This upside-down turkey recipe is a unique and flavorful twist on the traditional roasted turkey. The turkey is cooked breast-side down, resulting in juicy, tender meat. The tangy cranberry glaze adds a delightful sweetness. Serve this stunning centerpiece at your next holiday gathering or special occasion.
Ingredients
- 12-pound whole turkey
- 1 cup cranberry juice
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup all-purpose flour
Directions
- Preheat your oven to 325°F (165°C).
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat dry.
- In a saucepan, combine the cranberry juice, brown sugar, melted butter, soy sauce, Dijon mustard, dried thyme, garlic powder, salt, and black pepper. Stir well and bring to a boil. Remove from heat.
- Pour half of the cranberry glaze into a small bowl and set aside.
- Place the turkey breast-side down in a roasting pan. Brush the back of the turkey with the remaining cranberry glaze.
- Pour the chicken broth into the roasting pan. Cover the pan with aluminum foil.
- Roast the turkey in the preheated oven for 2 hours, basting occasionally with the pan juices.
- Remove the foil and carefully flip the turkey breast-side up. Brush the breast with the reserved cranberry glaze.
- Return the turkey to the oven, uncovered, and roast for another 1 hour, or until the internal temperature reaches 165°F (74°C). Baste occasionally.
- Once the turkey is cooked, transfer it to a serving platter and let it rest for 20 minutes before carving.
- While the turkey rests, prepare the gravy. In a small saucepan, whisk together the all-purpose flour and 1/4 cup of the pan juices. Cook over medium heat until thickened, stirring constantly.
- Serve the upside-down turkey with the cranberry gravy and enjoy!
