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kilikini

wrote:
> A person on the radio (not an official cook type) says that roasting
> your turkey breastside down makes the best turkey. An article in the
> paper said that it might make the breast mushy. Personally I avoid the
> breast because it is dry, but my wife likes it. Other than affecting
> the breast, is there any other characteristic of roasting the turkey
> using this method?
>
>
> Thanks
>
> Tom

We always do our turkey/chicken (whatever) breast side down; we think it
makes the breast juicier. Neither my husband nor I prefer breast meat, but
we both agree that breast side down improves the flavor of the meat.

Theory is, the fat from the backside and thighs of the bird leaks into the
breast when the bird is cooked breast side down, making it much juicier.

You can also try brining the bird or injecting it. Another idea, for
roasting, is to stuff lots of butter with herbs and garlic under the skin.

If you don't want to "ruin" a T-day turkey by experimenting breast side
down, try roasting a chicken that way. Give it a shot and good luck!

kili
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