Comments on: Upside Down, Inside, Outside Turkey

By: Jackie Garvin

Jackie Garvin — Sun, 26 Nov 2023 13:38:58 +0000

In reply to Charlie. Charlie, I don’t understand this at all. Breast cook faster than dark meat so it should certainly be done before the thighs reach 165°. I’ve cooked numerous turkeys, of all sizes, with this method and have turned on countless numbers of people to this cooking method. All have achieved a wonderful outcome. I’m sorry you didn’t have a good experience.

By: Charlie

Charlie — Sat, 25 Nov 2023 14:46:37 +0000

I’ve been doing turkeys breast-side down in oven bags for a long time, but in the microwave. Since our new house has a smaller microwave, I was excited to find your recipe. So I tried it in the oven, using your recipe with the fruits & veggies this year. My only problem was that the breast was not up to temp when the thigh was, and didn’t seem to want to move up. I waited but as the thigh got to 165° I thought if I took it and for resting it might get there. It never did, though, and I had people waiting on dinner! So I took the breasts off and microwaved them (covered). At dinner the dark meat was delicious and juicy, but the breasts ended up dry (after the microwaving). I’m wondering why the breasts didn’t get fully cooked. Could it have been the fact it was soaking in juices after the veggies and fruits cook down? All my birds done breast down in bags in the microwave have been moist throughout. Thoughts?

By: Jackie Garvin

Jackie Garvin — Sun, 08 Nov 2020 00:36:47 +0000

In reply to Sheryll.

Sheryll,

My preferred cooking method for a turkey breast is a slow cooker. I think you get a consistently juicy bird which I’ve not been able to replicate with other methods cooking only the breast. Check my recipe: https://syrupandbiscuits.com/slow-cooker-turkey-breast-gravy/

By: Sheryll

Sheryll — Sat, 07 Nov 2020 18:51:26 +0000

When using a turkey breast in this recipe, you don’t have the rest of the turkey and it’s fat to moisten the breast. Do you do something special to provide the moisture to the breast? I’ve typically used the baking bag but always put the breast up and then had drier turkey, though it was moister than baking without the bag. Thanks for the recipe!

By: Jackie Garvin

Jackie Garvin — Fri, 06 Nov 2020 18:29:22 +0000

In reply to Sue.

That’s one way to do it. I always make Giblet Gravy.
Here’s the link for my recipe: https://syrupandbiscuits.com/giblet-gravy/

By: Sue

Sue — Wed, 04 Nov 2020 11:59:15 +0000

How does it work to make gravy? Suppose you strain the juices from the veggies/fruit on the bottom of the bag? Any tips to make gravy from this bird?

By: Jackie Garvin

Jackie Garvin — Tue, 20 Nov 2018 23:39:35 +0000

In reply to leslie. Hi Leslie, The turkey is so tender and juicy that the legs and wings come apart on their own. We remove those before flipping the turkey over. Then, remove the whole breast and slice it crosswise on a cutting board. I hope this works for you. Thank you for your kind words. Happy Thanksgiving!

By: leslie

leslie — Tue, 20 Nov 2018 16:47:28 +0000

Hi Jackie,
I was wondering how you carve this turkey. I made turkey like this last year and tried to flip it to carve and, boy oh boy, did I make a mess! So do you just leave it upside down…how do you get to the breast?? Thank you for your great recipes and detailed information!! Have a great day!!

By: Jackie Garvin

Jackie Garvin — Mon, 17 Jul 2017 17:01:16 +0000

In reply to Angie.

Hi Angie,

I responded to your email before I saw your comment here. If you’re accustomed to using butter, then it should be okay for this cooking method. I use olive oil because it has a higher smoking point and doesn’t burn as quickly as butter.

By: Angie

Angie — Mon, 17 Jul 2017 15:49:30 +0000

Is there a benefit of using olive pil over butter? Have only ever used butter. Thanks!

By: Jackie Garvin

Jackie Garvin — Thu, 24 Dec 2015 13:32:14 +0000

In reply to TexasTyggie. I'm not familiar with the type of oven you mentioned. However, if it heats like a regular oven and is big enough that the bag won't touch the elements, I see no reason it wouldn't work.

By: TexasTyggie

TexasTyggie — Thu, 24 Dec 2015 09:13:18 +0000

I wonder if I could do this in a roaster oven like a Nesco, or if it would have to be in the real oven.

By: Jackie Garvin

Jackie Garvin — Mon, 09 Nov 2015 16:36:34 +0000

In reply to Sherry. Sherry, On the vegetable bed inside the brown n bag.

By: Sherry

Sherry — Mon, 09 Nov 2015 16:20:41 +0000

Do you place turkey on a rack or just on the vegetable bed?

By: Jackie Garvin

Jackie Garvin — Sun, 08 Nov 2015 00:54:42 +0000

In reply to Cindy. Cindy, I have turned so many people on to this method. Once they try it, they never use another cooking method. I hope you like it just as much, too!

By: Cindy

Cindy — Sun, 08 Nov 2015 00:24:19 +0000

I don’t know which is better the recipe or the directions. Yes roasting a moist turkey is challenging at best. My greatest challenge at thanksgiving is needing 8 ovens. I’m gonna try this for sure.

By: Jackie Garvin

Jackie Garvin — Wed, 26 Nov 2014 23:44:25 +0000

In reply to Sherry Poole.

Sherry,

I haven’t tried to brown the turkey either. The meat is so succulent and moist and that’s what matters most to us. We’re not messing with it.
Happy Thanksgiving!

By: Sherry Poole

Sherry Poole — Wed, 26 Nov 2014 23:40:55 +0000

I have been cooking my turkeys-chicken like this for years… I am in my 60’s and can remember my mother doing it… You will not be disappointed in the outcome… I have been married 3 times and my 2 husband (deceased) made fun of me because it did not “look good” but was told later not to change a thing.. my now husband did the same thing and I am still cooking them like this… I was told that you can turn it over and open the bag and put it under the broider but I have not done it…

By: Jackie Garvin

Jackie Garvin — Wed, 26 Nov 2014 22:43:31 +0000

In reply to LesliM.

LesliM,

Of course you don’t understand my answer because it doesn’t make sense. lol! Instead if cooking I meant to say sticking. Flour keeps the meat from sticking. Happy Thanksgiving!

By: LesliM

LesliM — Wed, 26 Nov 2014 20:59:32 +0000

In reply to Jackie Garvin. I'm not sure I understand your answer. Flour keeps he meat from cooking? Isn't that the goal, cooking the meat?!