The upside down turkey with turkey stock gravy. The No Truss, No Fuss method of cooking a turkey that has crispy skin, the legs are cooked, and the breast meat is a perfect 160-165 internal temp. It's juicy, it's easy to do, you'll never stress about undercooking a turkey ever again. This turkey was dry brined and the result was a turkey with the crispiest skin ever. Then I'll show you how to carve the turkey and turn our turkey stock in a delicious and easy turkey stock gravy to round out your 2018 Thanksgiving Dinner. This is the easiest way to cook a turkey, I promise. Happy Thanksgiving!
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