I roast chicken upside down - flip for the last ten minutes to crisp the skin but it still doesn't look very pretty. For a turkey, that we carve in the kitchen rather than at the table, it would probably be fine.

Anonymous wrote:I did it accidentally a few years ago. The turkey actually turned out very well but I got a thorough mocking by my family because it did even know it was upside down. It wasn’t dry or undercooked. But, the top wasn’t as pretty as if it had browned up more.

Me too - totally by accident - so when I went to cut it it was empty like the turkey at the Griswold’s family christmas and about died. Then I realized what I had done and flipped it over, with HUGE relief. It was SUPER juicy, but it wasn’t as pretty and didn’t have the brown crispy skin if I had cooked it the other way.

I have and it worked well.

I did it accidentally a few years ago. The turkey actually turned out very well but I got a thorough mocking by my family because it did even know it was upside down. It wasn’t dry or undercooked. But, the top wasn’t as pretty as if it had browned up more.

I did this a couple of decades ago. I convinced my mother to try it with the Thanksgiving turkey. It went well. The breast was very moist and the legs were baked well, but my mom likes to have a good looking turkey. She insisted on turning it over which was tough and not pretty. Since then, we've learned other ways to get the moist breast meat we wanted so we've never done it again.

If you spatchcock it, MAYBE. But otherwise, this isn’t going to go well. You’ll end up with bone dry legs and undercooked breast. This sounds like a fake clickbait “hack.”

I’m intrigued by the idea of roasting the turkey upside down to cook it more evenly. Anyone try it? I wouldn’t flip it.