HOW LONG CAN YOU BE UPSIDE DOWN RECIPES

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UPSIDE DOWN TURKEY RECIPE | ALLRECIPES



Upside Down Turkey Recipe | Allrecipes image

This is a simple way to prepare a moist turkey without stuffing. The secret ingredient is butter -- it enhances the bird's natural flavor. When the turkey is done, the juices may be used to prepare a gravy by adding cornstarch 1 tablespoon at a time until the liquid begins to thicken. This recipe is based on a 13 pound bird. Adjust as necessary.

Provided by BLOND2

Categories     Meat and Poultry    Turkey    Whole Turkey Recipes

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 18 servings

Number Of Ingredients 3

13 pounds whole turkey
½ cup butter
1 cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse turkey and remove giblets. Place turkey upside (breast) down in a roasting pan. Insert 1/4 cup butter inside the turkey. Place remaining butter in several pieces around the turkey. Pour water into the pan.
  • Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).

Nutrition Facts : Calories 536.2 calories, CholesterolContent 207.1 mg, FatContent 28.1 g, ProteinContent 66.4 g, SaturatedFatContent 9.9 g, SodiumContent 197.2 mg

UPSIDE DOWN (MAQLOOBEH) RECIPE - FOOD.COM



Upside Down (Maqloobeh) Recipe - Food.com image

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs)
1 onion
2 teaspoons baharat (mixed savoury spice) or 2 teaspoons curry powder
2 teaspoons salt (or to taste)
8 tablespoons vegetable oil
7 cups water
2 cups cauliflower
4 cups medium-grain uncooked rice
1/2 cup cooked canned whole chickpeas
1/4 teaspoon cardamom powder
1/4 teaspoon black pepper
1 pinch cinnamon (optional)
natural plain yogurt (200g small pot per person)

Steps:

  • Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
  • Rinse rice until water is clear and then leave to drain in colander.
  • Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
  • Add chicken and brown.
  • Add 8 cups water and mix.
  • Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
  • Cook for one hour.
  • While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
  • Fry until golden (well-cooked) but not burnt.
  • Put aside.
  • When chicken is ready, sieve stock into bowl and remove the chicken pieces.
  • Coat with pinches of salt and mixed spices.
  • Brown under grill.
  • Get a medium sized pot.
  • (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
  • Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
  • Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
  • Add chickpeas in the same way.
  • Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
  • Add rice and spread evenly.
  • Carefully and slowly pour the chicken stock on top to cover rice.
  • Cook on stove-top until rice is cooked.
  • Quickly flip the saucepan upside down onto a large serving tray (preferably round).
  • Rub and cool down top of pot with a wet cloth.
  • Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
  • Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
  • Eat with small bowls of yoghurt.

Nutrition Facts : Calories 1074.8, FatContent 21.8, SaturatedFatContent 6.1, CholesterolContent 138.6, SodiumContent 1410.5, CarbohydrateContent 167.1, FiberContent 5.8, SugarContent 2.4, ProteinContent 46

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