Did you see that commercial with the turkey tip saying it should be cooked upside down?
Yeh, really, that’s what they said!
In what is apparently a growing trend, cooking experts are recommending that the bird be roasted upside down, in a V-shaped rack, for the first hour of cooking. Then turned right side up for the rest of the time.
I actually did this once… by mistake. I was too embarrassed to tell anyone at the time. I guess I was just ahead of the curve!
The idea is that the turkey juices will seep down into the breast, keeping the white meat moist. Basically, it will be self-basting.
Over the last week and a half, FoodSafety.org has published a 4 part series on buying, prepping, cooking and serving a Thanksgiving turkey safely.
They don’t mention cooking the turkey upside down – but they did publish a cooking chart. It’s posted below. The chart is based on a recommended oven temperature of 325°, with an internal target temperature of 165°.
They also instruct turkey chefs to wash their hands, but not the turkey. This due to splashing and cross contamination issues.
They say to keep raw turkey separate from other foods, and to check the internal temperature in three places for doneness: the innermost part of the thigh; the innermost part of the wing; and the thickest part of the breast.
On USDA.com, they recommend also checking the temperature of the stuffing to make sure it has reached 165°. The 165° internal temperature is intended to kill Salmonella and Campylobacter bacteria.
When it comes to leftovers, FoodSafety.org recommends storing them in the refrigerator or a freezer within two hours. They say refrigerated turkey is good for 3 to 4 days. Frozen turkey leftovers are good indefinitely – but are best if used within two to six months, according to their site.
Here’s the turkey cooking times chart. Hey – before you go, share this info with your followers by using the share buttons below!
| Size of Turkey | Unstuffed | Stuffed |
|---|---|---|
| 4 to 6 pounds (breast) | 1 1/2 to 2 1/4 hours | Not usually applicable |
| 6 to 8 pounds (breast) | 2 1/4 to 3 1/4 hours | 2 1/2 to 3 1/2 hours |
| 8 to 12 pounds | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours | 3 1/2 to 4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours | 4 3/4 to 5 1/4 hours |
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