Family Story
Turkey Dinner
Once when Carl lived with us, I gave him the choice between veal cordon bleu and turkey cordon bleu. He thoughtfully requested veal because turkey is so expensive. Apparently in New Zealand, turkey is a delicacy. A few years later, Mette was visiting with her daughters and when I made a turkey dinner they were astounded. They had never seen a whole turkey before. Apparently turkey is a delicacy in Denmark as well.
My famous upside-down method for cooking chicken and turkey came from my inexperience and a random remark from my cousin Harvey Kramer. In the early years of my marriage I occasionally made chicken upside down because I couldn’t tell which side was which. I was telling Betty and Harvey one night that I couldn’t tell which side of the chicken was the breast. “That’s easy,” Harvey said. “It’s the side with the nipples.” Not really helpful, but I did learn which side was up and I always think of Harvey when I put in the chicken or turkey upside down.
This is more of a method than a recipe. Season the turkey with pepper, garlic, and paprika, and place it upside down on a rack for ½-2/3 of the total cooking time. Carefully turn it over when there’s about an hour or so left to cook. This makes the breast very moist because the upside down position causes it to self-baste. It also makes all of the skin crispy. If necessary, you can baste the breast during the last hour. Serve with stuffing and gravy.
Glenda’s
Secrets of Success
- Turning over a hot turkey is not as easy as it sounds, so be careful. Also, the breast skin may stick to the rack when you try to lift it and tear. Spraying the rack with Pam before cooking helps.
- If you don’t stuff the turkey, season the inside as well. You can also put a halved onion, lemon, or other citrus fruit inside for seasoning.
“You cut the toikey without me? Your own brother?”
Avalon
Cooking with the Claremons 
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