12-02-2009, 05:21 AM
I'm now completely converted to brined turkey. I use the method figured out in the Cooks Illustrated New Best Recipe cookbook, which involves starting the turkey on its back at 400, dialing it down to 250 for a couple of hours and then flipping it breast up at 400 for about the last hour or so. Every other method seems to totally overcook the breast. Ditto on the instant read thermometer. There is no other way.