Breast up, or breast down

by MooseGoneApe

5 Comments

  1. Smidge-of-the-Obtuse

    I prefer the flipping method, out of the 6 or seven different methods I’ve used the last 25 years.

    Start with Breast down, cook at a higher temp, then turn it over and lower the temp and continue cooking until done.

    And oiled rack inside the roaster is helpful and normally it’s for birds that are unstuffed.

    I’ve used this method twice within the last 6 years, and it worked well. The breast stayed moist, and it cooks a bit faster due to the higher heat.

    I’d use this method again for a small to mid sized turkey. A big turkey (+20) is a bit harder to finagle.

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