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Cooking the bird upside down?

post #1 of 7
Thread Starter 
We only cook a turkey breast (9lb.) because no one likes the wings and drumsticks, and there is plenty leftover for soup anyway. So I heard on a radio talk show that turkey should be cooked breast side down for the duration, especially when cooking just the breast, supposed to keep it extra moist and juicy.
Any thoughts?
post #2 of 7

brine

post #3 of 7
Thread Starter 
Quote:
Originally Posted by Reed422 View Post

brine

specifics?
post #4 of 7
For a "hotel style turkey breast", I ain't buying into the upside down thing.

The main reason some folks do that with a whole bird is that the legs and thighs take longer to cook than the breast. So to get those parts done, you need to cook the turkey longer, and that dries out the breast. Cooking a whole bird upside down (or doing the multiple turn on it's side thing like I do) exposes the legs and thighs to the hotter part of the oven, and protects the breast.

With a bird that has no legs and thighs, you don't have that worry, so just cook it right side up until the breast is done.

Most hotel style turkey breasts are "enhanced" so they are basically already brined. (Not really, but sort of.) You can still brine it if you like to add additional flavors. My basic turkey or chicken brine is 1/2 cup kosher salt per gallon of water, a can of frozen apple or orange juice concentrate, and then various herbs and spices such as sage, bay leaves, thyme, allspice, sometimes crushed juniper berries.

But for just the breast, you are better off just getting an injector and injecting the breast with a mixture of melted garlic butter, a bit of turkey/chicken stock, and a bit of white wine. Toss in some poultry seasoning to the broth if you like.

Ocean State Job Lot has injectors for about $3 if you do not already have one.........
post #5 of 7
Quote:
Originally Posted by John O' View Post


specifics?

 Eh I never use a recipe other then the ratio of salt and water.  Then I just throw in a bunch of junk, garlic cloves, onions, ginger, allspice whole, bunch of other whole spices, bunch of dry herbs.  Then for liquid I go beer or wine, lemon juice, maybe soy sauce, maybe hot sauce, maybe a squirt or too of vinegar, lime juice, agave nectar/maplesyrup/honey, and god knows what else I put in a brine.  Once I start dumping crap in I don't stop :)

post #6 of 7
I agree. No reason to cook a turkey breast upside down.

I cook the turkey upside down except for the last 60 - 90 minutes. When I flip it.

Breast is always moist. Always.
post #7 of 7
I would not do it upside down. I don't do it for full birds either. I start them in a rocking oven at 500F then drop the temp to 350 after 30 minutes. Foil the breast after an hour so it doesn't get too dark. You can cook a 20 lb bird this way in 2.5 hours. That's not enough time for it to dry out, especially if you brined it.
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