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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Upside-Down Roast Turkey Recipe

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This recipe for Upside-Down Roast Turkey is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15-20 lb turkey (reserve giblets for gravy)
½ - 1 c chicken stock
1 garlic clove minced
1 t dried basil
1 t salt
½ t freshly ground pepper
¼ t dried rosemary
¼ t margoram
⅛ t dried thyme
¾ cup (1½ sticks) butter
1½ dry white wine room temp.
Directions:
Directions:
Rinse turkey under cold running water. Pat dry with paper towel.
Preheat oven 325 F. Pour ½ c. stock into roasting pan. Heavily butter roasting pan.
Combine garlic, basil, salt, pepper, rosemary, marjoram, and thyme. Rub some of butter over turkey. Sprinkle evenly with herb mixture. Or mix butter with seasonings and garlic and massage turkey.
Place turkey breast side down on rack and roast 20 min.
Baste Turkey every 20 min. generously with butter and wine mixture and continue roasting according to wrapper directions. Baste turkey generously with remaining wine mixture and pan juices every 30 min. or so, checking occasionally to make sure breast skin is not sticking to roasting rack. add additional 1/2 cup of stock if more liquids is needed for basting. Cover turkey loosely with foil if it begins to brown too quickly.
Transfer Turkey to large heated platter and cover loosely with foil. Let stand in warm place 15 -20 min before carving.
Watch for skin and meat to shrink on drum sticks. When 1/2 to 1 inch of bone show, meat is cooked.
Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
Favorite turkey!

 

 

 

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