We did one year and the instructions said to start it breast side down in a V shaped rack and then turn it over for finish browning. Turning over a hot turkey is tricky - especially if it's large. Trying it with the smaller one in April is a good idea. Neither of us thought that it made much of a difference though.

I've heard of it, but never done it. To me the best part of the turkey is the crisp breast skin.

did it one year accidentally. It was the most moist turkey we've had!

Yes, that's how I do it. It's easier to get the legs and thighs done while not overcooking the breast. No one in my household especially likes the turkey skin, no matter how brown and crispy, so I gave up trying for the traditional presentation years ago. I roast it breast down the whole time, and let it cool half an hour before cutting it up. I don't use a rack, instead I position the turkey on carrots that will add a nice flavor to the broth.

I did it this weekend with a chicken. I used Fine Cooking's recipe. The chicken was air-dried with a spice blend rubbed under the skin. It was roasted breast side down for a while, then turned and finished breast side up.

There's a short video here.
Fine Cooking Turkey

I've done it. If you are going to do it, use two clean but old pot holders to help turn the turkey. Would not suggest it on a large one. :-))) I've tried every method. Brining, upside down and traditional. The easiest and most moist one is the one I use now:

Juicy Thanksgiving Turkey

1 15 lb. turkey, 2T. dried parsley, 1 T. ground dried rosemary, 2T. rubbed dried sage, 2 T. dried thyme leaves, 1 T. lemon pepper, 1 T. salt, 2 stalks celery 1 orange, cut in wedges, 1 onion, quartered, 1 carrot chopped, 1 14.5 oz. can chicken broth, 1 750 millimeter bottle champagne or ginger ale.

Preheat oven 350. Line turkey roaster with very long sheets aluminum foil that will be long enough to loosely tent over turkey. Mix seasonings together and rub mixture into cavity of turkey then stuff with celery, orange, onion and carrot. Truss if desired (Ido not) Place in roasting pan lined with foil, then pour broth and champagne or ginger ale over turkey making sure to get some into cavity. Bring foil over top and seal. Try to keep foil from touching skin of turkey breast and legs. Bake in preheated oven 2 1/2 - 3 hours until no longer pink at bone and juices run clear. Uncover and continue cooking until skin turns golden brown about 30 min to 1 hour more. Instant read thermometer should read 180. Remove and cover with double sheet of foil and allow to rest in warm area 10 - 15 min. before slicing. Comes out moist and great every time. I use to use champagne but ginger ale is much cheaper and I can't taste the difference.

I bake dressing in casserole dish and pour some of the juices from turkey over it.

I have never cooked turkey with breast side down. I've always used my trusty blue speckled roasting pan. Baked turkey with lid on and still basted it about every half hour or so. Always came out nicely browned and moist.

I’ve tried the flipping method once as well and I didn’t see much difference either. I’ve also tried bags, brine and injections. IMO, the injection worked the best, but my family didn’t care for it all.

We eat a lot of poultry and recently, I came up with a method that produces literally the best roasted chicken we’ve ever had and I’m going to give it a try this year with the turkey.

First, I no longer buy large and I always buy organic. If a small bird isn’t big enough, I buy two small birds instead because the meat is always more tender. I get our organic chicken from Costco, but have a smaller turkey on order from a local farmers market. I cook the chicken on a lower heat, 325 regular bake for an 1 1/4 hours and for the last 1/2 hour to 45 minutes I increase the oven to 350 and switch the setting to convection roast. I don’t know why it’s so good this way, but the breast meat is mouth watering amazing. I’m not sure what seasonings I’m going to use, probably the more traditional fresh. The only seasoning I use on the chicken is McCormicks Roasted Chicken seasoning.

I know I’ll have to adjust the temp settings accordingly but my fingers are crossed.

I always have done that for years. We are not into the crispy skin.

Sue

I love crispy skin, but I love dark meat, will the legs still be crispy?

Yes. Start breast down, flip over for last hour.

I love it, breast side down, and don't bother with turning it over, but I haven't made one in ages... again, I am at my daughters and she is a terrific cook, and gets to do it her way. :)

I was just watching a cooking show (Food Network) they suggest cooking the bird breast side up and turn it over when you remove it from the oven to let it rest. All the juices will seep down to moisten the breast.

I've roasted that way for over 30 years. We'd turn right side up for the last hour It's not that hard for 2 people to flip a hot 20# bird -- last year we were 68 ans 69 yrs. old, and then baste with a mixture of OJ, honey, sherry and water The drippings made the BEST GRAVY EVER! This year SIL is brining and smoking the bird. I think the gravy is going to be ordinary.

I use a shallow blue speckled roasting pan without a cover. No rack, breast side up for a nice brown turkey. The crusty drippings go into the gravy which I make ahead. If it gets too brown before it's completely done I use a loose foil tent. That is rarely necessary. I stuff my turkey, tucking the wings and tying the legs. Can't imagine flipping it. Once in the oven I forget about it until it' nearing time to check on doneness.

We went to a friends once for turkey dinner and she cooked it breast side down. When it came out of the oven, we were shocked to see her skin it and throw the skin away!

We love crunchy skin, especially that big lump of neck skin with dressing inside.

Also start breast side down over cut up celery, onions and carrots, turned over for the last hour. Roast at 425, 15 minutes per pound, perfect every time.

Oh my, throwing away the cooked skin would surprise me too! -- even though no one in my (human) family eats the skin, I add it to the stock pot with the rest of the carcass. The dogs get a bit of the skin, along with the rest of the pickings from the carcass after the stock is made. (Doled out as a topping for their kibble over a week, not all at once.)

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.