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

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
--
http://www.caringbridge.org/visit/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?

I've cooked large numbers of turkeys and turkey breasts for big
events, mostly in a smoker. The same product, same prep, cooked
the same in every way except for which side was facing up. It
made no difference whatsoever.

--
Reg

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

I've done it every year since reading about it almost 10 years ago. It
definitely does NOT make the breast mushy. (Ridiculous suggestion....)

You use a rack. You put the seasoned turkey on it upside down--after
buttering or oiling everything liberally, and, just in case, placing a sheet
of buttered parchment paper on the rack under the breast. You don't want the
skin to stick to the rack and tear. After about 60-90 minutes of cooking,
depending on the size, you take it out of the oven and turn it over so that
the breast is up, removing the parchment paper. You can then rebutter or
reoil the breast and reseason it if you wish. There will be indentations
from the rack, and they will disappear as cooking continues. Basting it a
few times wouldn't hurt.

You end up with a nicely browned bird with a moist breast and a non-mushy
underside.

Oh pshaw, on Sat 11 Nov 2006 05:18:53a, Reg meant to say...

> 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?
>
> I've cooked large numbers of turkeys and turkey breasts for big
> events, mostly in a smoker. The same product, same prep, cooked
> the same in every way except for which side was facing up. It
> made no difference whatsoever.

At low smoking tempeatures I can see why not. At normal kitchen oven
roasting temperatures it definitely makes a difference.

--
Wayne Boatwright
__________________________________________________

(I may not agree with a word you say, but I shall
defend unto my death your right to say it. (Voltaire)

Janet Puistonen wrote:
> tombates wrote:
> > A person on the radio (not an official cook type) says that roasting
> > your turkey breastside down makes the best turkey.
>
> I've done it every year since reading about it almost 10 years ago. It
> definitely does NOT make the breast mushy. (Ridiculous suggestion....)
>
> You use a rack.

That's kinky.

> You put the seasoned turkey on it upside down--

Breast down is actually right side up for birds, or doggie style to
you.

Sheldon Birddog

kilikini wrote:

>
> 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.

What it does is expose the dark meat to the higher heat on the top
broiler. White meat on the bird dries out first, it's done at about 165,
and the dark meat is done around 180. A lot of people get dry birds
because the breast is sitting there dehydrating for an hour while the
drumsticks finish.





Dawn

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

Dawn wrote:
> kilikini wrote:
>
> >
> > 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.
>
> What it does is expose the dark meat to the higher heat on the top
> broiler.

With some ovens having top broilers the broiler portion will come on
during preheat but will turn before the oven reaches the set
temperature. If the top broiler is still functioning on "roast" once
your oven reaches temperature then your oven control is
malfunctioning... and then anything you attempt to roast with the
broiler on will be ruined.

Kili is correct... except it's not theory, it's fact... poultry roasted
doggie style will in effect become self basting. The trick however is
to during the last hour or so of roasting is to flip the bird over to
the missionary possition so as to more evenly brown the skin.

Sheldon

On 11 Nov 2006 09:04:04 -0800, "Sheldon" > wrote:

>Kili is correct... except it's not theory, it's fact... poultry roasted
>doggie style will in effect become self basting. The trick however is
>to during the last hour or so of roasting is to flip the bird over to
>the missionary possition so as to more evenly brown the skin.

This in essence is the way that the Chicken with Two Lemons (Marcella
Hazan) is roasted. There is no fat involved, and those of you that
have fixed chicken this way will attest to the chicken breast, as well
as the rest of the chicken, being very, very juicy. With that recipe
though, the chicken is upside down for about 20-25 minutes, then is
roasted the rest of the way right side up. The last part of cooking
is also cooked at a higher temperature, to brown the skin.

At my altitude (above 5000 feet above sea level) I do have to extend
the time: my birds have usually been bigger as well, so the time spent
roasting upside down is more like 40 minutes.

Christine

aem wrote:
> 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,

Why too much of a chore? I use two large carving forks, one in the
neck and the other the butt... just don't try to flip it 180º all in
one fell swoop... jab and turn part way, reposition the forks and turn
some more... usually done is three segments. Just be sure to remove
the pan to a safe place, not on the open oven door... I do this with
the pan on the grates of my gas stove top.

Ideally of course is to roast a turkey on a spit.... occasionally the
weather has cooperated and I didn't mind hanging around the grill for
hours and I've rotisseried a turkey on my Weber... puts deep fried
turkey to shame.

Sheldon

Christine Dabney wrote:
> PENMART wrote:
>
> >Kili is correct... except it's not theory, it's fact... poultry roasted
> >doggie style will in effect become self basting.
>
> There is no fat involved.

Where do you obtain fat-free poultry?

Sheldon

On 11 Nov 2006 09:50:50 -0800, "Sheldon" > wrote:

>
>Christine Dabney wrote:

>> There is no fat involved.
>
>Where do you obtain fat-free poultry?
>
>Sheldon

My mistake. I should have said no added fat.

Christine

> wrote in message
oups.com...
> 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?

Works like a champ - but...

The presentation of the bird can suffer if you don't right it for (roughly)
the last hour and baste it


>
>
> Thanks
>
> Tom
>

Oh pshaw, on Sat 11 Nov 2006 11:49:53a, Reg meant to say...

> Wayne Boatwright wrote:
>
>> Oh pshaw, on Sat 11 Nov 2006 05:18:53a, Reg meant to say...
>>
>>>
>>>I've cooked large numbers of turkeys and turkey breasts for big
>>>events, mostly in a smoker. The same product, same prep, cooked
>>>the same in every way except for which side was facing up. It made no
>>>difference whatsoever.
>>
>> At low smoking tempeatures I can see why not. At normal kitchen oven
>> roasting temperatures it definitely makes a difference.
>
> Wayne, I thought you said you detest turkey?

