[Sca-cooks] Upside down turkeys

[RUTH EARLAND]

First, let me say that I'm a big fan of upside down roasting. I find that it 
really does help get the thighs cooked without drying out the breast. I've 
found that if you use a roasting rack, spray it with oil prior to placing 
the turkey on it, and turn the turkey back upright half-way through the 
cooking, the skin stays intact and on the bird.

The biggest problem is turning the turkey. If you've got a really big bird, 
this can be a job for the manly men or the sturdy women in your group.

As an aside, I like to brine the turkey. It keeps it moist and makes it cook 
faster.

Berelinde