FoodBanter.com - View Single Post

aem

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?
>
If you roast it breast side down, the skin on the breast will not brown
and crisp. Since that's the only part of the breast with any taste,
this is a significant loss. Some improvement can be had by turning the
bird breast side up for the last 45 minutes or hour of roasting.

I have found turning the bird to be too much a chore, and now just
roast it breast side up. As long as you don't overcook it, and let it
rest before carving for at least 20 minutes to allow the juices to
settle back in, the breast will not be too dry. In our house the
breast mostly ends up being used in soup and in t. a la king and in t.
fried rice, so it's not critical anyway. From the original hot bird we
eat the delicious dark meat. -aem