I hate dry white meat. One of my friends who used to be a chef for a living told me to roast the turkey breast side down. Not as pretty looking when it’s done, but he said the white meat stays juicy. Anyone do it this way? Also, roasting bag or no?

Happy Thanksgiving everyone!

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Posted by Tigerpaw123

Louisiana

Member since Mar 2007

17919 posts

Posted on 11/22/18 at 8:04 am to PillageUrVillage

I do it when smoking and always end up with moist birds, but I think far more important is cooking by internal temp and not time, take out at 155 deep in the breast, if you wait for that little plastic thing to pop up, it will be dry

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Posted by PillageUrVillage

Mordor

Member since Mar 2011

16214 posts

Posted on 11/22/18 at 8:07 am to Tigerpaw123

Good info. Meat thermometer is on standby.

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Posted by Coater

Madison, MS

Member since Jun 2005

33597 posts

Posted on 11/22/18 at 8:57 am to PillageUrVillage

My wife did it recently with a whole chicken and it was noticeably juicier

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Posted by TIGERFANZZ

THE Death Valley

Member since Nov 2007

4060 posts

Posted on 11/22/18 at 9:05 am to PillageUrVillage

My Mom always put crumpled up foil on the breast after it was nicely browned, about 1/2 way through cooking. This kept it from drying out

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Posted by LSUfan20005

Member since Sep 2012

9256 posts

Posted on 11/22/18 at 9:09 am to TIGERFANZZ

Second the foil breast hat after 30min of roasting.

Depending on how temp is looking deep in the thigh, I often flip the bird for the last 20min or so. Helps get some texture under the dark meat and bastes the breasts.

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