Flipped Roast Turkey
Discover the secret to a perfectly juicy holiday centerpiece with this Flipped Roast Turkey recipe. By starting the turkey breast-side down, this innovative roasting technique ensures the white meat stays moist while the dark meat cooks through to tender perfection. Infused with a fragrant blend of garlic, rosemary, and thyme butter, every bite bursts with rich flavor. A medley of vegetables and a touch of chicken broth create a savory base for basting, while a quick flip during the final roasting stage delivers a beautifully crisp and golden skin. Ideal for Thanksgiving or any festive gathering, this 10-pound turkey serves up to eight guests and pairs wonderfully with classic holiday sides. Perfectly roasted and impressively presented, this turkey is sure to steal the show!
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Recipe Information
Ingredients
- 10 pounds Whole turkey
- 8 tablespoons Unsalted butter, softened
- 2 tablespoons Salt
- 1 tablespoon Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 whole Lemon, halved
- 1 whole Onion, quartered
- 2 whole Carrot, cut into chunks
- 2 whole Celery stalks, cut into chunks
- 2 cups Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat dry with paper towels.
In a small bowl, mix together the softened butter, salt, pepper, minced garlic, rosemary, and thyme until combined.
Gently loosen the turkey skin over the breast by sliding your hands underneath it. Rub half of the butter mixture under the skin and spread evenly. Rub the remaining mixture all over the turkey’s skin.
Stuff the cavity with the halved lemon, quartered onion, and some of the thyme sprigs.
Scatter the carrot, celery, and any remaining onion into a large roasting pan. Pour the chicken broth into the pan to create a base for basting.
Place a sturdy roasting rack in the pan and flip the turkey breast-side down so it rests securely on the rack.
Roast the turkey in the oven for 45 minutes at the higher temperature of 425°F (220°C) to develop a golden skin.
Reduce the oven temperature to 325°F (165°C). Cover the turkey lightly with foil if the skin darkens too quickly. Continue roasting for an additional 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
During the roasting process, baste the turkey every 30 minutes with the pan drippings to keep it moist.
Once the turkey has reached the correct temperature, carefully flip it breast-side up in the last 15-20 minutes to crisp up the skin on the breast. Use tongs and a dish towel for stability during flipping.
Remove the turkey from the oven and let it rest, tented lightly with foil, for 20 minutes before carving.
Serve with your favorite holiday side dishes and enjoy!
Nutrition Facts
Calories |
7171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3423 mg | 1141% | |
| Sodium | 18196 mg | 791% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.6 g | ||
| Protein | 1102.2 g | 2204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 12520 mg | 266% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
