Flipping the Bird


For some oddball reason, we managed to roast the Thanksgiving turkey upside down, without anyone even noticing until the master carver of the house, preparing to slice up the bird, asked why it was placed breast down on the presentation platter.

We still can’t explain that one, but the surprise result was a turkey that yielded exquisitely moist white meat. True, it could be thanks also to the dry brine it underwent in the days leading up to the holiday, or the liberal rubdown with Porchetta-Spiced butter it received just prior to cooking.  But the accidental upside-down roast method got us to thinking; maybe we were on to something, by pure happenstance.

A little cookbook sleuthing finds it may be so. Research and experiments into how to roast the perfect turkey, detailed by the editors of Cook’s Illustrated in The Best Recipe (1999, Boston Common Press), reference James Beard’s technique for achieving equal temperatures in the white and dark meat—turning the bird as it roasts, starting with the breast side down on a rack, then onto each side during the cooking time, and finishing with the breast side up.  The Cook’s Illustrated editors concluded: “Brining, turning, and basting are work, yes, but the combination produces the best turkey we’ve ever had.”

Funny, it was the exact same thing we’d theorized, standing over the upside-down bird on its decorative holiday platter. That’s the tried-and-true method for roasting a chicken that we learned from Julia Child.  Although in truth, turning a searing-hot chicken is work enough, so the next time the turkey may be started breast side down, and flipped once. That’s probably what Kate was aiming for in the first place, having used the L.A. Times method for how to dry brine. The big flip just got lost somewhere in the dinner hustle-bustle. Because we also tend to follow the advice offered by The New York Times on how to stop freaking out about the turkey: “Remember, it’s just a big chicken.”

Bonus tip: Because this Porchetta-Spiced Turkey recipe includes fennel seed in the dry rub, we added some fresh fennel to the dressing. It lends a clean, fresh note to the traditional celery, onion and sage combination, while echoing the seasonings in the turkey and resulting gravy. 


One Comment Add yours

  1. Amy says:

    We did a dry brine turkey this year too. The drumsticks had almost a smoky flavor. Worth a repeat in Christmas.

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