Martha Stewart Upside Down Turkey Recipe

This juicy, succulent Martha Stewart Upside Down Turkey Recipe is made with melted butter, dry white wine, and fresh garden herbs, ready in roughly 4 hours. By starting the bird breast-side down, gravity allows the flavorful dark meat juices to trickle down and self-baste the delicate white meat throughout the roast. I used to be terrified of flipping a hot turkey, but the impossibly moist results have completely converted me to this gravity-defying method.

The Secret To Getting It Right

I learned quickly that the most intimidating part of this method—the mid-roast flip—requires confidence and the right tools. Trying to turn a slippery, fifteen-pound bird with just two large forks is a recipe for disaster, so I switched to using clean kitchen towels or silicone oven mitts to grab the bird by the shoulders and cavity for a secure grip.

The second lesson was accepting that the turkey might look a bit odd halfway through. When you first flip it over, the breast meat might have indentations from the roasting rack and look pale, but don’t panic. Once you baste it with the butter and wine mixture and let it roast right-side up for the final hour, the skin crisps up into a beautiful, glossy mahogany.

Martha Stewart Upside Down Turkey Recipe Ingredients

• 1 (14 to 16 pound) fresh whole turkey, giblets and neck removed
• 1 cup (2 sticks) unsalted butter, melted
• 1 bottle (750 ml) dry white wine (such as Sauvignon Blanc)
• 3 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 yellow onions, peeled and quartered
• 4 carrots, cut into large chunks
• 4 stalks celery, cut into large chunks
• 1 bunch fresh thyme
• 1 bunch fresh sage
• 2 cups chicken or turkey stock (for the pan)

How To Make Martha Stewart Upside Down Turkey Recipe

1. Prep the Bird: Remove the turkey from the refrigerator one hour before cooking to let it come to room temperature. Pat the skin thoroughly dry with paper towels, then generously season the main cavity and the outside with salt and pepper.
2. Stuff and Truss: Fill the cavity loosely with half of the onions, carrots, celery, thyme, and sage. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
3. Prepare the Pan: Place the remaining vegetables and herbs in the bottom of a large roasting pan and pour in the chicken stock and 1 cup of the white wine. Set a V-rack inside the pan and brush the rack with some of the melted butter.
4. Roast Upside Down: Brush the turkey all over with melted butter. Place the turkey breast-side down on the rack. Roast at 400°F for 30 minutes, then reduce the heat to 350°F and continue roasting for another 1.5 to 2 hours. Baste every 30 minutes with the pan juices and remaining butter.
5. The Flip: Remove the roasting pan from the oven. Using silicone mitts or clean kitchen towels, carefully turn the turkey breast-side up.
6. Finish Roasting: Baste the breast generously with the pan juices. Return to the oven and roast for another 45 minutes to 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.

Recipe Tips

• The Flip Technique: Do not try to flip the bird inside the oven. Take the entire pan out and set it on a sturdy, heat-proof surface. Use wads of paper towels in each hand to grip the bird if you don’t have silicone gloves; the paper towels provide traction and can be discarded immediately.
• Rack Marks: If you are worried about the rack leaving deep lines on the breast meat during the first phase, you can drape a thin layer of cheesecloth over the rack bars before placing the turkey down.
• Resting is Crucial: Because the juices have been moving around due to the flipping, letting the bird rest for at least 30 to 45 minutes is non-negotiable to ensure the meat stays juicy when carved.

What To Serve With Roast Turkey

Since the oven is occupied for hours, pair this bird with stovetop sides like creamy mashed potatoes or a bright green bean almondine. A classic cranberry sauce with orange zest cuts through the richness of the buttery skin, while the pan drippings make an incredible gravy base that ties the whole meal together.

How To Store

Carve any leftover meat from the bones and store it in airtight containers in the refrigerator for up to 4 days. You can also freeze the meat in heavy-duty freezer bags with a splash of gravy to keep it moist for up to 3 months.

FAQs

Why roast the turkey upside down?
Roasting breast-side down allows the fat and juices from the dark meat (which is on top) to trickle down into the breast, keeping the white meat moist and protected from the direct heat.

Will the skin still get crispy?
Yes, as long as you flip it for the last hour of cooking. This final blast of heat browns the breast skin perfectly.

Do I need a V-rack?
A V-rack is highly recommended because it cradles the bird securely when it is upside down. If you use a flat rack, the turkey may roll or become unstable.

Can I stuff the turkey with bread stuffing?
It is better to bake stuffing in a separate dish. Stuffing the bird slows down the cooking time and makes the “flip” much heavier and more dangerous.

Nutrition

• Calories: 560
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 180mg
• Sodium: 720mg
• Total Carbohydrate: 4g
• Protein: 65g

Try More Recipes:

• Martha Stewart Zucchini Pasta Recipe
• Martha Stewart Turkey Cheesecloth Recipe
• Martha Stewart 3 Ingredient Fettuccine Alfredo Recipe