Three new ways to roast your turkey
Here at Lean on Turkey we've got tonnes of advice to help you get a roast turkey exactly right, from our perfect roast turkey instructions to advice from Marco himself. However there’s a few novel tips that are out there for the more experimental chefs among you. These might sound strange, but they can get you some amazing results. For instance:
Try Roasting Your Turkey Upside-Down
A lot of the time when you roast a turkey the white breast meat on the top can get a little dry as the juice drains down into the rest of the bird. This method means the juice is spread more evenly across the whole turkey, resulting in some really succulent breast meat.

All you have to do is, after you've seasoned the turkey, flip it upside down and place it breast-side-downwards on the roasting rack. Cook it this way for around 45 minutes, then turn it back breast-side-up and continue to roast the turkey as normal.
Cut It In Half
This is a great way to give your turkey a crispy skin and get it cooked in a fraction of the time. This process is called “spatchcocking” or “butterflying” your turkey. All you need to do is cut out the backbone, then flatten the whole bird out across the pan so that a large surface area is exposed. This means it will cook faster, and more evenly.

As always, be absolutely sure that the turkey is cooked all the way through, making sure the liquids run clear and that the meat is piping hot all the way through. Just because it’s cooking quicker doesn't mean you should take chances.
Salt Instead of Brining
We've debated the pros and cons of brining before, which many chefs swear makes the turkey juicier despite scientific proof to the contrary. A better way of getting a lovely, juicy turkey is to heavily salt it.

Then leave the turkey overnight and the meat will become juicy and tender, with a slightly denser texture and richer turkey flavour than brining tends to bring about.
Smoke It
Smoking your turkey is a great way to give it a unique flavour that’s hugely popular in the States but has never seemed to catch on here. It gives the meat a really moist, succulent, full flavour and it's surprisingly straight forward to do.

There are plenty of places you can go to find smokers, specially prepared woodchips and marinades. It's hard to go wrong with smoking, so you may as well experiment a bit.

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Three new ways to roast your turkey