Very funny! Years ago, one Thanksgiving, my mother and I thought we'd "treat" ourselves to a spiked coffee drink while preparing the meal...a few coffees and many laughs later, that darned turkey seemed to have miraculously cooked in record time! Too late to make the mash potatoes, ah who cares about mashers anyway. The lettuce wasn't washed, well, no one really eats salad on Thanksgiving and isn't the jello a salad? The rolls? We all know those are just filler...We still giggle about that meal. Yet NEVER again start imbibing prior to the meal being on the table!

FWIW - I think most people cook it upside down and I never understood that. Chickens, turkeys, all those birds, people put on their backs breast side up and then stick them in the oven. The back is always the juiciest and best part, but there's almost no meat there at all. Cook it breast down for heaven's sake. And don't overcook. If you have a pop-up timer stuck into it, take it out and throw it away. Don't forget - the meat will still cook for a few minutes when it's out of the oven. Who cares what it looks like coming out of the oven??? Do you want it to look like a Norman Rockwell painting AND taste like one? That picture with Grandma taking the bird out of the oven with everyone looking on and imagining the dried out and tasteless dinner that awaits them - I think he was taking artistic license because a turkey butt side up just doesn't look as nice. But it tastes better.

I have posted this recipe several times in the past few years during the holidays. I thought I would share it again as an alternative to the traditional 'stuffing'. It has become a favorite. It would be very easy to adapt to a larger turkey. The stuffing is healthy and delicious. Very good as leftovers also. Turkey Roulade with Apple-Cider Gravy by Ellie Krieger This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the "oohs" and "aahhs" as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing. For more turkey recipes visit The Guide to Thanksgiving Dinner. Serves 6 Ingredients turkey chicken broth apple cider One 2-1/2-pound boneless turkey breast half, skin removed and butterflied 2 1/2 to 2 3/4 cups low-sodium chicken broth 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups) 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons 1 cup apple cider 2 large cloves garlic, minced (about 2 teaspoons) 1/2 cup unsweetened dried cranberries 1/3 cup chopped pecans 3 tablespoons cider vinegar 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled 2 tablespoons canola oil 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Kitchen twine Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375�F. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact. Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165�F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy. Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat. nutrition information (per serving): Calories (kcal): 400; Fat (g): 12; Fat Calories (kcal): 108; Saturated Fat (g): 1.5; Protein (g): 50; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3.5; Sodium (mg): 371; Cholesterol (mg): 117; Fiber (g): 2; photo: Christopher Hirsheimer From Book The Food You Crave , pp. 220-221 November 19, 2010 Here is a link that might be useful: Ellie Kreiger's Stuffed Turkey Breast

I cooked one by starting with the breast side down, and I have not done it that way since. I find the dry salt method to be superior, and that's how I cook turkeys now, but you have to plan ahead, as the dry salt method takes 3-4 days in the refrigerator. It starts with the turkey salted and covered, and the last day the turkey is air-dried in the refrigerator. The result after baking is very moist breast plus crispy skin. I would never smoke a whole turkey because I do not like the stock from a smoked turkey. I do smoke turkey breasts, however, but do not make stock with the bones or skin.