Are you tired of dry turkey breast? When I was in Middle School, a teacher suggested to the class that we go home and inform our mothers to try baking her Thanksgiving bird breast side down! This was a suggestion that my mother took seriously. To our delightful surprise, it was the best turkey we had ever eaten!!! To this day, many years later, I am still amazed how moist my turkey always comes out of the oven...and how moist all of the left-overs are. This idea works for any bird. With birds having most of their fat in their back; baking them breast side down allows the juice to keep the entire bird moist.
- Make sure that your turkey is well cleaned both inside and out. Pat the outside dry.
- Cover the bird with a thin layer of olive oil.
- Salt and pepper the inside and outside as desired.
- Place the turkey in a large deep baking dish, breast side down.
- Bake at 350 degree F.
- Baking times will vary due to the size of your bird. The best test to see if the bird is done is to test the movement of the leg. When the leg moves freely, the bird is done.
- Baste every 30 minutes until baking is complete.
- If desired you can use the Reynolds Oven Bags and basting is not required. Just follow the baking time suggested in the "Cooking Guide" provided in the box of the "Oven Bags".
|Amount Per Recipe||%DV|
|Recipe Size 188g|
|Calories from Fat 49||22%|
|Total Fat 5.38g||7%|
|Saturated Fat 1.79g||7%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|