Posted by Daniel on 11/18/2010 to
Now Ya Cookin'
Always roast fat side up so the fat drips down and bastes the
meat as it melts. Remember, a turkey has most of its fat in its back, another
reason to roast a turkey breast side down. You can turn it over for the last
30-45 minutes to get the browning effect. You can also rest it on slices of
onion and a couple of ribs of celery so as not to get "rack marks" on
the breast and add a little more flavor to the gravy.
Chef Phil
