Also

[yendi]

Major props to Gourmet for their tip to rotate a big bird periodically. I'm still surprised at how yummy the bird ended up tasting.

Comments

[cissa.livejournal.com]

I think Cook's Illustrated originated this approach, at least in the past few years. They've been recommending it for at least 6 years now.

We rotated Monster Bird once, about 3 hours into it, and it worked great.

I pretty much always roast any poultry breast-down for somewhere between half and 2/3rds the time. It's not that hard (unless it's a Monster), and it helps the even cooking a LOT.

[rhicat.livejournal.com]

I'm a fan of Alton Brown's theory - put the bird in at high heat for 30 mins to brown, lower the temp and don't open that oven door until the temperature probe says done. However, I don't think the technique works for a bird > 18#.

I used to flip my birds but after dropping it one year . . .