For our Christmas family dinner this year, we roasted a 12-lb turkey that turned out delicious. For the first time, we tried a new technique consisting of roasting the bird upside down (breasts down) and high-heat kickoff followed by a two step heat reduction while roasting (a total of 3 different temperatures are used). All you do is manage time and temperature – nothing could be simpler.
In the past, we’ve done brining and that works well to yield a moist bird. But the high-heat upside-down approach used here delivered just about the best, most moist turkey we’ve tasted – without the hassles of brining. Note: I kind of had to give up brining – my wife just can’t stand the thought of open bowls of water and poultry in our refrigerator – she sees salmonella dancing everywhere around! Besides, as she says, there’s never enough room in the ‘frig anyway at this time of year!