In article >,
ravenlynne > wrote:

> Cindy Hamilton wrote:
> >
> > I'm with you. Flipping the turkey is a bit of work, but it's worth it
> > to
> > get breast meat that isn't shoe leather.
> >
> > I start it hot and turn it down later. No foil, ever.
> >
> > Basically, the Cook's Illustrated method.
> >
> > Cindy Hamilton
> >
>
> 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.

Why fool with something that works? Meat with the texture of shoe
leather is that way mostly because it is overcooked. Taking it out when
it reaches temperature eliminates most of that problem. The butter and
herbs take care of the rest.