" Flipped" Roast Turkey

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“Of all the recipes I've posted on 'zaar, one of the most popular is Roast Chicken With Italian Seasonings. For the last several years, I've thought about trying the method described with a turkey, but I always wimped out at the last minute. Since you only get one chance each year to do the Thanksgiving feast right, it's a little scary to try new stuff. This time, though, I was on a roll. Since everything else was coming together so well, I finally decided to take a risk on the turkey. When it came out of the oven, 10 people were standing in my kitchen, and they sort of collectively gasped. One of our (non-family) guests asked, "Where did you get that turkey? And what did you do to it? It looks like something out of a magazine!" :) To my absolute delight, it tasted as good as it looked! Everybody said it was the juiciest, most flavorful turkey they'd ever eaten. So, yeah, "flipping the bird" works even when it's The Big Bird! Cook time is a total guess. You'll need to check the temp.”
3hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Remove neck and giblets from cavity of turkey; rinse well with cold water and pat dry.
  3. Using a pastry brush (or your hands), coat entire outside of turkey lightly but well with olive oil.
  4. Rub softened butter over the skin.
  5. Peel onions and slice thickly (about 1/2").
  6. Place onion slices in bottom of turkey roaster to form a 'bed'.
  7. Season turkey lightly all over with herbs and spices of choice. (I used kosher salt, freshly-ground pepper, McCormick's seasoned salt and Penzey's Italian seasonings. The gravy was fab!).
  8. Place turkey BREAST SIDE DOWN in roaster; cook at 450°F for 30 minutes.
  9. Remove from oven; reduce temperature to 325 degrees F.
  10. Carefully turn turkey so that breast is facing up. (I couldn't have handled this on my own. Luckily, a big, strong boy turned up just in time. Do make plans to have help on hand for this step, if necessary).
  11. Return turkey to oven and cook until done. (I think the recommended temp is now 165°F).
  12. Allow turkey to rest for at least 30 minutes before carving.

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