My mother ALWAYS cooked her turkey breast-side-down for the same reason. I've tried it both ways and have to agree, the breast-down makes for the most flavorful and moist breast.

If you haven't tried BRINING your bird, I strongly suggest you give it a try. Whether you're cooking the turkey traditionally or deep frying it (another fun thing to try!) it really adds moisture and flavor and shortens the cooking time a bit as well. Here's one (of many) articles on the web about brining your turkey.

HAPPY THANKSGIVING!

Elise, thank you for re-posting the links to all these delicious recipes. Last year, thanks to you, we cooked our turkey breast down for the first time ever. And we made so many "Elise" recipes that your name became a household word all Thanksgiving week! LOL!

This year the new thing we're trying is cooking the turkey in my big Rival Oven Roaster pan. Any tips on using this? Will it turn out differently than in the oven? Has anyone used a roaster pan for their turkey before and then decided to go back to the oven method because it didn't turn out right? Thanks in advance!

I definitely suggest brining. I always thought of turkey as a carrier for gravy and dressing only. Once I started brining, I actually started eating the turkey for taste of it.

Here is the video recipe I use:
AB Brining

I also suggest using a probe thermometer and cooking to temperature, not time, and not using that built in thing.

Hey Deb... I use a Rival Oven Roaster Pan every time I make a turkey or a ham (or any other large roast). I wouldn't use anything else! It's absolutely the best. It frees up the oven for rolls, casseroles, etc. You will definitely love it. My mom always used a roaster too. I wouldn't ever use an oven again for turkey. I think it comes out juicier and sooooo much easier than the oven. Just follow the directions on your roasting pan for the size turkey you have and you won't go wrong.

As always, beautiful and informative -- I was wondering if you could recommend a Thanksgiving contribution that can be prepared ahead of time and that will travel well. I plan to drive eight hours to visit friends in Philadelphia for Thanksgiving, and I'm racking my brain trying to think of something I can make ahead of time (next weekend, hopefully), that won't spoil during the drive, and that won't make a mess! Any thoughts?

Holiday Ideas?

I like my standard blather. Find someone who knows what they're doing and invite yourself there.

I stuff the streaky bacon over the breast, under the skin. Keeps it moist and gives good gravy.

xo

ps - Did your minestrone recipe today ...

I am going to make a squash puree. I will roast it in a similar fashion but then at the end scoop out the squash and simmer with butter and heavy cream...almost like you would make soup but not as much cream. I will use a hand mixer to puree it although a blender or food processor would work as well.

I envy that Thanksgiving dinner. Living in Panama I may do a little, but not the complete spread you have there. Looks great. My mouth is watering.

All of these look delicious!

Hi Elise,

This is a bit off topic, but it is related to the holidays! We just remodeled our kitchen and I've lost most of my old, OLD cookie sheets.

Shopping for new ones, I was suprised how many different types of pans there are. I'm lost! I don't want to make up a whole batch of cookies, only to have the bottoms burn because I choose the wrong type of pan.

Any advice on what I need to look for in a good cookie sheet would be most appreciated!!
Thanks!

Laura-
Get the Air Bake cookie sheets. They make the best cookies! It shouldn't burn (unless you leave it in too long, of course).

I'm a big fan of the Alton Brown method of cooking turkey, which doesn't involve cooking breast-side down, but uses a foil "heat shield" (which I think accomplishes the same thing.
http://www.epicurious.com/bonappetit/cooking_class/turkey03/roast_carve

Also, if you don't want to brine yourself and have access to a Kosher butcher, Kosher turkeys come already brined, since it's part of the certification process.

I found this page from the Good Housekeeping website on Thanksgiving planning really useful!
http://www.goodhousekeeping.com/food/holidays/thanksgiving/

Thank You, Thank You, Thank You! I love your website and your down to earth style with your details and explanations and personal sharing! PERFECT! I've been on a ton of websites trying to create the perfect Thanksgiving menu. We host every year, you think it'd be easier but something isn't what I remember from growing up or it's just too many things needing to finish all at once and then everything is late... I only make and eat turkey once a year so I want it to be perfect and even ATK changes it's turkey advice.. anyway, I loved finding your website it's a real gem! I have been online way too long and it's after midnight but I look forward to reading more of your website. THANKS for inspiring and guiding and NOT overwhelming!