ravenlynne wrote:

> I guess I've just gotten lucky...I've never roasted a bird breast side
> down, but I've always had moist turkey. I just stuff a bunch of butter
> and herbs under the skin and roast until the appropriate temp. I may
> still try flipping at some point, though.

If your method works, stick with it.

I brine my turkey, inject it with a marinade, refrigerate it for 24
hours. This gives the marinade time to work, and it dries out the skin.

Becca