Fast Upside-Down Turkey

Fast Upside-Down Turkey

Recipe by John Mitzewich from allrecipes.com

Dinner 15 Hr. 45 Mins.

Ingredients

20

20 servings

  • 1 (16 pound) whole turkey, thawed
  • 4 tablespoons kosher salt
  • 1 loaf French bread
  • 4 tablespoons unsalted butter, softened
  • 2 sprigs fresh sage, or to taste
  • 2 sprigs fresh rosemary, or to taste
  • 2 sprigs fresh thyme, or to taste

Instructions

  • Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
  • Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
  • Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
  • In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.

Nutritional Facts

Per 20 servings

  • Calories: 633
  • Carbohydrate: 14g
  • Fat: 28g
  • Fiber: 1g
  • Protein: 76g
  • Sugar: 1g

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