Which Side of Turkey Should Face Up When Cooking – Breast or Back?

When it comes to cooking the perfect turkey for Thanksgiving or any special occasion, one of the most common questions is which side should be facing up when you put it in the oven – the breast or the back? There are arguments on both sides of this debate, so let’s take a closer look at the pros and cons of cooking a turkey breast-side up versus breast-side down.

The Case for Cooking Turkey Breast-Side Up

Cooking the turkey with the breast facing upwards is the more traditional method that most home cooks use. There are a few reasons why this is the preferred position:

Promotes Even Cooking

Having the breast side up while roasting allows for more even cooking between the light and dark meat Since the breast meat is thicker and denser, it often requires more time and exposure to heat in order to cook through fully The fattier dark meat on the legs and thighs is closer to the bottom of the pan, so it bastes in the juices and cooks a bit faster.

Prevents the Breast from Drying Out

The breast meat is prone to drying out during cooking. With the breast facing up, you can easily baste it with juices to keep it moist and use a tent of aluminum foil if needed. The hot air will circulate around the breast and help it cook evenly.

Allows for Easy Temperature Monitoring

When the turkey is breast-side up it’s easy to insert a meat thermometer into the thickest part of the breast to check the internal temperature. The breast should reach 165°F when done. Having the breast facing up makes this process simpler.

Follows Traditional Roasting Techniques

Most classic roast turkey recipes instruct you to place the bird breast-side up in the roasting pan. Following this traditional method means your turkey will turn out like how you expect from years of holiday meals. There’s a comforting familiarity in roasting turkey this way.

Facilitates Basting and Browning

With the breast facing up, it’s much easier to spoon or brush pan juices over top the turkey breast frequently while it roasts. Basting helps keep the meat moist. You can also evenly brown the skin, especially any uncovered sections like the breast.

Reasons for Cooking a Turkey Breast-Side Down

While less common, some cooks insist that roasting a turkey breast-side down has its advantages. Here are some of the benefits cited for this unorthodox approach:

Allows Fattier Parts to Baste the Breast

When cooked breast-side down, the fattier dark meat essentially bastes the breast as the fat renders. This can help keep it extra moist and juicy. The hot drippings fall down over the breast.

Quicker Cooking Time

Some claim that a breast-down turkey cooks faster, by up to an hour, since the fattier areas are exposed to more direct heat. The breast can shield the bottom from high oven temperatures when cooked the traditional way.

Produces Moist, Juicy Meat

Since the breast stays submerged in hot drippings, it remains immersed in moisture as it cooks. The constant self-basting can really boost juiciness. The breast may be so moist that you don’t even need to carve it.

Eliminates Need for Basting

With the breast getting self-basted, you don’t have to manually baste the turkey as often when cooking it upside down. Set it and forget it.

Best for Stuffed Turkeys

If you stuff your turkey, cooking it breast-down can help protect the stuffing from drying out since it’s closer to the bottom of the oven. The drippings keep it moist.

Easiest for Turkeys With Legs Up

Some specialized roasting racks are designed to hold the turkey with the legs in the air. In this case, cooking breast-down may be simplest. There’s no need to adjust the rack.

Expert Recommendations on Turkey Position

When seeking advice from professional chefs and cooking experts like the Butterball Turkey Talk Line on which position is best, breast or back up, what do they recommend?

The majority of experts, including the United States Department of Agriculture Food Safety and Inspection Service, advise cooking the turkey breast-side up:

• Butterball’s Turkey Talk Line suggests placing turkeys breast-side up when roasting, claiming it produces the most evenly cooked bird. They do not recommend cooking breast-down.

• America’s Test Kitchen found cooking breast-down only beneficial for stuffed turkeys, otherwise preferring breast-up for even cooking.

• Celebrity chef Alton Brown states cooking the turkey breast-up allows for better browning and heat circulation.

• The USDA FSIS Turkey Basics guide specifies to place turkey on its back for optimal safety and proper doneness.

Testing Breast Up Versus Down Yourself

When looking at the arguments on both sides, the best way to settle the breast up or down debate is to test it yourself. Cook two identical turkeys using each method, then compare:

• Cook times – does one method take significantly longer?

• Browning – check if skin color and crispness differs.

• Moistness – taste the breast meat to determine juiciness.

• Overall flavor – are there major taste variations?

• Convenience – was one position easier to manage basting and temperature?

• Doneness – verify the internal temperature reached 165°F in the breast.

Roasting your own turkeys breast up and down will provide the best evidence on which method you prefer for ideal moisture, seasoning, browning, and cook time. Let your personal experiences guide you.

Bottom Line – Cook Turkey How You Prefer

When it comes down to it, there’s no absolute right or wrong way to roast your turkey when you consider breast up versus breast down. As long as you use a reliable roast turkey recipe and ensure the meat reaches a safe internal temperature, your bird will turn out moist and delicious regardless. Cook it how you find easiest and think it tastes best.

If opting for breast up, just take care not to overcook the breast meat and be diligent about basting. For breast down, monitor doneness closely near the end since the breast may cook faster. Beyond these considerations, let personal preference determine if you go breast side up or down this holiday season for a perfect turkey.