Depending on what I'm doing, I'll also use celery, carrots and onions as a rack for any meat, it make the best gravy!!! But it does tend to get very dark... so for presentation, for pot lucks, etc., I'll use the metal rack. If I'm cooking for others, I mean other than family or people that I know will enjoy, I go for the presentation, not my personal preferences.
If anything I would cook breast side up and then turn upside down to finish with breast in the juices. Though I nver do it. Also I wonder if there is a difference as far as chicken and turkey goes. I'm prety happy with cooking chicken breast side up, it is always moist. All together one really should have special talents to screwd up chicken. It is the easiest thing to cook.