Cook Once
With the legs first, place the turkey onto the lowest lying rack in the oven. Cook for 45 minutes and then remove pan from the oven.
Cut the Temp
Lower the oven temperature to 350°Fahrenheit.
Flip it Again
Using a tool like a long spoon or spatula, prepare to flip the bird again by inserting the utensil into its cavity. Grab the other end of the turkey with a clean cloth or other utensil. Thomas uses a small hand towel to maneuver the opposite side. Carefully turn the bird over in the pan, breast side up.
Roast it Again
Place turkey in the oven neck first (if your oven is large enough), and cook for an additional 90 minutes. Baste the meat every 15 to 20 minutes until cooking time is complete and turkey is golden brown.
Rest
Remove from oven. Check the temperature of the turkey by inserting a thermometer into the thickest part of thigh. It should read 165°Fahrenheit to ensure thorough cooking. Let the turkey rest for at least 30 minutes before carving.
Thomas notes that you should cook your turkey according to temperature and not the size of the bird or cook time. Hence, be sure to check the final temperature, making sure the thermometer is not touching bone. For those of you who stuff the bird, increase your roasting time accordingly by about 30 to 45 minutes. How do you cook your bird each Thanksgiving? Would you try flipping it? Share in the comments!
From: tiphero.com
