Make an Upside-
If tender, succulent breast meat is more important to you than getting the skin that covers it golden brown and crisp, cook your bird upside down. The turkey looks pallid when flipped, breast side up, onto the platter, but there is plenty of crackly brown skin on the bottom for snacking.
This unorthodox approach also eliminates the need for basting, because gravity works it's magic: when the bird roasts upside down, the juices stay right where they're supposed to. If this is the way you want to go, put the bird breast side down on the rack. Secure the stuffing inside the bird
with a heel of bread lodged in the opening.
Info From: The Gourmet Cookbook by Ruth Reichl.
Note: What I personally do is flip the bird over during the last 20-30 minutes of cooking, that way the top will get some brown to it and you will have more crispy skin to snack on. Always get help when flipping these heavy birds. John...