Quote:
Originally Posted by Ashcan Bill
The one recommendation I'd make is a simple one. Cook the bird with the breast down. As the gobbler cooks, the breast will absorb the juices and you'll never again worry about having dry white meat. The first time I tried this, it looked a little funny cooking an upside down turkey. But after tasting the difference both in flavor and texture of the breast meat, I was a convert.
And as already stated, brining the bird the day before is mandatory for me.
Now that I'm thinking about it, I suppose it's about time for me to start the defrost process.
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I did the upside down bird this year and it was unreal!