Positioning a turkey breast side down for the first part of roasting is a solid technique for getting a juicy turkey. But the idea of flipping a hot, half-cooked turkey onto its back can cause anxiety in even the most experienced cooks. Fear not—after you’ve done it once, you’ll see it’s really not a big deal.
Start by choosing some hand protection. Silicone oven mitts are ideal because they’re easy to clean afterward, but you could also use clean cloth hot pads or paper towels crumpled into two thick wads.
Make sure the turkey isn’t sticking to its roasting rack by running a spatula or table knife between the two.
Hand protection in place, grasp the turkey at its neck and tail ends and quickly but carefully flip it. Try to keep the turkey level, so any juice or ingredients in the cavity don’t spill out. If the bird is too heavy to lift by yourself, enlist some help.