Do You Cook a Turkey Breast Up or Down?

Cooking the perfect juicy turkey breast is a Thanksgiving tradition. But an age-old question pops up every holiday season – should you roast the turkey breast side up or down? There are pros and cons to both methods. Read on as we settle the upside-down vs. right-side up turkey debate.

The Traditional Method: Breast Side Up

Roasting a turkey breast-side up is the traditional roasting method passed down for generations. Here are the main benefits of cooking turkey breast up:

• It’s the tried and true way most home cooks are comfortable with. If it ain’t broke, why fix it?

• Basting is easier since the breast is facing up The skin bastes nicely as you spoon pan juices over it

• The presentation is prettier When you carry the roasted bird to the table breast-side up, the perfectly bronzed skin is shown off.

• The skin is less likely to tear or stick when removing the turkey from the roasting pan.

• The stuffing (if you stuff it) gets maximum exposure to the oven heat.

Overall, cooking breast up is simple, familiar, and less risky. The breast skin gets perfectly crispy and you avoid flipping a large hot turkey halfway through cooking. Many cooks argue, if it’s not broken why fix it?

The Newer Method: Breast Side Down

While traditional, breast up isn’t the only option. In recent years, many cooking experts have come to favor roasting the turkey breast-down. Here’s why:

• The dark meat cooks faster, ensuring even doneness between white and dark meat.

• Gravity pulls the juices down into the breast meat, keeping it extra moist and tender.

• The flavor of the stuffing isn’t compromised since it cooks separately outside the bird.

• You eliminate the issue of overcooking the breast before the dark meat is finished.

Overall, breast down helps the bird cook more evenly for moist, flavorful meat throughout. However, it requires flipping a 15 pound bird midway through cooking which can be tricky.

Choosing Between Up or Down

So which is best – cooking your turkey breast up or down? Here are some deciding factors:

• Turkey size – Small turkeys and turkey breasts are easier to flip than a large 20 pound bird. Stick to breast up for big birds.

• Roasting pan – Use a sturdy, heavy-duty pan that allows you to securely flip the turkey. Disposable foil pans are too flimsy.

• Experience level – If you’re an experienced cook, breast down is doable. Stick to breast up if you’re newer to roasting turkey.

• Presentation – Breast up has picture-perfect, intact skin. Breast down skin may tear slightly when flipping.

• Cooking method – Breast down works for roasting. If smoking, grilling, or deep frying, keep breast side up.

• Personal preference – Many stick to traditional breast up out of habit and comfort. It ain’t broke, so why fix it?

Here are some final tips if you try cooking turkey breast down:

• Use a V-rack to cradle the breast and prevent sticking. Line the rack with buttered bread.

• Flip the bird carefully using towels and spoons to prevent burns or tears.

• Time the flip halfway through cooking when the thighs reach 130°F.

• Let the turkey rest at least 30 minutes before slicing for juicy meat.

• Accept that the skin may tear slightly but will still taste great.

• Baste frequently after the flip to keep the breast moisturized.

• Carve carefully and mask any imperfections with fresh herb garnish.

How Long To Cook a Turkey Breast

Cook times vary based on the size and whether bone-in or boneless. Here are general turkey breast roasting times:

• Boneless turkey breast (2-3 lbs): 45-60 minutes at 350°F

• Bone-in turkey breast (5-8 lbs): 1.5-2.5 hours at 350°F

• Whole bone-in turkey (10-15 lbs): 2.5-4 hours at 325°F

Always rely on a meat thermometer over cook times for accuracy. Turkey is safely cooked to 165°F. The safest bet is probing in a few spots to check for doneness.

Let the turkey rest about 30 minutes before carving so the juices redistribute. Keep the turkey tented with foil to retain heat while it rests.

While upside-down turkey sounds trendy, you really can’t go wrong cooking your bird breast side up. At the end of the day, proper seasoning, basting, resting, and thermometer use determine how juicy your turkey turns out, not simply which direction it cooks in.

Use your experience level, equipment, and size of bird to decide if you’re up for the challenge of flipping or if you prefer keeping it classic. The most important part is sharing tasty turkey and traditions with your loved ones, no matter which way your bird is facing!