Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

December 28, 2010

Roast Turkey-Boob Side Down

With the plethora of sugary treats I've ingested in the past two weeks, my body is seriously craving some protein. All I want for food is meat and brussels sprouts....weird, huh?

I had bought a turkey after Thanksgiving and stuck it in the freezer with the thought of practicing my turkey roasting skills sometime in the near future.  I have a confession.....

I'm not the best turkey roaster. 

I'm intimidated by the turkey. 

I have turkey issues.

But I do love to eat turkey. 

Freezer space is limited in our house and considering we just picked up our natural beef that was recently harvested, I had to make room for the beef in the freezer so out came the turkey.  

I've only roasted a few turkeys in my life and have had issues with retaining as much juice {or any juice} when roasting a bird, especially the breast area.  I scanned online for some tips on roasting turkey and came across a method of roasting the bird, boob-side down.   Hey, it's worth a shot, right?














I didn't have much time to prepare this 13 pound bird, I had been for a visit at my parent's house and arrived home at around 2:30.  I quickly washed the turkey, inside and out, olive oiled it, salted inside and out and peppered the outside as well.  I also stuffed the cavity with onion and quartered lemon.  Roast at 400 degrees for 30 minutes, then turn down the temp to 350 for the remainder of the time. 













I didn't tie the legs together, which probably helped it cook faster.....I'm not sure.  This bird roasted for about 2 hours and 45 minutes.  I let it rest, covered with foil for another 20 - 30 minutes.















As you can see, roasting boob side down leaves the breasts lighter in color.  If you're worried about achieving that toasted brown color on the breasts, you can flip the bird over for the last 5 minutes and broil for color.













Everything was completely cooked and remained juicy.  I was extremely happy with the results and will definitely use this method again.  Yay!


Have you ever tried this method?  What's your favorite method of preparing a turkey?  Deep fried, roasted, smoked?


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