Fast Upside-Down Turkey - Food Wishes
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- Опубліковано 21 лис 2019
- I didn’t invent cooking turkeys quickly, using high heat; and I didn’t invent cooking turkeys upside-down; but I might have inventing doing both at the same time. Regardless, if you want a moist, and juicy turkey in half the time, that will also confuse your guests, then this is the video for you.
Follow this link to get a fully formatted, printable, written recipe: www.allrecipes.com/recipe/277...
Follow this link to become a member, and read Chef John’s in-depth article about this Fast Upside-Down Turkey recipe: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e... - Навчання та стиль
Check out the recipe: www.allrecipes.com/recipe/277369/fast-upside-down-turkey/
Years ago, my grandmother gave me a set of glass baking pans. One of them was a deep half-egg shape. What to do with THAT? Fancy trifles?
That deep oval pan eventually became my go-to for roasting a turkey breast. Breast-down, in a roasting bag to keep the meat immersed in the flavorful juice, buttered and seasoned, the cavity filled with aromatics and vegetables, it's never failed to produce a juicy, delicious, tender breast. I don't think any other pan could do it.
Will you spatchcock a turkey, as a food wish?
What size is that bird
I hear all of us melodically saying as a group “and as always en joy 🎹 “ ❤️
I mean, we can all basically quote the intro and outro verbatim at this point, right? You are, after all, the Chef John... of your outro song.
It makes logical sense to cook it upside down like this, as it not only cooks the dark meat on top, but the juices from the dark meat baste the dryer white meat on bottom.
Which is EXACTLY why I've been cooking it this way for years. I just don't cook it at such a high heat. I cook it at 325 (I believe) and for the last half hour of cooking, I flip the bird so that the breast side browns.
@@w8n2xhl I'm going to try it your way this year! But I don't think I've cooked a dry turkey in years.
I did it my first year away from home (accidentally) and had the most tender and moist turkey I've ever ate. Now to tell my parents "hey you should try flipping the turkey, it'll be the best you've ever had" I'm sure that will go over well.
Sophie Laurenti I also make an herb butter and insert it between the skin and meat throughout the bird.
@@josuearnold9652 I think Chef John wanted to raise the bird, to give better heat exposure and also keep the turkey out of the juices.
I would fight a bear for 30 seconds ...just to eat that turkey juice bread... 🤤
Whilst you battled with the bear, I would eat those smashed potatoes!
oddly specific
😁😁😁😁😁😁
This just made me think of the revenant
Mmm turkey gravy bread
My food wish never changes: it is for someone else to do the cooking & the clean up afterward.
Lol
That's a wish I can get behind!
Helping others is life's joy!
Get some.
@@gregroth4696 my husband and three kids can help me then this year lol! It be nice if my town would do a city wide thanksgiving. It may be dumb but it would be nice to see no one go hungry for at least a day.
I do it as I go and it drives me nuts
"You are the King George III of your upside-down bird" is one of the all-time greats
Of this inverted bird"*
I totally agree..lol
should be on one of his shirts🤣🤣
It brought a picture of the decadent feasts royalty had on a daily basis. I'm sure they included turkey, at least after they were brought to Europe from America.
That's good, but I've been on a week-long binge of these, and I still don't think I've heard a better one than "After all, you are the Method Man of your method, man" XD Love this guy.
A few Thanksgivings ago my sister tried the upside down cooking technique. She brought it to the table upside down but forgot to mention that to the carver. He cut into it and found no breast meat. We all said "Griswald turkey" in unison. My sister cried until we flipped it over and tried again. Best turkey ever. Thanks sis.
Yeah I only make this mistake once, I can say this from experience.
That must've sucked..Are you still making it upside down
@@albuquerqueturkey1567 NO. LOL That was a one and done. She puts it in the clear plastic bag now. Works great too!
@me262a1 well I tried your method today for Thanksgiving with the Tukey..It was a hit Thank you!!!
Get you a man who talks about you the way Chef John talks about this roasted turkey: *Absolutely gorgeous and slightly inappropriate-looking* True romance right there.
And then flips you over and bastes you in gravy?
@@dasgoat76 haha! Well, as long as cayenne pepper is involved, death by gravy might not be the worst way to go.
Trisha Ray 🤣🤣🤣🤣🤣🤣
Quite likely the best YT comment ever.
@@dl7281 thanks! But I once saw a reply to an ad hominem argument that went ''No, YOUR MOM is a logical fallacy" that I have always considered the gold standard of UA-cam comments. Chef John's classic wordplay segues also bake my cake, if you know what I mean 😝 he is, after all, the absolute tycoon of his chocolate macaroon
It looks like Chef John went to town putting his turkey upside-down. 🍗
Have a Happy (& Safe) Thanksgiving Everyone.
