How to Make Fast Upside-Down Turkey - A Step-by-Step Guide

Thanksgiving is one of the most cherished holidays in the United States, and for many, the star of the show is the juicy, succulent turkey. However, cooking a traditional turkey can be time-consuming and intimidating, especially for those who are new to the kitchen or have busy schedules. That's where this recipe for Fast Upside-Down Turkey comes in to save the day.

This innovative recipe turns the traditional method of roasting a turkey on its head (literally). By cooking the turkey ...

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Ingredients

  • 1 (16 pound) whole turkey, thawed
  • 4 tablespoons kosher salt
  • 1 loaf French bread
  • 4 tablespoons unsalted butter, softened
  • 2 sprigs fresh sage, or to taste
  • 2 sprigs fresh rosemary, or to taste
  • 2 sprigs fresh thyme, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Additional Time: 12 hrs 15 mins
  • Total Time: 14 hrs 45 mins
  • Servings: 20
  • Yield: 1 16-pound turkey

  • Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
  • Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
  • Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
  • In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.
  • Nutrition

    633 cal.

    • Total Fat: 28g
    • Saturated Fat: 9g
    • Cholesterol: 221mg
    • Sodium: 1478mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 76g
    • Vitamin C: 5mg
    • Calcium: 91mg
    • Iron: 6mg
    • Potassium: 780mg