I did say that, but that doesn't mean I never cook them.

> I do a lot of turkey. At least one a week. Not only have
> I tried it many times in an oven, I've done them side
> by side, one flipped, one not. No difference.

I roast turkey only once or twice a year.

> This is one of those things that makes great sense
> in theory, but doesn't actually deliver when
> subjectivity is removed from the equation.

Perhaps so.

> Cook them side by side, then feed them to a crowd.
> Can anyone actually pick out which is which?
> If not, well...
>
> If your oven has reasonably even heating, it doesn't
> matter whether the breast is up, down, or sideways.
> Not with regard to getting juicier white meat. If you
> end up with dry white meat it's because it's overcooked.
> The white meat can't go much over 160 F or it will
> dry out. This presents a problem because the dark
> meat has to go higher. Around 170-180 F.
>
> Brining helps this. Stuffing the breast under the skin
> with a substantial layer of fat helps too. It adds
> insulation and helps make the white meat finish closer
> in time to the dark meat. I use minced poultry fat
> and bacon with some seasonings and herbs mixed in.

Agreed, brining definitely helps.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.

On 11 Nov 2006 02:28:00 -0800, "
> 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?
>
Personally, I've tried that method and found no difference except the
breast had indentations in it (not a pretty site). I tend to roast my
turkeys at a higher temp for a shorter time vs. long and slow, but I
prefer doing them in the Weber... it's even faster, the skin is brown
and crispy all over and you end up with a wonderful smokey flavor
throughout.

--
See return address to reply by email

asked:
>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

----------------------------------------------------------- I found this
recipe interesting with lining the breasts with smoked bacon strips.

http://www.foodnetwork.com/food/reci..._24839,00.html

Wayne Boatwright wrote:

> Oh pshaw, on Sat 11 Nov 2006 05:18:53a, Reg meant to say...
>
>>
>>I've cooked large numbers of turkeys and turkey breasts for big
>>events, mostly in a smoker. The same product, same prep, cooked
>>the same in every way except for which side was facing up. It
>>made no difference whatsoever.
>
> At low smoking tempeatures I can see why not. At normal kitchen oven
> roasting temperatures it definitely makes a difference.

Wayne, I thought you said you detest turkey?

I do a lot of turkey. At least one a week. Not only have
I tried it many times in an oven, I've done them side
by side, one flipped, one not. No difference.

This is one of those things that makes great sense
in theory, but doesn't actually deliver when
subjectivity is removed from the equation.

Cook them side by side, then feed them to a crowd.
Can anyone actually pick out which is which?
If not, well...

If your oven has reasonably even heating, it doesn't
matter whether the breast is up, down, or sideways.
Not with regard to getting juicier white meat. If you
end up with dry white meat it's because it's overcooked.
The white meat can't go much over 160 F or it will
dry out. This presents a problem because the dark
meat has to go higher. Around 170-180 F.

Brining helps this. Stuffing the breast under the skin
with a substantial layer of fat helps too. It adds
insulation and helps make the white meat finish closer
in time to the dark meat. I use minced poultry fat
and bacon with some seasonings and herbs mixed in.

--
Reg

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?

Hello Tom: I've roasted turkey breast-down at least half a dozen
times. It doesn't seem mushy to me. I don't stuff the turkey, and you
can see the liquid pool in the breast cavity as the bird roasts. So it
does appear that the breast self-bastes. As others have stated, about
half an hour to an hour before it's done, you have to turn the turkey
over (those silicone mitts are a godsend for this!) to get the breast
browned.

Best -- Terry

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
>

It works, the first time I did it by accident when I was in a hurry and
put a chicken in the oven breast side down. The white meat was tender
and juicy. It also works the same for turkey. During the last quarter of
the cooking time I flip it breast side up to brown the skin. And no
brining is required and it comes out better than if you brined it.

In article >,
George > wrote:

> 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
> >
>
> It works, the first time I did it by accident when I was in a hurry and
> put a chicken in the oven breast side down. The white meat was tender
> and juicy. It also works the same for turkey. During the last quarter of
> the cooking time I flip it breast side up to brown the skin. And no
> brining is required and it comes out better than if you brined it.

Mom always did turkeys this way...
Breast meat comes out a LOT less dry.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
George > wrote:

> 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
> >
>
> It works, the first time I did it by accident when I was in a hurry and
> put a chicken in the oven breast side down. The white meat was tender
> and juicy. It also works the same for turkey. During the last quarter of
> the cooking time I flip it breast side up to brown the skin. And no
> brining is required and it comes out better than if you brined it.

Well, I don't agree. I roasted the turkey breast-down for years before I
started brining. Now I do both, and nobody in the family would stand for
a change.

That is: IMO breast-down is superior to breast-up, and brining will
improve the result either way.

Isaac

When I was young and at home my mother always roasted the stuffed turkey
breast side down until the last hour or so. It was tricky turning the
heavy thing right side up....she used paper towels...but was sooooo worth
it. The breast doesn't ever get 'mushy'. It gets so moist and juicy that
way.
In my grown-up life I follow her way exactly.
dizzi

> wrote in message
oups.com...
>
> 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?
>
> Hello Tom: I've roasted turkey breast-down at least half a dozen
> times. It doesn't seem mushy to me. I don't stuff the turkey, and you
> can see the liquid pool in the breast cavity as the bird roasts. So it
> does appear that the breast self-bastes. As others have stated, about
> half an hour to an hour before it's done, you have to turn the turkey
> over (those silicone mitts are a godsend for this!) to get the breast
> browned.
>
> Best -- Terry
>