Roast Turkey Upside Down Recipe
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Roast Turkey Upside Down
1 18 lb. turkey
1 14 oz. can Chicken Broth
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. marjoram
1 stick of unsalted butter (1/2 cup)
1 cup dry white wine
Rinse turkey under cold running water and pat dry with paper towels.
Pre heat your oven to 325 degrees.
Pour the chicken stock into your roasting pan and place a roasting
rack in the bottom of the pan. If you intend to stuff your bird, do
it now. Rub the rack with plenty of butter to avoid the skin
Combine the garlic and spices in a bowl. Rub plenty of butter onto
the surface of your bird and sprinkle the seasonings evenly over the
entire surface. Place the bird on the rack, upside down.
Cook for about 40 minutes. Meanwhile melt the stick of butter and
add the wine. Baste the bird with this mixture after the 40 minute
period. Then baste the bird about every 30 minutes with the
butter/wine mixture and the pan juices.
About 1 hour before estimated time of doneness, remove the roasting
pan from the oven and carefully turn the bird Breast side up and
return to the oven.
Check for doneness by inserting an instant read thermometer into the
thickest part of the thigh. Look for an internal temperature of 170
degrees. Allow the bird to rest for 20 minutes before carving.
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