UPSIDE DOWN TURKEY
This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.
Provided by BLOND2
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h30m
Yield 18
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
- Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).
Nutrition Facts : Calories 536.2 calories, Cholesterol 207.1 mg, Fat 28.1 g, Protein 66.4 g, SaturatedFat 9.9 g, Sodium 197.2 mg
UPSIDE-DOWN TURKEY
For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down turkey is a fun way to prepare your Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h45m
Number Of Ingredients 6
Steps:
- In a small bowl, combine 1/3 cup salt and 1 tablespoon pepper. Rub mixture all over turkey, including inside body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, to allow seasoning to penetrate meat.
- Remove plastic from turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature 1 hour.
- Preheat oven to 425 degrees with a rack in lower third. Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim bread to length of turkey breast (about 9 inches), then slice horizontally. Butter cut sides of bread. On a V-shaped wire rack set in a roasting pan, place slices side-by-side lengthwise, buttered-sides up. Place turkey breast-side down, so it rests on bread (not directly on rack). Roast 45 minutes.
- Remove from oven and, using a kitchen towel to hold neck side and a wooden spoon inside cavity for leverage, carefully flip turkey breast-side up. Pour broth into pan, then rotate pan and return to oven. Reduce heat to 350 degrees. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 2 hours more.
- Transfer turkey to a serving platter. Remove rack from pan; discard bread. Set pan with drippings aside to make your preferred gravy recipe (keeping in mind that drippings will be salty). Let turkey stand 30 minutes. Serve, garnished with figs, grapes, sage, and thyme.
UPSIDE DOWN TURKEY
This recipe for turkey came from a mistake. My son invited us for Thansgiving. When he took the turkey out of the oven, he said "Mom-this turkey doesn't have any meat on it." He had roasted it upside down in the pan. It was the most moist flavorful turkey I had ever eaten! I do it this way quite often now.
Provided by Margaret Benson
Categories Turkey
Time 4h30m
Number Of Ingredients 4
Steps:
- 1. We used 13 lb turkey, but you can use larger one, just adjust time cooked. Set oven for 350 degrees.
- 2. Mix the spices together in butter. Rub the butter mixture over turkey, back & front. Place it in large roasting pan. Roast with top off for 30 min. Put top on turkey, roast for remaining time according to turkey directions.
- 3. When roast period is up- check that turkey is at 170 degrees with meat thermometer. Remove from pan, cover with foil & let set for ar least ten minutes. Then Enjoy! You will still have drippings for gravy. If not, add chicken broth to pan, scrape drippings in pan then proceed for gravy. DO NOT STUFF TURKEY!
UPSIDE DOWN (MAQLUBA)
This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.
Provided by JustCallMeD
Categories World Cuisine Recipes African
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
- While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
- Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
- Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 58.3 g, Cholesterol 50 mg, Fat 78.1 g, Fiber 6.8 g, Protein 24.3 g, SaturatedFat 13.6 g, Sodium 152.4 mg, Sugar 10.9 g
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