I’m not a cooking pro, so take this for what it’s worth.
Brine the turkey (google it or search the board if you’re not sure how to do this) - this will add enough moisture that the up/down issue won’t matter. You don’t have time for a full brine any more (I assume the turkey’s for Thanksgiving), but even a few hours will help.
If you don’t want to brine, I’d suggest just breast up. The skin (and associated fat) will then be on the top, and should keep the breast meat moist.
Everyone who stops in this thread will probably tell you this, but…don’t put the stuffing in the turkey. It’s very hard to get the stuffing to a safe temperature without overcooking the turkey. A hint: put the stuffing UNDER the turkey, during the last 30-45 minutes of cooking. It will still get juices from the turkey, but will also come to a safe temperature. If your stuffing recipe calls for water-based liquid (water, chicken broth, vegetable stock, or the like, not oils), leave a couple tablespoons out; the stuffing will retain more moisture under the bird than in it.
ETA: And…I SO thought this thread was going to be about something else.
I roasted a turkey (breast up) a few years ago with a cheesecloth draped over the top. Initially the cheesecloth was soaked in butter, and every 45-60min or so, I’d remoisten it with pan juices. Remove the cheesecloth during the last 30-60min to allow the top to brown some.
Here is the secret.
The breast is done at 161F. The dark meat is done at 180F If you cook the bird till the breast is just right, the dark meat is under done. If you cook the bird until the dark meat is done, the breast is over done (dry)
The solution is easy, and simple. You want the bird to go into the oven with the breast colder than the dark meat. If the breast is about 20F colder than the dark meat, both parts of the bird get done at exactly the same time.
Impossible you say!
No grasshopper, not impossible, listen and you will learn.
When you take the bird out of the fridge to warm up prior to putting it in the oven place a ziplock bag of ice on the breast of said bird. This will keep the breast cold, while the thighs and drumsticks warm up.
Just before you put the bird in the oven, remove the bag o ice, season the bird how ever you prefer and into the oven it goes.
You may thank me after you pull the perfect bird from the oven.
PS I also strongly recommend a digital thermometer to tell the temp in the bird.
For years I’ve roasted my turkeys in Reynolds Roasting Bags. The breast meat is juicy every time.
A couple of years before my mom died she made TG dinner and decided to try the bag since I’d had such good results. Only somehow she managed to put it in the bag breast-down. She was disappointed it didn’t have the classic browned skin – but I’ve never had breast meat more juicy.
I figured that title would at least draw some attention, and it worked!
