Brine the turkey before cooking it, over-night.

Start with breast down, then flip over after an hour.

Buy fresh if possible.

Two small turkeys will cook faster then 1 large one.

Don't over-cook it; have the legs fall away from the body. This way the breast won't be over-cooked before the legs get done.

How can you tell that I don't like over-cooked turkey!

You don't need to turn it over if you have a convection oven.

dcarch

I start down, then turn up, even in a convection oven. I never stuff the bird, but add the dressing/stuffing around the turkey to heat through. IMO, using a temp probe is essential.
Annie1971

You can pre-salt or brine whatever your preference is. You can roast using the slow roast or the high heat method. But do not bother starting breast side down. I tried that once many years ago. It is a PITA and not worth the effort. Roast the turkey breast side up and don't over cook. That is really the secret to a beautiful moist turkey.

Ann

I also did the breast side down bit a few years back...
Much ado about nothing...I say don't bother...messes up the skin on the breast, is a pain to flip an 18 pound turkey and really makes no difference that I can detect.
Linda C

I have been cooking turkeys for 35 years (yikes) and if you have added a nice compound butter under the skin at the breast and legs, there is no reason on this earth to try and flip a turkey to breast up, unless you want to wash the floor before dinner. :)

On the "What's New at Garden Web" feature at the top of the main CF page is an article on "10 Turkey Mistakes Not to Make"

Understand that it is just one cook's opinion, but roasting the bird on its breast comes in at #2, followed closely by deep frying it. I'm not fond of trying to flip a hot 12 pounder, let alone a bigger one.

I use fat-back in pieces and tie it over the breast and thighs for the first half of roasting. It slowly melts basting the bird. It also makes the gravy unbelievable. I skim every ounce of fat out of the pan before making the gravy. The bird is never dry.

Jane

Thanks, I wondered if it was "much ado about nothing? I am having a hard time visualizing flipping a large hot bird.

I agree. Did it once. That was one too many!
It was a huge bird, it took two of us and I trashed my potholders for the day because using them was the only way to keep from having to "wash the floor before dinner".

Deanna

I cooked a bird breast down for the entire time one year, never noticed it was in upside down. The family had a few laughs over that one :)

I agree with the wisdom of the posters here. Did it breast down once and almost lost the whole thing trying to flip it. Never again! I make mine breast up (and I don't brine, we didn't care for it) and let 'er rip!

Alexa