Turkey, would this work??

I have never had a dry turkey that I remember. I do now cook it upside down and then turn it over, but I only started doing that a few years ago and that was more to do with getting the dark meat deep in the turkey legs fully cooked. I had nearly 50 years of just buttering the breast and bunging it in the oven , sometimes with foil and sometimes without, without any problems.

I love the dark meat, along with the crispy skin - best bits.

We don't eat turkey - roast beef for us. Can you get a roast beef crown? (just kidding)

Havent had a dry turkey or turkey crown in the last 25years I always use a turkey roasting bag and pop some butter under the skin to self baste.

My sister roasted her Christmas turkey upside down one year, following the advice of a celebrity chef on TV - possibly Delia. At dinnertime, she rang me in a panic.

"This turkey has got no breast! Nothing to carve!"

"Have you forgotten that you cooked it upside down?"

I believe that it was nice and juicy, though, after she turned it the right way round.

One of the chefs on Masterchef - The Professionals roasted his chicken crown upside down.
I always turn chickens over and would try a crown a la Phoenix.
Have turned family Christmas over to the younger generation now, so turn up to eat it, and so far so good. It's been delicious.

Any excuse for a Yorkshire pud - couldn't think of not having one at Christmas. We're also thinking of doing without a turkey this year. There is talk of a side of salmon which I'm not 100% sure about. Feels a bit...summery.

So over turkey. Farm shop chicken, and either duck or beef Wellington

Phoenix we have Yorkshire pudding with any roast

Yes Phoenix -but the couple doing the cooking are not enthusiasts about using leftovers and don't have a lot of freezer space. Between us we could probably use the leftovers from a small turkey but I think the choice will be beef.

Same here!!!

I'm always surprised when people say that even a small Turkey would be too big!

It's such good value for money, and the cooked meat freezes well to make pies, casseroles etc further down the line.

Am I the only one who thinks that the brown meat on a turkey is much nicer than the breast ? Would be really disappointed in a Christmas dinner with breast meat only.
Having said that, this year will be sharing Christmas dinner with just 2 adults (plus me) and 2 small children so will probably be having beef as even a small turkey would be too large.

One year, my oven blew up on Christmas Eve, so I was faced with the dilemma of how to cook the three bird roast I had. I did in the slow cooker, on a bed of onions t9 create enough moisture. It was delicious. I think it would work well with a turkey crown, too

Jillybird, exactly what I do but upside down for longer.

We smother ours with bacon, wrap in foil and start it off upside down. When it is half way through cooking we turn the turkey up the right way and then open up the foil near the end to crisp up the bacon. We always rest it too. We have never had a dry turkey yet.

My lads like Yorkshire's with all roast dinners. No right or wrong way we all do what's right for us

I’m veggie, so have Yorkshire Puds whenever I feel like it.

Sorry ladies I have to have Yorkshire’s with Christmas dinner. I know I know they are meant for beef but I just love them.

Slightly off piste but on the subject of roasting poultry, I use Jamie Oliver's tip of standing a chicken, whole or portions, on a couple of slices of bread as it roasts. It gives the most delicious fried bread ever, crisp on the bottom and soaked in chicken juices on top. It is my favourite part of the meal!

Upside down for chicken and turkey is fairly standard. Go for it and enjoy though I'd do the stuffing separately, my own choice.

NannyC1 thanks for that, but although it recommends using half the quantity, it doesn't seem to give the recipe for the brining solution?

Have you tried Brining your turkey. Lots of recipies! on Internet. I do this every year. The brine helps to season it and keeps it really moist as it cooks.
www.nigella.com/ask/spiced-superjuicy-turkey-crown.

Beware when brining a turkey! I did this last year and it was much too salty. If I ever do it again, I will use half the salt required in the recipe

We'd have Yorkshire Puddings with everything, even curry, if I could persuade my son to make them! His are the best. I remember the school ones, sixty years ago, were like flattish pieces of foam rubber but I still loved them. My mother never made them. ?