Inverted Roast Turkey
Inverted Roast Turkey turns tradition on its head to keep the breast incredibly juicy while the dark meat becomes richly flavored and tender. The butter and natural juices baste the bird as it roasts, creating crisp skin and succulent slices perfect for a holiday table or any special dinner when you want dependable, crowd-pleasing results.
- Prep20 mins
- Cook3 hrs
- Serves8
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Remove and discard the giblets. Rinse the turkey and pat it dry. Set the turkey upside down (breast facing down) in a roasting pan.
- 3
Put 1/2 of the butter inside the turkey cavity. Cut the remaining butter into pieces and rub them over the outside of the skin. Pour water into the pan and cover it with foil.
- 4
Cook in the preheated oven until the thighs reach an internal temperature of 180 degrees F (80 degrees C), 3 to 3 1/2 hours.
- Calories 182.37 kcal Moderate
- Protein 10.12 g Good Source
- Carbs 3.36 g Moderate
- Total Fat 14.08 g Moderate
- Saturated Fat 8.08 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 56.87 mg Moderate
- Sodium 498.19 mg High
- Fiber 0.62 g Low Source
- Sugar 1.26 g Low Source
- Added Sugar 1.25 g Low Source
- Calcium 0.0 mg Low Source
- Iron 0.73 mg Low Source
- Potassium 0.0 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