On Wed, 29 Oct 2008 09:54:00 -0500, Melba's Jammin'
> wrote:

>In article >,
> Sqwertz > wrote:
>
>> Melba's Jammin' > wrote:
>
>> > I started it breast down for an hour and a half and then breast side up
>> > for the remainder. Had a nice brown chest.
>>
>> Breast side down, the whole time. You'll have the juiciest breasts
>> you've ever had - even better than when you were 20!
>>
>> And if you've stuffed the bird, the seasoning from the stuffing gets
>> infused into the breastises.
>>
>> -sw
>
>But I like 'em tan!! And if they're on the rack the whole time, they'll
>have rack marks! And the skin will stick to the rack (ouch!!).

Spray the rack with Pam. Turn the turkey about an hour before it's
done. Admittedly, that ain't always easy. Last year I waited too
long, the turkey was almost done and was as tender as anything...so it
fell apart while turning it. Luckily none went on the floor. Well,
lucky for us, unlucky for Shadow the cat who was licking his chops and
looking up hungrily.

But you're right, you'll have some minor rack marks. I don't worry
much about what the bird looks like, but that's me.

Terry