Basting... etc. Last Christmas my friend told me to try cooking it upside down... I still baste, but less. It's amazing how moist the white meat comes out this way. The disadvantage is that if you are cooking one of those birds with a pop up timer, it is not visible when the bird is upside down but experience will tell you when the turkey is done anyway. Also, when cooking upside down, make sure the cavities you stuffed are well sealed so the dressing doesn't fall out. In any case, it's worth the trouble. I have never had a moister bird, and my family and guests agree.
1 person likes this
2 responses
@kbkbooks (7022)
• Canada
20 Apr 09
It is important to pay attention about cooking poultry or other meats on low heat for extended periods. If your initial oven temperature is not warm enough, the natural bacteria in the meat may incubate and multiply instead of being killed by the heat. I'm sure most people already know this but it bears repeating for safety. Do not stuff your turkey until just before cooking, with the danger again being bacteria multiplication. Food poisoning is NOT FUN. One good way to make sure your stuffing or meat does not go bad is to heat your stuffing very hot just before putting it in the bird. This will also aid in cooking the bird from the inside out.
I usually stuff my bird but since everyone likes stuffing I also bake and baste some in a separate casserole. When the bird is done, make sure your casserole is hot and then combine the in bird stuffing with the casserole to distribute flavors evenly.
