Chef Elaine knocked the Thanksgiving turkey out of the park with her best-ever bird using this upside-down recipe. It spent Wednesday night in the fridge wrapped up, coated with salt and pepper. Thursday, the bird was placed breast-side down on top of a loaf of sliced and buttered ciabatta bread and roasted at 425 for 45 minutes. It got flipped breast-side up, the heat reduced to 350, and went as long as needed to get to an internal temperature of 165. The remaining details are at the link below.
Word of caution: Flipping a large, hot turkey is not a simple task. Ask for help.
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