Originally Posted by richard

upside down...upside down...no bags, nothing else needed, it is amazing. I don't know why people don't use this method more...I use it for all poultry. The juices flow from the dark meat to the breast and keep it moist...

We have some silicon oven mitts and we turn it over so that the breast browns into the second half of cooking, but this is purely optional. Every turkey done this way comes out more awesome than anything and you don't need to brine it...