Has anyone here roasted the turkey breast side down?

[Trailrider1951]

I'm considering doing just that this year. Can you give me any help with this? Thanks!

[Major Nikon]

1. That's always the way I smoke turkeys

The juices run down into the breast and make it more moist. It does make the turkey less presentable.

[Trailrider1951]

2. Thanks! Yes, I was hoping for a more moist bird

without the hassle of basting the thing. Should I leave it breast side down throughout the cooking, or do I turn it right side up for the last part, to maybe brown the skin a little? Thanks so much for your help!

[Major Nikon]

5. You should use some kind of rack so that air can circulate beneath the bird

I just put it on the rack of my smoker, but if you are doing it in your oven a roasting pan with a v-rack works the best. If you use one of these the skin will brown all the way around, but not as much on the bottom. If you don't want to go out and buy a special roasting pan, just put some kind of rack inside a pan to keep the bird off the bottom. I never baste turkeys anyway regardless of how I cook them. I just coat the outside with oil or butter and season.

[Bibliovore]

13. Too late for this year, but...

...the moistest, most flavorful turkey I've ever had (made it two years running, now) is from Alton Brown's recipe, which includes brining but no basting. The brining requires planning a bit further ahead, but people rave about this turkey, white and dark meat alike -- it's really, really good, and browns very nicely.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
(Watch the linked videos to see what he intends for the foil breast shield and such.)

[Trailrider1951]

3. Also, do I put it on a rack or let it wallow in the juices

Inquiring minds want to know, LOL.

[Nac Mac Feegle]

10. Put down a layer of vegetables

beneath the bird, instead of a rack. Potatoes, onions, carrots, celery, whatever you like. It substitutes for a rack, provides ore customizable support, makes some wonderfully flavored drippings for gravy, and you wind up with a pile of roasted veggies to out on the table. Add seasoning to flavor the drippings for gravy and flavor the veggies. Make two dishes with one pan.

Turn the bird over for the last half hour or so to brown the breast skin.

[Trailrider1951]

11. Oh, I do like your suggestion!

I love the roasted veggies option, and what flavor they will add to the pan drippings for the gravy!! I think that this is the way to go....Thank you so much!

[trotsky]

4. Yes, after I did it once I have never done it the traditional way again.

The only downside is that you don't get the nice browned skin for the perfect looking bird. But if your family is like mine and you just serve it sliced up on a platter anyway, it doesn't matter!

Also, one word: BRINE!

[Kali]

6. yes it works very well

the only problem is if you want a picture perfect brown breast for table carving.

if you don't care about that try roasting covered - the whole thing will be fall-off-the-bone juicy and delicious. otherwise open top breast down will still give plenty of crispy skin for the cook to munch while everybody else is watching teevee.

yes put on a rack unless roasting covered - there is a LOT of moisture and fat in most commercial turkeys, no need to soak the breast in that, unless you want that "crock pot" texture.

[Glassunion]

7. Me or the bird?

Depends on how much wine I'm cooking with.

[Trailrider1951]

9. LOL, I know that feeling...

[Trailrider1951]

8. Thanks everyone for your help

I'm going to try it on Thursday. I have pan and rack at the ready, and the dressing will be cooked separately. I'll post a follow-up, with pics.

[NRaleighLiberal]

12. did it today - we now cook much of the dinner the day before...

makes the big day less stressful and much easier to clean up!

Turkey came out fine - chillin' in the fridge!

Happy Thanksgiving!

[SheilaT]

14. I once did that, back one of the very first times I cooked a turkey

because I got quite confused as to how to bake it. I seem to recall the breast actually came out quite tender and moist.

I have a wonderful heavy duty roasting pan that came with an equally heavy duty rack, and I honestly think the turkey bakes much better in that than in the aluminum ones most people use. Just my opinion here.