I love it!! Thanks and same to you! 🤗❤🙏🏼
Thank you. same to you.
I enjoyed this. Happy Thanksgiving to everyone as well. 🦃
You too, sweetheart! ❤ 🦃
I just made this earlier tonight. I also made the "make ahead" gravy on Wednesday. All I can say is thanks Chef John. This was absolutely incredible and was definitely the best turkey I ever made from scratch.
Process (with slight modifications):
I used Sea Salt instead of Kosher salt and it worked fine.
I dry brined for about 18 hours.
I slathered the halved loaf of french bread with UNSALTED butter. I think this is very important for the result since the turkey was heavily salted
I rubbed the bird with some garlic butter before putting it in the oven
I cooked for about 2 hours and was not sure if the breast had hit 165 degrees. I took it out, took the bread out, flipped it, checked it and it was about 145. My wife suggested to put it back in (breast side up) with the thermometer in the the breast.
The bread had some red juice on it so I put it in my toaster oven for about 10 minutes at 350
I cooked the bird for about 15-20 minutes more and the breast section hit 165.
I cut the bread in to the dressing/croutons while waiting for the turkey to finish
When I took it out, the breast was perfectly brown!
I let the turkey rest for about 15 minutes.
Results
The turkey ()I mean the whole thing) cut so easily
The breast was incredibly juicy. I was absolutely amazed.
The herbs in the cavity were incredible! The aroma just wafted through the air once I cut enough meat off to expose them in the cavity.
The bread/dressing/croutons...O...M...G!!! Seriously and unbelievably the highlight of the dish because as I said, the turkey was perfect. It was salty, (which is why I recommend using unsalted butter), crunchy, smoky, rich and decadent. It was a side dish all on it's own
I did the make ahead gravy (which as also fantastic) and added the turkey juice from the pan. It pushed it to the next level. Sooooo good.
My one suggestion would be the flipping of the bird when the breast meat is at about 150 degrees and let it cook the last 15 minutes breast side up so it browns instead of using the broiler. It worked for me!!
The first time I made an upside down turkey, the white meat was so tender and juicy, the guests asked if it was even cooked. It was, and it was amazing.
Agreed. I will never cook it another way, 🇨🇦
I'm astounded that nobody had challenged the "low and slow" method before!
Chef John is the Burl Ives of chefs
My grandmother did it for years, upside down, she always thought it was more practicle being the breast sits in its own juice, luv your videos!
"Edible sternum codpiece" - I'm still laughing!
I've never craved turkey so much as when I saw it sitting there upside down.
I second this sentiment!! Whew.. 🙀👏🏼😉
Absolutely gorgeous and slightly inappropriate looking
The owner of Brennans in Berkeley told me years ago that's how they cook their turkeys. Their's were always moist and juicy. But thank you Chef John for dry brine and speed heat cook. Also for the submissive turkey kneeling on the bread. Yeah I said it!
“In all its provocative glory.” God, I love that man!
This worked like a charm. I tried it with a 10lb turkey, so I probably could have cut the cook time a bit, but the breast was still moist. Easiest method ever!
I was waiting for the Simon and Garfunkel reference after sage, rosemary and thyme...
Me, too. I’m old.
This has been my family's method for ages.
I learned how to cook a turkey today.
A friend of mine has been cooking her turkey like this for many years. Always turned out amazing
That looks awesome! The reason the skin has split across the keel is that the bread trivet was placed longitudinally. Since it has a split where you made a hinge after cutting it, the bread was forced apart by weight of the bird. Just turn the bread ninety degrees to prevent the problem.
Do you give your turkey a pep talk I always tell it everyone is coming to the party just to see you;)
Hahaha.. so creepy
Just like Bob Belcher?
@@jameslevinson7137 look up bobs burger ...l do... I bet you'll sing it:)
lol!! ..weird..🧐
You are the Eddie Izzard of your upside down fowl with gizzards,
I laughed so hard at “sage, rosemary and thyme” and I started humming “parsley, sage, rosemary and thymeeee” as soon as I did you mentioned it. Thank you for the unexpected Simon and Garfunkel 😂
6:23 That “whoops” is the best whoops I’ve ever heard.
Best revolutionary idea ever! Gonna try this!
Used this recipe last year, now the only way I'll cook a turkey. Making to cook ahead gravy right now.
Just cooked my first “fast upside down” turkey! Turned out fantastic. Followed Chef Johns directions exactly. Easy as pie & DELICIOUS! Not too salty either as I feared. Way to go Chef John!
