Follow
I bake my bird breast-side down and flip it to brown top for the last bit, let gravity baste it.
Sounds strange but it works.
@MelissaHDavis We do that also! Once we tried it, we've never gone back.
You get this nice, evenly-cooked, properly-juicy meat, but you still get the delightfully crispy skin.
@MelissaHDavis Sounds tasty.
@MelissaHDavis I works if you don't have one of those roasting racks in the pan.
I did that one year, and my turkey wound up with a six-pack breast.