So yummy. We stuffed it with stuffing.

Wow. First time making a turkey, and cannot believe how great this came out. Followed recipe and sprinkled McCormick's Montreal Chicken Seasoning across the "top." Amazing, thanks!

Upside down turkey is the best. I did the following adjustments. Stuff the cavity with onions, carrots, celery and parsley (not to eat). After rubbing the turkey with butter, place (breast side down) it on a raised folding rack in the roasting pan. Crack fresh sea salt and pepper on top. Leave throw the giblets and neck in the bottom of the pan and pour a whole can of beer into the bottom. Cook 30 minutes at 400 F Lower temperature to 350F and cook an additional 2 hours Lower temperature again to 250 and cook another hour to an hour and a half. (you can flip the turkey over during this last part to brown the breast). Use a thermometer to check to see if it's done. Remove turkey from oven and cover with foil until ready to carve :) I followed the same gravy technique - but the beer makes the flavor explode in your mouth!

We have been doing this to our turkey the last two years and feel it really makes for a moister white meat. We also use the citrus brine recipe from this website and brine our turkey for 24 hours before preparing. The two preparations together leave NO leftovers at our house.

All of the butter melted out within the first 10 minutes. I have since cut a little slit in the skin and distributed two sticks of butter under the breast and legs.

Easy and delicious. Can't ask for more than that.

I usually stuff my turkey but we decided to try this this year. Wonderfully moist and great gravy from the drippings too. I did also stuff som fresh rosemary and quartered oranges inside as well, since hubby saw that on tv. we also oiled and rubbed the skin with some poultry seasoning and salt and pepper. Turkey seemed to cook faster too.

I used this recipe on Christmas last year. It was really good and moist. It was difficult to turn right side up.

Easy and delicious! Turkey came out perfect...but so tender it was tough to flip over without falling apart.

Easy and fast. Roasted a 14 pound turkey on Christmas Eve but I added one chopped celery stalk, cored granny smith apple and chopped onion into the cavity along with the butter. Turkey turned out very tender and the taste was excellent. Thank you for sharing this recipe I will use it again for the holidays!

turned out but not as well as expected

What had first drawn me to this recipe two years ago was the very few ingredients that the turkey required. I had never prepared a turkey before and had little on hand to do so. I have since prepared this turkey recipe 4 times and always get RAVE reviews on how juicy the turkey is.

This was the first time I ever roasted a turkey and it turned out perfectly thanks to this upside-down recipe! I actually marinated the turkey inside and out the day before with an homemade olive oil, garlic, and herbs marinade. The day of, I put the slices of butter under the skin. While the turkey roasted, I basted it with the juices that ran back into the pan and wow!! This turkey was so moist and perfect and everyone couldn't agree more!

This turned out quite well. I also put it in a cooking bag to keep it even moister as we are at a high altitude (6,000 ft.) and things dry out very quickly. Very good will use this recipe again.

It was OK....I did enjoy all brown skin all the way around. Will I do it again? Yup why not.... I only like the wings anyway, it was all moist. LIVE A LITTLE TRY SOMETHING NEW!

I used this recipe to make my very first turkey for Thanksgiving. Never making a turkey before, I found this recipe very easy. I used apple juice instead of the water and rubbed the entire outside of the turkey with the butter. The turkey came out so juicy and picture perfect!!! My future in-laws were so impressed. I've never had a turkey that was so good before. This is the only way to do a turkey!!!

Who says you can't stuff an upside down turkey? Ours was twenty one pounds, flipped and then stuffed. I'm only rating this four stars due to the fact that there weren't any seasonings listed. However, the bird was moist, juicey and delicious. Thanks Lou!

My 1st turkey was a hit! I added dried sage, and salt & pepper to the butter then rubbed it under & over the skin. I basted every 45min, and flipped it over for the last 45min. Everyone was pleasantly surprised!

This is almost exactly how my grandmother used to do her turkeys (stuffing has a better texture when cooked separately, anyway!)- the upside-down technique works well with all other poultry, too.

moist, easy, even my mother is going to try it!