Upside Down Turkey

In Meats, RECIPES 2017, Sel d'Ail Roti, Sel de Oignon by salts7seas

Upside Down Turkey

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1 18-20 lb. Turkey, thawed
2 cups chicken stock
1.5 sticks REAL butter
1 clove minced garlikc
1 tsp. dried basil
1 tsp. Sel d’Oignon
½ tsp. Melange Pepper—ground
¼ tsp. dried rosemary leaves
¼ tsp. dried marjoram leaves
¼ tsp. dried thyme leaves
¾ cup unsalted butter
1 ½ cups dry white wine {Chabis}
½ cup Cabernet Sauvignon wine
1 tsp. Sel d’Ail Rôti

You may also want to Brine your Turkey.
How to Brine Your Turkey:

This is an age-old way to bring moisture into the often dry meat of a roasted fowl or meat.  It’s relatively simple:

  • Using Salts of the 7 Seas KOSHER SEA SALT-The real trick with brining is finding a container that’s large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won’t reach foods below).The basic ratio for turkey brine is two cups of Salts of the 7 Seas Kosher Sea Salt to two gallons of water.

    • Dissolve kosher Sea Salt salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.
    • Remove giblets and neck from turkey.
    • Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.


    1. Rinse thawed/brined turkey well, ( removing giblets- if still inside). Pat dry.
    2. Pour 1 c. chicken stock into a large roasting pan. Heavily butter roasting rack and set inside pan. If you are using prepared stuffing, fill the turkey loosely and truss the opening. YOU TUBE has a terrific video on Trussing a Turkey—I recommend it if you have never done this before.
    3. OK—now we combine the minced garlic, Basil, Sel de Oignon sea salt, Melange pepper-freshly ground is always best, Rosemary, Majoram and Thyme in a small bowl. Take 2-3 T of softened butter and rub all over the bird. Then sprinkle the dry mixture evenly over the bird and some in-side as well if you are not using stuffing.
    4. HERE IS THE SECRET…. Place the bird UPSIDE DOWN on the roasting rack, be sure to butter the underside as well, place the meat thermometer in the breast portion of the bird, be careful not to touch a bone. Put the Turkey in the oven, setting the timer for 20 minutes.
    5. Meanwhile, in a small sauce pan, combine 1 stick of butter and the wines, together with the re-maining 1 cup of chicken broth and a pinch of Rosemary and Thyme and the Sel d’Ail Roti (7 Seas), Roasted Garlic sea salt. Heat mixture gently over low heat. After 20 mins. in the oven, take a Turkey baster and suck up about 1/2 cup liquid from your sauce pan and squirt carefully over the bird- do this quickly so you do not lose valuable heat from your oven. Return the bird to the oven and continue to roast, once again setting the timer for 20 minutes.
    6. Repeat basting every twenty minutes until you are about 1 hour away from the Turkey being done, allowing 15-18 mins. cooking time per pound. Internal temperature should read 175-180 degrees F or 80 degrees C. when the bird is done. You can also suck up the juices from the roast-ing pan- lots of good seasonings are in it. Have some aluminum foil handy to cover or “tent” the bird if it appears to be browning too quickly.
    7. For the last hour of cooking, remove the bird from the oven and carefully turn the bird over—this will take two people and two large Turkey Forks—you can get them almost anywhere- (I got mine at Bed, Bath & Beyond). Once the bird has been turned over, breast side up, baste again and re-turn, untented to the oven following the pattern of 20 mins. baking then basting until the meat thermometer reads 175-180 degrees. Bird should be nicely browned.
    8. Remove from oven sprinkle lightly with the Sel d’Ail Roti- roasted garlic sea salt and let stand, covered, for 15 to 20 minutes while you prepare the gravy using the pan drippings. Carve your bird – after all the pictures have been taken, of course! Enjoy!