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Fast Upside-Down Turkey
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
885 minutes
Masterful technique: Upside-down turkey cooked in half time for juicy perfection by Chef John.
Ingredients:
  • 1 (16 pound) whole turkey, thawed
  • 4 tablespoons kosher salt
  • 1 loaf French bread
  • 4 tablespoons unsalted butter, softened
  • 2 sprigs fresh sage, or to taste
  • 2 sprigs fresh rosemary, or to taste
  • 2 sprigs fresh thyme, or to taste
Instructions:
  • Place the turkey in a spacious container. Remove the neck and innards and set aside for gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons of salt, then cover the entire outer surface with the remaining salt for a thin layer of crystals. Refrigerate uncovered and let brine for 12 to 24 hours.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and place a sturdy foil roasting pan on top of a sheet pan.
  • Slice the loaf of bread in half lengthwise. Spread a generous amount of butter on the cut sides and place them facing up in the roasting pan, pressing the halves together.
  • Prepare the turkey by stuffing the cavity with aromatic sage, rosemary, and thyme. Secure the legs with kitchen string and position the turkey breast-side down on a bed of bread, ensuring it is stable. Tuck the wing tips over the drumette for even cooking.
  • Roast the turkey in the preheated oven until the thigh temperature reaches 165°F (74°C), which should take about 2 hours. Allow the turkey to rest for 15 to 20 minutes before carving.
  • While waiting, cube the bread and place it on a serving plate to keep warm. Drizzle juices over the turkey, set it on top of the bread, and carve.

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