Originally Posted by Zagut
Just wanted opinions about the method and if it actually delivered a better bird...
Here's my opinion:
Roasting the bird breast side down for some portion of the cooking time does not result in a moister breast meat.
When a protein such as meat and fish is heated, its cells contract, squeezing moisture out. As the meat cooks, it's not capable of absorbing moisture. If you cook the turkey upside down, any juices that originate above the breasts will run down over and around the breast meat.
If you choose to brine a turkey, the brine will add flavor and diminish the loss of liquid.
When you take a roasted bird out of the oven and let it rest for 30 minutes or so, the contracted muscles relax and re-absorb some of the juices that were squeezed out during the roasting.
Most important of all, if you want moist breast meat, don't overcook the bird. Bottom line, overcooking cries out the meat.
That's how I see it.