Instructions without commentary is at the bottom for those who want a quick how-to.
Upside Down Baked Turkey
This was originally from my brother-in-law and we have adjusted it over time to suit our needs. I wrote it down one year under the giddy influence of the Christmas season so besides instructions, it is entertaining? It makes the best turkey you've ever tasted! (Although I don't eat turkey so they could all be lying to me) It will be juicy, flavorful, and falls off the bone!
Ingredients
1stick butter or margarine
1 turkey (fully defrosted)
1 aluminum pan (strong!) with handles (this is important--turkeys are HEAVY)
2 cans of chicken broth
1 jar Creole Butter Cajun Injector (or whatever kind you like)
Directions:
Let's start with the basics: buy a turkey. If it's frozen, check the wrapper and make sure you allow enough time to defrost it. This takes DAYS, people, so don't wait until Christmas Eve. We bought an 18# turkey and put it in the fridge on Friday, to be ready the following Thursday. The wrapper said 5 days. So is that 5 days COUNTING that day? Does it count the day you need it? Just how do you count? Anyway, Friday afternoon to Thursday morning was apparently enough.
Take the upper rack out of your oven, leaving only the lower rack--cos a turkey is big! Preheat oven to 500 degrees while you're doing this other stuff.
1) First you have to remove all that stuff that's inside the turkey. This is one reason you need it defrosted. Okay, well, FIRST you have to cut that netting that's probably over your turkey and any plastic wrap. Then remove the plastic bags containing the neck and giblets. Just feel around inside there. You'll find it.
2) Drain juices, rinse that sucker off, and then, if you want to, you can pat it dry with paper towels (What kind? I can see that you are new at this. I use Bounty Select-a-Size).
3) Place turkey in your aluminum pan.
4) Get that Cajun Injector ready. It should come with instructions, but if not, it's just a big old needle. Be careful! I said it's a BIG old needle. You have to attach the needle to the body. Don't tighten it too tight. Stick the tip of the needle in the jar and suck up that juice. Then shove it into the turkey and inject it--slowly--in the spots it tells you to (the breast, thighs, legs, etc). A full injector into each breast and each thigh, half into the legs. If the turkey moves or makes sounds--it is not dead. You messed up somewhere. (note: If you got a bum injector that won't suck it up, you can use a baster to fill it. *voice of experience*)
5) Now take that stick of butter (or margarine) and rub it all over the turkey. You won't use up the whole stick. When you're done, place what remains of the stick of butter inside the turkey. Yum.
6) Turn the turkey over so it is breast down--this will keep it from drying out and why we call this recipe "Upside Down Turkey." Pour two small cans of chicken broth into the pan with the turkey. Cover turkey with aluminum foil. Leave a little air room.
7) Place in oven (careful, it is heavy) for ONE hour--no, it's not ready yet. This is a turkey. Read the rest of these instructions.
8) Wash your sink, and every place that was touched by the turkey or juices, with hot, soapy water.
9) After an hour at 500 degrees, lower oven temperature 325 degrees for the remainder of the necessary time. I know that's pretty general, but it depends on your turkey and how you like it cooked. Ours was 18#. The infamous wrapper said to roast it for 4 hours at 325. Well, we've altered that. But how often are they right, anyway? LOL For the 18# turkey, bake an additional 4 hours at 325.
10) You thought you were finished, didn't you? Well, you're not. You need to know when the turkey is done. In a perfect world, and if you've done this correctly, you will open your oven to remove the aluminum foil and find a turkey that has pretty much disintegrated. You can forget about carving it. If you grasp the bone of the leg, you should be able to pull it out clean. This will be the most tender, moist turkey you've ever eaten. Let the turkey cool and get two large bowls. Using a CLEAN fork and your CLEAN fingers, begin removing the meat from the bird and placing it into the two bowls (one for dark meat and one for white meat). If it doesn't disintegrate, you might need to leave it in the oven for a bit longer. Now if your turkey was smaller than ours, don't burn that thing! Use the timing suggested on your wrapper for the size turkey you purchased. You can always cook it longer, but you can't un-burn it!
11) Eat.
12) Take a nap. :-)
Instructions without commentary:
Ingredients
1stick butter or margarine
1 turkey (fully defrosted)
1 aluminum pan (strong!) with handles (this is important--turkeys are HEAVY)
2 cans of chicken broth
1 jar Creole Butter Cajun Injector (or whatever kind you like)
Preheat oven to 500 degrees
1) Remove netting and any plastic wrap. Take out everything inside the turkey.
2) Drain juices, rinse that sucker off, and then, if you want to, you can pat it dry with paper towels
3) Place turkey in your aluminum pan.
4) Stick the tip of the injector needle in the jar and suck up the juice. Then shove it into the turkey and inject it--slowly--in the spots it tells you to (the breast, thighs, legs, etc). A full injector into each breast and each thigh, half into the legs.(note: If your injector won't suck it up, you can use a baster to fill it.)
5) rub stick of butter or margarine all over the turkey. You won't use up the whole stick. When you're done, place what remains of the stick of butter inside the turkey. Yum.
6) Turn the turkey over so it is breast down. Pour two small cans of chicken broth into the pan with the turkey. Cover turkey with aluminum foil. Leave a little air room.
7) Place in oven (careful, it is heavy) for ONE hour
8) Go wash your sink, and every place that was touched by the turkey or juices, with hot, soapy water.
9) After an hour at 500 degrees, lower oven temperature 325 degrees for the remainder of the necessary time.
10) If you grasp the bone of the leg, you should be able to pull it out clean. This will be the most tender, moist turkey you've ever eaten. Let the turkey cool and get two large bowls. Using a CLEAN fork and your CLEAN fingers, begin removing the meat from the bird and placing it into the two bowls (one for dark meat and one for white meat). If it doesn't disintegrate, you might need to leave it in the oven for a bit longer.
Happy Holidays!
Happy crocheting!
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