I have been roasting my turkeys breast side down for years and it is the BEST way to deliver a very juicy moist bird. I do not tuen it half way through. I promise, you will have a wonderful turkey. Rub with olive oil, season inside and out with salt & pepper and roast at 20 minutes/lb at 325 uncovered till thigh temp reaches 165. (temp will rise to 170 while it stands). Just roast on a bed of carrot, onion, and celery and don't waste your time using a rack. Add 1/2cup water to the bottom of the roasting pan. When the tem hits 165 remove from the oven to a platter, cver with foil and let and stand for 15-20 minutes for the internal juices to redistribute. Remove the veggies from the roasting pan and set aside. Spoon off excess fat and use the pan juices to whisk up a wonderful pan gravy. Enjoy!
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I have been roasting my turkeys breast side down for years and it is the BEST way to deliver a...