Quick Roast Turkey, Breast-Down

Name: Quick Roast Turkey, Breast-Down
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 20 servings
Cuisine: American
Ingredients: 1 loaf French Bread; 2 sprigs Fresh Dill; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 4 tbsp Salt; 1 lb Turkey Breast; 4 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 American Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Carnivore 🥩Low-FODMAP Halal 🕌

Quick Roast Turkey, Breast-Down delivers juicy, tender white meat thanks to roasting the bird upside-down so the juices baste the breast as it cooks. Buttered French bread underneath soaks up drippings and herbs, turning into a rich, stuffing-like side with notes of sage, rosemary, and thyme. Ideal for a streamlined holiday dinner or a special weekend meal when you want big flavor in less time.

Prep30 mins
Cook2 hrs
Serves20
DifficultyMedium

1

Place the turkey in a large pan, bowl, or tub. Remove the neck and innards and save them for gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, then season the outside with the remaining salt until the entire surface has a light coating of salt crystals. Transfer to the refrigerator, uncovered, and let it brine for 12 to 24 hours.
2

Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan on top of a sheet pan.
3

Slice the bread loaf lengthwise into two halves. Butter generously and place them buttered-side up in the prepared roasting pan, pushing the halves together so they touch.
4

Remove the turkey from the refrigerator and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place the turkey breast-side down on top of the bread, making sure it is as steady and upright as possible. Tuck the wing tips up and over the drumette.
5

Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours. Let the turkey rest for at least 15 to 20 minutes before carving.
6

Meanwhile, cut the bread into cubes and transfer to a serving plate; keep warm if needed. Spoon the juices onto the turkey, place it on top of the bread, and carve.