Chef John helps me keep abreast with the latest in food cooking techniques
Man, that upside-down presentation would bring serious tears of laughter at my house!
"I need every turkey you have." -Chef John at the store a month before Thanksgiving
Thank you Chef John for this! I'm a fairly good cook but I had never cooked a turkey before. Tried this technique it out with different seasonings and it was AMAZING! The breast meat was juicy and flavorful even tho it was served a few hours after it was cooked. And that bread, THAT BREAD! I did not go with the slightly inappropriate presentation, though. The breast bone didn't pop through the skin on mine, so I broiled it a few more minutes to get the skin golden brown. All in all, it was a spectacular success, and counting the rest time, in just 2.5 hours! This will be my go-to technique for turkey from now on!
Used Chef Johns recipe for Thanksgiving today and it was exactly as advertised. I will be cooking Turkey like this every year!! Thank you Chef John!
Been cooking them upside down for years now...cant fail.
Chef John, I followed your steps in this video, and I was skeptical at first and kept checking that my turkey would burn, but no, it came out moist and tasty just in two hours :) Thank you very much, and I hope you're having a wonderful thanksgiving. My wish is that one day I will be invited to your dinner where you do all the cooking.
OMG....I am blown away by the ease of that, serving it with those FAB potatoes AND the fact that it looks thoroughly scrumptious. Way to go Chef John! Had I not been an artist...cooking would be my number one passion, as it is so creative. I love your channel, your sense of humor, your amazing culinary abilities....and your kindness. Thank You.
My best friend and I just made this upside down turkey with smashed potatoes, and her daughter, along with the two of us have just agreed that this is by far the best turkey dinner we've ever eaten... Her daughter thinks it's the potatoes... I thought it was the entire meal together.... Flavors overlapping and complimenting each other... 🤤
Your channel has become a Thanksgiving staple in my household for years as now. Tried fast upside-down turkey for 2021. WOW, was the most succulent and delicious turkey yet! Thank you so much for sharing your insights and demonstrating how we can provide delicious meals for our family.
I never carve at the table anyway, so no problem there. 😍👍🏼
I've cooked Turkey this way before but never thought to use bread. Thank you! This is great!!
Excellent. My mother who is French taught me this as a method for cooking all types of poultry-dry brine with gros sel for 1-3 days depending on the weight of the bird, thoroughly rinse, pat dry all over, then shove duck fat under any skin that you can unless roasting duck or goose, stuff with fresh herbs and a cut lemon or two, truss tightly, and roast at 450-475 convection. There’s no need to invert the bird, of course. The addition of the bread is a nice touch though that I will add. Thank you Chef John!
Giving it a go right now. Easy and so much more time efficient. Thank you Chef John.
Thank you, look very good and moist, next time I will try this recipe.
Did this for Thanksgiving and it was a smashing success. Delicious and so much less work than wet brining and so fast! Love it!
I have watched countless videos on roasting a turkey, but nothing beats the Reynolds roasting bag. No gimmicks, just a perfectly cooked turkey every time, and in much less time than traditional roasting.
Loved this! Love the laughter from the comments you make. You're so talented. Thanks
Great job chef.. I will try this method for sure
Grateful for you John!
Thank you chef. I will do this every year now.
My college student daughter is determined to make a boneless turkey as per your instructions this year. I look forward to seeing how it turns out! love how you show different methods. Happy Thanksgiving to my favorite chef. 🦃 ❤
Been expecting this..
Thank you.
I want to see you carve the upside down turkey.
When it was first pulled out of the oven it mimics how I look after falling asleep on the beach
I’m testing this recipe, my 22 lb turkey is in the oven upside down. 😂
Thanks Chef John!
The hasselback turkey carving was so funny! So glad you didn't edit it out! Thanks for sharing. Love watching everything you do.
Very Well Done Looks Excellent
Happy Thanksgiving Chef John! You've been an inspiration for me all year.
I'm doing this, this year! Thanks boo
Always good Chef John!
I think turning over the turkey to get the browning all over was a great decision. Great looking bird!
Ohh my favorite chef, thank you for this!!!
THANK YOU, YOU SAVED MY LIFE. I am going to do this.
Amazing. Simply amazing!
Thank you Chef!
LMAO chef John your humor was over the top in this one!
edible sternum codpiece.
There are inedible sternum codpieces?!?
Totally cracked me up!
Note to self... possible band name
Ben Sanders 🤣🤣🤣
Very Juicy. GREAT JOB!
You’re a genius Chef John!
