My Mother-In-Law Puts A Piece Of Bread Under The Turkey Before Cooking It. Now I Know Why : AWM

My Mother-In-Law Puts A Piece Of Bread Under The Turkey Before Cooking It. Now I Know Why

Everybody could use a little cooking hack and this one comes in especially handy for Thanksgiving. When you’re preparing the feast, there’s a little known trick for getting the turkey to come out like pure perfection. It involves a loaf of bread and sounds a little bizarre at first mention, but it totally makes sense. No one likes a dry bird and this tip all but ensures that you’ll have a moist turkey that your guests will be raving about.

Kitchen Conundrums chef Thomas Joseph explains how to get the gloriously delicious turkey with a technique called “Upside-Down Roasted Turkey.” Are you intrigued?

Of course, with all the mania that comes with preparing a Thanksgiving feast and getting everything timed to perfection with all of the side dishes and, of course, plenty of dessert options, it’s a breath of fresh air when a recipe is painfully easy.

The ingredients list is short — of course, you need a fresh turkey, about 18 pounds, but you also need to gather the following:

1 unsliced loaf of bread
1 stick of unsalted butter
2 tablespoons salt
2 teaspoons black pepper
Spice blend (optional)

You’ll also need butcher’s twine and a roasting pan.

Begin by preheating the oven to 425° Fahrenheit.

Next, make the bread level by slicing off the top hump, then slice it lengthwise, being sure not to slice all the way through and keeping it connected at the middle seam. This is going to be the base of your roasting pan, rather than a metal rack that can damage the turkey.

Open the bread and place it inside the pan with the inside facing up and butter both inside areas.

Mix the salt and pepper together and sprinkle the mixture on the inside and outside of the turkey (add additional spice blend here, if you’re so inclined).

Prepare the turkey for the pan by folding the neck skin under the body and rotating and tucking the wings under the breasts. Tie the legs together with the butcher’s twine.

Next, you’ll place the turkey on top of the bread in the pan — but you’ll want to flip it upside down, so the top is facing down and the turkey’s underside is facing up. Provide some additional seasoning over the turkey, if necessary.

Now it’s time to cook the bird: place it on the lowest rack in the oven and cook for 45 minutes, then remove the pan from the oven.

Next, drop the oven temperature to 350° Fahrenheit and flip the turkey right side up. Using a long spoon or spatula can help you accomplish this a bit easier, with a hand towel providing extra assistance for the job.

Now the turkey will be situated breast-side up and can be put back into the oven, cooking it for an additional 90 minutes. Be sure to baste the turkey every 15 to 20 minutes while it cooks.

When the cooking time is complete, your turkey should be golden brown with an internal temperature of 165° (check the temperature by inserting a thermometer into the thickest part of the thigh) and can be removed from the oven to rest for at least 30 minutes before carving.