This delicious upside-down turkey recipe, inspired by Martha Stewart, is a game-changer for your holiday meal! It’s simple to prepare, uses everyday ingredients like ciabatta and butter, and ensures a juicy, flavorful bird with crispy, golden skin. Perfect for impressing guests, this method delivers mouthwatering results every time—your new festive favorite!
Recipe Ingredients:
- Kosher salt and freshly ground pepper
- 1 whole turkey (14 pounds), patted dry
- 1 loaf ciabatta (1 pound)
- 1 stick unsalted butter, room temperature
- 2 cups low-sodium chicken broth
- Halved fresh figs; red, black, and green grapes; and sage and thyme sprigs, for serving
How To Make Upside Down Turkey?
- Make the dry brine and season the turkey: In a small bowl, mix 80 g (1/3 cup) kosher salt with 1 tbsp ground black pepper. Rub this mixture all over the turkey, including the inside of the cavity.
- Refrigerate to brine the turkey: Place the turkey on a rimmed baking sheet and wrap it in plastic. Refrigerate for at least 12 hours and up to 24 hours to allow the seasoning to penetrate the meat.
- Rinse the turkey and let it rest: Remove the plastic wrap. Rinse the turkey thoroughly, inside and out, and pat it dry with paper towels. Leave it to rest at room temperature for 1 hour.
- Preheat the oven and prepare the turkey: Preheat your oven to 220°C / 425°F and position the rack in the lower third. Tuck the turkey wings under the body and tie the drumsticks together with kitchen twine.
- Prepare and butter the ciabatta: Cut the ciabatta loaf to match the length of the turkey breast (about 23 cm / 9 inches). Slice the loaf horizontally and butter the cut sides.
- Place bread in the roasting pan: Arrange the buttered bread slices side-by-side, buttered sides facing up, on a V-shaped rack set in a roasting pan.
- Position the turkey breast-side down: Place the turkey breast-side down so it rests on the bread, not directly on the rack. Roast in the oven for 45 minutes.
- Flip the turkey breast-side up: Carefully remove the pan from the oven. Using a kitchen towel to hold the neck and a wooden spoon for leverage inside the cavity, flip the turkey breast-side up.
- Add broth and continue roasting: Pour 475 ml (2 cups) of chicken broth into the roasting pan. Lower the oven temperature to 175°C / 350°F and return the turkey to the oven. Roast for an additional 2 hours, basting with the pan juices every 20 minutes, until a thermometer inserted into the thickest part of the thigh (avoiding bone) reads 74°C / 165°F.
- Rest the turkey and prepare to serve: Transfer the turkey to a serving platter and let it rest for 30 minutes. Discard the bread and reserve the pan drippings for gravy (note: the drippings will be salty). Garnish the turkey with figs, grapes, sage, and thyme before serving.
Recipe Tips:
- Let the turkey rest before cooking: After rinsing and patting dry, allow the turkey to sit at room temperature for an hour. This helps it cook evenly and prevents the skin from drying out.
- Don’t skip flipping carefully: When flipping the turkey breast-side up, use a kitchen towel and a wooden spoon for stability. This step ensures even cooking and a juicy breast.
- Butter the bread generously: The buttered ciabatta not only prevents sticking but also absorbs drippings, adding flavor and keeping the turkey moist.
- Baste regularly for crispy skin: Basting every 20 minutes with the pan juices ensures the skin turns golden and crispy while adding flavor to the meat.
- Use a meat thermometer for accuracy: Insert it into the thickest part of the thigh, avoiding the bone, to ensure the turkey reaches 74°C / 165°F for perfectly cooked meat.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey cool to room temperature. Then, place it in an airtight container or wrap it tightly in foil or plastic wrap. Store in the fridge for up to 3-4 days.
- Freeze: Allow the turkey to cool completely. Wrap portions tightly in plastic wrap, then in foil, or place them in freezer-safe bags. Freeze for up to 3 months.
- Reheat: Place the turkey on a microwave-safe plate, cover with a damp paper towel, and heat in 1-2 minute intervals on medium power until hot.
Nutrition Facts
- Calories: 536
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 220mg
- Sodium: 520mg
- Potassium: 550mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 66g
Check out More Recipes:
Martha Stewart Upside Down Turkey
Description
This delicious upside-down turkey recipe, inspired by Martha Stewart, is a game-changer for your holiday meal! It’s simple to prepare, uses everyday ingredients like ciabatta and butter, and ensures a juicy, flavorful bird with crispy, golden skin. Perfect for impressing guests, this method delivers mouthwatering results every time—your new festive favorite!
Ingredients
Instructions
- Make the dry brine and season the turkey: In a small bowl, mix 80 g (1/3 cup) kosher salt with 1 tbsp ground black pepper. Rub this mixture all over the turkey, including the inside of the cavity.
- Refrigerate to brine the turkey: Place the turkey on a rimmed baking sheet and wrap it in plastic. Refrigerate for at least 12 hours and up to 24 hours to allow the seasoning to penetrate the meat.
- Rinse the turkey and let it rest: Remove the plastic wrap. Rinse the turkey thoroughly, inside and out, and pat it dry with paper towels. Leave it to rest at room temperature for 1 hour.
- Preheat the oven and prepare the turkey: Preheat your oven to 220°C / 425°F and position the rack in the lower third. Tuck the turkey wings under the body and tie the drumsticks together with kitchen twine.
- Prepare and butter the ciabatta: Cut the ciabatta loaf to match the length of the turkey breast (about 23 cm / 9 inches). Slice the loaf horizontally and butter the cut sides.
- Place bread in the roasting pan: Arrange the buttered bread slices side-by-side, buttered sides facing up, on a V-shaped rack set in a roasting pan.
- Position the turkey breast-side down: Place the turkey breast-side down so it rests on the bread, not directly on the rack. Roast in the oven for 45 minutes.
- Flip the turkey breast-side up: Carefully remove the pan from the oven. Using a kitchen towel to hold the neck and a wooden spoon for leverage inside the cavity, flip the turkey breast-side up.
- Add broth and continue roasting: Pour 475 ml (2 cups) of chicken broth into the roasting pan. Lower the oven temperature to 175°C / 350°F and return the turkey to the oven. Roast for an additional 2 hours, basting with the pan juices every 20 minutes, until a thermometer inserted into the thickest part of the thigh (avoiding bone) reads 74°C / 165°F.
- Rest the turkey and prepare to serve: Transfer the turkey to a serving platter and let it rest for 30 minutes. Discard the bread and reserve the pan drippings for gravy (note: the drippings will be salty). Garnish the turkey with figs, grapes, sage, and thyme before serving.
Notes
- Let the turkey rest before cooking: After rinsing and patting dry, allow the turkey to sit at room temperature for an hour. This helps it cook evenly and prevents the skin from drying out.
- Don’t skip flipping carefully: When flipping the turkey breast-side up, use a kitchen towel and a wooden spoon for stability. This step ensures even cooking and a juicy breast.
- Butter the bread generously: The buttered ciabatta not only prevents sticking but also absorbs drippings, adding flavor and keeping the turkey moist.
- Baste regularly for crispy skin: Basting every 20 minutes with the pan juices ensures the skin turns golden and crispy while adding flavor to the meat.
- Use a meat thermometer for accuracy: Insert it into the thickest part of the thigh, avoiding the bone, to ensure the turkey reaches 74°C / 165°F for perfectly cooked meat.
Martha Stewart Upside Down Turkey