Thank you for sharing that video that is how I’m gonna do my turkey this year for Thanksgiving in gods willing
I have been cooking my turkey upside down for 43 years. It was a accident the first time because I was so young. But everybody thought it was the best turkey they ever had, so I've been doing it ever since LOL. Thanks for telling everybody about this. Great video
This episode gave me a chuckle I think I'll dare to try this thanksgiving
Looks awesome, John!
"Absolutely gorgeous and slightly inappropriate." Ah Chef John! I came to your videos after dragging my ears and mind through several other cooking vids. This is where my brain unwinds from the science and the criticism and the competing. Just comforting, gentle, expert instruction. Thank you Sir. :)
I did this for Thanksgiving. I have never cared for turkey breast meat, but with this recipe and method of cooking, I could not stop eating it! It was amazing!
Once again, Mr Chef John, You seem to always outdo yourself; you include all aspects of your process, successes, omissions or "failures" and successful accidents. I love you for this, and plenty of other things, but please do enjoy this long winded compliment soon and frequently. Thank you for jumping into the cooking turkey at too high a temperature and loving it group. We do ours on the grill every year and it always takes about 1.5-1.75 hours, even with the big boy turkeys, 18 lbs and up. We will try to take some photos and send them in for comparison and to induce drooling. We are going to work the upside down part into our existing grilling this year. Thank you!!
Happy Thanksgiving Chef John and family!! I will definitely doing this on our 🦃!
I had a fast poultry-pun ready, but it got turned upside-down!
How is Ramon?
Well, we are all talking turkey anyways, so it's all good.
The bread is a brilliant idea. That would probably be worth trying with a turkey that isn't upside down... using garlic butter instead of just plain to add even more flavour.
- I do my turkey a bit different from most other people. Before it goes into the oven I rub the whole of it with Miracle Whip... and don't bother with butter. It keeps the meat tender and moist but doesn't add any actual flavour. It also contributes to the browning. I've had a lot of compliments on my turkeys over the years so it must be okay. :)
Did he butter the bird?
lol it took me about 10 seconds to get the "slightly inappropriate looking" joke... but when I did... it was worth it... love you John. Great work!
Wow!!!!! That turkey looks delicious!!!
While the soaked bread looks good.. those turkey drippings are like gold for making gravy. I would maybe use a rack instead and retain all the drippings for said gravy.. And what if you flipped the bird halfway through? :-) Would that make the breast brown enough?
I'm going to try this. That bread looks delicious John.
This man is just ...lovely....Happy Thanksgiving chef John...
This turkey roasting method beat a slow cooker turkey! Thank you chef John for sharing this technique!!!
*Relevant and Supportive Comment*
I love it...thank you
I just used this recipe for a 6lb whole chicken & cooked 1 1/2 hours. Moist, tender & delicious this is. (I did use my own seasoning though). I am severely chronic pain disabled & this was the easiest recipe to use & did not strain me too bad. I have NEVER had moist breast meat (I prefer thighs), but I have to say this is moist, tender & delicious & I am SURPRISED that this turned out. 1st time ever me doing this. (I must have watched & enjoyed this video 20 times or more :) ... Thank-You very much, from Carmen :)
I have to try this! I especially like the bread idea.
I do a version of this every year. I love the bread idea! I usually use a raised rack myself. Try flipping it mid cook and finish the last half hour or so breast side up to get that color.
I really like this guy and his presentation.
Yesssssss from the last post I was anticipating this video. Awesome Sauce'um 💯
I do it every year . It’s awesome
I butchered two extra turkeys this year. You have no idea how happy this recipe makes me.
I just discovered you about a week ago. LOVE your recipes AND you're drop dead funny too!!!🤣🤣🤣 You're little quips and jokes are hilarious!
Used this method today with slight changes and love it. I was hesitant with such a high temp so I roasted a 16lb turkey at 400 degrees, breast side down for about 2 1/2 hours. I used a v-rack inside a roasting pan instead of the bread and I covered the turkey with foil about 90 mins in to prevent the skin from getting too dark. Salted the bird and let it sit in the fridge for 2 days covered with cheese cloth. The dark meat was at 185 degrees while the breast meat was at 160. Let the turkey rest for over an hour while I finished the sides and it was still plenty warm when I carved it.
Who else hits like first second, watches whole vid and then rewatches while scrolling comments?
Guilty! And, if doing that is wrong, I don’t want to be right.
That IS the ritual ... LOL ... and I suspect for far more than are admitting it... ; ]
the real tips are in the comments...you da real MVP!
Your mother
@@rademfam6856 DM me brah