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Roasting a turkey upsidedown helps keep the breasts a bit juicier, but only do that if you don't care what the bird looks like coming out of the oven. It ain't pretty. I'm trying the buttery foil trick this year.

Here's chart with cooking times for stuffed and unstuffed turkeys (for which we are so very grateful).

Do you not cover the turkey with foil or anything?

For sentimental reasons I am picking the James Beard version of roast turkey. My significant other who sadly died last year swore by James Beard. Every time he tried something new or when he went and got a pork roast or a chicken or turkey, he picked up his copy of the James Beard Cookbook - actually my old one which I gave to him when I got a new paperback. His was so old that it was falling apart and one year I found a hardback copy and gave it to him.
So a toast to two great guys and thank you James for your recipes never failed.

I Think This is the best traditional recipe there is.

I have done my turkeys both with and without basting and have never had an issue either way--although I prefer the non-basting because it means less work. We also use a tin foil dome over the turkey to help seal in moisture.

This preparation sounds different and delicious. I will be trying it this year! I have never stuffed our turkey, but change is always good!

In spite of Calvin Trillin's campaign for changing Thanksgiving into Spaghetti Carbonara Day (a dish I love!) I always look forward to Turkey day. I like Lidia's approach, building flavors. I'm amused to note the difference in time (era) with the Beard recipe. He's still the most reliable ever. One Thanksgiving we were having a crowd, but all we were providing was the turkey and stuffing. I have always made a sage & pork sausage stuffing using reakfast sausage.
I had just finished seven weeks of radiation and chemo for lung cancer the day before and I decided to mark the event by substituting Italian sausage for the b'fast type. I loved the change. It was really quite wonderful. But some of the crowd were put off because I had messed up their Turket Day memories. I think my vote at this point is for ATK and their commitment to brining. Especially for a fresh bird.

We love its bitterness. Usually we serve it sauteed with olive oil, garlic, crushed red pepper flakes, a bit of water or chicken stock, salt, finish with a squeeze of fresh lemon. If you serve it along a rich pasta dish (carbonara or bolognese) its bitterness is a nice counterpoint.

Try making the orrechiette with italian sausage and broccoli rabe that an earlier commenter mentioned. It's one of those dishes where the ingredients just marry so well, it will likely make you a fan of rabe.

Brocolli rabe is one of my faves...(I find myself posting about this an awful lot!)
It is pretty bitter...one thing that I find helps is adding a bit of chicken stock and a dash of white wine...(along with the olive oil, garlic, red pepper flakes)...then serve over pasta with grated parm.
The stock may cut a bit of the bitterness, but really, it's a bitter green, so expect it to be a bit bitter.

This is all really helpful. Thanks!!

When I do blanch it (mostly I tend not to), I only do so for a minute, and then cook it down in a bowl of ice water to stop the cooking process. The longer it's boiled, the more bitter it becomes.