I'm hearing all this talk about roasting your Thanksgiving turkey up side down...it keeps the breast meat from drying out because the juice is running DOWN to the breast...
Several years ago, when my husband and I were making one of our first holiday turkeys, we realized that we put it in the roaster, breast down, and felt so embarrassed when we took it out of the oven. What a lucky mistake!
That bird was so juicy that we've been doing it that way ever since. lol... The new recipes say to cook it this way for the first two - thirds of the roasting time then flip it over so that the breast can brown. Can you imagine trying to flip a hot 20 pound bird surrounded by hot juices?
I'm thinking that could be a disaster.
Have a happy, blessed Thanksgiving