[Sca-cooks] Upside down turkeys
RUTH EARLAND
rtannahill at verizon.net
Sun Nov 27 11:44:28 PST 2005
First, let me say that I'm a big fan of upside down roasting. I find that it
really does help get the thighs cooked without drying out the breast. I've
found that if you use a roasting rack, spray it with oil prior to placing
the turkey on it, and turn the turkey back upright half-way through the
cooking, the skin stays intact and on the bird.
The biggest problem is turning the turkey. If you've got a really big bird,
this can be a job for the manly men or the sturdy women in your group.
As an aside, I like to brine the turkey. It keeps it moist and makes it cook
faster.
Berelinde
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